Calcium hydroxide as a processing base in alkali‐aided <scp>pH</scp>‐shift protein recovery process

Paker, Ilgin; Jaczynski, Jacek; Matak, Kristen E.

doi:10.1002/jsfa.7800

Cited by 6 publications

(3 citation statements)

References 22 publications

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“…In Table 3, using NaOH had higher protein content (C: 51.46%), protein recovery (C: 22.99%) from acidic precipitates, and total recovery (C: 88.51%) than using Ca(OH) 2, which had protein content (F: 40.83%), protein recovery (F: 16.4%) from precipitates, and total recovery (F: 75.91%). These results were consistent with a previous observation (Paker, et al, 2017). In their study, the protein solubility was greater when Ca (OH) 2 was used compared to NaOH; also, using Ca(OH) 2 as the processing base yielded the greatest lipid recovery (p < 0.05) at 77 g 100 g -1 , whereas the greatest protein recovery (p < 0.05) was recorded as 53 g 100 g -1 protein using NaOH.…”

Section: Naoh Versus Ca(oh)supporting

confidence: 92%

Extraction of Proteins and Pasting and Antioxidant Properties of Soybean Hulls

Liu¹,

Chen²,

Singh³

et al. 2019

JFR

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Soybean hulls are a by-product from soybean processing for oil and meal production which comprise approximately 8% of the whole seed. This study investigated water holding capacities and pasting properties, and first reported the phenolic contents and antioxidant activities from soybean hulls which are important to our long-term health. In addition, the conditions for extracting proteins from soybean hulls including optimum pH, as well as homogenizing and separation methods for extraction, were also studied. Higher protein content in extracts and recoveries was obtained with extraction at pH 9. Using sieve separation may be an effective way to extract proteins from hulls for industrial applications. The precipitated protein content increased from 51.52% to 59.29% after purification by washing with water once; however, after two washes, no further improvement was shown. The extracted proteins can be used for food applications. The ground hull powders (10% protein), dried supernatant (14% protein) and sediments (7-8% proteins) along with valuable fibers should be good food ingredients for several food categories. This research explored the great potential of converting the low value by-products into value-added functional food uses along with the benefit of reducing food and agricultural wastes.As a low-value processing by-product containing valuable components, soybean hulls have the potential to be

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Section: Naoh Versus Ca(oh)supporting

confidence: 92%

Extraction of Proteins and Pasting and Antioxidant Properties of Soybean Hulls

Liu¹,

Chen²,

Singh³

et al. 2019

JFR

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“…Protein was extracted from the walnut using the alkali‐aided pH‐shift method, which was the supernatant from the NaOH extract after the precipitation of proteins with HCl (Paker et al, 2017). The optimum parameters of protein extraction were obtained from walnuts by the method of single‐factor test.…”

Section: Methodsmentioning

confidence: 99%

Extraction optimization and antioxidant activity evaluation of se‐enriched walnut proteins

Zhang

Zheng

Zhang

et al. 2022

Food Processing Preservation

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In this study, the proteins of selenium‐enriched walnuts produced in three seleniferous areas of Enshi (Yesanguan (YS), Lichuan (LC), and Sancha (SC)) were extracted by the alkaline method. Response surface methodology (RSM) was used for the optimization of protein extraction. The total selenium (Se) content of walnut proteins was 1.3345 mg/kg in YS, 0.6219 mg/kg in LC, and 0.4219 mg/kg in SC, and about 82–85% was organic Se. The major Se speciation was selenocystine and selenomethionine. All walnut proteins showed antioxidant activities in a Se‐concentration‐dependent manner. The antioxidant activity of YS walnut was stronger than that of other proteins, which exhibited high DPPH radical (69.5%) and moderate hydroxyl radical (46.5%) scavenging activities at 1.0 mg/ml. After enzymatic hydrolysis, protein hydrolysates displayed significantly higher antioxidant capacities than undigested proteins at all tested concentrations. The overall results indicated that Se‐enriched walnuts have great potential as functional food additives for a dietary supplement. Novelty impact statement Organic selenium accounts for more than 82% of the total Se in walnut proteins, in which SeCys2 and SeMet are major organic forms of selenium. The Se content in walnut proteins is positively correlated with the antioxidant ability. Walnut protein hydrolysates exhibit better antioxidant activities than proteins.

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“…The foaming time increased with the increase in pH, whereas the time of the disappearance of foams decreased with the increase in pH (Table 2). As far as we know, protein solubility is closely associated with the pH in solution [42]. We speculated that the proteins in CSL decreased with the increase in pH because of the protein deposition, thus limiting the formation of foams.…”

Section: The Effects Of the Mode Of Corn Steep Liquor Feeding On Ferm...mentioning

confidence: 98%

Controlling the Formation of Foams in Broth to Promote the Co-Production of Microbial Oil and Exopolysaccharide in Fed-Batch Fermentation

Guo

Wang

et al. 2022

Fermentation

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A large amount of foam is generated in the production of microbial oil and exopolysaccharide (EPS) by Sporidiobolus pararoseus JD-2, which causes low efficiency in fermentation. In this study, we aimed to reduce the negative effects of foams on the co-production of oil and EPS by controlling the formation of foams in broth. As we have found, the formation of foams is positively associated with cell growth state, air entrapment, and properties of broth. The efficient foam-control method of adding 0.03% (v/v) of the emulsified polyoxyethylene polyoxypropylene pentaerythritol ether (PPE) and feeding corn steep liquor (CSL) at 8–24 h with speed of 0.02 L/h considerably improved the fermentation performance of S. pararoseus JD-2, and significantly increased the oil and EPS concentrations by 8.7% and 12.9%, respectively. The biomass, oil, and EPS concentrations were further increased using a foam backflow device combined with adding 0.03% (v/v) of the emulsified PPE and feeding CSL at 8–24 h, which reached to 62.3 ± 1.8 g/L, 31.2 ± 0.8 g/L, and 10.9 ± 0.4 g/L, respectively. The effective strategy for controlling the formation of foams in fermentation broth reported here could be used as a technical reference for producing frothing products in fed-batch fermentation.

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Calcium hydroxide as a processing base in alkali‐aided pH‐shift protein recovery process

Cited by 6 publications

References 22 publications

Extraction of Proteins and Pasting and Antioxidant Properties of Soybean Hulls

Extraction of Proteins and Pasting and Antioxidant Properties of Soybean Hulls

Extraction optimization and antioxidant activity evaluation of se‐enriched walnut proteins

Controlling the Formation of Foams in Broth to Promote the Co-Production of Microbial Oil and Exopolysaccharide in Fed-Batch Fermentation

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