Effect of hot aqueous ethanol treatment on anti-nutritional factors, protein denaturation and functional properties in raw pea and pea protein isolate

Extraction assisted by pulsed electric energy as a potential tool for green and sustainable recovery of nutritionally valuable compounds from mango peels

“…In this line, some previous studies showed that thermal treatment is a very important technique for the extraction of total proteins. However, high temperatures may result in protein denaturation (Tolman, 1995). For instance, visual observation showed that during 2 h of hot water extraction at 60°C, the obtained extracts became turbid.…”

Nutritional Evaluation of Ethanol-Extracted Lentil Flours

“…The fact that alcohols tend to denature proteins and lower protein solubility (9) and the fact that denatured proteins are ordinarily less soluble than native proteins around their isoelectric point may account for the lower level of soluble nitrogen at pH 3 and 5 as well as the fact that time and temperature were not determining factors at those pH values. Tolman (10) likewise reported denaturation of pea proteins by ethanol to be more marked than that brought about by temperature. Nevertheless, in that same study a larger decrease in the protein dispersibility index was also recorded when the extraction temperature was increased from 50 to 80 °C.…”

“…With regard to the effect of extraction on the total nitrogen content and the crude protein content, Table 1 shows that there was a significant increase ( of defatted soybean meal at 60 °C. Tolman (10) found an increase of 2.5% in the crude protein content of peas following ethanol extraction at 50 °C. Extraction also exerted a significant effect (P < 0.05) on both the protein nitrogen and the nonprotein nitrogen contents.…”

“…Tolman (10) reported, without furnishing data, that the nonprotein nitrogen fractions were more readily separated from denatured proteins. If this is the case, it may mean that the nonprotein nitrogen is less soluble in the ethanol on extraction of the lentil flours at ambient temperature, because of the lower level of protein denaturation.…”

“…Alcohol extraction has been proposed as a possible alternative processing method to remove growth-depressing factors in soybean meal (7)(8)(9). Tolman (10) studied the effect of extraction performed at different temperatures using different concentrations of ethanol on certain antinutritional factors, protein denaturation, and functional properties in raw peas and pea protein isolate.…”