EFFECTS OF RECOVERY METHODS ON THE FUNCTIONALITY OF PROTEIN CONCENTRATES FROM FOOD PROCESSING WASTES¹

Abstract

The multiple efects of t k mthod of p r o t e i n recovery on food proteein f u w t h l i t y are presented. The results indicate the inJuence of method of protein coagulation (heat coagulation versus coagulation at rmm temperature) und type of coagulant ( H a , FeCIs, AIASO,),, citric acid) on protein solubility, water biding caprtcity and baking properties. Dehydration conditions such as air inletloutlet temperature 4 to 8) as well as methods of dehydration (freeze-, spray-, drumdrying) afected the water biding capacity and protein solubility of phnt protein concentrates. Indgn9cant correlations ( P < 0.01) existed betwen solubility values and water binding capcity data. Marked efects of the interactions between method of dehydration, protein source or dehydration temlperature und pH of the coagulate on protein functionality were f a u d .Based on the data presented i f i s proposed to develop proc.esses.frrr the production of protein concpntrates w i t h " t d o r d " jhnctionality b!y selecting speci;fic protein recowr!j processes and b?y )ti ixing d@re ntly processed protein co meii t rates.

An update on the processing of high‐protein rice products

“…Rice proteins are extremely insoluble because of intermolecular disulfide linkages and high molecular weights of the major protein glutelin [6][7][8][9]. The solubility and other food-use functional properties are further reduced during processing, particularly by modifications such as heat treatment for bran stabilization [18,[38][39][40]. Functional properties can also be influenced by the Water absorption capacity (mL N kg From [18] drying technique employed [18,41].…”

The solubility of potato proteins from industrial potato fruit juice as influenced by pH and various additives

“…The resolubility (39%) of the citric acid precipitate obtained at pH 4 was much lower than the resolubility of 91% of precipitated protein obtained by Knorr. 10,11 Also, the precipitate obtained after treatment with HCl at pH 3, of which 17% could be resolublised, had a markedly lower solublity than the precipitate Knorr obtained, of which 56% was resoluble. It is likely that the differences in resolubility observed are due to differences in the PFJ used.…”

“…7 Several methods of precipitation at acidic pH have been used for the recovery of potato proteins. 1 24 September 2001) the various acids used, only citric acid 10,11 and ferric chloride 1,10,11 yielded protein precipitates with an acceptable (re)solubility.…”

Optimization of Xylanase Production by Thermomyces Lanuginosus in Tomato Seed Meal Using Response Surface Methodology

“…Environmental pollution caused by food-processing wastes could be reduced by appropriate recovery of edible nutrients (Knorr 1983). Tomato-processing wastes, primarily skins and seeds, comprise 10-30% of raw fruit weight (Ben-Gera & Kramer 1969;Geisman 1981).…”