Enzyme-Assisted Extraction of Plant Proteins

Kleekayai, Thanyaporn; Khalesi, Mohammadreza; Amigo‐Benavent, Miryam; Cermeño, Maria; Harnedy‐Rothwell, Pádraigín A.; Fitzgerald, Richard J.

doi:10.1007/978-3-031-16968-7_6

Cited by 11 publications

(11 citation statements)

References 141 publications

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“…Семена подсолнечника содержат большие количества глутамина и глутаминовой кислоты, аспарагина и аспарагиновой кислоты, аргинина и цистеина. Подсолнечный шрот в сравнении с соевым отличается повышенным количеством серосодержащих аминокислот, особенно метионина, но низким уровнем лизина [5,6].…”

Section: Introductionunclassified

“…Повышение растворимости большинства растительных белков происходит при значениях pH от 8 до 11. Более высокие его значения не рекомендуются в связи с образованием токсичных соединений (лизиноаланин) [5]. Из-за сложного состава растительного сырья одновременно с белками могут экстрагироваться и другие вещества, например простые углеводы.…”

Section: Introductionunclassified

“…Для измельчения сырья используют мельницы различных конструкций: молотковые, пальцевые, валковые и жерновые. По способу воздействия на измельчаемый материал различают мельницы ударного, истирающего, размалывающего, раздавливающего, раскалывающего действия [5,7]. При измельчении получают смесь частиц с различным содержанием белка, которые затем разделяют, например с помощью метода воздушной классификации.…”

Section: Introductionunclassified

“…Кроме того, твердость семян зависит от состава и количества нерастворимых волокон (клетчатки). При фракционировании бобов наиболее полное отделение белка выявлено для твердых семян, а при фракционировании пшеницы -для мягких семян [5]. В работе [7] показано, что уровень сырого протеина мало влияет на эффективность фракционирования, а в исследовании [9] выявлена положительная корреляция между содержанием сырого протеина в горохе и его количеством в мелкой фракции.…”

Section: Introductionunclassified

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Influence of the composition of sunflower meal on the efficiency of separating the protein part of the raw material from fiber by mechanical fractionation

Krylova,

Fedorov,

Domoroshchenkova

et al. 2024

P&FPE

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The purpose of this article is to study the effectiveness of mechanical fractionation of sunflower meal. The objects of the study were two samples of sunflower meal of Russian production, by various manufacturers, and with different content of raw protein. Mechanical fractionation included the stages of grinding raw materials and its sifting using a set of sieves. The effectiveness of mechanical fractionation is determined by the mass yields of the fractions and the content of raw protein in the fractions as well as the ratio of the content of raw protein to the content of raw fiber. Based on this definition of effectiveness, the mass yields and the physicochemical composition of the obtained fractions were determined for each of the samples. The quality parameters of the fractions were selected by the content of raw protein and the content of raw fiber. Despite the different content of raw protein in the raw materials (35% in the first sample and 39% in the second sample), the content of raw protein in the high-protein fraction of both samples was similar and amounted to 42% and 43%, respectively. The fiber content in high-protein fractions of the two samples also differed slightly and amounted to 14% in the first sample and 12% in the second sample. At the same time, a noticeable difference in the mass yields of the fractions in two samples was discovered. The output of the high-protein fraction in the first sample (71%) significantly exceeded the output of the high-protein fraction in the second sample (27%). Thus, mechanical fractionation of the first sample was more effective due to the greater yield of the high-protein fraction.

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Section: Introductionunclassified

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Influence of the composition of sunflower meal on the efficiency of separating the protein part of the raw material from fiber by mechanical fractionation

Krylova,

Fedorov,

Domoroshchenkova

et al. 2024

P&FPE

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“…Compared to traditional methods of extraction, such as solvent extraction, enzyme-assisted extraction has several advantages, including reduced extraction time, lower solvent consumption, and improved quality of the extracted compounds ( Domínguez-Rodríguez, Marina, & Plaza, 2021 ). Additionally, enzyme-assisted extraction is a more environmentally friendly method of extraction, as it generates less waste and uses milder extraction conditions ( Kleekayai et al, 2023 ). Enzyme-assisted extraction of anthocyanins have been reported in various plant sources (Xu et al, 2016; Alavarsa-Cascales et al, 2022 , González et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Optimization of enzyme-assisted extraction of anthocyanins from eggplant (Solanum melongena L.) peel

Amulya

Islam

2023

Food Chemistry: X

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Valorization of plant proteins for meat analogues design—a comprehensive review

Siddiqui,

Khalifa,

Yin

et al. 2024

Eur Food Res Technol

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Animal proteins from meat and its stuffs have recently been one of main concerns in the drive for sustainable food production. This viewpoint suggests that there are exciting prospects to reformulate meat products that are produced more sustainably and may also have health benefits by substituting high-protein nonmeat ingredients for some of the meat. Considering these pre-existing conditions, this review critically reviews recent data on extenders from several sources, including pulses, plant-based components, plant byproducts, and unconventional sources. We used the related keywords from Scopus-database without limiting the publishing date. With an emphasis on how these findings may impact the sustainability of meat products, it sees them as a great chance to enhance the functional quality and technological profile of meat. Therefore, to promote sustainability, meat alternatives such as plant-based meat equivalents are being made available. To boost consumer acceptability of these goods, further initiatives should also be developed to enhance the functioning of these innovative food items and increase public knowledge of plant-based meat analogues.

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Enzyme-Assisted Extraction of Plant Proteins

Cited by 11 publications

References 141 publications

Influence of the composition of sunflower meal on the efficiency of separating the protein part of the raw material from fiber by mechanical fractionation

Influence of the composition of sunflower meal on the efficiency of separating the protein part of the raw material from fiber by mechanical fractionation

Optimization of enzyme-assisted extraction of anthocyanins from eggplant (Solanum melongena L.) peel

Valorization of plant proteins for meat analogues design—a comprehensive review

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