Food Processing Industrial Byproducts as Raw Material for the Production of Plant Protein Foods

Murtaza, Mian Anjum; Ameer, Kashif

doi:10.1007/978-3-030-91206-2_4

Cited by 4 publications

(6 citation statements)

References 81 publications

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“…В статьях авторов [7][8][9] изучено преимущественно фракционирование с применением воздушной классификации, где выходы фракций задаются путем выбора параметров процесса. В случае использования рассева на ситах (в промышленном масштабе это могут быть вибросита) соотношение массовых долей фракций мало поддается регулировке.…”

Section: размер частиц ммunclassified

“…На массовые выходы фракций влияют обе стадии процесса фракционирования: измельчение и рассев. Стадия измельчения определяет распределение частиц по размеру, а следовательно, количество мелкой фракции [5,7,9]. При одинаковом способе помола разных образцов степень измельчения зависит от их механических свойств (твердости материала).…”

Section: размер частиц ммunclassified

“…Из описания процесса щелочной экстракции очевидны возникающие проблемы: возможность частичной денатурации белка из-за воздействия щелочных растворов и нагревания, риск образования токсичных соединений, соэкстрагирование посторонних веществ. Кроме того, щелочная экстракция не является экономичным процессом в связи с использованием большого количества растворителя и необходимости последующей сушки белковой суспензии [7,8].…”

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

“…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. Содержание сырой клетчатки неоднозначно влияет на эффективность фракционирования, так как зависит от состава клеточной стенки (количество нейтрально-детергентной клетчатки) и ее толщины.…”

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: размер частиц ммunclassified

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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Polysaccharide-Based Films: Carriers of Active Substances and Controlled Release Characteristics

Ameer,

Murtaza,

Zainab

et al. 2024

Polysaccharide Based Films for Food Packaging: Fundamentals, Properties and Applications

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Amaranth cake as a source of food isolate of vegetable protein for the meat processing industry

Danyliv,

Vasilenko,

Ozherelyeva

et al. 2024

BIO Web Conf.

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Recently, improving the nutrition structure of the population and reducing the harmful effects of animal products on the environment are important indicators in ensuring food security and achieving sustainable development goals. All over the world, the demand for vegetable substitutes for meat raw materials has increased significantly, contributing to the improvement of functional and organoleptic properties, but not taking into account the most important role of meat raw materials as the main source of high-grade protein, which requires the creation of combined products. The purpose of this work is to develop a technology for a food protein isolate based on the agricultural crop of amaranth to reduce the mass fraction of saturated fatty acids and partial enrichment with polyunsaturated fatty acids. The work used traditional methods for determining the mass fraction of protein, fat, moisture, as well as chromatographic methods for determining methyl esters of fatty acids. The work determined the general chemical composition of amaranth cake, which showed a mass fraction of moisture 6.48%, crude fat 6.29, crude protein 28.86%, starch 48.26%, crude fiber 6.82%, ash 3.29%. To reduce the mass fraction of fat in order to achieve the residual oil content of amaranth cake in the range of 1.0-1.5%, it is proposed to treat the raw material with CO2-gas. After treatment with CO2 gas, studies of the total chemical composition of CO2-meal of amaranth cake showed a decrease in the mass fraction of fat to 1.31%. Important characteristics of the obtained amaranth food protein isolate are its neutral organoleptic characteristics and high functional and technological properties, which allow us to recommend it for use in the technology of most meat products, such as sausages, semi-finished products, etc. The novelty of this work is in the use of the CO2-extraction method to reduce mass fraction of fat.

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Food Processing Industrial Byproducts as Raw Material for the Production of Plant Protein Foods

Cited by 4 publications

References 81 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

Polysaccharide-Based Films: Carriers of Active Substances and Controlled Release Characteristics

Amaranth cake as a source of food isolate of vegetable protein for the meat processing industry

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