Improving enzyme accessibility in the aqueous enzymatic extraction process by microwave-induced porous cell walls to increase oil body and protein yields

Guo, Xin; Wu, Bi-cong; Jiang, Yun; Zhang, Yu; Jiao, Bo; Wang, Qiang

doi:10.1016/j.foodhyd.2023.109407

Cited by 15 publications

(3 citation statements)

References 44 publications

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“…The infrared spectra of different sunflower seed varieties were generally consistent as shown in Figure 5B, indicating that the functional groups in the structure of different sunflower seed varieties and the molecular characteristics of sunflower meal proteins were consistent. Among them, 3500-3000 cm −1 was attributed to the wide peak caused by the stretching vibration of the free O-H bond and the amino N-H bond [49], and the KBK absorption peak was larger here. At 2931 cm −1 and 2857 cm −1 , the absorption peak of oil sunflower at 2857 cm −1 was slightly stronger than that of edible sunflower seed.…”

Section: Ftir Analysis Of Sunflower Seed Protein Powdermentioning

confidence: 86%

Properties and Characterization of Sunflower Seeds from Different Varieties of Edible and Oil Sunflower Seeds

Li,

Xiang,

Huang

et al. 2024

Foods

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Sunflower seeds, oil, and protein powder are rich in nutritional value, but the quality of different varieties of sunflower seeds is quite different, and the comprehensive comparative analysis characteristics of edible and oil sunflower seeds are still unclear. The comprehensive analysis and comparison of the raw material indicators, physicochemical properties, and processing characteristics of four edible and four oil sunflower seed varieties were investigated. The results showed that the engineering properties, texture characteristics, single-cell structure, and oil, protein, and starch granule distribution were different between edible and oil sunflower seeds. The composition of fatty acids and amino acids was different among edible, oil sunflower seeds and different varieties. The oleic acid (18.72~79.30%) and linoleic acid (10.11~51.72%) were the main fatty acids in sunflower seed oil, and in amino acid composition, the highest content was glutamic acid (8.88~11.86 g/100 g), followed by aspartic acid (3.92~4.86 g/100 g) and arginine (4.03~4.80 g/100 g). Sunflower meal proteins were dominated by 11S globulin and 2S albumin, and the secondary structure was dominated by β-folding, with -SH and S-S varying greatly among different varieties. Sunflower meal proteins vary widely in terms of functional properties among different varieties, and specialized quality screening was necessary. This study provided a reference and theoretical support for understanding sunflower seeds to further promote the processing and utilization of sunflower seeds.

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Section: Ftir Analysis Of Sunflower Seed Protein Powdermentioning

confidence: 86%

Properties and Characterization of Sunflower Seeds from Different Varieties of Edible and Oil Sunflower Seeds

Li,

Xiang,

Huang

et al. 2024

Foods

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“…Since RuBisCO is located inside chloroplasts, rupturing cell walls and then chloroplast membranes to release the protein can be challenging. Therefore, lysis enzymes such as cellulase, hemicellulose, or pectinase are usually added to break down the cell walls and enhance protein yields (Guo et al, 2024).…”

Section: Limitations Related To Rubisco Productionmentioning

confidence: 99%

RuBisCO: a sustainable protein ingredient for plant-based foods

Nawaz,

Kasote,

Ullah

et al. 2024

Front. Sustain. Food Syst.

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Ribulose bisphosphate carboxylase/oxygenase (RuBisCO), is a widely available plant protein receiving great interest because of its nutritional and functional properties. It can be a valuable source of protein for vegetarians. However, it has not received commercial significance due to the lack of a streamlined extraction process at the industrial scale, including its potential health benefits. In this review, we have summarized the literature on the biochemical characteristics of RuBisCO and compared its nutritional value with other plant proteins, as well as highlighted its digestibility, allergic traits, and potential health benefits. Moreover, the existing literature on the extraction of RuBisCO, associated challenges in industrial-scale RuBisCO purification, and recent innovations that occurred in this context are compiled. We believe this review will provide insights into RuBisCO’s nutritional value and techno-functionality. Altogether, RuBisCO can be a sustainable source of protein in the future, especially for vegetarians.

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“…However, concerns regarding genetic modification have led to a shift in consumer focus towards other plant sources. Peanuts have emerged as a healthy and popular alternative source of plant protein [ 7 , 8 , 9 ]. In 2022, global peanut production reached an impressive 50.27 million tons, with 40% yield used for oil extraction.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Peanut Protein Powder Quality by Near-Infrared Spectroscopy and Generalized Regression Neural Network-Based Approach

Cui,

Gu,

Qin

et al. 2024

Foods

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The global demand for protein is on an upward trajectory, and peanut protein powder has emerged as a significant player, owing to its affordability and high quality, with great future market potential. However, the industry currently lacks efficient methods for rapid quality testing. This research paper addressed this gap by introducing a portable device with employed near-infrared spectroscopy (NIR) to quickly assess the quality of peanut protein powder. The principal component analysis (PCA), partial least squares (PLS), and generalized regression neural network (GRNN) methods were used to construct the model to further enhance the accuracy and efficiency of the device. The results demonstrated that the newly established NIR method with PLS and GRNN analysis simultaneously predicted the fat, protein, and moisture of peanut protein powder. The GRNN model showed better predictive performance than the PLS model, the correlation coefficient in calibration (Rcal) of the fat, the protein, and the moisture of peanut protein powder were 0.995, 0.990, and 0.990, respectively, and the residual prediction deviation (RPD) were 10.82, 10.03, and 8.41, respectively. The findings unveiled that the portable NIR spectroscopic equipment combined with the GRNN method achieved rapid quantitative analysis of peanut protein powder. This advancement holds a significant application of this device for the industry, potentially revolutionizing quality testing procedures and ensuring the consistent delivery of high-quality products to fulfil consumer desires.

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Improving enzyme accessibility in the aqueous enzymatic extraction process by microwave-induced porous cell walls to increase oil body and protein yields

Cited by 15 publications

References 44 publications

Properties and Characterization of Sunflower Seeds from Different Varieties of Edible and Oil Sunflower Seeds

Properties and Characterization of Sunflower Seeds from Different Varieties of Edible and Oil Sunflower Seeds

RuBisCO: a sustainable protein ingredient for plant-based foods

Assessment of Peanut Protein Powder Quality by Near-Infrared Spectroscopy and Generalized Regression Neural Network-Based Approach

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