On the thermal behavior of protein isolated from different legumes investigated by <scp>DSC</scp> and <scp>TGA</scp>

Ricci, Lucia Battaglia; Umiltà, Eleonora; Righetti, Maria Cristina; Messina, Tiziana; Zurlini, C.; Montanari, A.; Bronco, Simona; Bertoldo, Monica

doi:10.1002/jsfa.9078

Cited by 83 publications

(42 citation statements)

References 45 publications

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“…Research published by Kruse et al [16] and Funke et al [9] states that cellulose during HTC starts to hydrolyze at a temperature around 200 • C. Therefore, it can be stated that for this study, the cellulose did not hydrolyze at a temperature of 180 • C, and at 220 • C could not undergo complete conversion even with 4 h residence time, due to insufficiently high reaction temperature and reaction time. The last residual peak DTG 3 (~420 • C) in case of BSG conversion may have been related to the decomposition of proteins which degraded in the temperature range of 200-500 • C [37]. The DTG 3 peak was slightly larger for hydrochars.…”

Section: Analysis Of Tg-dtg Curvesmentioning

confidence: 96%

Pyrolysis Kinetics of Hydrochars Produced from Brewer’s Spent Grains

et al. 2019

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The current market situation shows that large quantities of the brewer’s spent grains (BSG)—the leftovers from the beer productions—are not fully utilized as cattle feed. The untapped BSG is a promising feedstock for cheap and environmentally friendly production of carbonaceous materials in thermochemical processes like hydrothermal carbonization (HTC) or pyrolysis. The use of a singular process results in the production of inappropriate material (HTC) or insufficient economic feasibility (pyrolysis), which hinders their application on a larger scale. The coupling of both processes can create synergies and allow the mentioned obstacles to be overcome. To investigate the possibility of coupling both processes, we analyzed the thermal degradation of raw BSG and BSG-derived hydrochars and assessed the solid material yield from the singular as well as the coupled processes. This publication reports the non-isothermal kinetic parameters of pyrolytic degradation of BSG and derived hydrochars produced in three different conditions (temperature-retention time). It also contains a summary of their pyrolytic char yield at four different temperatures. The obtained KAS (Kissinger–Akahira–Sunose) average activation energy was 285, 147, 170, and 188 kJ mol−1 for BSG, HTC-180-4, HTC-220-2, and HTC-220-4, respectively. The pyrochar yield for all hydrochar cases was significantly higher than for BSG, and it increased with the severity of the HTC’s conditions. The results reveal synergies resulting from coupling both processes, both in the yield and the reduction of the thermal load of the conversion process. According to these promising results, the coupling of both conversion processes can be beneficial. Nevertheless, drying and overall energy efficiency, as well as larger scale assessment, still need to be conducted to fully confirm the concept.

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Section: Analysis Of Tg-dtg Curvesmentioning

confidence: 96%

Pyrolysis Kinetics of Hydrochars Produced from Brewer’s Spent Grains

et al. 2019

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“…Other smaller inf lection points are most likely the result of the pyrolysis of ash and minerals with continued decarbonization of the protein pyrolysis products. The TGA curve observed here is characteristic of protein samples from pulses such as beans, chickpeas, fava beans, lentils, and peas (44).…”

Section: Thermogravimetric Analysismentioning

confidence: 66%

PHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA (Andean popping) BEAN PROTEIN EXTRACT

Vargas-Salazar¹,

Wilkinson²,

Urquiaga-Zavaleta³

et al. 2020

Vitae

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Background: Although legume protein extracts are useful in food preparation and processing as foam stabilizers and as viscosity, palatability and nutrition enhancers, many legume proteins from South America have not been characterized extensively. One such legume is the ñuña bean (Phaseolus vulgaris L.), which is cooked using dry heat until the cotyledons rapidly expand with a pop. The bean is widely cultivated in the Andes, but almost unknown elsewhere. Objective & Methods: In this study, we characterized ten functional properties of a ñuña protein extract using standard food analysis methods. Results: The extract was similar to other legume protein extracts for many properties (amino acid profile, proximate analysis, yield, water absorption, color, isoelectric point, and thermogravimetric analysis). The electrophoretic analysis revealed that the sample was nearly pure phaseolin. Additionally, the ability to form foam and increase solution viscosity were comparatively low when contrasted to other extracts. Conclusion: These properties make ñuña protein extract useful as a nearly pure phaseolin nutrition enhancer in beverages where foaming and high viscosity are undesirable, such as in fortified beverages, drinkable yogurts, or protein supplements. The extract may also have relevance as a weight-loss supplement. Therefore, we expect that incorporating ñuña protein in processed foods would be a straightforward process.

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“…The second peak was observed at the temperature range between 250 and 350 • C and it was associated with the start of thermal decomposition of protein (volatilization of the proteins). A positive correlation between the purity of the isolated protein and the thermal stability was found by Ricci et al (2018), and this is clearly indicated in Figure 4B2. AP_pH, with the highest purity, had the highest peak temperature.…”

Section: Thermal Stabilitymentioning

confidence: 66%

“…It might be that the isolated protein by aqueous treatment contained a high amount of impurities, which resulted in the instability of the AP_H 2 O protein. Other minor peaks presented in the DTG curves are the degradation of the non-protein substances [63].…”

Section: Thermal Stabilitymentioning

confidence: 99%

Towards the Properties of Different Biomass-Derived Proteins via Various Extraction Methods

Arauzo

Zavala

et al. 2020

Molecules

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This study selected three representative protein-rich biomass—brewer’s spent grain (BSG), pasture grass (PG), and cyanobacteria (Arthrospira platensis; AP) for protein extraction with different extraction methods (alkaline treatment, aqueous extraction, and subcritical water extraction). The yield, purity, molecular weight, oil–water interfacial tension, and thermal stability of the obtained proteins derived from different biomass and extraction methods were comprehensively characterized and compared. In the view of protein yield and purity, alkaline treatment was found optimal for BSG (21.4 and 60.2 wt.%, respectively) and AP (55.5 and 68.8 wt.%, respectively). With the decreased oil–water interfacial tension, the proteins from all biomass showed the potential to be emulsifier. BSG and AP protein obtained with chemical treatment presented excellent thermal stability. As a novel method, subcritical water extraction is promising in recovering protein from all three biomass with the comparable yield and purity as alkaline treatment. Furthermore, the hydrolyzed protein with lower molecular weight by subcritical water could promote its functions of foaming and emulsifying.

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On the thermal behavior of protein isolated from different legumes investigated by DSC and TGA

Abstract: Proteins from legumes are suitable to produce thermoplastic biopolymeric materials if isolated at purity higher than 60%. In fact, under this circumstance, they can be denaturized without degrading and thus are suitable for extrusion processing. © 2018 Society of Chemical Industry.

Cited by 83 publications

References 45 publications

Pyrolysis Kinetics of Hydrochars Produced from Brewer’s Spent Grains

Pyrolysis Kinetics of Hydrochars Produced from Brewer’s Spent Grains

PHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA (Andean popping) BEAN PROTEIN EXTRACT

Towards the Properties of Different Biomass-Derived Proteins via Various Extraction Methods

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