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Tushir S, Yadav DN, Kapoor RK, Narsaiah K, Bala M, Wadhwa R. Low temperature desolventization: effect on physico-chemical, functional and structural properties of rice bran protein. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:516-527. [PMID: 38327868 PMCID: PMC10844166 DOI: 10.1007/s13197-023-05859-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/06/2023] [Accepted: 09/29/2023] [Indexed: 02/09/2024]
Abstract
De-oiled rice bran is a good source of high-quality protein; however, the current practice of desolventization at high temperature (110-120 °C) denatures the protein, making its extraction difficult and uneconomical. The present study aims to investigate the effect of low temperature desolventization of de-oiled rice bran (LTDRB) on extraction, yield, and purity of protein and its comparison with protein obtained from high temperature desolventized de-oiled rice bran (HTDRB). The optimal conditions for preparation of protein from LTDRB were: extraction pH 11.00, extraction duration 52 min, and extraction temperature 58 °C resulting in an extraction efficiency, yield, and purity of 54.0, 7.23, and 78.70%, respectively. The LTDRB showed a positive impact on the color, solubility, foaming capacity and stability of protein whereas the absorption and emulsification properties were better for HTDRB protein. Significant decrease in enthalpy (ΔH) for denaturation was observed for LTDRB protein as compared to HTDRB protein. Scanning electron microscopy analysis revealed that HTDRB protein was more compact than LTDRB protein. LTDRB protein had smaller particle size distribution than HTDRB. Study suggested that low temperature desolventization can result in higher protein extraction with better physico-chemical, structural, and functional properties of protein obtained from DRB.
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Affiliation(s)
- Surya Tushir
- ICAR- Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab 141004 India
- Maharshi Dayanand University, Rohtak, India
| | - Deep Narayan Yadav
- ICAR- Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab 141004 India
| | | | - K. Narsaiah
- ICAR- Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab 141004 India
| | - Manju Bala
- ICAR- Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab 141004 India
| | - Ritika Wadhwa
- ICAR- Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab 141004 India
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2
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Zhou J, Li D, Zhang X, Liu C, Chen Y. Valorization of protein-rich waste and its application. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 901:166141. [PMID: 37586528 DOI: 10.1016/j.scitotenv.2023.166141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 08/05/2023] [Accepted: 08/06/2023] [Indexed: 08/18/2023]
Abstract
Energy shortages present significant challenges with the rising population and dramatic urbanization development. The effective utilization of high-value products generated from massive protein-rich waste has emerged as an excellent solution for mitigating the growing energy crisis. However, the traditional disposal and treatment of protein-rich waste, have been proven to be ineffective in resource utilization, which led to high chemical oxygen demand and water eutrophication. To effectively address this issue, hydrolysate and bioconversion products from protein-rich waste have been widely investigated. Herein, we aim to provide an overview of the valorization of protein-rich waste based on a comprehensive analysis of publicly available literature. Firstly, the sources of protein-rich waste with various quantities and qualities are systematically summarized. Then, we scrutinize and analyze the hydrolysis approaches of protein-rich waste and the versatile applications of hydrolyzed products. Moreover, the main factors influencing protein biotransformation and the applications of bioconversion products are covered and extensively discussed. Finally, the potential prospects and future directions for the valorization of protein-rich waste are proposed pertinently.
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Affiliation(s)
- Jing Zhou
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China
| | - Dapeng Li
- School of Environment Science and Engineering, Suzhou University of Science and Technology, 1 Kerui Road, Suzhou 215009, China
| | - Xuemeng Zhang
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China
| | - Chao Liu
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China.
| | - Yinguang Chen
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China
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3
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Wang R, Sang P, Guo Y, Jin P, Cheng Y, Yu H, Xie Y, Yao W, Qian H. Cadmium in food: Source, distribution and removal. Food Chem 2023; 405:134666. [DOI: 10.1016/j.foodchem.2022.134666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 10/10/2022] [Accepted: 10/15/2022] [Indexed: 12/07/2022]
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4
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Gao K, He S, Li Q, Chen H, Sun H, Miao X. Extraction and properties of glutinous rice bran protein obtained by the mild alkaline extraction for the bran combined with enzymatic treatment for the residues. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kuan Gao
- School of Food and Biological Engineering, Engineering Research Center of Bio‐process of Ministry of Education Hefei University of Technology Hefei China
| | - Shudong He
- School of Food and Biological Engineering, Engineering Research Center of Bio‐process of Ministry of Education Hefei University of Technology Hefei China
| | - Qiuyang Li
- School of Food and Biological Engineering, Engineering Research Center of Bio‐process of Ministry of Education Hefei University of Technology Hefei China
| | - Haoshuang Chen
- School of Food and Biological Engineering, Engineering Research Center of Bio‐process of Ministry of Education Hefei University of Technology Hefei China
| | - Hanju Sun
- School of Food and Biological Engineering, Engineering Research Center of Bio‐process of Ministry of Education Hefei University of Technology Hefei China
| | - Xinya Miao
- Anhui Xiangyuan Food Technology Co., Ltd Bengbu China
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Sun Y, Zhong M, Wu L, Huang Y, Li Y, Qi B. Effects of ultrasound-assisted salt (NaCl) extraction method on the structural and functional properties of Oleosin. Food Chem 2022; 372:131238. [PMID: 34624785 DOI: 10.1016/j.foodchem.2021.131238] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 08/20/2021] [Accepted: 09/24/2021] [Indexed: 01/12/2023]
Abstract
2We propose a new ultrasound-assisted salt (NaCl) Oleosin extraction method, where the addition of NaCl induces the dissociation of Oleosin subunits and promotes the unfolding of the protein spatial structure. The yield of Oleosin post extraction and purification and solubility of Oleosin obtained using the proposed method were higher than those of Oleosin extracted using traditional methods, by 17.6% and 122.9%, respectively; reduction in particle size (to 52 nm) was also noted. Hydrogen bond dissociation, increase in surface hydrophobicity, and disulfide bond formation occurred simultaneously. However, the overall structure of Oleosin was not negatively affected. The physical properties of Oleosin, such as water and oil absorption, emulsification, and antioxidant activity, were improved, and the rate of Oleosin digestion decreased during the in vitro simulated digestion process. The proposed method provides a theoretical basis for producing proteins. This method can be utilized for effective extraction of Oleosin to achieve sustained release of the produced proteins.
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Affiliation(s)
- Yufan Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Mingming Zhong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lichun Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuyang Huang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; National Research Center of Soybean Engineering and Technology, Harbin, Heilongjiang 150030, China; College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; National Research Center of Soybean Engineering and Technology, Harbin, Heilongjiang 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; National Research Center of Soybean Engineering and Technology, Harbin, Heilongjiang 150030, China
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Wang N, Cui X, Duan Y, Yang S, Wang P, Saleh ASM, Xiao Z. Potential health benefits and food applications of rice bran protein: research advances and challenges. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2013253] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Na Wang
- College of Light Industry, Liaoning University, Shenyang, China
| | - Xiaotong Cui
- College of Food, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Yumin Duan
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China
| | - Shu Yang
- College of Life Science and Bioengineering, Shenyang University, Shenyang, Liaoning, China
| | - Peng Wang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China
| | - Ahmed S. M. Saleh
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China
- Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut, Egypt
| | - Zhigang Xiao
- College of Food, Shenyang Agricultural University, Shenyang, Liaoning, China
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China
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Liu S, Sun H, Liu C, Zhou Z, Mao J, Hu Z, Xu X, Han X, Zhang S, Mao J. Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated with Lactobacillus plantarum JN01. Food Res Int 2021; 150:110793. [PMID: 34865808 DOI: 10.1016/j.foodres.2021.110793] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 09/22/2021] [Accepted: 10/24/2021] [Indexed: 01/19/2023]
Abstract
High content of biogenic amine (BA) in huangjiu could pose serious quality concerns. More than 71% of BA in huangjiu were carried over from seriflux (rice soaking wastewater), which were produced by some BA producing bacteria during rice soaking process. A BA non-producing strain, Lactobacillus plantarum JN01, was introduced to rice soaking process, which decreased BA content in seriflux by 93.8% by niche competition at bench scale. Recycling of seriflux inoculated with L. plantarum JN01 at pilot run scale for ten batches demonstrated that BA in seriflux and huangjiu were reduced by 78.4% and 87.7%, respectively. The safety of huangjiu was enormously improved without affecting on the profiles of flavor compounds. Our results demostrated that seriflux recycling technology could reduce 50% of water consumption and achieve "zero effluents" in rice soaking process, which might potentially be a "green technology" not only for huangjiu brewing industry, but also for other related traditional fermented food industries.
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Affiliation(s)
- Shuangping Liu
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang, China.
| | - Hailong Sun
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang, China
| | - Caixia Liu
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China
| | - Zhilei Zhou
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang, China
| | - Jieqi Mao
- College of Agriculture and Environmental Sciences, University of California, Davis, USA
| | - Zhiming Hu
- Shaoxing Nuerhong winery Co. Ltd, Shaoxing, Zhejiang 312000, China
| | - Xibiao Xu
- Shaoxing Nuerhong winery Co. Ltd, Shaoxing, Zhejiang 312000, China
| | - Xiao Han
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang, China
| | - Songjing Zhang
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China
| | - Jian Mao
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang, China.
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Najamuddin U, Gorji SG, Fitzgerald M. Genotypic variability in the composition of soluble protein from rice bran – Opportunities for nutrition. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104077] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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9
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Momen S, Alavi F, Aider M. Alkali-mediated treatments for extraction and functional modification of proteins: Critical and application review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.052] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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10
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Behere M, Patil SS, Rathod VK. Rapid extraction of watermelon seed proteins using microwave and its functional properties. Prep Biochem Biotechnol 2020; 51:252-259. [PMID: 32862784 DOI: 10.1080/10826068.2020.1808792] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Solid food industry waste like watermelon seed is an excellent source of value-added components such as proteins, oil, and carbohydrate. In the present study, protein extraction was carried out using microwave energy from defatted watermelon seeds (DWS), containing 50% of proteins. Microwave-assisted extraction (MAE) was optimized with different parameters, namely, solid to solvent ratio (1:10-1:40), pH (7-10), microwave power (30 W, 50 W, 70 W), extraction time (30 s-8 min) and moisture content or pre-leaching effect. Maximum protein recovery was achieved with 50 W microwave power, solid to solvent ration of 1:30, and pH 10 in 2 minutes of microwave irradiation time. MAE gave higher yield in less time compared to conventional extraction. SDS-PAGE confirmed the molecular weight of watermelon seed proteins (WSP) in the range of 25-250 kDa. A comparative study showed 90% protein recovery with MAE in 2 min with 1:30 (w/v) solid to solvent ratio, whereas ultrasound gave 87% in 9 min with 1:50 (w/v) ratio and batch 72% in 25 min with 1:70 (w/v) ratio. Watermelon seed proteins obtained from MAE method possess excellent functional properties with reference to conventional extraction method indicating its application in food products.
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Affiliation(s)
- Manali Behere
- Department of Chemical Engineering, Institute of Chemical Technology, Mumbai, India
| | - Sujata S Patil
- Department of Chemical Engineering, Institute of Chemical Technology, Mumbai, India
| | - Virendra K Rathod
- Department of Chemical Engineering, Institute of Chemical Technology, Mumbai, India
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Bedin S, Zanella K, Bragagnolo N, Taranto OP. IMPLICATION OF MICROWAVES ON THE EXTRACTION PROCESS OF RICE BRAN PROTEIN. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2019. [DOI: 10.1590/0104-6632.20190364s20180599] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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12
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Gadalkar SM, Rathod VK. Extraction of watermelon seed proteins with enhanced functional properties using ultrasound. Prep Biochem Biotechnol 2019; 50:133-140. [PMID: 31702437 DOI: 10.1080/10826068.2019.1679173] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Watermelon seed is the potential source of value-added proteins, oils, and carbohydrates. The present study evaluates the extraction, and functional properties of watermelon seed protein (WMSP) obtained by ultrasound-assisted extraction (UAE) method from watermelon seed (WMS). The optimization of various operating parameters, such as pH (9), WMS powder to solvent ratio (1:50 w/v), temperature (30 ± 2 °C), ultrasound power (90 W), frequency (25 kHz), and duty cycle (75%) has been carried out. The extraction yield obtained was 87% and the extraction time was lowered down to 9 min from 120 min of conventional batch extraction. It contains all essential amino acids in an adequate amount required for adults as per FAO/WHO guidelines while for 2-5 years old children, the content of valine and isoleucine are above the required range. Methionine and lysine contents are adequate for both children and adults. Functional properties of ultrasonic extracted proteins were found superior to conventionally extracted proteins.highlightsThe UAE method is more efficient for watermelon seed protein extraction.Impact of extraction parameters on the extraction yield was studied.Protein isolate with enhanced functional properties was obtained.Essential amino acid content was determined.
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Affiliation(s)
- Sagar M Gadalkar
- Department of Chemical Engineering, Institute of Chemical Technology, Mumbai, India
| | - Virendra K Rathod
- Department of Chemical Engineering, Institute of Chemical Technology, Mumbai, India
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