Article
Food Science & Technology
Mehrsa Emkani, Bonastre Oliete, Remi Saurel
Summary: The study aimed to explore an alternative extraction method based on alkaline extraction/isoelectric precipitation for improving the solubility of pea protein, finding that fermentation-assisted extraction can increase protein yield and content. The results indicated that lactic acid bacteria enhanced protein extraction and quality through fermentation activity.
Article
Acoustics
Michaela V. Santschi, Ingrid Undeland, Mehdi Abdollahi
Summary: The possibility of reducing fresh water usage in the alkaline pH-shift processing of salmon head and herring frame was evaluated using ultrasound. The effects of water ratio and ultrasound on viscosity, yield, composition, functionality and lipid oxidation of protein isolates from salmon head and herring frame were investigated. Ultrasound compensated for the reduced protein yield in herring frame, but not in salmon head, and had no negative effect on the composition and functionality of the herring frame protein isolate, although it slightly increased lipid oxidation.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Shunchang Pu, Cong Yin, Xingguo Zhang, Yu Zhang, Ning Lu, Guoyuan Xiong
Summary: This study examined the feasibility of improving the emulsifying capacity of chicken liver protein through different isoelectric solubilization/precipitation processes. The results showed that solubilization at higher alkaline pH levels and precipitation at lower pH levels led to higher protein recovery yield. The emulsions obtained from these processes exhibited good stability and emulsification activity. Therefore, suitable ISP techniques have the potential to enhance the application of chicken liver protein.
Article
Chemistry, Applied
Xue Zhao, Xinglian Xu, Guanghong Zhou
Summary: The study showed that heating had a significant impact on the digestibility of ISP-isolated PSE-like chicken protein, with 72 degrees C heating for 20 min improving its digestibility, but 100 degrees C heating for 60 min resulting in better gel properties of the protein.
Article
Food Science & Technology
Viviane Sobreira Lima, Davi Rocha Bernardes de Oliveira, Cesar Augusto Sodre da Silva, Rejane de Castro Santana, Nilda de Fatima Ferreira Soares, Eduardo Basilio de Oliveira, Marcio Aredes Martins, Jane Selia dos Reis Coimbra
Summary: This study utilized water-soluble protein concentrates from the microalga Tetradesmus obliquus to stabilize sunflower oil emulsions. Proteins were extracted from disrupted microalgal cells and concentrated through lyophilization. Emulsions were produced using different concentrations of Tetradesmus obliquus protein concentrate (TobPC) and characterized for stability and physical properties. Isoelectric precipitation resulted in TobPC with higher protein content and better dispersibility. Emulsion stability was higher for both isoelectric TobPC and control systems compared to solvent TobPC, which showed larger oil droplets and flocculation spots. Increasing TobPC content resulted in more stable emulsions. Therefore, Tetradesmus obliquus protein concentrates have potential as emulsifying agents.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Guoyuan Xiong, Xuejuan Jiang, Fei Xie, Yaqi Fan, Xinglian Xu, Min Zhang, Jun Qi, Shanglong Wang, Xi Zhou
Summary: High-pressure homogenization (HPH) has a significant effect on the emulsifying properties and structural changes of chicken liver proteins isolated by isoelectric solubilization/precipitation (ISP). Proper HPH combined with ISP treatments can promote the emulsifying stability of proteins by adjusting their properties through different pressure levels and pH values.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Tanja Kakko, Annelie Damerau, Anni Nisov, Anna Puganen, Saska Tuomasjukka, Kaisu Honkapaa, Marko Tarvainen, Baoru Yang
Summary: This study compared the quality of protein isolates and hydrolysates extracted from roach and Baltic herring using pH shift or enzymatic hydrolysis. The results showed that enzymatically produced hydrolysates had lower lipid oxidation, while pH-shift-produced isolates ranked higher from a nutrient perspective. Further optimization of both methods is recommended.
Article
Engineering, Environmental
Tian Xia, Ang Chen, Yongxia Zi, Yuan Zhang, Qianzhi Xu, Yueshu Gao, Chunjie Li
Summary: This study proposes a method to convert fish sludge into mineral nutrients and biomass nutrients, promoting the growth of plants and fish in aquaponics. Anaerobic solubilization and phototrophic bioconversion are key steps for efficient nutrient recovery.
Article
Nutrition & Dietetics
Christopher Y. Kim, Hannah J. Larsen, Steven L. Spitalnik, Eldad A. Hod, Richard O. Francis, Krystalyn E. Hudson, Dominique E. Gordy, Elizabeth F. Stone, Sandy Peltier, Pascal Amireault, Angelo D'Alessandro, James C. Zimring, Paul W. Buehler, Xiaoyun Fu, Tiffany Thomas
Summary: High-dose fish oil intake reduces the quality of red blood cells, while low-dose fish oil improves the filterability of fresh red blood cells and reduces lipid peroxidation of stored red blood cells. However, low-dose fish oil does not improve the post-transfusion recovery capacity of stored red blood cells.
Article
Food Science & Technology
M. D. Bocarando-Guzman, Silvia Luna-Suarez, Aleida S. Hernandez-Cazares, J. Andres Herrera-Corredor, J. Valente Hidalgo-Contreras, M. A. Rios-Corripio
Summary: In this study, the physicochemical and functional properties of flour and protein isolate obtained from moringa leaves were evaluated and compared. The protein isolate showed similar properties to a commercial soybean protein isolate and may serve as a viable alternative functional food ingredient.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2022)
Article
Food Science & Technology
Anirudh Monga, Manoj J. Dev, Rekha S. Singhal
Summary: In this study, a tofu-like coagulated product named pEaneer was prepared using a blend of fresh green peas and dairy milk. The process parameters were optimized to maximize protein yield. The best pEaneer achieved had higher protein content and lower fat content compared to dairy paneer.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Baochen Fang, Liuyi Chang, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao
Summary: The study investigated the impact of AE-IEP and SE dialysis on the structural, functional properties, and volatile profile of hemp protein isolate (HPI). SE-HPI had a higher protein content (97.21%) than AE-IEP extracted HPI (93.37%). The extraction methods strongly influenced the protein subunit composition, structural properties, solubility, emulsion activity, and thermal stability of HPI. Additionally, SE-HPI had a lower number (21) of volatile compounds compared to its counterpart (25). The study emphasizes the importance of understanding the relationship between extraction methods and functional attributes of HPI.
Article
Engineering, Environmental
Saeed V. Qaramaleki, Angel F. Mohedano, Charles J. Coronella
Summary: The study focuses on retrieving phosphorus and nitrogen from the process water of acid-assisted hydrothermal carbonization (HTC) of cow manure. Different organic acids and sulfuric acid were examined as additives in HTC. With 0.3 M sulfuric acid, more than 99% of phosphorus and 15.6% of nitrogen were successfully extracted from manure during HTC at 170 degrees C for 10 minutes. Precipitation was used to recover the nutrients, primarily phosphorus, by increasing the ionic strength and raising the pH of the solution. XRD analysis revealed that the precipitate formed by HTC with oxalic acid was crystalline, although it did not match any known substance.
Article
Biochemistry & Molecular Biology
Krzysztof Kawecki, Jerzy Stangierski, Piotr Konieczny
Summary: The study found no negative impact of adding liquid fish oil or microencapsulated fish oil on the fatty acid composition and oxidation changes of finely-comminuted poultry sausages, maintaining their sensory features and physicochemical properties. After 21 days of storage, there was a slight increase in the degree of lipid oxidation.
Article
Energy & Fuels
Xue-Zhi Zhao, Guang-Zhi Liao, Ling-Yan Gong, Huo-Xin Luan, Quan-Sheng Chen, Wei-Dong Liu, Dong Liu, Yu-Jun Feng
Summary: This study aims to reveal the roles of micellar solubilization and in-situ emulsification in enhanced oil recovery during surfactant flooding. The results show that micellar solubilization plays a significant role in improving oil recovery in low concentration surfactant solutions, while in-situ emulsification enhances oil recovery through blocking and entrainment effects.