Review
Food Science & Technology
Manoj Kumar Pulivarthi, Rania Marie Buenavista, Sneh Punia Bangar, Yonghui Li, Lester O. Pordesimo, Scott R. Bean, Kaliramesh Siliveru
Summary: The market for plant proteins is rapidly growing due to their competitive advantages in production costs, energy requirements, and sustainability. Conventional extraction methods pose environmental concerns, while dry fractionation is an energy-efficient and environmentally friendly alternative. This paper provides a comprehensive review of the dry fractionation process for obtaining protein-rich fractions from different seeds. Further research is needed to improve the quality, purity, and yield of protein concentrates.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Engineering, Chemical
Jamaka Thomas, Sama Ghadiri Gargari, Solmaz Tabtabaei
Summary: A tribo-electrostatic separation method was developed for producing protein concentrates from yellow pea flour. A full factorial experiment and a multiple linear regression model were used to assess the impact of operating factors on protein content, separation efficiency, and yield. The results showed that airflow rate, milling type, and screen size significantly affected protein content, while plate voltage mainly influenced protein separation efficiency. The optimal parameters were laminar flow at +/- 6.5 kV electric field strength using pin-milled flour at the smallest tested screen size, resulting in a protein content of 57.1% and separation efficiency of 62%. Theoretical predictions matched experimental data.
Article
Engineering, Chemical
Luise Wockenfuss, Volker Lammers, Volker Heinz, Nesli Sozer, Pia Silventoinen-Veijalainen
Summary: A novel approach of fractionation, using electrostatic separation (ES) or air classification (AC) in one or two steps, was investigated to enhance protein enrichment and mass yield of supercritical carbon dioxide-extracted rapeseed press cake. The highest overall protein content of 45% was achieved by combining ES as the first step and AC as the second step.
JOURNAL OF FOOD ENGINEERING
(2023)
Review
Agriculture, Multidisciplinary
Supun Fernando
Summary: Pulses are recognized as a sustainable and nutritious alternative protein source that can be converted into protein concentrates and isolates using various separation techniques. Incorporating pulse protein ingredients into different food systems can increase nutritional value and achieve desired functionality. Various modification methods can improve pulse protein ingredients at macro and micro levels for specific uses, aiming to enhance their quality and functionality.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Engineering, Chemical
Koen Wetterauw, Patrick Wilms, Aniek Tiggeloven, Remko Boom, Erik van der Linden, Paul Venema, Maarten Schutyser
Summary: In this study, the endosperm recovery from abraded barley malt material was evaluated for three dry separation technologies. The results showed that electrostatic separation recovered 25% of the endosperm at 85% purity, while air classification yielded 71% of the endosperm with 95% husk removal. The loss of soluble endosperm components remained similar to the loss observed in a single abrasive milling step.
JOURNAL OF FOOD ENGINEERING
(2023)
Review
Food Science & Technology
Zhongwei Chen, Andrew L. Mense, Lauren R. Brewer, Yong-Cheng Shi
Summary: Wheat bran, a by-product of dry milling, is attracting attention as a food ingredient due to its high dietary fiber and phytochemical contents. By separating the different layers of bran and utilizing their unique compositions and properties, more extensive applications in foods can be found. Recent advances have allowed the production of commercial products from wheat bran layers, enhancing their value and applications in food.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Physical
Claire Mayer-Laigle, Laia Haurie Ibarra, Amelie Breysse, Marina Palumbo, Frederic Mabille, Ana Maria Lacasta Palacio, Cecile Barron
Summary: This study successfully utilized a combination of grinding based on shearing stress and separation based on particle size and density to separate rind and pith from maize stem internodes, providing a new pathway for insulation bio-based composite materials. Boards produced from the dry fractionated pith exhibited thermal conductivities similar to hand dissected pith, with potential reinforcement value found in the isolated pith vascular bundles in the finest fraction.
Article
Engineering, Chemical
Jingsi Yang, Venkatesh Meda, Lifeng Zhang, Michael Nickerson
Summary: The urgent need for sustainable sources of nutrients due to the worldwide pressure on food consumption has led to the development of the tribo-electrostatic separation (T-ES) technique. This technique, which charges particles through physical contact and separates them in an electric field, has shown promise in fractionation of protein and starch in various crops. However, challenges and gaps in the understanding of the charging mechanism and conflicting conclusions in published papers highlight the need for further research.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Plant Sciences
Imene Rajhi, Bechir Baccouri, Fatma Rajhi, Jamila Hammami, Zouhaier Abbes, Haythem Mhadhbi, Guido Flamini
Summary: The volatile profiles of raw, dehulled, and germinated seeds and flours of green and brown lentils were analyzed using HS-SPME-GS-MS. Different classes of aroma compounds were identified, and their levels were affected by germination and milling.
SOUTH AFRICAN JOURNAL OF BOTANY
(2022)
Review
Food Science & Technology
Jared Rivera, Kaliramesh Siliveru, Yonghui Li
Summary: The production of nutrient-rich foods is needed to accommodate the growing world population. Plant proteins have gained increasing interest in recent years due to their sustainability and nutritional benefits. This review examines the latest developments in pretreatments and fractionation processes used for producing pulse protein concentrates and isolates, and critically evaluates the functionality differences and food application of different pulse proteins obtained from various fractionation methods. The study highlights the importance of pretreatment methods, the focus on sustainability and functionality in wet fractionation, and the aim of increasing protein yield and purity in dry fractionation.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Regina G. A. Politiek, Bert H. Dijkink, Leila M. van den Boogaard, Julia K. Keppler, Maarten A. I. Schutyser, Marieke E. Bruins
Summary: This research investigates the mechanism behind ineffective electrostatic separation of soy and explores the impact of de-oiling. The study finds that soy has lower separation effectiveness due to embedded protein bodies in the cellular structure. However, de-oiling and additional milling can improve the separation efficiency, resulting in protein purities closer to that of pure protein bodies.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Chemical
Botagoz Kuspangaliyeva, Dinara Konakbayeva, Solmaz Tabtabaei
Summary: The tribo-electrostatic separation of hexane-defatted soybean flour was investigated to obtain protein- and fiber-rich fractions. Different airflow rates and plate voltages were tested, and the combination of laminar airflow rate and high plate voltage yielded the highest protein and fiber particles with moderate enrichment levels. The protein content of the soybean flour increased from 55.3% to 58.4%, while the fiber content increased from 15.4% to 19.6%, resulting in protein and fiber separation efficiencies of 44.4% and 16.8% respectively. The distribution of protein and fiber along the negatively charged electrode showed no significant difference in terms of enrichment level, but more particles were accumulated at the bottom of the electrode.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Polymer Science
Amirreza Badri, Saeid Mehdiabadi, Joao B. P. Soares
Summary: This article discusses the use of high-temperature thermal gradient interaction chromatography (HT-TGIC) to measure the chemical composition distribution of ethylene/alpha-olefin copolymers. It was found that polymer molecular weight, alpha-olefin fraction, and type have an impact on the HT-TGIC peak temperatures, which should be taken into consideration when converting HT-TGIC profiles into chemical composition distributions.
Review
Food Science & Technology
Hong-Guang Zhu, Han-Qi Tang, Yong-Qiang Cheng, Zai-Gui Li, Li-Tao Tong
Summary: This review discusses the application of dry electrostatic separation technology in the field of plant protein separation in recent years, highlighting key factors such as material pretreatment, separator design, and process parameters. It also proposes methods to further optimize separation efficiency and the functionality of protein concentrates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Lauren Viana, Marcia English
Summary: This study evaluated the effects of germination and dehulling pre-treatments on protein extraction efficiency, physiochemical properties, and functionality of salt and alkaline extracted protein concentrates from yellow eye beans. The results showed that dehulling and germination can improve the characteristics of salt extracted protein concentrates, while having the opposite effect on alkaline extracted protein concentrates.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2022)
Article
Chemistry, Applied
Supun Fernando, Frank A. Manthey
Summary: The study found that the method of milling significantly affected the physical and flow properties of black bean flour, which can help food processors in selecting a suitable milling method to produce black bean flour with desired properties.
Article
Chemistry, Applied
Supun Fernando, Frank A. Manthey
Summary: Removing soluble phenolic compounds from black bean protein isolates improved their functional and rheological properties, making the proteins more desirable as potential food ingredients. Protein isolates without soluble phenolic compounds demonstrated better functional properties compared to those with soluble phenolic compounds.
Review
Agriculture, Multidisciplinary
Supun Fernando
Summary: Pulses are recognized as a sustainable and nutritious alternative protein source that can be converted into protein concentrates and isolates using various separation techniques. Incorporating pulse protein ingredients into different food systems can increase nutritional value and achieve desired functionality. Various modification methods can improve pulse protein ingredients at macro and micro levels for specific uses, aiming to enhance their quality and functionality.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)