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Extraction of Valuable Compounds from Meat By-Products
Published in Francisco J. Barba, Elena Roselló-Soto, Mladen Brnčić, Jose M. Lorenzo, Green Extraction and Valorization of By-Products from Food Processing, 2019
Mirian Pateiro, Paula Borrajo, Rubén Domínguez, Paulo E.S. Munekata, Jose M. Lorenzo, Paulo Cezar Bastianello Campagnol, Igor Tomasevic, Francisco J. Barba
Meat by-products have been the subject of many studies due to the large number of bioactive compounds that can be obtained from them, being blood and collagen among the most evaluated (Ryder et al., 2016). Some of the studies carried out in recent years about the use of viscera are focused from a descriptive point of view, such as the case of Florek et al. (2012) in which they determined the chemical composition, the mineral content, and the fatty acid profile of tongues, hearts, kidneys, and beef livers. On the other hand, there are other works that show procedures to carry out this use, such as Salminen and Rintala (2002), which describes one of the most common methods to convert solid meat residues into products with added value, or “rendering.” Another method frequently used today to enhance animal by-products is described by Gbogouri et al. (2004), consisting of the extraction of the protein by hydrolysis and obtaining a hydrolysate that will contain a mixture of peptides of different sizes and different amino acid composition. Hydrolyzed protein products have interesting functional properties such as emulsifying, foaming, gelling, and solubility, what makes them suitable for the production of derivatives (Klompong et al., 2007; Selmane et al., 2008). The future applications of the aforementioned by-products include the extraction of bioactive compounds with high-value added, which can be used in human nutrition, and with potential medicine and pharmaceutical uses (Toldrá et al., 2016). Collagens, enzymes, protein hydrolysates, and polyunsaturated fatty acids are present in these biomolecules (Ravindran and Jaiswal, 2016; Mullen et al., 2017).
Mathematical modeling of enzymatic hydrolysis of soybean meal protein concentrate
Published in Chemical Engineering Communications, 2022
Cristine De Pretto, Liceres Correa de Miranda, Paula Fernandes de Siqueira, Marcelo Perencin de Arruda Ribeiro, Paulo Waldir Tardioli, Roberto de Campos Giordano, Raquel de Lima Camargo Giordano, Caliane Bastos Borba Costa
To understand the behavior of a process, optimize and scale it up, the use of mathematical models can be extremely helpful (Nelles 2001). In this case, the knowledge of the enzymatic hydrolysis reaction kinetics can assist in finding optimal operating regimes for the reactor, optimize the economics of the process, among other applications (Tardioli et al. 2005). However, enzymatic protein hydrolysis is highly complex, as the reaction medium usually contains a large number of different proteins and peptides (substrate molecules) with varying chain lengths (number of amino acid residues) and reactions take place in series, where hydrolyzed protein and peptides become new substrates. Moreover, by-products and substrates have been reported as inhibitors in many kinetic studies (González-Tello et al. 1994; Moreno and Cuadrado 1993; Sousa et al. 2003; Tardioli et al. 2005). Due to these factors, models designed to quantify the rate of limited enzymatic hydrolysis of complex molecules have to rely on simplified (yet useful) approaches. A widely used method is to use the fraction (or percentage) of hydrolyzed peptide bonds as the process variable, and the concentration of hydrolyzable peptide bonds as a pseudo-substrate, in simple rate equations (Demirhan et al. 2011a, 2011b; Pinto et al. 2007; Sousa et al. 2003, 2004).
Extraction of keratin from unhairing of bovine hide
Published in Chemical Engineering Communications, 2022
Franck da Rosa de Souza, Jaqueline Benvenuti, Michael Meyer, Hauke Wulf, Enno Klüver, Mariliz Gutterres
After hydrolysis, the suspension was centrifuged (Hettich GmbH/Germany), for 20 minutes at 20,000g and at 4 °C, to separate the solution that contains the hydrolyzed protein from the pellet containing the non-hydrolyzed protein. Then the supernatant was filtered in the centrifugal concentrator tubes through a polyether sulfone membrane (Vivaspin 2, GE-Healthcare) with a molecular weight cutoff of 10 kDa. Following the centrifugal concentration, the concentrate containing the extracted protein was resuspended in distilled water (up to the initial volume) and the samples for the molecular weight determination were collected. Finally, the samples were freeze-dried and stored.
Characterization and application of a crude bacterial protease to produce antioxidant hydrolysates from whey protein
Published in Preparative Biochemistry & Biotechnology, 2023
Andréia Monique Lermen, Naiara Jacinta Clerici, Dienefer Borchartt Maciel, Daniel Joner Daroit
Previously, the percentage of TCA-soluble proteins in whey protein hydrolysates produced with a protease from Aspergillus oryzae LBA 01 ranged from 40.9 to 44.7% during hydrolysis processes performed for 10–360 min.[19] Using a similar approach, Castro and Sato[28] reported an enhanced content of TCA-soluble proteins in whey protein hydrolysates obtained after 2 h of hydrolysis with Flavourzyme (56.7%) as compared to the non-hydrolyzed protein (37.2%).