Optimization of ultrasound-assisted extraction of sheep abomasum protein concentrates by response surface methodology and evaluation of their properties

Detalhes bibliográficos
Autor(a) principal: BING,Liu
Data de Publicação: 2019
Outros Autores: HAJI AKBER,Aisa, ABULIMITI,Yili
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500085
Resumo: Abstract The aim of this study was to extract sheep abomasum protein concentrates (SAPC) by ultrasound-assisted extraction (UAE) and to investigate the properties of SAPC. Response surface methodology and Box-Behnken design were applied to determine the optimal parameters for UAE. The maximum water-soluble protein concentration was 320.5 mg protein/g dry raw material under the optimal conditions with ultrasonic treatment time of 28 min, ultrasonic power of 450 W, liquid/solid ratio of 25 mL/g, and pH of 10. Compare with conventional extraction method (CEM), the UAE not only provided the higher protein concentration and yield but also required much shorter extraction times. Additionally, the SAPC obtained by UAE demonstrated better solubility, emulsifying properties, foaming properties and oil holding capacity as compared to CEM. However, use of the UAE method did not significantly increase the water holding capacity of SAPC.
id SBCTA-1_599a46d5cc1cfe8f1328c6f84611a4fe
oai_identifier_str oai:scielo:S0101-20612019000500085
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Optimization of ultrasound-assisted extraction of sheep abomasum protein concentrates by response surface methodology and evaluation of their propertiessheep abomasumprotein concentratesultrasound-assisted extractionresponse surface methodologyfunctional propertiesAbstract The aim of this study was to extract sheep abomasum protein concentrates (SAPC) by ultrasound-assisted extraction (UAE) and to investigate the properties of SAPC. Response surface methodology and Box-Behnken design were applied to determine the optimal parameters for UAE. The maximum water-soluble protein concentration was 320.5 mg protein/g dry raw material under the optimal conditions with ultrasonic treatment time of 28 min, ultrasonic power of 450 W, liquid/solid ratio of 25 mL/g, and pH of 10. Compare with conventional extraction method (CEM), the UAE not only provided the higher protein concentration and yield but also required much shorter extraction times. Additionally, the SAPC obtained by UAE demonstrated better solubility, emulsifying properties, foaming properties and oil holding capacity as compared to CEM. However, use of the UAE method did not significantly increase the water holding capacity of SAPC.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500085Food Science and Technology v.39 suppl.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.37317info:eu-repo/semantics/openAccessBING,LiuHAJI AKBER,AisaABULIMITI,Yilieng2019-06-24T00:00:00Zoai:scielo:S0101-20612019000500085Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Optimization of ultrasound-assisted extraction of sheep abomasum protein concentrates by response surface methodology and evaluation of their properties
title Optimization of ultrasound-assisted extraction of sheep abomasum protein concentrates by response surface methodology and evaluation of their properties
spellingShingle Optimization of ultrasound-assisted extraction of sheep abomasum protein concentrates by response surface methodology and evaluation of their properties
BING,Liu
sheep abomasum
protein concentrates
ultrasound-assisted extraction
response surface methodology
functional properties
title_short Optimization of ultrasound-assisted extraction of sheep abomasum protein concentrates by response surface methodology and evaluation of their properties
title_full Optimization of ultrasound-assisted extraction of sheep abomasum protein concentrates by response surface methodology and evaluation of their properties
title_fullStr Optimization of ultrasound-assisted extraction of sheep abomasum protein concentrates by response surface methodology and evaluation of their properties
title_full_unstemmed Optimization of ultrasound-assisted extraction of sheep abomasum protein concentrates by response surface methodology and evaluation of their properties
title_sort Optimization of ultrasound-assisted extraction of sheep abomasum protein concentrates by response surface methodology and evaluation of their properties
author BING,Liu
author_facet BING,Liu
HAJI AKBER,Aisa
ABULIMITI,Yili
author_role author
author2 HAJI AKBER,Aisa
ABULIMITI,Yili
author2_role author
author
dc.contributor.author.fl_str_mv BING,Liu
HAJI AKBER,Aisa
ABULIMITI,Yili
dc.subject.por.fl_str_mv sheep abomasum
protein concentrates
ultrasound-assisted extraction
response surface methodology
functional properties
topic sheep abomasum
protein concentrates
ultrasound-assisted extraction
response surface methodology
functional properties
description Abstract The aim of this study was to extract sheep abomasum protein concentrates (SAPC) by ultrasound-assisted extraction (UAE) and to investigate the properties of SAPC. Response surface methodology and Box-Behnken design were applied to determine the optimal parameters for UAE. The maximum water-soluble protein concentration was 320.5 mg protein/g dry raw material under the optimal conditions with ultrasonic treatment time of 28 min, ultrasonic power of 450 W, liquid/solid ratio of 25 mL/g, and pH of 10. Compare with conventional extraction method (CEM), the UAE not only provided the higher protein concentration and yield but also required much shorter extraction times. Additionally, the SAPC obtained by UAE demonstrated better solubility, emulsifying properties, foaming properties and oil holding capacity as compared to CEM. However, use of the UAE method did not significantly increase the water holding capacity of SAPC.
publishDate 2019
dc.date.none.fl_str_mv 2019-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500085
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500085
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.37317
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 suppl.1 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126325082030080

Registros relacionados