Effect of Extraction Temperature on Functional Properties and Antioxidative Activities of Gelatin from Shark Skin

Poultry meat-processing industry produces considerably large amounts of by-products (such as chicken skins, heads, feathers, viscera, bones and legs) containing significant volumes of proteins, particularly collagen. One of the possibilities of advantageous utilization of these under-used by-products can be their application as a raw material rich in collagen for preparation of gelatine, a partial hydrolysate of collagen. In the present study, chicken skins obtained as a by-product from the chicken-breast processing were purified from non-collagen proteins, pigments and fats. Collagen was treated with proteolytic enzymes and the gelatine extraction was performed in distilled water at temperatures of 40, 50, 60, 70 and 80 °C during the constant extraction time of 60 min. The influence of the technological conditions on gelatine functional properties including viscosity, clarity, water holding and fat binding capacity, emulsifying and foaming properties was explored. Certain functional properties of prepared gelatines were significantly affected by the extraction temperature, while on some other properties the extraction temperature had no significant effect. Viscosity of prepared chicken skin gelatines was in the range from 3 to 5.7 mPa.s, clarity from 1.5 to 2%, water holding capacity from 3.8 to 5.6 mL.g-1, fat binding capacity from 0.9 to 1.3 mL.g-1, emulsion capacity from 35 to 50%, emulsion stability from 73 to 88%, foaming capacity from 18 to 61% and finally foaming stability was from 4 to 39%. Chicken skin gelatines were compared with commercial food grade pork and beef gelatines. Prepared chicken skin gelatines showed better viscosity, fat binding capacity and foaming stability than mammalian gelatines, while water holding capacity, emulsifying stability and foaming capacity were not as good as in beef and pork gelatines. Emulsifying capacity was comparable with commercial gelatines. Therefore, chicken skin gelatine has the potential as an alternative to traditional gelatines from mammalian sources, such as pork or beef bones and skins.

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Optimal Ultrasound-Assisted Process Extraction, Characterization, and Functional Product Development from Flaxseed Meal Derived Polysaccharide Gum

Processes ◽

10.3390/pr7040189 ◽

2019 ◽

Vol 7 (4) ◽

pp. 189 ◽

Cited By ~ 4

Author(s):

Muhammad Akhtar ◽

Zarina Mushtaq ◽

Nazir Ahmad ◽

Muhammad Khan ◽

Muhammad Ahmad ◽

...

Keyword(s):

Functional Properties ◽

Extraction Temperature ◽

Ultrasound Assisted Extraction ◽

Food Ingredient ◽

Nutritional Components ◽

Flaxseed Meal ◽

Assisted Extraction ◽

Functional Product ◽

Ultrasound Assisted ◽

Amplitude Level

Flaxseed (Linum usitatissimum L.) has several health-promoting applications as dietary food ingredient supplementation, owing to presence of high quality of oil, polyunsaturated fatty acids, high dietary fiber and protein contents. The presence of different anti-nutritional components, for example cyanogens (HCN) and tannins in meal, limits its application for food purposes. The study was conducted to observe the effect of ultrasound-assisted extraction on polysaccharide gums (PSG) yield using response surface methodology. The selected variables were sonication temperature (°C), water to meal ratio, sonication amplitude level (%), sonication pH, and sonication time (min). Ultrasound-assisted extraction significantly reduced the anti-nutritional components like HCN and tannins. The extracted PSG yield from partially defatted flaxseed meal (PDFM) samples varied to a minimum of 7.24% to a maximum of 11.04% when extraction temperature (°C) and amplitude level (%) varied from −1 to +1 and keeping all other variables constant at mean value. Physiochemical and functional properties of extracted PSG were studied. Yoghurt with different treatment combinations were prepared by supplementing flaxseed-derived PSG as stabilizer ranging from 0.25% to 1.5%, keeping baseline samples without PSG as control. Functional properties of PSG-supplemented yoghurt such as pH, syneresis, and viscosity were determined to assess the influence of PSG supplementation on yoghurt quality. In the organoleptic behavior of PSG-supplemented yoghurt, no adverse effect on the flavor have been observed, but the textural properties vary significantly among different treatments. Overall, the acceptability of 1% PSG-supplemented yoghurt was significantly higher than other treatments.

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Flaxseed Gum Solution Functional Properties

Foods ◽

10.3390/foods9050681 ◽

2020 ◽

Vol 9 (5) ◽

pp. 681 ◽

Cited By ~ 2

Author(s):

Yingxue Hu ◽

Youn Young Shim ◽

Martin J.T. Reaney

Keyword(s):

Functional Properties ◽

Food Product ◽

Hot Water ◽

Solution Stability ◽

Extraction Temperature ◽

Linum Usitatissimum L ◽

Improved Stability ◽

Commercial Value ◽

Whole Seed ◽

Flaxseed Gum

Flaxseed gum (FG) is a by-product of flax (Linum usitatissimum L.) meal production that is useful as a food thickener, emulsifier, and foaming agent. FG is typically recovered by hot-water extraction from flaxseed hull or whole seed. However, FG includes complex polymer structures that contain bioactive compounds. Therefore, extraction temperature can play an important role in determining its functional properties, solution appearance, and solution stability during storage. These characteristics of FG, including FG quality, determine its commercial value and utility. In this study, FG solution functional properties and storage stability were investigated for solutions prepared at 70 and 98 °C. Solutions of FG prepared at 98 °C had lower initial viscosity than solutions extracted at 70 °C; though the viscosity of these solutions was more stable during storage. Solutions prepared by extraction at both tested temperatures exhibited similar tolerance to 0.1 mol/L salt addition and freeze-thaw cycles. Moreover, the higher extraction temperature produced a FG solution with superior foaming and emulsification properties, and these properties were more stable with storage. Foams and emulsions produced from FG extracted at higher temperatures also had better stability. FG extracted at 98 °C displayed improved stability and consistent viscosity, foamability, and emulsification properties in comparison to solutions prepared at 70 °C. Therefore, the FG solution extracted at 98 °C had more stable properties and, potentially, higher commercial value. This result indicates that FG performance as a commercial food additive can influence food product quality.

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Effect of Extraction Temperature on Functional Properties of Rice Bran Protein Concentrates

International Journal of Food Engineering ◽

10.2202/1556-3758.1165 ◽

2008 ◽

Vol 4 (2) ◽

Cited By ~ 15

Author(s):

Shweta Gupta ◽

Gurpreet Kaur Chandi ◽

Dalbir Singh Sogi

Keyword(s):

Functional Properties ◽

Rice Bran ◽

Binding Capacity ◽

Absorption Capacity ◽

Extraction Temperature ◽

Water Binding ◽

Protein Concentrates ◽

Defatted Rice Bran ◽

Emulsion Capacity ◽

Emulsifying Capacity

Protein concentrates were prepared from defatted rice bran at different extraction temperature (30-75°C) and analyzed for their functional properties. Protein yield increased as the temperature of extraction was increased while the protein content of protein concentrate decreased. Water binding capacity was in the range of 1.1-2.27 g/g while oil absorption capacity ranged between 1.64 and 6.89 (g/g). RBPC extracted at 60°C exhibited maximum foam producing capacity of 120% at 1% salt concentration. Emulsifying capacity of protein concentrates ranged between 33.71-70.85%. Emulsion capacity decreased as the temperature of extraction was increased. Emulsions were fairly stable under different pH, salt and sugar concentrations.

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Biorefining and the Functional Properties of Proteins from Lipid and Pigment Extract Residue of Chlorella pyrenoidosa

Marine Drugs ◽

10.3390/md17080454 ◽

2019 ◽

Vol 17 (8) ◽

pp. 454 ◽

Cited By ~ 2

Author(s):

Lu ◽

Zhao ◽

Ho ◽

Ma ◽

Xie ◽

...

Keyword(s):

Amino Acid ◽

Functional Properties ◽

Essential Amino Acid ◽

Protein Extraction ◽

Amino Acid Content ◽

Bioactive Compound ◽

Chlorella Pyrenoidosa ◽

Human Consumption ◽

Extraction Temperature ◽

Functional Protein

Microalgae are considered as excellent candidates for bioactive compounds, yet microalgal residues remaining after the extraction of one or two compounds are usually discarded, which is not economical. This study demonstrates the alkaline extraction of proteins from Chlorella pyrenoidosa residue after lipid and pigment extractions, and their functional properties. Single-factor experiments and response surface methodology were used to obtain the optimal conditions for protein extraction. Based on our results, a maximum protein yield of 722.70 mg/g, was obtained under the following extraction conditions: sodium hydroxide concentration 7.90%, extraction temperature 70.00 °C, extraction time 34.80 min, and microalgal residue concentration 8.20 mg/mL. The molecular weight of microalgal residue protein isolate (MRPI) was mainly distributed at the regions of 0.18–0.50 kDa, 0.50–1.50 kDa, and 1.50–5.00 kDa. The essential amino acid content was greater than the values recommended by FAO/WHO standards; a high essential amino acid index value (1.49) was another good indication that MRPI is suitable for human consumption. Moreover, MRPI exhibited excellent emulsifying properties and antioxidant activity, which suggests it may be useful as an emulsifying agent and antioxidant. These findings could improve the extraction methods of functional protein from microalgal residue and add value to microalgae-based bioactive compound production processes.

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Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis)

Food Research International ◽

10.1016/j.foodres.2016.08.041 ◽

2016 ◽

Vol 89 ◽

pp. 476-487 ◽

Cited By ~ 23

Author(s):

Jânio Sousa Santos ◽

Carolina Turnes Pasini Deolindo ◽

Luis Antônio Esmerino ◽

Maria Inés Genovese ◽

Alice Fujita ◽

...

Keyword(s):

Functional Properties ◽

Extraction Temperature ◽

Phenolic Composition ◽

Aspalathus Linearis

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Quaternary structure of Limulus polyphemus hemocyanin

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100081747 ◽

1978 ◽

Vol 36 (2) ◽

pp. 176-177

Author(s):

T. Wichertjes ◽

E.J. Kwak ◽

E.F.J. Van Bruggen

Keyword(s):

Electron Microscopy ◽

Functional Properties ◽

Horseshoe Crab ◽

Temperature Jump ◽

Quaternary Structure ◽

Crystallographic Analysis ◽

Limulus Polyphemus ◽

Oxygen Binding ◽

X Ray ◽

Intact Molecule

Hemocyanin of the horseshoe crab (Limulus polyphemus) has been studied in nany ways. Recently the structure, dissociation and reassembly was studied using electron microscopy of negatively stained specimens as the method of investigation. Crystallization of the protein proved to be possible and X-ray crystallographic analysis was started. Also fluorescence properties of the hemocyanin after dialysis against Tris-glycine buffer + 0.01 M EDTA pH 8.9 (so called “stripped” hemocyanin) and its fractions II and V were studied, as well as functional properties of the fractions by NMR. Finally the temperature-jump method was used for assaying the oxygen binding of the dissociating molecule and of preparations of isolated subunits. Nevertheless very little is known about the structure of the intact molecule. Schutter et al. suggested that the molecule possibly consists of two halves, combined in a staggered way, the halves themselves consisting of four subunits arranged in a square.

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