Optimization of an industrial primary protein recovery process by Design of Experiment

2014 ◽  
Vol 31 ◽  
pp. S120-S121
Author(s):  
Tanja Buch ◽  
Ian Marison
Keyword(s):  
Design Of Experiment ◽  
Recovery Process ◽  
Protein Recovery

scholarly journals The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press Cake

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 19 ◽  
Author(s):  
Karolina Östbring ◽  
Emma Malmqvist ◽  
Kajsa Nilsson ◽  
Ia Rosenlind ◽  
Marilyn Rayner
Keyword(s):  
Heat Treatment ◽  
Agricultural Sector ◽  
Press Cake ◽  
Recovery Process ◽  
Rapeseed Meal ◽  
Extraction Methods ◽  
Protein Recovery ◽  
Emulsifying Properties ◽  
Recovery Yield ◽  
Cold Pressed

The agricultural sector is thought to be responsible for around 30% of the anthropogenic climate change and it is well established that high meat consumption has a tremendous impact on the environment. Rapeseed is mainly used for production of vegetable oil, but press cake has high protein content with the potential for incorporation into new plant protein-based foods. Protein was recovered from press cakes generated from different oil pressing processes. Industrially cold-pressed, hot-pressed, and solvent-extracted rapeseed press cake and the effect of heat treatment in the recovery process was assessed. Protein recovery yield, protein concentration and emulsifying properties were analyzed. Cold-pressed rapeseed press cake (RPC) recovered in the absence of heat, yielded the highest protein recovery (45%) followed by hot-pressed rapeseed meal (RM) (26%) and solvent-extracted RM (5%). Exposure to heat during recovery significantly reduced the yield for cold-pressed RPC but no difference was found for hot-pressed RM. The protein recovery yield was improved for solvent-extracted RM when heat was applied in the recovery process. The ability to stabilize emulsions was highest for protein recovered from cold-pressed RPC, followed by hot-pressed RM and solvent-extracted RM, and was in the same range as commercial emulsifying agents. Heat treatment during recovery significantly reduced the emulsifying properties for all pressing methods examined. This study suggests that cold-pressed rapeseed press cake without heat in the recovery process could be a successful strategy for an efficient recovery of rapeseed protein with good emulsifying properties.

Survival of Escherichia coli after Isoelectric Solubilization and Precipitation of Fish Protein

2009 ◽  
Vol 72 (7) ◽  
pp. 1398-1403 ◽  
Author(s):  
L. R. LANSDOWNE ◽  
S. BEAMER ◽  
J. JACZYNSKI ◽  
K. E. MATAK
Keyword(s):  
Escherichia Coli ◽  
Recovery Process ◽  
Alkaline Treatment ◽  
Insoluble Fraction ◽  
Microbial Reduction ◽  
Protein Recovery ◽  
Protein Solution ◽  
Initial Inoculum ◽  
E Coli ◽  
Log Reduction

Protein recovery for fish processing by-products utilizes extreme pH shifts for isoelectric solubilization and precipitation. The purpose of this study was to determine if Escherichia coli would survive exposure to the extreme pH shifts during the protein recovery process. Fresh rainbow trout were beheaded, gutted, and minced and then inoculated with approximately 109 CFU of E. coli ATCC 25922 per g, homogenized, and brought to the target pH of 2.0, 3.0, 11.5, or 12.5 by the addition of concentrated hydrochloric acid or sodium hydroxide to solubilize muscle proteins. The homogenate was blended and centrifuged to separate the lipid and insoluble components (bones, skin, insoluble protein, etc.) from the protein solution. The protein solution was subjected to a second pH shift (pH 5.5) resulting in protein precipitation that was recovered with centrifugation. Microbial analysis was conducted on each fraction (i.e., lipid, insoluble components, protein, and water) with selective and nonselective media. The sums of the surviving E. coli in these fractions were compared with the initial inoculum. The greatest total microbial reduction occurred when the pH was shifted to 12.5 (P < 0.05), i.e., a 4.4-log reduction of cells on nonselective media and a 6.0-log reduction of cells on selective media. The use of selective and nonselective media showed that there was significant (P < 0.05) injury sustained by cells exposed to alkaline treatment (pH 11.5 and 12.5) in all fractions except the insoluble fraction at pH 11.5. Increasing the exposure time or the pH may result in greater bacterial reductions in the recovered protein.

scholarly journals ISOLASI PROTEIN SELAMA PROSES PENGAMBILAN KITIN DARI KULIT UDANG

2016 ◽  
Vol 5 (2) ◽  
pp. 43-48
Author(s):  
Kherliyanda Febriani ◽  
Fitri Hariani Nurza ◽  
Iriany
Keyword(s):  
Reaction Temperature ◽  
Protein Extraction ◽  
Economic Value ◽  
Reaction Times ◽  
Recovery Process ◽  
Extraction Process ◽  
High Yield ◽  
Protein Recovery ◽  
Shrimp Shells ◽  
Shrimp Shell

Shrimp is one of the Indonesia fishery commodities with high economic value. The production of shrimp shells is usually 40-45% from crude shrimp. Shrimp shell contain protein, chitin, minerals and carotenoids. It is very potential to be used as materials for isolation of protein.This experiment is to determine factors that effect protein recovery and optimize deproteination processconditions to produce high yield of protein. The design of experiment used response surface methodology. It is 2 steps consist of deproteination and protein extraction process using shrimp shells and KOH solution in comparison 1:10 (w/v). The concentration of KOH are1,3 M; 2 M; 3 M; 4 M; 4,7 M. The reaction temperatures are37 oC; 40 oC; 45 oC; 50 oC; 53 oCand the reaction times are 40 minutes, 60 minutes, 90 minutes, 120 minutes, 140 minutes. Reaction temperature is the main factor influence protein recovery process. The highest protein yield obtained is 64,5826 % with protein content is 86,24% using KOH solution 2,98 M, reaction temperature 45,76 ºC and reaction time 90,51 minute. Economic potential by protein recovery during isolation of chitin from shrimp shells is profitable.

Servicing the Senior Swallow: A Family-Centered Private Practice Model of Service Delivery

2020 ◽  
pp. 1-4 ◽  
Author(s):  
Yvette M. McCoy
Keyword(s):  
Older Adults ◽  
Medical Model ◽  
Recovery Process ◽  
Swallowing Disorders ◽  
Current Evidence ◽  
Care Needs ◽  
Skilled Nursing ◽  
Person Centered Care ◽  
Centered Care ◽  
Traditional Medical Model

Purpose Person-centered care shifts the focus of treatment away from the traditional medical model and moves toward personal choice and autonomy for people receiving health services. Older adults remain a priority for person-centered care because they are more likely to have complex care needs than younger individuals. Even more specifically, the assessment and treatment of swallowing disorders are often thought of in terms of setting-specific (i.e., acute care, skilled nursing, home health, etc.), but the management of dysphagia in older adults should be considered as a continuum of care from the intensive care unit to the outpatient multidisciplinary clinic. In order to establish a framework for the management of swallowing in older adults, clinicians must work collaboratively with a multidisciplinary team using current evidence to guide clinical practice. Private practitioners must think critically not only about the interplay between the components of the evidence-based practice treatment triad but also about the broader impact of dysphagia on caregivers and families. The physical health and quality of life of both the caregiver and the person receiving care are interdependent. Conclusion Effective treatment includes consideration of not only the patient but also others, as caregivers play an important role in the recovery process of the patient with swallowing disorders.

Microsoftening the Recovery Process

1997 ◽  
Author(s):  
R. K. Hester ◽  
H. D. Delaney
Keyword(s):  
Recovery Process
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