Developments in fractionation methods to improve extraction of aleurone or its beneficial compounds from wheat grain

2021 ◽  
pp. 175-200
Author(s):  
V. Lullien-Pellerin ◽  
Keyword(s):  
Synergistic Effect ◽  
Antioxidant Activities ◽  
Soluble Proteins ◽  
Aleurone Layer ◽  
Future Trends ◽  
Starchy Endosperm ◽  
Processing Technologies ◽  
Peripheral Tissues ◽  
Wheat Grains ◽  
New Processing

In wheat grains, the aleurone layer is located between the peripheral tissues and the starchy endosperm and is rich in soluble proteins, minerals, lipids, vitamins and micronutrients and contains several compounds with antioxidant activities. However, along grain fractionation it is mainly recovered in bran fractions, generally used to feed animals or for energy production. These last few years, the cereal scientist community and companies developed research and new processing technologies (mainly protected with patents) in order to more deeply exploit its potential. This was mainly based on a better knowledge of its composition and properties helped by a better monitoring of its behaviour along milling, debranning and further isolation. This chapter summarizes main strategies for aleurone layer isolation and pinpoints out how its cell walls or cellular content may be of interest to obtain. It also highlights potential drawbacks, synergistic effect of different compounds, question of bioavailability and possible future trends.

scholarly journals Laser microdissection-based gene expression analysis in the aleurone layer and starchy endosperm of developing rice caryopses in the early storage phase

Rice ◽  
2015 ◽  
Vol 8 (1) ◽  
Author(s):  
Tsutomu Ishimaru ◽  
Masashi Ida ◽  
Sakiko Hirose ◽  
Satoshi Shimamura ◽  
Takehiro Masumura ◽  
...  
Keyword(s):  
Gene Expression ◽  
Expression Analysis ◽  
Gene Expression Analysis ◽  
Laser Microdissection ◽  
Aleurone Layer ◽  
Starchy Endosperm

scholarly journals Patterns of Starchy Endosperm Acidification and Protease Gene Expression in Wheat Grains following Germination

1999 ◽  
Vol 119 (1) ◽  
pp. 81-88 ◽  
Author(s):  
Fernando Domı́nguez ◽  
Francisco J. Cejudo
Keyword(s):  
Gene Expression ◽  
Protease Gene ◽  
Starchy Endosperm ◽  
Wheat Grains

scholarly journals New processing technologies: an overview

2001 ◽  
Vol 60 (4) ◽  
pp. 463-474 ◽  
Author(s):  
Grahame W. Gould
Keyword(s):  
Food Preservation ◽  
Electric Discharges ◽  
Processing Technologies ◽  
Slowing Down ◽  
Light Pulses ◽  
High Intensity Laser ◽  
Alternative Approaches ◽  
New Processing ◽  
Micro Organisms ◽  
Intensity Laser

Most food-preservation techniques act by slowing down or completely inhibiting the growth of micro-organisms. Few techniques act by inactivating them. While heat remains the technique most extensively used for inactivation, there has been increasing interest recently in the development of alternative approaches in response to the desires of consumers for products which are less organoleptically and nutritionally damaged during processing and less reliant on additives than previously. The new approaches, therefore, mostly involve technologies that offer full or partial alternatives to heat for the inactivation of bacteria, yeasts and moulds. They include the application to foods of high hydrostatic pressure, high-voltage electric discharges, high-intensity laser and non-coherent light pulses, ‘manothermosonication’ (the combination of mild heating with ultrasonication and slightly-raised pressure), and high-magnetic-field pulses. In addition, a number of naturally-occurring antimicrobials, including lysozyme and low-molecular-weight products of micro-organisms are finding increasing use. High pressure is being used commercially to non-thermally pasteurize a number of foods, while the other physical procedures are in various stages of development and commercial evaluation. Possible nutritional consequences have so far been given little attention compared with microbiological ones.

scholarly journals Design of Competitive Processing Plants for Hemp Fibre Production

ISRN Agronomy ◽  
2012 ◽  
Vol 2012 ◽  
pp. 1-5
Author(s):  
Ralf Pecenka ◽  
Carsten Lühr ◽  
Hans-Jörg Gusovius
Keyword(s):  
Fibre Production ◽  
Raw Material ◽  
Processing Technologies ◽  
Hemp Fibre ◽  
Flax Fibres ◽  
Agricultural Engineering ◽  
Processing Plants ◽  
Processing Line ◽  
Logistic Cost ◽  
New Processing

Despite an annually growing demand for natural fibres accompanied by worldwide increasing fibre prices as well as long tradition and experience in fibre processing, the production facilities for hemp and flax fibres are very limited in Europe. At present, the lack of modern harvesting and economic processing technologies seem to be the greatest obstacles for hemp fibre producers under the changing conditions of international raw material markets. Therefore, detailed investigations of all process stages of hemp fibre processing have been carried out at the Leibniz Institute for Agricultural Engineering (ATB). A novel hemp processing line has been developed, installed, and tested at industrial scale in the last 3 years. Investigations regarding optimum plant layout have shown that a straw throughput of approximately 4 t h−1 is required for economic fibre production for all new processing lines at currently high straw prices of more than 150 € t−1. Throughputs in the range from 4 to 6 t h−1 showed a favourable relation between profit and investment cost. At throughputs higher than 6 t h−1, the profit per ton processed straw can be further increased. But investment and straw logistic cost increase at these high-throughput levels often much faster.

Approaches to the Design and Processing of Novel Titanium Alloys

2007 ◽  
Vol 29-30 ◽  
pp. 127-130
Author(s):  
Colleen J. Bettles ◽  
Rimma Lapovok ◽  
H.P. Ng ◽  
Dacian Tomus ◽  
Barry C. Muddle
Keyword(s):  
Titanium Alloys ◽  
High Performance ◽  
Powder Processing ◽  
Low Cost ◽  
Cost Effective ◽  
Processing Technologies ◽  
Shape Processing ◽  
New Processing ◽  
The Cost ◽  
Processing Techniques

The range of commercial titanium alloys available is currently extremely restricted, with one alloy (Ti-6Al-4V), and derivatives of it, accounting for a very large proportion of all applications. High performance alloys are costly to fabricate and limited to low-volume applications that can sustain the cost. With the emergence of new processing technologies that promise to reduce significantly the cost of production of titanium metal, especially in powder form, there is an emerging imperative for cost-effective near net shape powder processing techniques to permit the benefit of reduced metal cost to be passed on to higher-volume applications. Equally, there is a need for the design and development of new alloys that are intrinsically low-cost and lend themselves to fabrication by novel cost-effective net shape processing. The approaches that might be used to select, design and process both conventional alloys and novel alloy systems will be reviewed, with a focus on innovation in design of low-cost alloys amenable to new processing paths and increasingly tolerant of variability in composition.

scholarly journals Mechanical Studies of Injection Molded Composites with Polypropilene Matrix

2018 ◽  
Vol 1 (2) ◽  
pp. 105-109
Author(s):  
Ráthy Istvánné ◽  
Pinke Péter ◽  
Huszák Csenge
Keyword(s):  
Mechanical Tests ◽  
High Tech ◽  
Test Results ◽  
Processing Technologies ◽  
Standard Specimens ◽  
Glass Fibre Reinforced ◽  
Injection Molded ◽  
Polypropylene Matrix ◽  
Reducing Costs ◽  
New Processing

Abstract The wide use of composite materials is mainly due to their excellent strength / mass ratio, corrosion resistance and relatively low price. Approximately 35-40% of the fibre-reinforced composites are made of thermoplastic polymers in which fibreglass, carbon or natural fibres are most often used as reinforcement, while the remaining 60 – 65% is made up of high-tech carbon or glass fibre-reinforced thermosetting composites. Most of them are used in the transport and electronics industries. New processing technologies not only improve the properties of the products but also contribute to reducing costs. In this paper, we compare the results of mechanical tests with molded standard specimens with polypropylene matrix and test results from cut-outs from injection molded products.

scholarly journals Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

2021 ◽  
Vol 8 ◽  
Author(s):  
Xuan Luo ◽  
Yating Dong ◽  
Chen Gu ◽  
Xueli Zhang ◽  
Haile Ma
Keyword(s):  
Large Scale ◽  
Royal Jelly ◽  
Isolation And Identification ◽  
Processing Technologies ◽  
The Past ◽  
Recent Developments ◽  
Fluidized Bed Drying ◽  
Accelerated Studies ◽  
New Processing ◽  
Processing Techniques

Increased demand for a more balanced, healthy, and safe diet has accelerated studies on natural bee products (including honey, bee bread, bee collected pollen royal jelly, propolis, beeswax, and bee venom) over the past decade. Advanced food processing techniques, such as ultrasonication and microwave and infrared (IR) irradiation, either has gained popularity as alternatives or combined with conventional processing techniques for diverse applications in apiculture products at laboratory or industrial scale. The processing techniques used for each bee products have comprehensively summarized in this review, including drying (traditional drying, infrared drying, microwave-assisted traditional drying or vacuum drying, and low temperature high velocity-assisted fluidized bed drying), storage, extraction, isolation, and identification; the assessment methods related to the quality control of bee products are also fully mentioned. The different processing techniques applied in bee products aim to provide more healthy active ingredients largely and effectively. Furthermore, improved the product quality with a shorter processing time and reduced operational cost are achieved using conventional or emerging processing techniques. This review will increase the positive ratings of the combined new processing techniques according to the needs of the bee products. The importance of the models for process optimization on a large scale is also emphasized in the future.

scholarly journals Study of white frangipani flower and bitter grape stem ethanol extract combination on antibacterial and antioxidant activities

2020 ◽  
Vol 20 (3) ◽  
pp. 74-79
Author(s):  
KRISHNA PURNAWAN CANDRA ◽  
WIJAYANTI KUSUMA WARDHANI ◽  
ANTON RAHMADI ◽  
MIFTAKHUR ROHMAH Rohmah ◽  
YULIANI YULIANI
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Free Radicals ◽  
Synergistic Effect ◽  
Antioxidant Activities ◽  
Ethanol Extract ◽  
Antagonistic Effect ◽  
Stem Extract ◽  
Inhibition Index

Frangipani flower (Plumeria acuminata) and bitter grape (Tinospora crispa L. Miers) stem extract alone shows antimicrobial and antioxidant activities. However, there is a limited report about the actions from the combination of both extracts. Combinations of ethanol extract of white frangipani flower (EFF) and ethanol extract of the bitter grape stem (EBS), each of 0, 1, 2, and 3% were tested for inhibition against Staphylococcus aureus growth and DPPH (1,1-diphenyl,2-picrylhydrazyl) free radicals. A yield of 3.17 and 2.62 g of EFF and EBS, respectively, were resulted from 100 g of dried powdered of the white frangipani flower and bitter grape stem using 200 mL of absolute ethanol. The antimicrobial test was assayed using a 10% stock solution of extract diluted in water. The combination of EFF and EBS showed a synergistic effect on antimicrobial activity, but it proved an antagonistic effect on antioxidant activity. The combination of EFF 3% and EBS 3% showed the highest inhibition index on the S. aureus growth , i.e. 2.02±0.06, which is higher than the inhibition index of Amoxycillin 2%, i.e. 1.85±0.09. The highest antioxidant activity showed by 1% EFF alone (57.5 ± 0.60%), while the lowest was from the combination of EFF 1% and EBS 3% (23.4±0.30%).  

scholarly journals Trypsin inhibitor from starchy endosperm of rye seeds

2015 ◽  
Vol 43 (1) ◽  
pp. 27-37
Author(s):  
A. Pawłowski
Keyword(s):  
Molecular Weight ◽  
Ammonium Sulphate ◽  
Trypsin Inhibitor ◽  
Soluble Proteins ◽  
Water Soluble ◽  
Starchy Endosperm ◽  
Salting Out ◽  
Isolation And Purification

A method for the preparation of a trypsin inhibitor from starchy endosperm of rye seeds is described. Isolation and purification comprised the following steps: salting out of the water-soluble proteins at pH 4.5 with ammonium sulphate (0.4 saturation), followed by chromatography on CM-Cellulose, Sephadex G-100 and SE Sephadex C-25. The finally purified preparation of inhibitor was found to be homogeneous by both chromatographic and electrophoretic analyses. The preparation inhibited trypsin and chymotrypsin but was inactive against papain, kallikrein and pepsin. The molecular weight of the inhibitor was calculated to foe about 10 000.

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