Production of food-grade canola proteins by membrane-based process

2018 ◽  
Vol 29 (01) ◽  
pp. 14-17
Author(s):  
Bih-King Chen ◽  
◽  
Levente Diosady
Keyword(s):  
Food Grade ◽  
Canola Proteins

Aplikasi Pendayagunaan Asam In-Situ pada Kulit Pikel Terbuang untuk Pembuatan Gelatin Pangan

2016 ◽  
Vol 9 (2) ◽  
pp. 187-197
Author(s):  
Sugihartono Sugihartono
Keyword(s):  
Food Industry ◽  
Type A ◽  
Collagen Fibers ◽  
Final Phase ◽  
Acid Base ◽  
Salt Hydrate ◽  
Food Grade ◽  
Hydrolyze Collagen ◽  
Waste Acid

Skinswaste at pre-tanning operations can be processed into food grade gelatin. The degradation of collagen using acid, base, or enzymes produced gelatin. Pickle skins is skins that acidified, the results of the final phase of the pre-tanning operations. The addition of salt on the skin makes the skins pickle not swollen, produced a wide space between collagen fibers and collagen can not be degraded. Thereby directly extract pickle skins or waste will not be obtained gelatin.This study discussed the processing of food gelatin type A pickle skins through the utilization of waste acid it contains. The discussion includes the components of animal skins, pre-tanning waste, acidification of skins, processing gelatin and gelatin from skins picklewaste and usefulness for the food industry. Salt hydrate collagen fibers in the skin pickle including waste can be separated by washing, to a certain extent still acidic skins waste. The remaining acid on the skins pickle waste can be utilized to hydrolyze collagen into gelatin. The resulting gelatin is gelatin type A, that can be used for food industry.ABSTRAKKulit limbah pada operasi pra-penyamakan dapat diolah menjadi gelatin pangan. Pemecahan kolagen menggunakan asam, basa, atau enzim dihasilkan gelatin. Kulit pikel merupakan kulit yang diasamkan, hasil dari tahap akhir operasi pra-penyamakan. Penambahan garam pada kulit pikel menjadikan kulit tidak bengkak, menghasilkan ruang lebar diantara serat kolagen dan menjadikan kolagen tidak dapat terdegradasi. Hal ini berarti ekstrak secara langsung kulit pikel atau limbahnya tidak akan diperoleh gelatin. Dalam kajian ini dibahas pengolahan gelatin pangan tipe A dari kulit pikel limbah melalui pendayagunaan asam yang dikandungnya. Bahasan mencakup komponen kulit hewan, limbah pra-penyamakan, pengasaman kulit, pengolahan gelatin, dan pengolahan gelatin dari kulit pikel limbah melalui pendayagunaan asam yang dikandungnya serta kegunaannya untuk industri pangan. Garam yang menghidrasi serat kolagen pada kulit pikel termasuk limbahnya dapat dipisahkan dengan cara pencucian, sampai batas tertentu kulit limbah masih bersifat asam. Asam yang tersisa pada kulit pikel limbah tersebut dapat didayagunakan untuk menghidrolisis kolagen menjadi gelatin. Gelatin yang dihasilkan adalah gelatin tipe A, dapat digunakan untuk keperluan industri pangan. Kata kunci : Kulit pikel limbah, gelatin, pengasaman, pangan.

scholarly journals Identification of the Propionicin F Bacteriocin Immunity Gene (pcfI) and Development of a Food-Grade Cloning System for Propionibacterium freudenreichii

2007 ◽  
Vol 73 (23) ◽  
pp. 7542-7547 ◽  
Author(s):  
Dag Anders Brede ◽  
Sheba Lothe ◽  
Zhian Salehian ◽  
Therese Faye ◽  
Ingolf F. Nes
Keyword(s):  
Selection Marker ◽  
Multiple Cloning Site ◽  
Propionibacterium Freudenreichii ◽  
Expression Plasmid ◽  
Physiochemical Properties ◽  
Food Grade ◽  
Cloning System ◽  
Immunity Gene ◽  
Membrane Bound ◽  
High Level

ABSTRACT This report describes the first functional analysis of a bacteriocin immunity gene from Propionibacterium freudenreichii and its use as a selection marker for food-grade cloning. Cloning of the pcfI gene (previously orf5 [located as part of the pcfABC propionicin F operon]) rendered the sensitive host 1,000-fold more tolerant to the propionicin F bacteriocin. The physiochemical properties of the 127-residue large PcfI protein resemble those of membrane-bound immunity proteins from bacteriocin systems found in lactic acid bacteria. The high level of immunity conferred by pcfI allowed its use as a selection marker for plasmid transformation in P. freudenreichii. Electroporation of P. freudenreichii IFO12426 by use of the pcfI expression plasmid pSL102 and propionicin F selection (200 bacteriocin units/ml) yielded 107 transformants/μg DNA. The 2.7-kb P. freudenreichii food-grade cloning vector pSL104 consists of the pLME108 replicon, a multiple cloning site, and pcfI expressed from the constitutive PpampS promoter for selection. The pSL104 vector efficiently facilitated cloning of the propionicin T1 bacteriocin in P. freudenreichii. High-level propionicin T1 production (640 BU/ml) was obtained with the IFO12426 strain, and the food-grade propionicin T1 expression plasmid pSL106 was maintained by ∼91% of the cells over 25 generations in the absence of selection. To the best of our knowledge this is the first report of an efficient cloning system that facilitates the generation of food-grade recombinant P. freudenreichii strains.

Food-grade titanium dioxide particles decrease the bioaccessibility of iron released from spinach leaves in simulated human gastrointestinal tract

2021 ◽  
Author(s):  
Chunyang Li ◽  
Chuanxin Ma ◽  
Heping Shang ◽  
Jason C. White ◽  
David Julian McClements ◽  
...  
Keyword(s):  
Titanium Dioxide ◽  
Gastrointestinal Tract ◽  
Amylase Activity ◽  
Human Gastrointestinal Tract ◽  
Food Grade ◽  
Spinach Leaves

E171 reduced Fe bioaccessibility of spinach in a simulated gastrointestinal tract via two mechanisms: the inhibition of α-amylase activity and adsorption of released Fe from spinach.

The effect of crystallization time on structure, microstructure, and catalytic activity of zeolite-A synthesized from rice husk silica and food-grade aluminum foil

2021 ◽  
Vol 148 ◽  
pp. 106050
Author(s):  
Wasinton Simanjuntak ◽  
Kamisah D. Pandiangan ◽  
Zipora Sembiring ◽  
Agustina Simanjuntak ◽  
Sutopo Hadi
Keyword(s):  
Catalytic Activity ◽  
Rice Husk ◽  
Aluminum Foil ◽  
Crystallization Time ◽  
Zeolite A ◽  
Food Grade ◽  
Rice Husk Silica

Food‐grade carrageenans and their implications in health and disease

2021 ◽  
Author(s):  
Fang Liu ◽  
Pengfen Hou ◽  
Hui Zhang ◽  
Qingjuan Tang ◽  
Changhu Xue ◽  
...  
Keyword(s):  
Food Grade ◽  
Health And Disease

scholarly journals Functional Antimicrobial Surface Coatings Deposited onto Nanostructured 316L Food-Grade Stainless Steel

Nanomaterials ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 1055
Author(s):  
Gonzalez A. S. ◽  
Riego Á. ◽  
Vega V. ◽  
García J. ◽  
Galié S. ◽  
...  
Keyword(s):  
Stainless Steel ◽  
316L Stainless Steel ◽  
Electrochemical Techniques ◽  
Functional Materials ◽  
Atomic Layer ◽  
Thin Layers ◽  
Nanoporous Structure ◽  
Stainless Steel Surface ◽  
Functional Coatings ◽  
Food Grade

In our study, we demonstrated the performance of antimicrobial coatings on properly functionalized and nanostructured 316L food-grade stainless steel pipelines. For the fabrication of these functional coatings, we employed facile and low-cost electrochemical techniques and surface modification processes. The development of a nanoporous structure on the 316L stainless steel surface was performed by following an electropolishing process in an electrolytic bath, at a constant anodic voltage of 40 V for 10 min, while the temperature was maintained between 0 and 10 °C. Subsequently, we incorporated on this nanostructure additional coatings with antimicrobial and bactericide properties, such as Ag nanoparticles, Ag films, or TiO2 thin layers. These functional coatings were grown on the nanostructured substrate by following electroless process, electrochemical deposition, and atomic layer deposition (ALD) techniques. Then, we analyzed the antimicrobial efficiency of these functionalized materials against different biofilms types (Candida parapsilosis, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Staphylococcus epidermidis). The results of the present study demonstrate that the nanostructuring and surface functionalization processes constitute a promising route to fabricate novel functional materials exhibiting highly efficient antimicrobial features. In fact, we have shown that our use of an appropriated association of TiO2 layer and Ag nanoparticle coatings over the nanostructured 316L stainless steel exhibited an excellent antimicrobial behavior for all biofilms examined.

Microcellular foaming of poly(lactic acid) branched with food‐grade chain extenders

2021 ◽  
Vol 138 (29) ◽  
pp. 50686
Author(s):  
Krishnaa B. Venkatesan ◽  
Sonal S. Karkhanis ◽  
Laurent M. Matuana
Keyword(s):  
Lactic Acid ◽  
Poly Lactic Acid ◽  
Food Grade ◽  
Microcellular Foaming ◽  
Chain Extenders
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