Extraction and improvement of protein functionality using steam explosion pretreatment: advances, challenges, and perspectives.

Autor: Rigueto CVT; Program in Food Science and Technology (PPGCTA), Center of Rural Science, Postgraduate, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande Do Sul Brazil., Rosseto M; Program in Food Science and Technology (PPGCTA), Center of Rural Science, Postgraduate, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande Do Sul Brazil., Alessandretti I; Postgraduate Program in Food Science and Technology (PPGCTA), Faculty of Agronomy and Veterinary Medicine (FAMV), University of Passo Fundo (UPF), Passo Fundo, Rio Grande Do Sul Brazil., Krein DDC; Postgraduate Program in Food Science and Technology (PPGCTA), Faculty of Agronomy and Veterinary Medicine (FAMV), University of Passo Fundo (UPF), Passo Fundo, Rio Grande Do Sul Brazil., Emer CD; Postgraduate Program in Food Science and Technology (PPGCTA), Faculty of Agronomy and Veterinary Medicine (FAMV), University of Passo Fundo (UPF), Passo Fundo, Rio Grande Do Sul Brazil., Loss RA; Postgraduate Program in Environment and Agricultural Production Systems, Mato Grosso State University (UNEMAT), Tangará da Serra, Mato Grosso Brazil., Dettmer A; Postgraduate Program in Food Science and Technology (PPGCTA), Faculty of Agronomy and Veterinary Medicine (FAMV), University of Passo Fundo (UPF), Passo Fundo, Rio Grande Do Sul Brazil., Pizzutti IR; Program in Food Science and Technology (PPGCTA), Center of Rural Science, Postgraduate, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande Do Sul Brazil.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2024 Jul; Vol. 61 (7), pp. 1215-1237. Date of Electronic Publication: 2023 Aug 23.
DOI: 10.1007/s13197-023-05817-w
Abstrakt: Protein has become an increasingly valuable food component with high global demand. Consequently, unconventional sources, such as industrial and agroindustrial wastes and by-products, emerge as interesting alternatives to meet this demand, considering the UN Sustainable Development Goals and the transition to a circular economy. In this context, this work presents a review of the use of Steam Explosion (SE), a green technique that can be employed as a pretreatment for various waste materials, including bones, hide/leather, feathers, and wool, aimming the extraction of protein compounds, such as low molecular weight biopeptides, gelatin, and keratin, as well as to enhance the protein functionality of grains and meals. The SE technique and the main factors affecting the process's efficiency were detailed. Promising experimental studies are discussed, along with the mechanisms responsible for protein extraction and functionality improvement, as well as the main reported and suggested applications. In general, steam explosion favored yields in subsequent extraction processes, ranging from 27 to 95%, in addition to enhancing solubility and functional protein properties. Nonetheless, it is crucial to maintain the continuity of research on this topic to drive advancements in ensuring the safety of the extracted compounds for use in consumable products and oral ingestion.
Competing Interests: Conflict of interestThe authors declare that they have no conflict of interest.
(© Association of Food Scientists & Technologists (India) 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)
Databáze: MEDLINE
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