Oil and protein recovery from corn germ: Extraction yield, composition and protein functionality
| Autor: | Pascale Subra-Paternault, Faber Ariel Espinosa-Pardo, Christelle Harscoat-Schiavo, Raphaëlle Savoire |
|---|---|
| Přispěvatelé: | Chimie et Biologie des Membranes et des Nanoobjets (CBMN), École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)-Institut de Chimie du CNRS (INC)-Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS) |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Absorption of water General Chemical Engineering 01 natural sciences Biochemistry Defatting defatted meal chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Protein purification [CHIM]Chemical Sciences [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Food science Solubility ComputingMilieux_MISCELLANEOUS 2. Zero hunger biorefinery functional properties Supercritical carbon dioxide Chemistry Extraction (chemistry) 04 agricultural and veterinary sciences Dry-milled corn germ 040401 food science Hexane Solvent supercritical fluid extraction Food Science Biotechnology |
| Zdroj: | Food and Bioproducts Processing Food and Bioproducts Processing, Elsevier, 2020, 120, pp.131-142. ⟨10.1016/j.fbp.2020.01.002⟩ |
| ISSN: | 0960-3085 |
| DOI: | 10.1016/j.fbp.2020.01.002⟩ |
| Popis: | International audience; This work aimed the recovery of oil and protein fractions from corn germ (CG) generated as a by-product during flour processing. Several oil extraction techniques were investigated: hexane at room temperature, hexane at 45 • C, supercritical carbon dioxide (Sc-CO 2) and Soxhlet with hexane and ethanol. Their influence on oil yield and oil composition as well as on the further protein extraction was assessed. Proteins extracted from the various meals were characterized for their protein content (19.9-48.5%), their water absorption capacity (WAC 1.34-2.79 g water/g), solubility profile, and foaming (FC 25-84%) and emulsifying (EAI 84.8-246 m 2 /g protein) capacities. The fatty acid profile of the oil was the same regardless the extraction method. Though yielding partial defatting (16.4 vs 23.8 g oil/100 g CG), Sc-CO 2 produced oil with high phenolic content (251.8 mg GAE/kg oil) and high-quality CG meal concurrently. The protein extract produced from this partially defatted meal showed interesting characteristics such as the highest protein concentration (48.5%), the highest foaming properties (FC and FS > 84%), high WAC (2.33 g water/g extract) and EAI (231 m 2 /g). Defatting conditions, namely the solvent nature, temperature and pressure, influenced the functional properties of further extracted proteins by inducing changes in their conformational state. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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