The Effect of Superheated Water Extraction Conditions on Properties of Quinoa-Barley Malt Extract
| Autor: | Samireh Sabah Sabah, Anoshe Sharifan, Afshin Akhonzadeh Basti, Behrooz Jannat, Maryam TajAbadi Ebrahimi |
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| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Journal of Nutrition and Food Security, Vol 7, Iss 1, Pp 51-59 (2022) |
| Druh dokumentu: | article |
| ISSN: | 2476-7417 2476-7425 |
| Popis: | Superheated water extraction (SWE), is a novel method, used to extract proteins or other bioactive component from agriculture products. Methods: In this study, the extract from quinoa-barley malt (in a proportion of 30:70) was treated by SWE method. The effect of extraction time (15, 30, and 45 min) on physicochemical and functional properties of the extract was determined at 120 ºC. Results: The result showed that by increasing the extraction time the amount of protein increased. The maximum protein (%) was obtained in 45 min of SWE. The results revealed that increasing the extraction time had a significant effect on the turbidity and pH. In addition, increasing the extraction time had a positive effect on the functional properties. The highest protein isolate (PI) solubility was at 120 °C. Conclusions: Although SWE method appears to be a useful extraction method for producing valuable materials from cereal and pseudocereal, this method has only been used at pre-commercial scale and more investigation is required to study the quantity, quality, and stability of the extracted valuable materials to scale it up for industrial means. |
| Databáze: | Directory of Open Access Journals |
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