Comparison between isoelectric precipitation and ultrafiltration processes to obtain Amaranth mantegazzianus protein concentrates at pilot plant scale

dc.creatorCastel, V
dc.creatorAndrich, O
dc.creatorNetto, FM
dc.creatorSantiago, LG
dc.creatorCarrara, CR
dc.date2012
dc.dateOCT
dc.date2014-07-30T14:00:07Z
dc.date2015-11-26T16:32:50Z
dc.date2014-07-30T14:00:07Z
dc.date2015-11-26T16:32:50Z
dc.date.accessioned2018-03-28T23:14:24Z
dc.date.available2018-03-28T23:14:24Z
dc.identifierJournal Of Food Engineering. Elsevier Sci Ltd, v. 112, n. 4, n. 288, n. 295, 2012.
dc.identifier0260-8774
dc.identifierWOS:000306779400006
dc.identifier10.1016/j.jfoodeng.2012.05.010
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/56206
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/56206
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1270655
dc.descriptionThe aim of this study was to compare protein yield, protein concentration and physicochemical characteristics of Amaranth mantegazzianus protein concentrates (APC) obtained at pilot-scale by a conventional process (CP) (alkaline extraction and isoelectric precipitation) and two alternative processes (AP): (1) acid pre-treatment process combined with isoelectric precipitation and (2) acid pre-treatment process combined with ultrafiltration. Although AP resulted in higher protein concentration, protein yield was lower than in CP. SDS-PAGE and size-exclusion chromatography showed high molecular weight fractions only for isoelectric precipitation concentrates (obtained by CP and AP). The amino acids concentration, especially phenylalanine, isoleucine and methionine, increased in all protein concentrates respect to the amaranth flour. Particularly, the product obtained by ultrafiltration was rich in phenylalanine and lysine, and presented no limiting amino acid with respect to the recommendation of the Food and Agriculture Organization of the United Nations (FAO). In conclusion, process (2) improved protein concentration and nutritional quality (balanced amino acid composition) of A. mantegazzianus protein concentrates respect to CP and process (1), suggesting that the ultrafiltration process is a viable alternative to conventional process and a promising method for obtaining protein concentrates. (C) 2012 Elsevier Ltd. All rights reserved.
dc.description112
dc.description4
dc.description288
dc.description295
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationJournal Of Food Engineering
dc.relationJ. Food Eng.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectAmaranth
dc.subjectProtein
dc.subjectIsoelectric precipitation
dc.subjectUltrafiltration
dc.subjectChemical-composition
dc.subjectSeed Treatments
dc.subjectGlobulin
dc.subjectHypochondriacus
dc.subjectOptimization
dc.subjectCruentus
dc.subjectQuality
dc.subjectPurification
dc.subjectFlour
dc.subjectFood
dc.titleComparison between isoelectric precipitation and ultrafiltration processes to obtain Amaranth mantegazzianus protein concentrates at pilot plant scale
dc.typeArtículos de revistas


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