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1.
Food Chem ; 442: 138421, 2024 Jun 01.
Artículo en Inglés | MEDLINE | ID: mdl-38244443

RESUMEN

A systematic kinetic study was conducted in subcritical water medium in the temperature range from 150 to 200 °C for pure glucose, xylose, proline and aspartic acid as well as binary mixtures of sugars + amino acids to understand the reaction kinetics and interactions among biomass components and to discern the influence of Maillard reaction (MR) on the overall reaction kinetics. The main degradation products identified for glucose and xylose were the respective dehydration products, hydroxymethyl furfural and furfural, yielding an increasing solid residue with temperature (15.9 wt% at 200 °C) with an augmented heating value. The degradation of sugars and amino acids in binary systems was faster compared to pure compounds due to MR and the production of dehydration products was delayed when considering total sugar conversion. Higher relative reactivity in MR was observed for xylose over glucose showing also higher antioxidant activity.


Asunto(s)
Aminoácidos , Xilosa , Humanos , Xilosa/química , Glucosa/química , Azúcares , Ácido Aspártico/química , Prolina , Agua/química , Furaldehído/química , Reacción de Maillard , Deshidratación , Cinética
2.
Food Chem ; 418: 135925, 2023 Aug 30.
Artículo en Inglés | MEDLINE | ID: mdl-37003201

RESUMEN

The hydrolysis of the water-soluble protein (WSP) fraction from tuna fish meal was evaluated by subcritical water (subW) by using N2 and CO2 as different pressurization agents in the temperature range from 140 to 180 °C. For both gases, the amino group release increased by increasing working temperature while the Lowry response decreased due to production of smaller-size peptides and free amino acids. The free amino acid content was higher with CO2 than with N2. At 180 °C, 344 ± 5 and 275 ± 3 mg of free amino acids per g of WSP were released, respectively; although, in both systems the smallest molecular weight amino acids, glycine and alanine, were preferentially released. The free amino acids content obtained by enzymatic hydrolysis with commercial proteases Alcalase and Novozym was much lower with the highest hydrolysis yield determined for histidine. These results have been supported by size exclusion chromatography analysis.


Asunto(s)
Aminoácidos , Agua , Animales , Agua/química , Peso Molecular , Dióxido de Carbono , Péptidos/química , Hidrólisis
3.
Food Chem ; 351: 129264, 2021 Jul 30.
Artículo en Inglés | MEDLINE | ID: mdl-33662908

RESUMEN

The valorization of the brewer's spent grain (BSG) generated in a craft beer industry was studied by subcritical water hydrolysis in a semi-continuous fixed-bed reactor. Temperature was varied from 125 to 185 °C at a constant flow rate of 4 mL/min. Biomass hydrolysis yielded a maximum of 78% of solubilized protein at 185 °C. Free amino acids presented a maximum level at 160 °C with a value of 55 mg free amino acids/gprotein-BSG. Polar amino acid presented a maximum at lower temperatures than non-polar amino acids. The maximum in total phenolic compounds was reached at 185 °C. This maximum is the same for aldehyde phenolic compounds such as vanillin, syringic and protocatechuic aldehyde; however, for hydroxycinnamic acids, such as ferulic acid and p-coumaric, the maximum was obtained at 160 °C. This allows a fractionation of the bioactive compounds. Subcritical water addresses opportunities for small breweries to be incorporated within the biorefinery concept.


Asunto(s)
Fraccionamiento Químico/métodos , Grano Comestible/química , Proteínas de Plantas/aislamiento & purificación , Residuos , Agua/química , Bebidas Alcohólicas/análisis , Biomasa , Ácidos Cumáricos/análisis , Hidrólisis , Fenoles/análisis , Proteínas de Plantas/química , Factores de Tiempo
4.
Heliyon ; 6(4): e03615, 2020 Apr.
Artículo en Inglés | MEDLINE | ID: mdl-32258508

RESUMEN

In this work, the encapsulation of rice bran oil extracted using supercritical CO2 has been studied. In the first stage, the emulsification process by high pressure homogenization was studied and optimized. The effect of the working pressure (60-150 MPa), the composition of the carrier (mixtures of pea protein isolate (PPI) and maltodextrin (MD), from 50 to 90% of PPI) and the carrier to oil ratio (2-4) on the emulsion droplet size (EDS) was studied. To minimize the EDS, moderate pressures (114 MPa), a carrier composed mainly by PPI (64%) and carrier to oil ratios around 3.2 were required. The emulsion obtained in the optimal conditions (EDS = 189 ± 3nm) was dried using different technologies (spray-drying, PGSS-drying and freeze drying). The supercritical CO2 based drying process (PGSS) provided spherical particles that resulted in the smallest average size (but broader distribution) and lower encapsulation efficiency (53 ± 2%).

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