Naslov
Production of bio-functional protein hydrolysates from plum oil cake obtained after supercritical fluid oil extraction

Autori
Jokić, Stela ; Čakarević, Jelena ; Vidović, Senka ; Vladić, Jelena ; Popović, Ljiljana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
23rd International Congress of Chemical and Process Engineering CHISA 2018 / - Prag, 2018

Skup
23th International Congress of Chemical and Process Engineering (CHISA 2018)

Mjesto i datum
Prag, Češka Republika, 25.08.2018. - 29.08.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
by-products, plum oil cake, extraction, protein hydrolysates

Sažetak
Fruit processing industry produces large amount of wastes. These residues could be an alternative source of bioactive compounds which have exerted different biological activities that could provide health benefits. Plum stones contain a seed with a high content of proteins and lipids. Extraction of oil by supercritical fluid extraction (SFE) from these sources is attractive way for valorization of these wastes. Plum oil cake which remains from oil extraction process is unused protein source with protein content of about 50%. Therefore, new aspects concerning the use of these by-products for further exploitation as food additives or supplements with high nutritional value. These products have gained increasing interest because these are high-value products and their recovery may be economically attractive. High-value protein hydrolysates with bioactive properties from different sources could obtained by enzymatic hydrolysis. The pretreatments are an effective method for improving enzymatic hydrolysis and releasingof bioactive peptides from various proteins. Methods include heat (HT), hydrostatic pressure, ultrasound (US), microwave and pulsed electric field treatments. The pretreatments help in protein unfolding and increased accessibility of enzymes to peptide bonds. Aim of this work was to show potential of new protein from plum oil cake for production bio-functional hydrolysates. Physicochemical and functional properties of protein such as: protein solubility, water/oil binding capacity, emulsifying capacity, foaming capacity, were determined. Also, the impact of HT and US pretreatments on enzymatic hydrolysis of the protein isolate and production of bio-functional products was studied. Results showed that protein content in isolate was about 90% and both treatments improved the enzymatic hydrolytic process which were done by two enzymes: alcalase and flavourzyme. Antioxidant activity of obtained hydrolysates were determined and also it was noticed increase of the antioxidant activity after preatreatments. Moreover, HT treatment was more effective than US.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA