TY - JOUR
T1 - Effects of processing conditions on the simultaneous extraction and distribution of oil and protein from almond flour
AU - de Almeida, Neiva M.
AU - Dias, Fernanda F.G.
AU - Rodrigues, Maria I.
AU - Bell, Juliana M.L.N.de Moura
N1 - Publisher Copyright:
© 2019 by the authors.
PY - 2019/11/1
Y1 - 2019/11/1
N2 - The enzyme-assisted aqueous extraction process (EAEP) is an environmentally friendly strategy that simultaneously extracts oil and protein from several food matrices. The aim of this study was to investigate the effects of pH (6.5-9.5), temperature (45-55 °C), solids-to-liquid ratio (SLR) (1:12-1:8), and amount of enzyme (0.5-1.0%) on the extraction and separation of oil and protein from almond flour using a fractional factorial design. Oil and protein extraction yields from 61 to 75% and 64 to 79% were achieved, respectively. Experimental conditions resulting in higher extractability were subsequently replicated for validation of the observed effects. Oil and protein extraction yields of 75 and 72% were achieved under optimized extraction conditions (pH 9.0, 50 °C, 1:10 SLR, 0.5% (w/w) of enzyme, 60 min). Although the use of enzyme during the extraction did not lead to significant increase in extraction yields, it did impact the extracted protein functionality. The use of enzyme and alkaline pH (9.0) during the extraction resulted in the production of more soluble peptides at low pH (5.0), highlighting possible uses of the EAEP skim protein in food applications involving acidic pH. The implications of the use of enzyme during the extraction regarding the de-emulsification of the EAEP cream warrant further investigation.
AB - The enzyme-assisted aqueous extraction process (EAEP) is an environmentally friendly strategy that simultaneously extracts oil and protein from several food matrices. The aim of this study was to investigate the effects of pH (6.5-9.5), temperature (45-55 °C), solids-to-liquid ratio (SLR) (1:12-1:8), and amount of enzyme (0.5-1.0%) on the extraction and separation of oil and protein from almond flour using a fractional factorial design. Oil and protein extraction yields from 61 to 75% and 64 to 79% were achieved, respectively. Experimental conditions resulting in higher extractability were subsequently replicated for validation of the observed effects. Oil and protein extraction yields of 75 and 72% were achieved under optimized extraction conditions (pH 9.0, 50 °C, 1:10 SLR, 0.5% (w/w) of enzyme, 60 min). Although the use of enzyme during the extraction did not lead to significant increase in extraction yields, it did impact the extracted protein functionality. The use of enzyme and alkaline pH (9.0) during the extraction resulted in the production of more soluble peptides at low pH (5.0), highlighting possible uses of the EAEP skim protein in food applications involving acidic pH. The implications of the use of enzyme during the extraction regarding the de-emulsification of the EAEP cream warrant further investigation.
KW - Almond flour
KW - Enzyme-assisted aqueous extraction process
KW - Oil extraction
KW - Protein extraction
KW - Solubility
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U2 - 10.3390/pr7110844
DO - 10.3390/pr7110844
M3 - Article
AN - SCOPUS:85075564015
SN - 2227-9717
VL - 7
JO - Processes
JF - Processes
IS - 11
M1 - 844
ER -