TY - JOUR
T1 - From a Single-Stage to a Two-Stage Countercurrent Extraction of Lipids and Proteins from Full-Fat Chickpea Flour
T2 - Maximizing Process Extractability and Economic Feasibility
AU - Machida, Kazunori
AU - Furlan Goncalves Dias, Fernanda
AU - Fan, Zhiliang
AU - De Moura Bell, Juliana Maria Leite Nobrega
N1 - Publisher Copyright:
© 2022 by the authors.
PY - 2022/11
Y1 - 2022/11
N2 - The mainstream adoption of chickpea proteins and lipids requires a thorough understanding of the impact of critical extraction parameters (enzyme use, reaction time, and solids-to-liquid ratio—SLR) and modes of extraction (single-stage extraction—SSE and countercurrent extraction—CCE) on the simultaneous extraction of lipids and proteins from full-fat chickpea flour and economic process feasibility. A kinetics study revealed that 68.5% oil and 87% protein extraction yields can be achieved using 0.5% protease at pH 9.0, 50 °C, 60 min, and 1:10 SLR, highlighting the role of proteolysis and an adequate incubation time on overall extractability. An increased gradient concentration between the matrix and aqueous media solutes at a lower SLR (1:15), and reduced slurry viscosity increased oil and protein extractability to 80 and 91%, respectively. The high-water usage in the SSE was addressed by the development of a two-stage CCE that reduced water usage by 47% while increasing oil and protein extractability to ~96%. Higher extractability and reduced water usage in the two-stage CCE resulted in a higher net gross profit, thus outweighing its higher operating costs. The results presented herein further widen the scope of bioprocessing standards for full-fat chickpea flour and add to the elucidation of the impact of key processing conditions on the extractability and economic feasibility of the production of chickpea ingredients for subsequent food/nutraceutical applications.
AB - The mainstream adoption of chickpea proteins and lipids requires a thorough understanding of the impact of critical extraction parameters (enzyme use, reaction time, and solids-to-liquid ratio—SLR) and modes of extraction (single-stage extraction—SSE and countercurrent extraction—CCE) on the simultaneous extraction of lipids and proteins from full-fat chickpea flour and economic process feasibility. A kinetics study revealed that 68.5% oil and 87% protein extraction yields can be achieved using 0.5% protease at pH 9.0, 50 °C, 60 min, and 1:10 SLR, highlighting the role of proteolysis and an adequate incubation time on overall extractability. An increased gradient concentration between the matrix and aqueous media solutes at a lower SLR (1:15), and reduced slurry viscosity increased oil and protein extractability to 80 and 91%, respectively. The high-water usage in the SSE was addressed by the development of a two-stage CCE that reduced water usage by 47% while increasing oil and protein extractability to ~96%. Higher extractability and reduced water usage in the two-stage CCE resulted in a higher net gross profit, thus outweighing its higher operating costs. The results presented herein further widen the scope of bioprocessing standards for full-fat chickpea flour and add to the elucidation of the impact of key processing conditions on the extractability and economic feasibility of the production of chickpea ingredients for subsequent food/nutraceutical applications.
KW - economic analysis
KW - enzymatic extraction
KW - full-fat chickpea flour
KW - oil and protein extraction
UR - http://www.scopus.com/inward/record.url?scp=85141816177&partnerID=8YFLogxK
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U2 - 10.3390/pr10112349
DO - 10.3390/pr10112349
M3 - Article
AN - SCOPUS:85141816177
SN - 2227-9717
VL - 10
JO - Processes
JF - Processes
IS - 11
M1 - 2349
ER -