The Effect of Superheated Water Extraction Conditions on Properties of Quinoa-Barley Malt Extract
- سال انتشار: 1400
- محل انتشار: فصلنامه تغذیه و امنیت غذایی، دوره: 7، شماره: 1
- کد COI اختصاصی: JR_JNFS-7-1_009
- زبان مقاله: انگلیسی
- تعداد مشاهده: 152
نویسندگان
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Department of Food Hygiene, School of Veterinary Medicine, University of Tehran, Tehran, Iran
Halal Research Center Islamic Republic of Iran, Tehran, Iran
Department of Biology, Central Tehran Branch, Islamic Azad University, Tehran, Iran
چکیده
Superheated water extraction (SWE), is a novel method, used to extract proteins or other bioactive component from agriculture products. Methods: In this study, the extract from quinoa-barley malt (in a proportion of ۳۰:۷۰) was treated by SWE method. The effect of extraction time (۱۵, ۳۰, and ۴۵ min) on physicochemical and functional properties of the extract was determined at ۱۲۰ ºC. Results: The result showed that by increasing the extraction time the amount of protein increased. The maximum protein (%) was obtained in ۴۵ min of SWE. The results revealed that increasing the extraction time had a significant effect on the turbidity and pH. In addition, increasing the extraction time had a positive effect on the functional properties. The highest protein isolate (PI) solubility was at ۱۲۰ °C. Conclusions: Although SWE method appears to be a useful extraction method for producing valuable materials from cereal and pseudocereal, this method has only been used at pre-commercial scale and more investigation is required to study the quantity, quality, and stability of the extracted valuable materials to scale it up for industrial means.کلیدواژه ها
Quinoa, Barley malt, Extraction, Superheated water extractionاطلاعات بیشتر در مورد COI
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