Fig 5 - uploaded by Alina Gerzhova
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– Protein extractability for I¼ 0.3 A: (a) conventional extraction; (b) extraction with EAS in C1; (c) extraction with EAS in C2.
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A novel technology of electro-activation was used for protein extraction from canola meal. An alkaline solution was generated in the cathodic compartment under the influence of electric field. It has been reported to have improved extractive properties when compared to chemically alkalized solutions. The study aims to verify the efficiency of elect...
Contexts in source publication
Context 1
... I ¼ 0.2 A was 19.9371.39% obtained in C1, 1 M NaCl concentration and with the solution treated 60 min which was significantly lower in comparison with conventional extraction. Other parameters with 0.2 A current intensity gave even lower values (not shown). With I ¼ 0.3 A results were comparable to those obtained with conventional extraction (Fig. 5). Overall, the tendency of the changes in extractability as a function of other parameters (time of EA, salt concentration, type of configuration) was the same for both tested current intensities, that is why only the higher one (I ¼ 0.3 A) will be discussed. The effect of time of EA was lower than expected. According to the alkalinity ...
Context 2
... extractability was 26.2970.25% for 0.01 M NaCl, 31.1871.20% for 0.1 M NaCl and 32.7572.59% for 1 M NaCl. Conventional An increase in protein extractability with an increase in salt concentration is due to the "salting-in" effect for conventional extraction and for the solutions obtained in the C1. As for C2, more pronounced increase is observed (Fig. 5c). The position- ing of the AEM and CEM also significantly affected the protein extractability by the EAS. In C2, alkalinity of the solution increased with an increase in salt concentration as described in previous work (Gerzhova et al., 2015). Briefly, an anion exchange membrane which was placed in the cathodic cham- ber, separating it ...
Context 3
... of H þ ions in the cathodic compartment limited the increase in alkalinity by neutralizing OH À ions. This was especially pronounced when 0.01 M NaCl concentrations was used. With an increase in salt concentration the effect of water dissociation decreased which is supported by an increased alkalinity and the higher amount of extracted proteins (Fig. ...
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Citations
... In practice, electro-activation is depicted as a potentially exciting technological innovation for food security and the manufacturing of foods which is processed by low heat. It is of great importance because of the latest trend in ecological and environment-friendly innovations [3]. When they are employed for unipolar electrolytic effects with particular qualities, they form metastable states, i.e., electrochemically stimulated compounds, with special ecological, biological, and specifically physicochemical qualities that currently licensed compounds like biocides, pharmaceuticals, and cosmetics lack. ...
The science behind electro-activation is known as managed and balanced electrolysis, and it works by exposing an aqueous solution to the actions of an exterior electrical field in an electrochemical reactor. The primary feature of electrochemically activated aqueous solutions (ECAAS) is that whenever they are confined to unipolar electrochemical influencing factors with specific properties, a metastable state occurs, i.e., electrochemically activated compounds, providing them with distinctive ecological, physiological, chemical, biological, and specifically microbiological features that none of the presently accredited chemicals like pharmaceutical industries, biocides, and cosmetic products have.The catholyte has elevated electron activity and reducing qualities, whereas the anolyte has decreased electron activity and noticeable oxidant qualities. The anolytes' low oxidant concentration results in relatively minimal chemical buffering, which contributes to ecological sustainability. The wide-spectrum antibacterial action of electrochemical activation solutions has been demonstrated, and given their inexpensive raw material costs and simple synthesis (in-situ or remotely), they hold great promise for widespread use in many sectors including healthcare. The benefits of the ECAAS have given rise to its widespread use in a variety of fields, including those related to human beings and veterinary medicine, the food sector,defence, wagons, ships, aircraft disinfection, etc.The emphasis of this review is on the many applications and most current developments of electro-activated solutions across different industries.
... Protein concentrates derived from both methods exhibited protein contents ranging from 75.3% to 87.1%. Electro-activation which involves the application of electrical energy, increased the yield of extracted proteins to 34.32% as compared to 31.18% in the commercial alkaline extraction method (Gerzhova et al. 2015). Pulsed electric field (PEF) is another energy-efficient novel approach for the extraction of proteins from different sources which employs electro-permeabilization of cell walls for protein extraction (Coustets and Teissié 2016). ...
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to enhance their functionality by altering their microstructure and physical performance. The
modified proteins hold a pronounced scope in novel food formulations. An overview of these
protein modification approaches and their effects on the functional properties of proteins have also
been presented in this review
... Nevertheless, the direct food use of CM is scarce due to its color, flavor, and presence of antinutritional compounds, although its protein content has a well-balanced essential amino acid profile. For these reasons, the extraction and purification of proteins from CM can enhance the quality and functionality of this material, improving its potential to be used for several food applications [7,[12][13][14]. ...
Canola (Brassica napus L.) meal represents a prominent alternative plant-based source for protein isolation. This work aimed to investigate the combined effect of extraction and purification methods for the production of canola protein isolates (CPIs). CPIs were characterized in terms of process yield, protein recovery, basic composition, amino acid profile, in vitro protein digestibility, techno-functional properties, structural properties, and molecular features. The results showed that the Alk-Uf method enhanced yield (16.23 %) and protein recovery (34.88 %). Meanwhile, the Et-Alk-Uf method exhibited the highest crude protein (89.71 %) and free amino nitrogen (4.34 mg g protein⁻¹) contents. Furthermore, protein digestibility (95.5 %) and protein digestibility corrected amino acid score (1.0) were improved using the Et-Alk-Ac method. Conversely, the amino acid composition, secondary structure, and electrophoretic profiles were generally similar for all CPIs. The Alk-Uf and Et-Alk-Uf methods produced isolates with the highest water solubility (∼39.18 %), water absorption capacity (∼3.86 g water g protein⁻¹), oil absorption capacity (∼2.77 g oil g protein⁻¹), and foaming capacity (∼505.26 %). Finally, the foaming stability (93.75 %) and foaming density (34.38 %) were increased when employing the Alk-Ac method. These findings suggest that, in general, the Alk-Uf and Et-Alk-Uf methods can be used to obtain CPIs with high added value for use in food formulations.
... Electrochemical activation proved an effective means of extracting protein from canola meal [21]. ...
... The Fourier Transform Infrared Spectroscopy (FTIR) showed significant differences in the secondary structures of proteins depending on the pH and salt concentration. The electrochemically activated samples had a lower denaturation [21]. ...
Introduction. Electrochemical activation of water controls the physicochemical parameters of aquatic food environment without any reagents. Electrolyzed water affects the properties of macronutrient solutions. The present research studied the effect of anodic and cathodic fractions of electrochemically activated water on protein molecules and their interaction patterns. Study objects and methods. The study featured bovine serum albumin and its properties in electrochemically activated water with nonstandard redox and acidity values. The aqueous solution of bovine serum albumin was studied by viscometry, UV spectrometry, time-of-flight secondary ion mass spectrometry, and electrophoresis. Results and discussion. By knowing the interaction patterns of electrochemically activated water and protein molecules, food producers can control the properties of biological raw materials. Bovine serum albumin was studied in metastable fractions of electrochemically activated water obtained in the anode or cathode chamber of an electrochemical reactor. Both fractions of electrochemically activated water appeared to modify the properties of bovine serum albumin. The oxidized fraction of electrochemically activated water (anolyte) converted the protein solution into a more homogeneous molecular composition. The solution of bovine serum albumin in the reduced fraction of electrochemically activated water (catholyte) had an abnormally negative redox potential (–800 mV). The aqueous solution of bovine serum albumin in catholyte retained its initial viscosity for a long time, and its level was lower than in the control sample. This effect was consistent with other physicochemical characteristics of the solution. Conclusion. The research revealed some patterns that make it possible to apply reagent-free viscosity regulation to protein media in the food industry.
... Electrochemical activation proved an effective means of extracting protein from canola meal [21]. ...
... The Fourier Transform Infrared Spectroscopy (FTIR) showed significant differences in the secondary structures of proteins depending on the pH and salt concentration. The electrochemically activated samples had a lower denaturation [21]. ...
Electrochemical activation of water (ECAW) is a topical method of reagent-free regulation of physicochemical parameters of aquatic food environments. The properties of solutions of macronutrients based in ECAW may differ from similar solutions on untreated water. In this work, the regularities of the interaction of the anodic and cathodic fractions of ECAW with protein molecules have been investigated. ECAW state and solutions are defined by anomalous physical chemical features (pH, redox potential) that provide ther biological activity. Solutions both low molecular and high molecular compounds prepared on the basis of ECAW can be distinguished from solutions prepared with non activated water. Applying spectral approaches (UV spectrometry, ToF – SIMS), it was shown that the analyzed mono product of protein nature (bovine serum albumin) and the complex food proteins (gelatin, casein) were modified in ECAW fractions. A number of data obtained allows us to suggest that funded effects may be provided with changes of structure in the protein and/ or its fragmentation. The shown results of the anolyte and catholyte impact on properties of bovine serum albumin confirm the perspective of the direct use of ECAW approach in the food industry for aim to improve the parameters of technological process. In the other words, electrochemical activation is the efficacious way to get acidic and alkalic solutions for replacing NaCl acid and sodium hydroxide in the industry of foodstuffs.
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... An additional experiment was conducted to validate the model, a protein yield of 48.30% was achieved with 70 °C, 44.7 min, and pH 12.68. This result was higher than that reported by Gerzhova et al. (2015), who obtained a maximum protein extractability of 33.82% for defatted canola flour using alkaline solutions generated by electrolysis [22]. Furthermore, our result was slightly higher than that of 47.0% obtained by Perović et al. (2020) when optimizing soy protein extraction by using enzyme treatment for 1 h and alkaline extraction for 2 h [46]. ...
... An additional experiment was conducted to validate the model, a protein yield of 48.30% was achieved with 70 °C, 44.7 min, and pH 12.68. This result was higher than that reported by Gerzhova et al. (2015), who obtained a maximum protein extractability of 33.82% for defatted canola flour using alkaline solutions generated by electrolysis [22]. Furthermore, our result was slightly higher than that of 47.0% obtained by Perović et al. (2020) when optimizing soy protein extraction by using enzyme treatment for 1 h and alkaline extraction for 2 h [46]. ...
... An additional experiment was conducted to validate the model, a protein yield of 48.30% was achieved with 70 • C, 44.7 min, and pH 12.68. This result was higher than that reported by Gerzhova et al. (2015), who obtained a maximum protein extractability of 33.82% for defatted canola flour using alkaline solutions generated by electrolysis [22]. Furthermore, our result was slightly higher than that of 47.0% obtained by Perović et al. (2020) when optimizing soy protein extraction by using enzyme treatment for 1 h and alkaline extraction for 2 h [46]. ...
Defatted soybean flour is generated during the oil extraction process of soybean, and it has a protein content of ~50%. On the other hand, an alkaline solution of NaOH is produced during the electrolysis process of NaCl in a novel method used to make a potent disinfectant/antiseptic (HOCl). In the present work, we suggest using these two products to produce soy protein isolate (SPI), aiming to create an industrial symbiosis. A Box–Behnken experimental design was executed, and a surface response analysis was performed to optimize temperature, alkaline solution, and time used for SPI extraction. The SPI produced at optimal conditions was then characterized. The experimental results fit well with a second-order polynomial equation that could predict 93.15% of the variability under a combination of 70 °C, alkaline solution 3 (pH 12.68), and 44.7 min of the process. The model predicts a 49.79% extraction yield, and when tested, we obtained 48.30% within the confidence interval (46.66–52.93%). The obtained SPI was comparable in content and structure with a commercial SPI by molecular weight and molecular spectroscopy characterization. Finally, the urease activity (UA) test was negative, indicating no activity for trypsin inhibitor. Based on the functional properties, the SPI is suitable for food applications.
... It is possible to apply conventional methods and microbial biotechnology to deactivate endogenous antinutritional factors. Amino acids extracted from plants, bacteria, and yeasts are promising ingredients in feed [35] . Microbial fermentation could make plant protein sources more valuable and functional in fish feed. ...
Better nutrition in aquaculture is essential for higher growth and improved yields. Enhancing production through the intensification of cultural practices ensures profitability and a sustained supply of fish protein. However, such intensification of aquaculture practices shifts the emphasis to feed-based culture. Feed cost represents the significant operational cost in animal production. In aquaculture, it represents about 50-60% of the operational costs and plays a vital role in determining the profitability of aquaculture. As fish meal resources are declining, the ingredients for these feeds will have to be sourced mainly from plants. Plant-based ingredients are widely available, renewable, and are already being used in aquafeed. These agro-industrial residues like cottonseed meal can be suitable, especially after fermentation, due to their low production cost and high nutritional value. Improved nutritional quality of agro-waste as feed is considered very important for its practical application in fish feed. The improvement in nutrient quality is best obtained by solid-state fermentation, resulting in decreased antinutritional factors of agro-waste products.
... The phenomenon of electrochemical activation was discovered in 1875 by engineer V. Bakhir. The product of electrochemical activation are solutions with changing properties over time, respectively, it is usually used for production purposes and technologies using electroactivated liquid [9,[10][11][12][13][14]. The use of devices for electrochemical activation of water began in 1992, and on behalf of the Russian government in 1998 it was recommended that ministries and departments use technologies based on this technology in medicine, agriculture and industry [15]. ...
The work is devoted to the study of the influence of technological parameters and optimization of the duration of the process of fat extraction in the presence of electroactivated liquid. The introduction of innovative technologies that allow the rational use of animal fats. The proposed new technical solutions are aimed at obtaining fat with a controlled melting point, high yield and consumer properties, reducing water consumption, energy consumption and industrial waste, reducing the environmental load on the environment. The foregoing gave reason to consider the chosen area of research quite promising. A catholyte with desired properties, obtained by electrolysis of an aqueous solution of NaCL with a mass fraction of 4 g/ 100 cm ³ , was used as the aqueous phase in wet ejection. The main technological factors were chosen pH of the electroactivated medium, the temperature of the expulsion of raw fat and the duration of the process. It has been revealed that the use of an electrochemical activated medium in wet fat pushing of fat reduces the risks of the formation of free fatty acids and cross-linking compounds. Due to the complex effect of physical and chemical factors, the process of fat extraction without loss in yield of the final product has been intensified. Reducing the duration of heat treatment of raw materials helps to prevent deep hydrolysis of fat and improves the quality of melted fat.
... Almost all of the protein in the kernels was retained in the press cakes and meals after the oil separation process. The protein recovery obtained under most experimental conditions is higher than 50%, which is comparable to the protein recovery rates for other agricultural feedstocks such as rice bran (Phongthai et al., 2016), rapeseed press cake (Rommi et al., 2015) and canola meal (Gerzhova et al., 2015). ...
Rubber seeds are a by-product of rubber production that is rich in oil and protein. Upgrading of rubber seeds to produce proteins, oils and feedstock can generate additional revenue for rubber production and reduce waste. The present study investigates the effects of different pre-treatments and extraction methods to determine the optimal methods to produce oil and protein from rubber seed kernels. Mechanical expulsion using a screw press and solvent extraction using n-hexane were employed for oil separation. The highest oil recovery efficiency of 95% was obtained using rubber seed meal that was pre-dried at 105 ℃. The sequential water-alkaline treatment was ideal for achieving high protein recovery while reducing the protein denaturation that can result from high operating temperatures and organic solvent contact. Over 90% of the total protein from rubber seed kernels could be recovered. Separating oil from kernels using hexane followed by protein extraction from the meals by enzymatic treatment provides a suitable method for comprehensive utilization of rubber seeds.
