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Registros recuperados : 5 | |
1. | | AREVALO, A. M.; ASCHERI, J. L. R.; OLIVEIRA, E. M. S. DE; BERRIOS, J. DE J. Aquaculture feeds: a review of raw material, manufacturing process and product quality. Journal of Food, Agriculture and Environment, v. 16, n. 3- 4, p. 10-17, 2018. p. 10-17 Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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3. | | FERREIRA, K. C.; BENTO, J. A. C.; CALIARI, M.; BASSINELLO, P. Z.; BERRIOS, J. de J. Dry bean proteins: extraction methods, functionality, and application in products for human consumption. Cereal Chemistry, v. 99, n. 1, p. 67-77, Jan./Feb. 2022. Biblioteca(s): Embrapa Arroz e Feijão. |
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4. | | BASSINELLO, P. Z.; CARVALHO, A. V.; RIOS, A. de O.; MACIEL, R. de A.; BERRIOS, J. de J. Expanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes: main quality properties. Journal of Food Processing and Preservation, Westport, v. 39, n. 6, p. 2267-2275, Dec. 2015. Biblioteca(s): Embrapa Amazônia Oriental; Embrapa Arroz e Feijão. |
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Registros recuperados : 5 | |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
06/12/2021 |
Data da última atualização: |
04/10/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
FERREIRA, K. C.; BENTO, J. A. C.; CALIARI, M.; BASSINELLO, P. Z.; BERRIOS, J. de J. |
Afiliação: |
KAREN CARVALHO FERREIRA, UFG; JULIANA APARECIDA CORREIA BENTO, UFG; MARCIO CALIARI, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; JOSE DE J. BERRIOS, USDA-ARS. |
Título: |
Dry bean proteins: extraction methods, functionality, and application in products for human consumption. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Cereal Chemistry, v. 99, n. 1, p. 67-77, Jan./Feb. 2022. |
ISSN: |
1943-3638 |
DOI: |
https://doi.org/10.1002/cche.10514 |
Idioma: |
Inglês |
Conteúdo: |
Legume proteins, such as those from dried beans, are extracted by methods that can be divided into aqueous or dry fractionation processes. Several techniques have been studied to improve protein extraction in legumes and their functional properties. This article provides relevant information on available extraction methods, their advantages and disadvantages, and the functionality and application of dried bean protein in the manufacture of food products. Findings: It is possible to obtain yields of up to 93% in dry bean protein extraction by the aqueous fractionation method, resulting in concentrates with a protein content above 70%. The combination of other treatments (thermal or not), applied before or after extraction, can improve the extraction yield and the functional properties of proteins, respectively. Dry fractionation allows yields of up to 30%, which can be improved with electrostatic separation. Bean proteins have equal or superior performance to soybeans in terms of emulsifying properties, high hydrophobicity, and foaming. Conclusions: Dry fractionation is a more sustainable method of protein extraction, as it uses few resources and preserves the native properties of proteins. Aqueous fractionation guarantees a higher protein yield. Dried beans are a raw material with enormous potential for protein extraction and application of its protein in the manufacture of vegetable-based food products with added value and high nutritional and health benefits, such as vegetable meats, for example, which are part of the trend of this decade. Significance and Novelty: This review provides insights into the different bean protein extraction methods and their combinations and how the functional properties can be influenced by them, providing the reader with an available resource to select the most appropriate extraction technique(s) for its application in food. MenosLegume proteins, such as those from dried beans, are extracted by methods that can be divided into aqueous or dry fractionation processes. Several techniques have been studied to improve protein extraction in legumes and their functional properties. This article provides relevant information on available extraction methods, their advantages and disadvantages, and the functionality and application of dried bean protein in the manufacture of food products. Findings: It is possible to obtain yields of up to 93% in dry bean protein extraction by the aqueous fractionation method, resulting in concentrates with a protein content above 70%. The combination of other treatments (thermal or not), applied before or after extraction, can improve the extraction yield and the functional properties of proteins, respectively. Dry fractionation allows yields of up to 30%, which can be improved with electrostatic separation. Bean proteins have equal or superior performance to soybeans in terms of emulsifying properties, high hydrophobicity, and foaming. Conclusions: Dry fractionation is a more sustainable method of protein extraction, as it uses few resources and preserves the native properties of proteins. Aqueous fractionation guarantees a higher protein yield. Dried beans are a raw material with enormous potential for protein extraction and application of its protein in the manufacture of vegetable-based food products with added value and high nutritional and health benefits, such as veget... Mostrar Tudo |
Thesagro: |
Consumo Alimentar; Feijão; Phaseolus Vulgaris; Proteína. |
Thesaurus NAL: |
Beans; Fractionation; Protein hydrolysates; Proteins. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02742naa a2200289 a 4500 001 2137187 005 2022-10-04 008 2022 bl uuuu u00u1 u #d 022 $a1943-3638 024 7 $ahttps://doi.org/10.1002/cche.10514$2DOI 100 1 $aFERREIRA, K. C. 245 $aDry bean proteins$bextraction methods, functionality, and application in products for human consumption.$h[electronic resource] 260 $c2022 520 $aLegume proteins, such as those from dried beans, are extracted by methods that can be divided into aqueous or dry fractionation processes. Several techniques have been studied to improve protein extraction in legumes and their functional properties. This article provides relevant information on available extraction methods, their advantages and disadvantages, and the functionality and application of dried bean protein in the manufacture of food products. Findings: It is possible to obtain yields of up to 93% in dry bean protein extraction by the aqueous fractionation method, resulting in concentrates with a protein content above 70%. The combination of other treatments (thermal or not), applied before or after extraction, can improve the extraction yield and the functional properties of proteins, respectively. Dry fractionation allows yields of up to 30%, which can be improved with electrostatic separation. Bean proteins have equal or superior performance to soybeans in terms of emulsifying properties, high hydrophobicity, and foaming. Conclusions: Dry fractionation is a more sustainable method of protein extraction, as it uses few resources and preserves the native properties of proteins. Aqueous fractionation guarantees a higher protein yield. Dried beans are a raw material with enormous potential for protein extraction and application of its protein in the manufacture of vegetable-based food products with added value and high nutritional and health benefits, such as vegetable meats, for example, which are part of the trend of this decade. Significance and Novelty: This review provides insights into the different bean protein extraction methods and their combinations and how the functional properties can be influenced by them, providing the reader with an available resource to select the most appropriate extraction technique(s) for its application in food. 650 $aBeans 650 $aFractionation 650 $aProtein hydrolysates 650 $aProteins 650 $aConsumo Alimentar 650 $aFeijão 650 $aPhaseolus Vulgaris 650 $aProteína 700 1 $aBENTO, J. A. C. 700 1 $aCALIARI, M. 700 1 $aBASSINELLO, P. Z. 700 1 $aBERRIOS, J. de J. 773 $tCereal Chemistry$gv. 99, n. 1, p. 67-77, Jan./Feb. 2022.
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