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| Registros recuperados : 4 | |
| 1. |  | NICOLETTI, V. R.; ROMANELLI, P. F.; GABAS, A. L.; TELIS-ROMERO, J. Salting kinetics and salt diffusivities in farmed Pantanal caiman muscle. Pesquisa Agropecuária Brasileira, Brasília, v.38, n.4, p.521-528, abr., 2003. Titulo em português: Cinética de salga e difusividades de sal em carne de jacaré do Pantanal criado em cativeiro.| Biblioteca(s): Embrapa Pantanal. |
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| 2. | | RIBEIRO, E. F.; BARROS-ALEXANDRINO, T. T.; ASSIS, O. B. G. de; CRUZ JUNIOR, A.; QUILES, A.; HERNANDO, I.; NICOLETTI, V. R. Chitosan and crosslinked chitosan nanoparticles: Synthesis, characterization and their role as Pickering emulsifiers. Carbohydrate Polymers, v. 250, 116878, 2020. 1 - 10| Biblioteca(s): Embrapa Instrumentação. |
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| 3. | | SILVA, J. T. P.; BENETTI, J. V. M.; ALEXANDRINO, T. T. B.; ASSIS, O. B. G. de; RUITER, J. de; SCHROËN, K.; NICOLETTI, V. R. Whey protein isolate microgel properties tuned by crosslinking with organic acids to achieve stabilization of pickering emulsions. Foods, v. 10, a. 1296, 2021. 1-15| Biblioteca(s): Embrapa Instrumentação. |
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| 4. | | GALLO, T. C. B.; BEAUMAL, V.; HOUINSOU-HOUSSOU, B.; VIAU, M.; RIBOURG-BIRAULT, L.; SOTIN, H.; BONICEL, J.; BOIRE, A.; QUEIROZ, V. A. V.; MAMERI, H.; GUYOT, S.; RIAUBLANC, A.; NICOLETTI, V. R.; BERTON-CARABIN, C. Sorghum protein ingredients: production, compositional variability and enhancement of aqueous dispersibility through homogenization. Future Foods, v. 9, 100323, 2024.| Biblioteca(s): Embrapa Milho e Sorgo. |
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| Registros recuperados : 4 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Milho e Sorgo. Para informações adicionais entre em contato com cnpms.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
20/03/2024 |
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Data da última atualização: |
20/03/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
GALLO, T. C. B.; BEAUMAL, V.; HOUINSOU-HOUSSOU, B.; VIAU, M.; RIBOURG-BIRAULT, L.; SOTIN, H.; BONICEL, J.; BOIRE, A.; QUEIROZ, V. A. V.; MAMERI, H.; GUYOT, S.; RIAUBLANC, A.; NICOLETTI, V. R.; BERTON-CARABIN, C. |
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Afiliação: |
THAIS CRISTINA BENATTI GALLO, INRAE-INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE; VALERIE BEAUMAL, INRAE-INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE; BERENICE HOUINSOU-HOUSSOU, INRAE-INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE; MICHELE VIAU, INRAE-INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE; LUCIE RIBOURG-BIRAULT, INRAE-INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE; HELENE SOTIN, INRAE-INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE; JOELLE BONICEL, INRAE-INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE; ADELINE BOIRE, INRAE-INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; HAMZA MAMERI, INRAE-INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE; SYLVAIN GUYOT, INRAE-INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE; ALAIN RIAUBLANC, INRAE-INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE; VANIA REGINA NICOLETTI, UNIVERSIDADE ESTADUAL PAULISTA; CLAIRE BERTON-CARABIN, INRAE-INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE. |
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Título: |
Sorghum protein ingredients: production, compositional variability and enhancement of aqueous dispersibility through homogenization. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Future Foods, v. 9, 100323, 2024. |
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DOI: |
https://doi.org/10.1016/j.fufo.2024.100323 |
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Idioma: |
Inglês |
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Conteúdo: |
Sorghum protein ingredients show promising applications, given that sorghum is a resilient grain with high protein content and bioactive components, such as tannins, in certain genotypes. This study aimed to investigate the production and characterization of sorghum protein ingredients extracted from both tannin-free and tanninrich cultivars, along with an examination of their behavior in aqueous suspensions. The use of high-pressure homogenization to improve ingredient dispersibility was also assessed. Protein extracts exhibited protein contents ranging from 50 to 67 g/100 g (wet basis), with the highest values obtained in tannin-free samples. Total lipid contents were between 18 and 26 g/100 g (wet basis), with a high contribution of free fatty acids (68–76 g/100 g lipids), and tocopherol contents ranged from 1080 to 2039 µg/g total lipids. This is substantially higher than the lipid content in flours, implying an accumulation of lipids during the protein extraction process. While the dispersibility of the protein extracts in aqueous media was initially limited, high-pressure homogenization proved effective in reducing the average size of the particles in suspension, from 9–66 µm to 1.8–2.5 µm. This processing step significantly enhanced protein dispersibility by up to 288 %, especially for the tannin-rich samples. |
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Palavras-Chave: |
Tamanho da partícula. |
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Thesagro: |
Composição de Alimento; Lipídio; Solubilidade; Sorgo; Tanino. |
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Thesaurus NAL: |
Kafirins; Lipids; Tannins. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 02466naa a2200397 a 4500
001 2163032
005 2024-03-20
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.fufo.2024.100323$2DOI
100 1 $aGALLO, T. C. B.
245 $aSorghum protein ingredients$bproduction, compositional variability and enhancement of aqueous dispersibility through homogenization.$h[electronic resource]
260 $c2024
520 $aSorghum protein ingredients show promising applications, given that sorghum is a resilient grain with high protein content and bioactive components, such as tannins, in certain genotypes. This study aimed to investigate the production and characterization of sorghum protein ingredients extracted from both tannin-free and tanninrich cultivars, along with an examination of their behavior in aqueous suspensions. The use of high-pressure homogenization to improve ingredient dispersibility was also assessed. Protein extracts exhibited protein contents ranging from 50 to 67 g/100 g (wet basis), with the highest values obtained in tannin-free samples. Total lipid contents were between 18 and 26 g/100 g (wet basis), with a high contribution of free fatty acids (68–76 g/100 g lipids), and tocopherol contents ranged from 1080 to 2039 µg/g total lipids. This is substantially higher than the lipid content in flours, implying an accumulation of lipids during the protein extraction process. While the dispersibility of the protein extracts in aqueous media was initially limited, high-pressure homogenization proved effective in reducing the average size of the particles in suspension, from 9–66 µm to 1.8–2.5 µm. This processing step significantly enhanced protein dispersibility by up to 288 %, especially for the tannin-rich samples.
650 $aKafirins
650 $aLipids
650 $aTannins
650 $aComposição de Alimento
650 $aLipídio
650 $aSolubilidade
650 $aSorgo
650 $aTanino
653 $aTamanho da partícula
700 1 $aBEAUMAL, V.
700 1 $aHOUINSOU-HOUSSOU, B.
700 1 $aVIAU, M.
700 1 $aRIBOURG-BIRAULT, L.
700 1 $aSOTIN, H.
700 1 $aBONICEL, J.
700 1 $aBOIRE, A.
700 1 $aQUEIROZ, V. A. V.
700 1 $aMAMERI, H.
700 1 $aGUYOT, S.
700 1 $aRIAUBLANC, A.
700 1 $aNICOLETTI, V. R.
700 1 $aBERTON-CARABIN, C.
773 $tFuture Foods$gv. 9, 100323, 2024.
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