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Protein hydrolysates prepared by Alcalase using ultrasound and microwave pretreated almond meal and their characterization (Record no. 129988)
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| 000 -LEADER | |
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| fixed length control field | 01893nam a22001697a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241028b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | T. P. Sari, |
| 245 ## - TITLE STATEMENT | |
| Title | Protein hydrolysates prepared by Alcalase using ultrasound and microwave pretreated almond meal and their characterization |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p 1157–1164, |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | The study aimed to optimize ultrasonic (US: 40 kHz/200 W for 10, 20, 30, 40, and 50 min), and microwave (MW: 160 W for 45, 90, 125, 180, and 225 s) pretreatment conditions on protein extraction yield and degree of protein hydrolysis (DH) from almond de-oiled meal, an industrial by-product. First order model was used to describe the kinetics of almond protein hydrolysates obtained with Alcalase. The highest DH, 10.95% was recorded for the US-50 min and 8.87% for MW-45 s; while it was 5.76% for the untreated/control sample. At these optimized pretreatment conditions, a 1.16- and 1.18-fold increment in protein recovery was observed for the US and MW pretreatments, respectively in comparison to the conventional alkaline extraction. The molecular weight distribution recorded for pretreated samples disclosed a significant reduction in the band thickness in comparison with control. Both the pretreatments resulted in a significant increase (P < 0.05) in the antioxidant activity, and TCA solubility index when compared with the control. Results evinced that US and/or MW pretreatments before enzymatic hydrolysis can be a promising approach for the valorization of almond meal for its subsequent use as an ingredient for |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Almond de-oiled residue ">Almond de-oiled residue </a> |
| -- | <a href="Alcalase hydrolysis ">Alcalase hydrolysis </a> |
| -- | <a href="First order kinetics ">First order kinetics </a> |
| -- | <a href="Ultrasonic ">Ultrasonic </a> |
| -- | <a href="Microwave pretreatment ">Microwave pretreatment </a> |
| -- | <a href="ORAC ">ORAC </a> |
| -- | <a href="Economics">Economics</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110099 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP340 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 28/10/2024 | JP340.12 | 28/10/2024 | 28/10/2024 | Journal Article |