000			01893nam a22001697a 4500
003			OSt
005			20241028141216.0
008			241028b |||||||| |||| 00| 0 eng d
100			_aT. P. Sari,
245			_aProtein hydrolysates prepared by Alcalase using ultrasound and microwave pretreated almond meal and their characterization
300			_ap 1157–1164,
520			_aThe 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			_aAlmond de-oiled residue _aAlcalase hydrolysis _aFirst order kinetics _aUltrasonic _aMicrowave pretreatment _aORAC _aEconomics
773	0		_080310 _9110099 _dGermany Springer _oJP340 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c129988 _d129988