Aqueous and Enzymatic Extraction of Oil and Protein from Almond Cake: A Comparative Study
Abstract
:1. Introduction
2. Materials and Methods
2.1. Almond Cake
2.2. Effects of Processing Variables on Oil and Protein Extractability from Almond Cake and Partitioning of Extracted Compounds
2.2.1. Aqueous Extraction Process (AEP) of Almond Cake: Processing Optimization and Validation
2.2.2. Enzyme-Assisted Aqueous Extraction Process (EAEP) of Almond Cake: Processing Optimization and Validation
2.3. Lipid, Protein, and Solids Recoveries
2.4. Degree of Hydrolysis
2.5. Low Molecular Weight (MW) Polypeptide Profile Characterization of AEP and EAEP Skim Proteins by SDS-PAGE
2.6. Effects of AEP and EAEP Processing Variables on Skim Protein Solubility
2.7. Statistical Analysis
3. Results and Discussion
3.1. Aqueous Extraction Process of Almond Cake: Process Optimization and Validation
3.2. Enzyme-Assisted Aqueous Extraction Process of Almond Cake: Processing Optimization
3.3. Effects of Extraction Conditions on the MW Polypeptide Profile and Solubility of AEP and EAEP Skims
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Experiment | Solids-to-Liquid Ratio (X1) | Reaction Time (h) (X2) | ||
---|---|---|---|---|
Coded Value | Real Value | Coded Value | Real Value | |
1 | −1 | 1:12 | −1 | 0.75 |
2 | +1 | 1:8 | −1 | 0.75 |
3 | −1 | 1:12 | 1 | 3.00 |
4 | 1 | 1:8 | 1 | 3.00 |
5 | −1.41 | 1:12.82 | 0 | 1.88 |
6 | 1.41 | 1:7.18 | 0 | 1.88 |
7 | 0 | 1:10 | −1.41 | 0.29 |
8 | 0 | 1:10 | +1.41 | 3.46 |
9 | 0 | 1:10 | 0 | 1.88 |
10 | 0 | 1:10 | 0 | 1.88 |
11 | 0 | 1:10 | 0 | 1.88 |
Experiment | Solids-to-Liquid Ratio (X1) | Enzyme (%) (wt/wt *) (X2) | ||
---|---|---|---|---|
Coded Value | Real Value | Coded Value | Real Value | |
1 | −1 | 1:12 | −1 | 0.25 |
2 | +1 | 1:8 | −1 | 0.25 |
3 | −1 | 1:12 | 1 | 0.75 |
4 | 1 | 1:8 | 1 | 0.75 |
5 | −1.41 | 1:12.82 | 0 | 0.50 |
6 | 1.41 | 1:7.18 | 0 | 0.50 |
7 | 0 | 1:10 | −1.41 | 0.15 |
8 | 0 | 1:10 | +1.41 | 0.85 |
9 | 0 | 1:10 | 0 | 0.50 |
10 | 0 | 1:10 | 0 | 0.50 |
11 | 0 | 1:10 | 0 | 0.50 |
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Souza, T.S.P.; Dias, F.F.G.; Koblitz, M.G.B.; M. L. N. de M. Bell, J. Aqueous and Enzymatic Extraction of Oil and Protein from Almond Cake: A Comparative Study. Processes 2019, 7, 472. https://doi.org/10.3390/pr7070472
Souza TSP, Dias FFG, Koblitz MGB, M. L. N. de M. Bell J. Aqueous and Enzymatic Extraction of Oil and Protein from Almond Cake: A Comparative Study. Processes. 2019; 7(7):472. https://doi.org/10.3390/pr7070472
Chicago/Turabian StyleSouza, Thaiza S. P., Fernanda F. G. Dias, Maria G. B. Koblitz, and Juliana M. L. N. de M. Bell. 2019. "Aqueous and Enzymatic Extraction of Oil and Protein from Almond Cake: A Comparative Study" Processes 7, no. 7: 472. https://doi.org/10.3390/pr7070472