| Title |
Solubilization and Hydrolysis of Porcine Coagulated Blood Protein Using Sub-Critical Solvent Extraction |
| ID_Doc |
22389 |
| Authors |
Marques, B; Nunes, R; Araújo-Rodrigues, H; Pintado, M; Pereira, RN; Teixeira, JA; Rocha, CMR |
| Title |
Solubilization and Hydrolysis of Porcine Coagulated Blood Protein Using Sub-Critical Solvent Extraction |
| Year |
2024 |
| Published |
Food And Bioprocess Technology, 17.0, 1 |
| DOI |
10.1007/s11947-023-03111-3 |
| Abstract |
Pork represents a major fraction of the meat consumed worldwide but only 30% of the blood generated in slaughterhouses is re-used as raw material for food and feed. Innovative technologies and efficient processing strategies capable of generating added-value products from it are now attracting attention. In this study, the hydrolysis of porcine coagulated blood using sub-critical solvent extraction was investigated. Biomass was hydrolyzed using different temperatures (120-210 degrees C), applying only water (sub-critical water; SCW) or water with a low concentration of alkali (0.1 mol L-1 NaOH) and different reaction times (30-90 min). Resultant hydrolysates were analyzed for crude and soluble protein, peptide profile, and bioactivity by combining protein quantification, antioxidant activity, and fast protein liquid chromatography measurements. Results showed that increasing temperature increases the degree of hydrolysis and that the addition of NaOH enhances the solubilization of peptides with high molecular weights. Also, hydrolysates showed interesting antioxidant activity, being 60 min the time of reaction with best antioxidant activity. Nevertheless, using only water (SCW) as solvent, without chemical additives, allows the delivering of interesting protein-based bioactive fractions. Sub-critical solvent treatment of porcine blood resulted in added-value fractions with potential bioactivities through a simple and environmentally friendly process. |
| Author Keywords |
Autohydrolysis; Hydrothermal treatments; Protein hydrolysis; Meat by-products; Circular economy |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000994090800002 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
https://link.springer.com/content/pdf/10.1007/s11947-023-03111-3.pdf
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