| Title |
Extraction and improvement of protein functionality using steam explosion pretreatment: advances, challenges, and perspectives |
| ID_Doc |
9735 |
| Authors |
Rigueto, CVT; Rosseto, M; Alessandretti, I; Krein, DD; Emer, CD; Loss, RA; Dettmer, A; Pizzutti, IR |
| Title |
Extraction and improvement of protein functionality using steam explosion pretreatment: advances, challenges, and perspectives |
| Year |
2024 |
| Published |
Journal Of Food Science And Technology-Mysore, 61.0, 7 |
| DOI |
10.1007/s13197-023-05817-w |
| Abstract |
Protein has become an increasingly valuable food component with high global demand. Consequently, unconventional sources, such as industrial and agroindustrial wastes and by-products, emerge as interesting alternatives to meet this demand, considering the UN Sustainable Development Goals and the transition to a circular economy. In this context, this work presents a review of the use of Steam Explosion (SE), a green technique that can be employed as a pretreatment for various waste materials, including bones, hide/leather, feathers, and wool, aimming the extraction of protein compounds, such as low molecular weight biopeptides, gelatin, and keratin, as well as to enhance the protein functionality of grains and meals. The SE technique and the main factors affecting the process's efficiency were detailed. Promising experimental studies are discussed, along with the mechanisms responsible for protein extraction and functionality improvement, as well as the main reported and suggested applications. In general, steam explosion favored yields in subsequent extraction processes, ranging from 27 to 95%, in addition to enhancing solubility and functional protein properties. Nonetheless, it is crucial to maintain the continuity of research on this topic to drive advancements in ensuring the safety of the extracted compounds for use in consumable products and oral ingestion. |
| Author Keywords |
Steam explosion; Pretreatment; Protein; Yield; Functionality |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:001150379900001 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
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