Pilot-Scale Production and Application of Microparticulated Plant Proteins

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F18%3AN0000004" target="_blank" >RIV/00027022:_____/18:N0000004 - isvavai.cz</a>

Alternative codes found

RIV/67985858:_____/18:00488577

Result on the web

<a href="https://www.omicsonline.org/open-access/pilotscale-production-and-application-of-microparticulated-plant-proteins-2155-9600-1000655.pdf" target="_blank" >https://www.omicsonline.org/open-access/pilotscale-production-and-application-of-microparticulated-plant-proteins-2155-9600-1000655.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.4172/2155-9600.100065" target="_blank" >10.4172/2155-9600.100065</a>

Result language

angličtina

Original language name

Pilot-Scale Production and Application of Microparticulated Plant Proteins

Original language description

New Carbon Dioxide Assisted Spray Nebulisation Drying (CASND) technology has been used to produce microparticulated protein concentrates for human nutrition from alternative plant sources - hemp and canola seed filtration cakes. Alkali extraction was used to extract the proteins from the filtration cakes. The protein solutions after the alkali extractions were dried with the CASND demonstrator ATOMIZER. Aerosol particle size distribution and concentration in the draying chamber were determined by two different on-line aerosol spectrometers SMPS (Scaning Mobility Particle Sizer) and APS (Aerodynamic Particle Sizer). The protein powders were in form of hollow spheres with average particle diameter about 600 nm. The particles were characterized by the SEM method. The functional properties of the microparticulated protein concentrates were compared with the same protein concentrates dried by the convenctional spray drying process. The protein microparticulatin resulted in improved foaming and emulsifying properties and formation of long-term stable water dispersions. Gluten-free baguettes were prepared with the microparticulated protein concentrates as only protein source and evaluated by sensory analysis.

Czech name

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Czech description

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Type

J_ost - Miscellaneous article in a specialist periodical

CEP classification

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OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

J Nutr Food Sci

ISSN

2155-9600

e-ISSN

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Volume of the periodical

8

Issue of the periodical within the volume

1

Country of publishing house

US - UNITED STATES

Number of pages

8

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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