Počet záznamů: 1  

Pilot-Scale Production and Application of Microparticulated Plant Proteins.

  1. 1.
    SYSNO ASEP0488577
    Druh ASEPJ - Článek v odborném periodiku
    Zařazení RIVJ - Článek v odborném periodiku
    Poddruh JOstatní články
    NázevPilot-Scale Production and Application of Microparticulated Plant Proteins.
    Tvůrce(i) Beran, M. (CZ)
    Drahorád, J. (CZ)
    Vltavský, O. (CZ)
    Urban, M. (CZ)
    Laknerová, I. (CZ)
    Froněk, M. (CZ)
    Sova, J. (CZ)
    Ondráček, Jakub (UCHP-M) RID, ORCID, SAI
    Ondráčková, Lucie (UCHP-M) RID, ORCID, SAI
    Králová, M. (CZ)
    Formánková, S. (CZ)
    Zdroj.dok.Journal of Nutrition Food Sciences. - : Longdom Group - ISSN 2155-9600
    Roč. 8, č. 1 (2018), s. 1000655
    Poč.str.8 s.
    Forma vydáníOnline - E
    Jazyk dok.eng - angličtina
    Země vyd.US - Spojené státy americké
    Klíč. slovacarbon dioxide-assisted spray nebulization drying ; hemp seed ; microparticulated proteins
    Vědní obor RIVGM - Potravinářství
    Obor OECDFood and beverages
    CEPTA04010762 GA TA ČR - Technologická agentura ČR
    Institucionální podporaUCHP-M - RVO:67985858
    DOI10.4172/2155-9600.1000655
    AnotaceNew 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 ong-term stable water dispersions. Gluten-free baguettes were prepared with the microparticulated protein concentrates as only protein source and evaluated by sensory analysis.
    PracovištěÚstav chemických procesů
    KontaktEva Jirsová, jirsova@icpf.cas.cz, Tel.: 220 390 227
    Rok sběru2019
    Elektronická adresahttps://www.omicsonline.org/open-access/pilotscale-production-and-application-of-microparticulated-plant-proteins-2155-9600-1000655.pdf
Počet záznamů: 1  

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