Počet záznamů: 1
Pilot-Scale Production and Application of Microparticulated Plant Proteins.
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SYSNO ASEP 0488577 Druh ASEP J - Článek v odborném periodiku Zařazení RIV J - Článek v odborném periodiku Poddruh J Ostatní články Název Pilot-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. 1000655Poč.str. 8 s. Forma vydání Online - E Jazyk dok. eng - angličtina Země vyd. US - Spojené státy americké Klíč. slova carbon dioxide-assisted spray nebulization drying ; hemp seed ; microparticulated proteins Vědní obor RIV GM - Potravinářství Obor OECD Food and beverages CEP TA04010762 GA TA ČR - Technologická agentura ČR Institucionální podpora UCHP-M - RVO:67985858 DOI 10.4172/2155-9600.1000655 Anotace 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 ong-term stable water dispersions. Gluten-free baguettes were prepared with the microparticulated protein concentrates as only protein source and evaluated by sensory analysis.Pracoviště Ústav chemických procesů Kontakt Eva Jirsová, jirsova@icpf.cas.cz, Tel.: 220 390 227 Rok sběru 2019 Elektronická adresa https://www.omicsonline.org/open-access/pilotscale-production-and-application-of-microparticulated-plant-proteins-2155-9600-1000655.pdf
Počet záznamů: 1