Effect of green extraction techniques on the quality and functional attributes of protein isolates from cereals and pseudo cereals: a review

Summary Cereals and pseudo cereals (CPC) constitute the main staple diet of the global population. These are great source of carbohydrate, however, ignored as a potential source of protein. Cereals and Pseudo cereals can provide adequate amount of protein if taken in right quantity. Concerns over fo...

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Veröffentlicht in:International journal of food science & technology 2024-11, Vol.59 (11), p.8045-8057
Hauptverfasser: Bharti, Priyanka, Mohapatra, Minati, Sah, Rameswar Prasad, Pradhan, Asit, Priyadarsani, Supriya, Rayaguru, Kalpana
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container_issue 11
container_start_page 8045
container_title International journal of food science & technology
container_volume 59
creator Bharti, Priyanka
Mohapatra, Minati
Sah, Rameswar Prasad
Pradhan, Asit
Priyadarsani, Supriya
Rayaguru, Kalpana
description Summary Cereals and pseudo cereals (CPC) constitute the main staple diet of the global population. These are great source of carbohydrate, however, ignored as a potential source of protein. Cereals and Pseudo cereals can provide adequate amount of protein if taken in right quantity. Concerns over foods security, nutritional deficiencies, chronic hunger, and sustainability have brought attention to sustainable and alternative sources of protein derived from food and its byproducts. This review explains the extraction of protein from different cereals and pseudo cereals sources, novel extraction techniques, e.g., microwave assisted, ultrasound, pulsed electric field or high‐pressure processing etc., as well as pre‐treatment efficiencies of the recovery of protein, effects of process parameters on the amount of protein extractions, its isolations and possible utilisation in diversified fields. Commercial attempts have been made to extract and use the protein from CPC, but they remain largely underutilised and generally applicable to a small‐scale level. According to the current investigation, protein extraction from CPC is not only an extensive integration of extraction perspectives, process parameters, yield potential and quality, but also should focus on the nutritional aspects, functionality and bioavailability of the separated protein as a desirable dietary component is in the near future. Outline of rice bran protein concentrate extraction and its application.
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These are great source of carbohydrate, however, ignored as a potential source of protein. Cereals and Pseudo cereals can provide adequate amount of protein if taken in right quantity. Concerns over foods security, nutritional deficiencies, chronic hunger, and sustainability have brought attention to sustainable and alternative sources of protein derived from food and its byproducts. This review explains the extraction of protein from different cereals and pseudo cereals sources, novel extraction techniques, e.g., microwave assisted, ultrasound, pulsed electric field or high‐pressure processing etc., as well as pre‐treatment efficiencies of the recovery of protein, effects of process parameters on the amount of protein extractions, its isolations and possible utilisation in diversified fields. Commercial attempts have been made to extract and use the protein from CPC, but they remain largely underutilised and generally applicable to a small‐scale level. According to the current investigation, protein extraction from CPC is not only an extensive integration of extraction perspectives, process parameters, yield potential and quality, but also should focus on the nutritional aspects, functionality and bioavailability of the separated protein as a desirable dietary component is in the near future. 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subjects Bioavailability
Carbohydrates
Cereals
Electric fields
Food sources
High protein diet
Hunger
microwave
Nutrient deficiency
Pressure effects
Process parameters
protein isolate
Protein sources
Proteins
pseudo cereals
ultrasound assisted
title Effect of green extraction techniques on the quality and functional attributes of protein isolates from cereals and pseudo cereals: a review
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