Recovery of protein from green leaves: verview of crucial steps for utilisation

Plant leaves are a major potential source of novel food proteins. Till now, leaf protein extraction methods mainly focus on the extraction of soluble proteins, like rubisco protein, leaving more than half of all protein unextracted. Here, we report on the total protein extraction from sugar beet leaves (Beta vulgaris L.) by a traditional thermal...

Comparison of structured adsorbents for theadsorptive isolation of food ingredients from largestreams

We present guidelines for the configuration of industrial scale chromatographic separationof small molecules. We compared the performance of different axial packed beds, chan-neled monoliths and a continuous monolith assuming silica as base material. The calculatedmass transfer rates were used to calculate the height of a theoretical plate (HETP...

Moisture Sorption Isotherms of Broccoli Interpreted with the Flory-Huggins Free Volume Theory

In this work, the Flory Huggins Free Volume theory is used to interpret the sorption isotherms of broccoli from its composition and using physical properties of the components. This theory considers the mixing properties of water, biopolymers and solutes and has the potential to describe the sorption isotherms for varying product moisture...

Granular mixing and segregation in a horizontal rotating drum: A simulation study on the impact of rotational speed and fill level

The rich phase behavior of granular beds of bidisperse hard spherical particles in a rotating horizontal drum is studied by Discrete Element Method (DEM) simulations. Several flow regimes and various forms of radial segregation, as well as mixing, are observed by systematically varying the operational parameters of the drum, i.e. fill level and...

Migration of gluten under shear flow as a novel mechanismfor separating wheat flour into gluten and starch

Microstructure formation and rheological behaviour of dough under simple shear flow

In a z-blade mixer, both shear and extensional deformations contribute to the development of dough structure. I effect of simple shearing versus z-blade mixing at similar levels of work input, on the microstructure and uniaxial extensional properties of two doughs prepared from flours of different strengths. With respect to microstructure,...

Mixing behaviour of a zero-developed dough compared to a flour-water mixture

The Z-blade mixing behaviour of zero-developed (ZD) doughs from the flours of two wheat cultivars of different gluten strength was compared to that of conventionally mixed dough made from the same flours. In farinograph experiments, use of ZD dough led to shorter development time (with less energy requirement), less stability time, and...

Effect of simple shear on the physical properties of glutenin macro polymer (GMP)

Gluten plays a key role in determining the end-use quality of wheat flour. The important role of the highly aggregated fraction of gluten, glutenin macropolymer (GMP), in dough properties opens up new possibilities for revealing underlying mechanisms related to dough processing. Using a new shear cell and advanced methodology to study the GMP,...

A new method to study simple shear processing of wheat gluten-starch mixtures

This article introduces a new method that uses a shearing device to study the effect of simple shear on the overall properties of pasta-like products made from commercial wheat gluten-starch (GS) blends. The shear-processed GS samples had a lower cooking loss (CL) and a higher swelling index (SI) than unprocessed materials, suggesting the...

Reactor design for the Novozym 435R-catalysed enantioselective esterification of 4-methyloctanoic acid

The bench scale Novozym 435® catalysed esterification of 4-methyloctanoic acid with ethanol was studied at 35°C. Esterification in a batch reactor (molar ratio of 1:8 (acid:EtOH)) resulted in the isolation of the enantiomerically enriched product (eep = 81%) and substrate (ees = 93%). In order to integrate reaction and separation, liquid-vapour...

Lipase-mediated resolution of branched chain fatty acids

Branched chain fatty acids (BCFAs) are fatty acids substituted with alkyl groups. Many of them are chiral and therefore occur in two enantiomeric forms. This review describes their occurrence in Nature, their biosynthesis, their properties as flavours, and their enzymatic kinetic resolution. Many lipases are able to separate the enantiomers of...