Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/88099
Registo completo
Campo DC | Valor | Idioma |
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dc.contributor.author | Marques, Bianca | por |
dc.contributor.author | Nunes, Rafaela | por |
dc.contributor.author | Araújo-Rodrigues, Helena | por |
dc.contributor.author | Pintado, Manuela | por |
dc.contributor.author | Pereira, Ricardo N. | por |
dc.contributor.author | Teixeira, José A. | por |
dc.contributor.author | Rocha, Cristina M.R. | por |
dc.date.accessioned | 2024-01-15T08:26:59Z | - |
dc.date.available | 2024-01-15T08:26:59Z | - |
dc.date.issued | 2024 | - |
dc.identifier.citation | Marques, Bianca; Nunes, R.; Araújo-Rodrigues, Helena; Pintado, Manuela; Pereira, Ricardo N.; Teixeira, José A.; Rocha, Cristina M. R., Solubilization and hydrolysis of porcine coagulated blood protein using sub-critical solvent extraction. Food and Bioprocess Technology, 17, 123-137, 2024 | por |
dc.identifier.issn | 1935-5130 | por |
dc.identifier.uri | https://hdl.handle.net/1822/88099 | - |
dc.description.abstract | Pork represents a major fraction of the meat consumed worldwide but only 30% of the blood generated in slaughterhouses is re-used as raw material for food and feed. Innovative technologies and efficient processing strategies capable of generating added-value products from it are now attracting attention. In this study, the hydrolysis of porcine coagulated blood using sub-critical solvent extraction was investigated. Biomass was hydrolyzed using different temperatures (120210 °C), applying only water (sub-critical water; SCW) or water with a low concentration of alkali (0.1 mol L1 NaOH) and different reaction times (3090 min). Resultant hydrolysates were analyzed for crude and soluble protein, peptide profile, and bioactivity by combining protein quantification, antioxidant activity, and fast protein liquid chromatography measurements. Results showed that increasing temperature increases the degree of hydrolysis and that the addition of NaOH enhances the solubilization of peptides with high molecular weights. Also, hydrolysates showed interesting antioxidant activity, being 60 min the time of reaction with best antioxidant activity. Nevertheless, using only water (SCW) as solvent, without chemical additives, allows the delivering of interesting protein-based bioactive fractions. Sub-critical solvent treatment of porcine blood resulted in added-value fractions with potential bioactivities through a simple and environmentally friendly process. | por |
dc.description.sponsorship | Open access funding provided by FCT|FCCN (b-on). This work was financed by the MobFood Mobilizing Project—“Mobilizing Scientific and Technological Knowledge in Response to Agri-Food Market Challenges” (POCI-01–0247-FEDER-024524•LISBOA-01–0247-FEDER-024524), financed by PORTUGAL2020, Lisb@a2020, COMPETE 2020 and the European Union, and by the project BIO ECONORTE—Water and nutrients management based on BIOrefinery and circular ECOnomy towards a sustainable agri-food system of the NORTE of Portugal (ref. NORTE-01–0145-FEDER-000070; financed by NORTE2020, Portugal 2020 and ESIF—European Structural and Investment Funds). This study was also supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of both the strategic funding of UIDB/04469/2020 unit and the FCT project UID/Multi/50016/2020. Ricardo N. Pereira acknowledges FCT for its Assistant Research program under the scope of Scientific Stimulus Employment with reference CEECIND/02903/2017 | por |
dc.language.iso | eng | por |
dc.publisher | Springer Nature | por |
dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT | por |
dc.relation | UID/Multi/50016/2020 | por |
dc.relation | info:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F02903%2F2017%2FCP1458%2FCT0006/PT | por |
dc.relation | NORTE-01–0145-FEDER-000070 | por |
dc.relation | POCI-01–0247-FEDER-024524 | por |
dc.rights | openAccess | por |
dc.subject | Autohydrolysis | por |
dc.subject | Hydrothermal treatments | por |
dc.subject | Protein hydrolysis | por |
dc.subject | Meat by-products | por |
dc.subject | Circular economy | por |
dc.title | Solubilization and hydrolysis of porcine coagulated blood protein using sub-critical solvent extraction | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://www.springer.com/food+science/journal/11947 | por |
dc.comments | CEB56337 | por |
oaire.citationStartPage | 123 | por |
oaire.citationEndPage | 137 | por |
oaire.citationIssue | 1 | por |
oaire.citationConferencePlace | United States | - |
oaire.citationVolume | 17 | por |
dc.date.updated | 2024-01-13T11:21:37Z | - |
dc.identifier.doi | 10.1007/s11947-023-03111-3 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
sdum.journal | Food and Bioprocess Technology | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_56337_1.pdf | 1,91 MB | Adobe PDF | Ver/Abrir |