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Solubilization and hydrolysis of porcine coagulated blood protein using sub-critical solvent extraction

dc.contributor.authorMarques, Bianca
dc.contributor.authorNunes, Rafaela
dc.contributor.authorAraújo-Rodrigues, Helena
dc.contributor.authorPintado, Manuela
dc.contributor.authorPereira, Ricardo N.
dc.contributor.authorTeixeira, José A.
dc.contributor.authorRocha, Cristina M. R.
dc.date.accessioned2023-07-13T10:24:04Z
dc.date.available2023-07-13T10:24:04Z
dc.date.issued2024-01-01
dc.description.abstractPork 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 (120–210 °C), applying only water (sub-critical water; SCW) or water with a low concentration of alkali (0.1 mol L−1 NaOH) and different reaction times (30–90 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1007/s11947-023-03111-3pt_PT
dc.identifier.eid85160235032
dc.identifier.issn1935-5130
dc.identifier.urihttp://hdl.handle.net/10400.14/41697
dc.identifier.wos000994090800002
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAutohydrolysispt_PT
dc.subjectCircular economypt_PT
dc.subjectHydrothermal treatmentspt_PT
dc.subjectMeat by-productspt_PT
dc.subjectProtein hydrolysispt_PT
dc.titleSolubilization and hydrolysis of porcine coagulated blood protein using sub-critical solvent extractionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage137
oaire.citation.issue1
oaire.citation.startPage123
oaire.citation.titleFood and Bioprocess Technologypt_PT
oaire.citation.volume17
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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