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JNFS 2022, 7(1): 51-59 |
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Sabah S S, Sharifan A, Akhonzadeh Basti A, Jannat B, TajAbadi Ebrahimi M. The Effect of Superheated Water Extraction Conditions on Properties of Quinoa-Barley Malt Extract. JNFS 2022; 7 (1) :51-59
URL: http://jnfs.ssu.ac.ir/article-1-383-en.html
URL: http://jnfs.ssu.ac.ir/article-1-383-en.html
Samireh Sabah Sabah 
, Anoshe Sharifan * , Afshin Akhonzadeh Basti , Behrooz Jannat , Maryam TajAbadi Ebrahimi
, Anoshe Sharifan * , Afshin Akhonzadeh Basti , Behrooz Jannat , Maryam TajAbadi Ebrahimi
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Abstract: (1558 Views)
Superheated water extraction (SWE), is a novel method, used to extract proteins or other bioactive component from agriculture products. Methods: In this study, the extract from quinoa-barley malt (in a proportion of 30:70) was treated by SWE method. The effect of extraction time (15, 30, and 45 min) on physicochemical and functional properties of the extract was determined at 120 ºC. Results: The result showed that by increasing the extraction time the amount of protein increased. The maximum protein (%) was obtained in 45 min of SWE. The results revealed that increasing the extraction time had a significant effect on the turbidity and pH. In addition, increasing the extraction time had a positive effect on the functional properties. The highest protein isolate (PI) solubility was at 120 °C. Conclusions: Although SWE method appears to be a useful extraction method for producing valuable materials from cereal and pseudocereal, this method has only been used at pre-commercial scale and more investigation is required to study the quantity, quality, and stability of the extracted valuable materials to scale it up for industrial means.
Type of article: orginal article |
Subject:
public specific
Received: 2021/03/5 | Published: 2022/01/22 | ePublished: 2022/01/22
Received: 2021/03/5 | Published: 2022/01/22 | ePublished: 2022/01/22
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