Review: current trends in oat protein recovery and utilization in aqueous food systems

Oat protein itself, as a substance, has extensively been studied providing information on its nutritional value, some functional properties and possible applicability in food systems. Chosen protein isolation methods and technological aspects define final composition of obtained oat protein product, its concentration, nutrition value and its functionality in food industry. Scientific data on oat protein recovery methods, typically relying on protein solubility or dry fractionation, provides an insufficient knowledge about the success in commercialization of oat protein recovery technologies and their derivatives in form of oat protein. The aim of the study was to analyse and summarize the research findings on oat protein extraction methods and functional properties of oat protein. Semi-systematic, monographic methods were used to analyse the oat protein isolation techniques, functional properties of oat protein in aqueous food systems, covering the latest information on oat protein extraction methods. Wet and dry isolation methods were demonstrated as main methods in oat protein extraction. Functional properties of oat protein, such as thermal stability, solubility, emulsification, water hydration capacity and foaming were reviewed and evaluated, identifying limitations and protein alterations which occur through the oat protein extraction process. The study provides recent trends in oat protein recovery technologies, along with an overview of current and potential oat protein utilization in food systems.

Study on crystallization kinetics of dry fractionation products of beef tallow

The dry fractionation beef tallow and their products were analyzed in the dynamic thermodynamic analysis, isothermal analysis and crystallization kinetics analysis in this experiment. Through the dynamic thermodynamic analysis by DSC, the possibility of fine fractionation of beef tallow at 25 °C and 42.9 °C crystallization temperature was obtained. The dynamic thermodynamic analysis of dry fractionation products was carried out, and the linear functions of peak temperature and melting/crystallization rate of beef tallow and its stearic acid mixture were constructed. The crystallization temperature and melting point were obtained by linear function. The isothermal crystallization kinetic model was used to calculate and fit the experimental data by the Avrami model. Beef tallow and its stearic mixture were fitted with the Avrami equation to obtain R 2 ≥ 0.98. This analysis provides an innovative idea and method for thermodynamics and crystallization kinetics of beef tallow.

Preserving the Cellular Tissue Structure of Maize Pith Though Dry Fractionation Processes: A Key Point to Use as Insulating Agro-Materials

Plant biomass has various compositions and structures at different scales (from the component organs to their constitutive tissues) to support its functional properties. Recovering each part of the plant without damaging its structure poses a challenge to preserving its original properties for differential dedicated end uses, and considerably increases its added value. In this work, an original combination of grinding based on shearing stress and separation based on particle size and density was successfully used to sort rind (65% w/w) and pith (35% w/w) from maize stem internodes. More than 97% of the rind was isolated. The pith alveolar structure was well preserved in coarse particles, making them suitable for insulation bio-based composite materials, a promising alternative to conventional nonbiodegradable insulation panels. Boards produced from the dry fractionated pith exhibited thermal conductivities like those produced from hand dissected pith, with values equal to 0.037 W·mK−1 and 0.039 W·mK−1, respectively. In the finest fraction (particle size <1 mm), the pith vascular bundles (around 300–400 µm in diameter) were dissociated from parenchyma cells and successfully isolated using a cutting-edge electrostatic separator. Their structures, which provide the plant structural support, make them potentially valuable for reinforcement in composite materials.