Impact of physical modification on fermentation performance of legume-protein ingredients

2021 ◽  
Author(s):  
Bibek Byanju ◽  
Buddhi Lamsal
Keyword(s):  
Fermentation Performance ◽  
Physical Modification ◽  
Legume Protein

Comparison of Anaerobic Methane Fermentation Performance and Ammonia Resistance with Different Inoculum Configurations

2019 ◽  
Vol 33 (9) ◽  
pp. 8711-8720 ◽  
Author(s):  
Ziyi Yang ◽  
Hangyu Sun ◽  
Yang Liu ◽  
Chao Liu ◽  
Ruihong Zhang ◽  
...  
Keyword(s):  
Fermentation Performance ◽  
Methane Fermentation

scholarly journals Cellulosic Bioethanol from Industrial Eucalyptus globulus Bark Residues Using Kraft Pulping as a Pretreatment

Energies ◽  
2021 ◽  
Vol 14 (8) ◽  
pp. 2185
Author(s):  
Mariana S. T. Amândio ◽  
Jorge M. S. Rocha ◽  
Luísa S. Serafim ◽  
Ana M. R. B. Xavier
Keyword(s):  
Eucalyptus Globulus ◽  
Paper Industry ◽  
Kraft Pulping ◽  
Pulp And Paper ◽  
High Potential ◽  
Fermentation Performance ◽  
Xylose Consumption ◽  
Industrial Plants ◽  
Cellulosic Sugars ◽  
Separate Hydrolysis And Fermentation

The pulp and paper industry faces an emerging challenge for valorising wastes and side-streams generated according to the biorefinery concept. Eucalyptus globulus bark, an abundant industrial residue in the Portuguese pulp and paper sector, has a high potential to be converted into biobased products instead of being burned. This work aimed to evaluate the ethanol production from E. globulus bark previously submitted to kraft pulping through separate hydrolysis and fermentation (SHF) configuration. Fed-batch enzymatic hydrolysis provided a concentrated hydrolysate with 161.6 g·L−1 of cellulosic sugars. S. cerevisiae and Ethanol Red® strains demonstrated a very good fermentation performance, despite a negligible xylose consumption. S. passalidarum, a yeast known for its capability to consume pentoses, was studied in a simultaneous co-culture with Ethanol Red®. However, bioethanol production was not improved. The best fermentation performance was achieved by Ethanol Red®, which provided a maximum ethanol concentration near 50 g·L−1 and fermentation efficiency of 80%. Concluding, kraft pulp from E. globulus bark showed a high potential to be converted into cellulosic bioethanol, being susceptible to implementing an integrated biorefinery on the pulp and paper industrial plants.

scholarly journals Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread

2021 ◽  
Vol 11 (1) ◽  
pp. 436
Author(s):  
Nastasia Belc ◽  
Denisa Eglantina Duta ◽  
Alina Culetu ◽  
Gabriela Daniela Stamatie
Keyword(s):  
Wheat Bread ◽  
Soy Protein Concentrate ◽  
Protein Concentrate ◽  
Total Change ◽  
Protein Concentrates ◽  
Overall Acceptability ◽  
Protein Levels ◽  
Legume Protein ◽  
Bread Properties

Plant protein concentrates are used to enhance the nutritional quality of bread and to respond to the demand of consumers with respect to increased protein intake. In the present study, bread samples were produced using pea protein concentrate (PP) and soy protein concentrate (SP) substituting wheat flour by 5%, 10%, and 15%. The protein levels were between 1.2- and 1.7-fold (PP) and 1.1- and 1.3-fold (SP) higher than the control bread. The incorporation of 10% and 15% PP allowed for the achievement of a “high protein” claim. Water absorption was correlated with the protein contents of the breads (r = 0.9441). The decrease in bread volume was higher for the PP than SP incorporations, and it was highly negatively correlated with the protein content (r = −0.9356). Soy breads had a softer crumb than pea breads. The total change in crumb colour was higher in the PP than SP breads. The soy breads had an overall acceptability between 6.3 and 6.8, which did not differ (p > 0.05) from the control. PP breads were statistically less liked (p < 0.05). The results underlined that the choice of the type and amount of protein concentrates influenced the bread properties differently.

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