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首页> 外文期刊>Food Chemistry >Food wastes from agrifood industry as possible sources of proteins: A detailed molecular view on the composition of the nitrogen fraction, amino acid profile and racemisation degree of 39 food waste streams
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Food wastes from agrifood industry as possible sources of proteins: A detailed molecular view on the composition of the nitrogen fraction, amino acid profile and racemisation degree of 39 food waste streams

机译：农业食品工业中的厨余可能是蛋白质来源：39种厨余中氮的组成，氨基酸谱和外消旋度的详细分子视图

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摘要

The nitrogen fraction of 39 food waste streams was characterized by Kjeldahl analysis, amino acid analysis, protein analysis and racemization degree, for assessing their potential for further valorization. For every waste streams the specific nitrogen-to-protein conversion factor was calculated, allowing to assess the accurate protein content. The results indicated which streams are most rich in relevant proteins (all wastes of dairy origin, beer yeast, malted barley germs, brewing cake, rapeseed press cake, sea buckthorn spent pulp, leek leaves, parsley waste, pumpkin kernel cake, and mushroom waste), which ones have valuable proteins, but in too little amount, and also which ones are rich in proteins, but of low nutritional value. Specific data also indicated, for every waste stream, its possible use for supplementing specific amino acids. To date, this represents the most complete characterization with homogeneous methodologies of the nitrogen fraction in food waste streams ever reported in the literature and outlines in unprecedented molecular details the potentialities and the limitations of many waste streams to be used as source of proteins.
机译：通过凯氏定氮法，氨基酸分析，蛋白质分析和外消旋化程度对39种食品废物流中的氮成分进行了表征，以评估其进一步增值的潜力。对于每种废物流，都计算了特定的氮-蛋白质转化因子，从而可以评估准确的蛋白质含量。结果表明哪些流中的相关蛋白质含量最高（所有乳制品废料，啤酒酵母，发芽的大麦胚芽，酿造饼，油菜籽饼，沙棘废浆，韭菜叶，欧芹废料，南瓜仁饼和蘑菇废料） ），哪些含有有价值的蛋白质，但含量太少，还有哪些富含蛋白质，但营养价值低。特定数据还表明，对于每种废物流，其可能用于补充特定氨基酸。迄今为止，这代表了文献中所报道的食物废物流中氮组分的均质方法的最完整表征，并以空前的分子细节概述了许多废物流用作蛋白质来源的潜力和局限性。

著录项

  • 来源
    《Food Chemistry》 |2019年第15期|567-575|共9页
  • 作者

    Prandi Barbara; Faccini Andrea; Lambertini Francesca; Bencivenni Mariangela; Jorba Montse; Van Droogenbroek Bart; Bruggeman Geert; Schoeber Juergen; Petrusan Janos; Elst Kathy; Sforza Stefano;

  • 作者单位

    Univ Parma, Dept Food & Drug, Parco Area Sci 27-A, I-43124 Parma, Italy|Telemat Univ San Raffaele Roma, Dept Human Sci & Qual Life Promot, Via Val Cannuta 247, Rome, Italy;

    Univ Parma, Interdeparmental Ctr Measurement G Casnati, Parco Area Sci 23-A, I-43124 Parma, Italy;

    Univ Parma, Dept Food & Drug, Parco Area Sci 27-A, I-43124 Parma, Italy|Barilla GR Flli SpA, Adv Lab Res, Via Mantova 166, I-43122 Parma, Italy;

    Univ Parma, Dept Food & Drug, Parco Area Sci 27-A, I-43124 Parma, Italy|JBT FoodTech, Via Mantova 63, I-43122 Parma, Italy;

    LEITAT Technol Ctr, Carrer Innovacio 2, Barcelona 08225, Spain;

    ILVO Res Inst Agr Fisheries & Food, Brusselsesteenweg 370, B-9090 Melle, Belgium;

    Nutr Sci NV, Booiebos 5, B-9031 Drongen, Belgium;

    Bauernkaserei Wolters GmbH, UCKERKAAS, Bandelow 50-81, D-17337 Uckerland, Germany;

    IGV GmbH, Arthur Scheunert Allee 40-41, D-14558 Nuthetal, Germany;

    VITO Flemish Inst Technol Res, Boeretang 200, B-2400 Mol, Belgium;

    Univ Parma, Dept Food & Drug, Parco Area Sci 27-A, I-43124 Parma, Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Agrifood waste; Protein sources; Amino acid profile; Racemisation degree; Essential amino acids;

    机译：农业食品废弃物;蛋白质来源;氨基酸谱;糖化度;必需氨基酸;

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