T P Sari, Ranjna Sirohi, Prajwal Tyagi, Gyanendra Tiwari, Jyotiraditya Pal, Nihar N Kunadia, Kiran Verma, Prarabdh C Badgujar, Sunil Pareek
The study aimed to optimize ultrasonic (US: 40 kHz/200 W for 10, 20, 30, 40, and 50 min), and microwave (MW: 160 W for 45, 90, 125, 180, and 225 s) pretreatment conditions on protein extraction yield and degree of protein hydrolysis (DH) from almond de-oiled meal, an industrial by-product. First order model was used to describe the kinetics of almond protein hydrolysates obtained with Alcalase. The highest DH, 10.95% was recorded for the US-50 min and 8.87% for MW-45 s; while it was 5...
June 2024: Journal of Food Science and Technology