Tang Jiafei, Goksen Gulden, Islam Md Saiful, Ranade Vivek, Hannon Shay, Sun Da-Wen, Tiwari Brijesh K
Teagasc Food Research Centre, Ashtown, Dublin, Ireland; Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey.
Food Chem. 2025 Apr 15;471:142724. doi: 10.1016/j.foodchem.2024.142724. Epub 2024 Dec 30.
This study explored large-scale protein extraction from oat hulls using two hydrodynamic cavitation (HDC) devices, assessing extraction efficiency and protein nutritional qualities. The extraction methods HDC 50 (NaOH) and HDC 20 (NaOH) were shown to be 10.8 and 3.6 times more efficient in extracting protein compared to the conventional extraction (CE) method using NaOH. Similarly, HDC 50 (HO) and HDC 20 (HO) yielded 5.8 and 7.5 times more protein than CE (HO). HDC 50 exhibited a 2.3-fold increase in energy efficiency for extraction using NaOH and a 1.2-fold increase when using HO, in comparison to CE. Proteins extracted with HDC exhibited higher digestibility and amino acid content compared to CE (P < 0.05). Additionally, HDC processing, especially HDC 50, enhanced phenolic content and antioxidant activities post-digestion. The results highlight the potential of HDC to enhance the efficiency of extraction and increase the nutritional quality of oat protein isolates in terms of time and energy.
本研究利用两种水力空化（HDC）装置探索了从燕麦壳中大规模提取蛋白质的方法，评估了提取效率和蛋白质营养品质。结果表明，与使用氢氧化钠的传统提取（CE）方法相比，提取方法HDC 50（氢氧化钠）和HDC 20（氢氧化钠）在提取蛋白质方面的效率分别高出10.8倍和3.6倍。同样，HDC 50（水）和HDC 20（水）提取的蛋白质产量分别比CE（水）高出5.8倍和7.5倍。与CE相比，HDC 50使用氢氧化钠提取时的能量效率提高了2.3倍，使用水提取时提高了1.2倍。与CE相比，用HDC提取的蛋白质具有更高的消化率和氨基酸含量（P < 0.05）。此外，HDC处理，尤其是HDC 50，提高了消化后酚类物质的含量和抗氧化活性。结果突出了HDC在提高提取效率以及在时间和能源方面提高燕麦分离蛋白营养品质的潜力。
