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Abstract: Hydrothermal cooking (HTC) combined with amylase pretreatment (AP) was used to improve protein extraction from heat-stabilized rice bran. The physicochemical and emulsifying properties of rice bran protein isolate (RPI) were evaluated. Depending on HTC temperature (120 and 150°C), HTC alone significantly increased extraction yield, while protein purity was decreased. In contrast, HTC combined with AP significantly improved both extraction yield and protein purity (about 45–50% and 72–74%, respectively). The AP avoided the co-precipitation of gelatinized starch during the acidic precipitation. Electrophoresis and size exclusion chromatography profiles indicated that HTC led to the dissociation of insoluble protein aggregates in rice bran, with subsequent increase of soluble aggregates in RPI, linked by non-covalent (e.g., hydrophobic interaction) and covalent bonds (disulfide bond). This result was evidenced by the increased disulfide bond contents and surface hydrophobicity of RPI. In addition, HTC-prepared RPI exhibited excellent emulsifying property. [Copyright &y& Elsevier]

It is a challenge to pasteurize higher-viscosity and heat-sensitive foodstuffs via traditional convective heat transfer. Herein, we demonstrate the potential application of magnetic induction heating (MIH) as a novel uniform heating method applied in the pasteurization of liquid whole eggs (LWEs). Upon exposure to an alternating magnetic field (AMF), the magnetic microbeads with a large size (50 μm) generated heat via the magnetic hysteresis effect, providing accurate and homogeneous heating due to the high specific absorption rate (SAR) of 3108.4 ± 30.6 W/(g Fe) and a homogeneous particle dispersion in high-viscosity food media. A 7.6 log reduction of Salmonella Enteritidis could be achieved in LWEs treated by MIH at 68 °C and 60 s, which was comparable to the inactivation performance of the convective heating protocol at 60 °C and 210 s (6.0 log reduction). Importantly, MIH showed a critical temperature-time regime to prevent the coagulation of egg proteins, thus maintaining the quality attributes associated with fresh LWEs. The obtained results suggested that MIH could be a potential alternative to conventional convective heating for pasteurization applications. Magnetic induction heating is a promising alternative to conventional convective heating for pasteurization of high-viscosity and heat-sensitive liquid whole eggs. Image 1 • MIH was successfully applied to pasteurize of liquid whole eggs (LWEs). • A 7.6 log reduction of Salmonella Enteritidis could be achieved via MIH. • MIH prevents the aggregation of proteins and maintains the quality attributes of LWEs. [ABSTRACT FROM AUTHOR]

Abstract: This paper reports a research interest, that aims to establish a feasible industrial process, for the enzymatic production of glycerides with highly concentrated n-3 polyunsaturated fatty acids (eicosapentaenoic acid and docosahexaenoic acid), from high-acid crude fish oils. The process covers enzymatic deacidification of crude fish oil, alkaline-based synthesis of polyunsaturated fatty acids ethyl esters, concentration of polyunsaturated fatty acids ethyl esters, and enzyme catalyzed synthesis of polyunsaturated fatty acids glycerides. Commercial available immobilized lipase, Novozym 435, was used as the catalyst. The synthesized glycerides contained 5.5% of eicosapentaenoic acid and 74.6% of docosahexaenoic acid, which was 1.21 and 2.71 times more than that in the original fish oil, respectively. The application of the designed process was successfully proved by a 100-fold scale-up reaction. [Copyright &y& Elsevier]