Large-scale protein extraction from oat hulls using two hydrodynamic cavitation techniques: A comparison of extraction efficiency and protein nutritional properties

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dc.contributor.authorTang, Jiafei
dc.contributor.authorGoksen, Gulden
dc.contributor.authorIslam, Md Saiful
dc.contributor.authorRanade, Vivek
dc.contributor.authorHannon, Shay
dc.contributor.authorSun, Da-Wen
dc.contributor.authorTiwari, Brijesh K.
dc.date.accessioned2025-03-17T12:27:15Z
dc.date.available2025-03-17T12:27:15Z
dc.date.issued2025
dc.departmentTarsus Üniversitesi
dc.description.abstractThis 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 (H2O) and HDC 20 (H2O) yielded 5.8 and 7.5 times more protein than CE (H2O). HDC 50 exhibited a 2.3-fold increase in energy efficiency for extraction using NaOH and a 1.2-fold increase when using H2O, 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.
dc.description.sponsorshipIrish Department of Agriculture, Food and Marine (DAFM) under the Food Institutional Research Measure [2023RP1031]; University College Dublin (UCD); China Scholarship Council (CSC, China)
dc.description.sponsorshipThe authors would like to acknowledge the U -Protein project funded by the Irish Department of Agriculture, Food and Marine (DAFM) under the Food Institutional Research Measure (Grant No. 2023RP1031) . Jiafei Tang would also like to acknowledge the financial support from University College Dublin (UCD) and China Scholarship Council (CSC, China) for her PhD study under the UCD-CSC Scholarship scheme.
dc.identifier.doi10.1016/j.foodchem.2024.142724
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid39854853
dc.identifier.scopus2-s2.0-85215547919
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2024.142724
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2153
dc.identifier.volume471
dc.identifier.wosWOS:001411496200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectHydrodynamic cavitation
dc.subjectOat hull protein extraction
dc.subjectProtein recovery efficiency
dc.subjectProtein nutritional properties
dc.titleLarge-scale protein extraction from oat hulls using two hydrodynamic cavitation techniques: A comparison of extraction efficiency and protein nutritional properties
dc.typeArticle

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