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Título: | Low-cost protein extracts and hydrolysates from plant-based agro-industrial waste: Inputs of interest for cultured meat |
Autor(es): | Flaibam, Barbara Meira, Cássio Santana Nery, Tatiana Barreto Rocha Galland, Fabiana Pacheco, Maria Teresa Bertoldo Goldbeck, Rosana |
DOI : | https://doi.org/10.1016/j.ifset.2024.103644 |
Palavras-chave: | Soybean meal;Peanut meal;Protein extracts;Hydrolysates;Cultured meat |
Data do documento: | dez-2023 |
Editor: | Innovative Food Science and Emerging Technologies |
Citação: | Bárbara Flaibam, Cássio Santana Meira, Tatiana Barreto Rocha Nery, Fabiana Galland, Maria Teresa Bertoldo Pacheco, Rosana Goldbeck, Low-cost protein extracts and hydrolysates from plant-based agro-industrial waste: Inputs of interest for cultured meat, Innovative Food Science & Emerging Technologies, Volume 93, 2024, 103644, |
Resumo: | The main challenge in large-scale cultured meat production is replacing fetal bovine serum (FBS), an expensive, animal-derived component in the cell culture medium. This study explored the use of plant-based agro-industrial waste as an economical and nutritionally beneficial alternative to FBS. Soybean and peanut bran were processed to obtain extracts and protein hydrolysates rich in proteins, low molecular weight peptides, and amino acids. The results confirmed the presence of essential nutritional factors conducive to the growth and viability of animal cells in vitro. Protein extracts formed mainly by globulins and albumins resemble the composition of FBS. The hydrolysates contained a protein content similar to FBS and were particularly abundant in leucine and proline. The molecular weight distribution of the peptides indicated a high degree of hydrolysis. Cost analysis revealed that utilizing plant waste for protein inputs could be a favorable approach to reducing cultured meat production costs. |
ISSN: | 1466-8564 |
Aparece nas coleções: | Artigos Científicos |
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Low-cost protein extracts and hydrolysates from plant-based agro-industrial waste_ Inputs of interest for cultured meat.pdf Acesso restrito | 4.23 MB | Adobe PDF | Visualizar/Abrir Solictar uma cópia |
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