Pub Date : 2023-07-13DOI: 10.21323/2618-9771-2023-6-2-188-201
V. Kondratenko, T. Kondratenko
Special features of the protopectin complex structure of plant tissue suggest the necessity of performing point destruction of certain glycoside bonds in the structure of rhamnogalacturonan polymer chains for industrial production of pectin. These chains include homogalacturonan sites and branching zones. As the homogalacturonan fragments of the protopectin complex carry the main functional load, glycoside bonds between residues of rhamnose and galacturonic acid are targeted bonds. For their directional destruction, it is most expedient to use enzymes of lyase and hydrolase action. The aim of this review is to systemize notions of molecular specific features of enzymes of lyase and hydrolase action that catalyze the process of enzymatic destruction of the rhamnogalacturonan main chain. The paper examines systematics of lyase and hydrolase enzymes by mechanism of destruction of glycoside bonds and by molecular structure. It is shown that the classification data intercross, as a result, each family can include one or several enzyme groups. The review shows the main structural difference of enzymes of lyase and hydrolase action that consists in the obligatory presence of Ca2+ cations in the composition of lyase enzymes. These cations take part in stabilization of conformation of the enzyme molecule and in the catalytic process per se blocking the residue of galacturonic acid. Ca2+ cations are absent in the composition of targeted hydrolase enzymes. Molecular specific features of lyase enzymes determine sensitivity of their catalytic activity to the presence of Ca2+ cations in the system. Exceeding certain concentration can lead to the antagonistic effect. There is no unambiguous idea of this regarding hydrolase enzymes. The review demonstrates the necessity of studying approaches to assessment of expediency of preliminary partial removal of cations from the substrate.
{"title":"Enzyme systems for fragmentation of the rhamnogalacturonan sites main chains in plant tissue protopectin complex","authors":"V. Kondratenko, T. Kondratenko","doi":"10.21323/2618-9771-2023-6-2-188-201","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-2-188-201","url":null,"abstract":"Special features of the protopectin complex structure of plant tissue suggest the necessity of performing point destruction of certain glycoside bonds in the structure of rhamnogalacturonan polymer chains for industrial production of pectin. These chains include homogalacturonan sites and branching zones. As the homogalacturonan fragments of the protopectin complex carry the main functional load, glycoside bonds between residues of rhamnose and galacturonic acid are targeted bonds. For their directional destruction, it is most expedient to use enzymes of lyase and hydrolase action. The aim of this review is to systemize notions of molecular specific features of enzymes of lyase and hydrolase action that catalyze the process of enzymatic destruction of the rhamnogalacturonan main chain. The paper examines systematics of lyase and hydrolase enzymes by mechanism of destruction of glycoside bonds and by molecular structure. It is shown that the classification data intercross, as a result, each family can include one or several enzyme groups. The review shows the main structural difference of enzymes of lyase and hydrolase action that consists in the obligatory presence of Ca2+ cations in the composition of lyase enzymes. These cations take part in stabilization of conformation of the enzyme molecule and in the catalytic process per se blocking the residue of galacturonic acid. Ca2+ cations are absent in the composition of targeted hydrolase enzymes. Molecular specific features of lyase enzymes determine sensitivity of their catalytic activity to the presence of Ca2+ cations in the system. Exceeding certain concentration can lead to the antagonistic effect. There is no unambiguous idea of this regarding hydrolase enzymes. The review demonstrates the necessity of studying approaches to assessment of expediency of preliminary partial removal of cations from the substrate.","PeriodicalId":48958,"journal":{"name":"Agroecology and Sustainable Food Systems","volume":"45 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73563451","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-13DOI: 10.21323/2618-9771-2023-6-2-224-232
E. S. Semenova, E. Simonenko, S. Simonenko, S. Zorin, N. Petrov, V. Mazo
Due to the high prevalence of allergic diseases among the children, especially when transiting a child to bottle feeding at an early age, the development of dairy and other food products with reduced allergenicity is of high relevance and true importance nowadays. Meanwhile Russia still lacks sufficient production of raw materials and ingredients to create home-produced specialized food, including designated babies’ and children’s food. The use of whey milk proteins for the production of baby food has its advantage, as whey proteins feature pretty high digestibility and bioavailability: after eating the food based on whey proteins, the concentration of amino acids and peptides in the blood increases dramatically already within the first hour. However, it should be kept in mind that allergy to cow’s milk proteins is the most common symptom of food allergy, which is particularly often diagnosed in early postnatal age. Technological approaches to reduction of the potential allergenicity of the protein component shall take a leading place in the system of food control and food safety of children’s dairy products. The most efficient and widely used technological approach to reduce the potential allergenicity of food protein is the elimination of its antigenic structures, which approach makes it possible to include this protein into the composition of specialized food, which is intended for the people who suffer from food allergies or for the people exposed to the allergy risk. The allergenicity is reduced by means of enzymatic hydrolysis in combination with membrane processing of the obtained hydrolyzate. To obtain a peptide module with pre-determined physical and chemical parameters, an appropriate selection of initial protein, application of various enzymes, and ranging of technological parameters like pH, temperature, exposure time, enzyme-substrate ratio and other parameters is required.
{"title":"Study of the process of hydrolysis of milk proteins using enzyme preparations of domestic and production","authors":"E. S. Semenova, E. Simonenko, S. Simonenko, S. Zorin, N. Petrov, V. Mazo","doi":"10.21323/2618-9771-2023-6-2-224-232","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-2-224-232","url":null,"abstract":"Due to the high prevalence of allergic diseases among the children, especially when transiting a child to bottle feeding at an early age, the development of dairy and other food products with reduced allergenicity is of high relevance and true importance nowadays. Meanwhile Russia still lacks sufficient production of raw materials and ingredients to create home-produced specialized food, including designated babies’ and children’s food. The use of whey milk proteins for the production of baby food has its advantage, as whey proteins feature pretty high digestibility and bioavailability: after eating the food based on whey proteins, the concentration of amino acids and peptides in the blood increases dramatically already within the first hour. However, it should be kept in mind that allergy to cow’s milk proteins is the most common symptom of food allergy, which is particularly often diagnosed in early postnatal age. Technological approaches to reduction of the potential allergenicity of the protein component shall take a leading place in the system of food control and food safety of children’s dairy products. The most efficient and widely used technological approach to reduce the potential allergenicity of food protein is the elimination of its antigenic structures, which approach makes it possible to include this protein into the composition of specialized food, which is intended for the people who suffer from food allergies or for the people exposed to the allergy risk. The allergenicity is reduced by means of enzymatic hydrolysis in combination with membrane processing of the obtained hydrolyzate. To obtain a peptide module with pre-determined physical and chemical parameters, an appropriate selection of initial protein, application of various enzymes, and ranging of technological parameters like pH, temperature, exposure time, enzyme-substrate ratio and other parameters is required.","PeriodicalId":48958,"journal":{"name":"Agroecology and Sustainable Food Systems","volume":"140 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77600561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-12DOI: 10.21323/2618-9771-2023-6-2-148-158
A. Samoylov, T. Tsyganova, E. А. Yakovlev, E. V. Dudkina
The aim of this study was to study the oxidation resistance and functional properties of oleogels based on high oleic oil and wax from Helianthus annuus L. with the addition of a natural complex antioxidant — an extract from Rosmarinus officinalis L. and lecithin from Helianthus annuus L. — when used as a frying medium for French-fries. High oleic sunflower oil was structured into an oleogel with sunflower wax at a dosage of 5%. Studies were carried out to determine the possibility of replacing the synthetic antioxidant tert-butylhydroquinone at a dosage of 200 mg/kg with a natural antioxidant based on rosemary extract and sunflower lecithin in an oleogel with a defoamer. It was determined that the introduction of sunflower wax increased the induction period of high-oleic sunflower oil by 1.6 times, and the additional introduction of defoamer and antioxidants increased this figure by 1.8–2 times. The rate of accumulation of oxidation products in oil, which is characterized by the level of total polar materials, decreased when wax and antioxidants were added. The degree of thermal oxidation most quickly reached the limit value in oil without additives; in oleogels, it significantly decreased. The introduction of sunflower wax into oil contributed to a noticeable decrease in the absorption of oil by potatoes: fried in oleogel, it absorbed 34–38% less oil than fried in oil without additives. The addition of 0.07% rosemary extract with sunflower lecithin to the oleogel increased the operating time of frying oil by at least 2 times, approximately the same as that of the oleogel with tert-butylhydroquinone. This makes it possible to replace the synthetic antioxidant in deepfrying oleogel with natural rosemary extract with sunflower lecithin. The developed oleogel is a frying oil that has a longer service life and allows you to get fried products with a lower amount of fat.
{"title":"Study of oleogel based on components Helianthus annuus L. and Rosmarinus officinalis L. as frying oil","authors":"A. Samoylov, T. Tsyganova, E. А. Yakovlev, E. V. Dudkina","doi":"10.21323/2618-9771-2023-6-2-148-158","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-2-148-158","url":null,"abstract":"The aim of this study was to study the oxidation resistance and functional properties of oleogels based on high oleic oil and wax from Helianthus annuus L. with the addition of a natural complex antioxidant — an extract from Rosmarinus officinalis L. and lecithin from Helianthus annuus L. — when used as a frying medium for French-fries. High oleic sunflower oil was structured into an oleogel with sunflower wax at a dosage of 5%. Studies were carried out to determine the possibility of replacing the synthetic antioxidant tert-butylhydroquinone at a dosage of 200 mg/kg with a natural antioxidant based on rosemary extract and sunflower lecithin in an oleogel with a defoamer. It was determined that the introduction of sunflower wax increased the induction period of high-oleic sunflower oil by 1.6 times, and the additional introduction of defoamer and antioxidants increased this figure by 1.8–2 times. The rate of accumulation of oxidation products in oil, which is characterized by the level of total polar materials, decreased when wax and antioxidants were added. The degree of thermal oxidation most quickly reached the limit value in oil without additives; in oleogels, it significantly decreased. The introduction of sunflower wax into oil contributed to a noticeable decrease in the absorption of oil by potatoes: fried in oleogel, it absorbed 34–38% less oil than fried in oil without additives. The addition of 0.07% rosemary extract with sunflower lecithin to the oleogel increased the operating time of frying oil by at least 2 times, approximately the same as that of the oleogel with tert-butylhydroquinone. This makes it possible to replace the synthetic antioxidant in deepfrying oleogel with natural rosemary extract with sunflower lecithin. The developed oleogel is a frying oil that has a longer service life and allows you to get fried products with a lower amount of fat.","PeriodicalId":48958,"journal":{"name":"Agroecology and Sustainable Food Systems","volume":"29 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73731218","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-12DOI: 10.21323/2618-9771-2023-6-2-139-147
E. S. Ema, J. E. Obidegwu, E. Akpabio
Socio-cultural structures of yam production are largely shaped by the tradition, religion, beliefs, taboos, myths, spirituality and social relationships. Obudu community was the focus to examine the implications of these structures on yam productivity and sustainability. Data was collected through 60 interviews, 2 public meetings, 3 focus group discussions, local informants, review of literature, including secondary and grey literature and keen observation. Our findings reveal a range of indices of respondents’ perception as measures of productivity. The native and the ‘aged’ majority of the population were more conservative in their farming practice exhibiting deeper attachment to traditional practices and ecological wholesomeness with decreasing material productivity and performance in yield outputs, though not so significant. The socially mobile non-natives and the younger demographic groups were open to the modern farming approach targeting the quantity and tons of yam tubers and were not so keen on the overall health and integrity of the ecological system that makes sustainable production and human existence possible. The results emphasize the need to look beyond the improvement in material productivity as other non-material indices of productivity should be explored. More rigorous quantitative and long-term trend analysis should be conducted to assess the productivity performance trend associated with the natural ecological health and yam outputs for the study area.
{"title":"The sociocultural and productivity nexus in yam farming in Nigeria","authors":"E. S. Ema, J. E. Obidegwu, E. Akpabio","doi":"10.21323/2618-9771-2023-6-2-139-147","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-2-139-147","url":null,"abstract":"Socio-cultural structures of yam production are largely shaped by the tradition, religion, beliefs, taboos, myths, spirituality and social relationships. Obudu community was the focus to examine the implications of these structures on yam productivity and sustainability. Data was collected through 60 interviews, 2 public meetings, 3 focus group discussions, local informants, review of literature, including secondary and grey literature and keen observation. Our findings reveal a range of indices of respondents’ perception as measures of productivity. The native and the ‘aged’ majority of the population were more conservative in their farming practice exhibiting deeper attachment to traditional practices and ecological wholesomeness with decreasing material productivity and performance in yield outputs, though not so significant. The socially mobile non-natives and the younger demographic groups were open to the modern farming approach targeting the quantity and tons of yam tubers and were not so keen on the overall health and integrity of the ecological system that makes sustainable production and human existence possible. The results emphasize the need to look beyond the improvement in material productivity as other non-material indices of productivity should be explored. More rigorous quantitative and long-term trend analysis should be conducted to assess the productivity performance trend associated with the natural ecological health and yam outputs for the study area.","PeriodicalId":48958,"journal":{"name":"Agroecology and Sustainable Food Systems","volume":"22 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76131079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-12DOI: 10.21323/2618-9771-2023-6-2-130-138
E. Dubinina, A. Moiseeva, D. V. Andrievskaya, V. Trofimchenko
The shelf life of sparkling wine is an indicator that can vary depending on the impact of a large number of external factors on the product. These factors include transportation conditions, storage temperature, humidity, exposure to light, and packaging quality. The current regulatory documentation regulates certain requirements for the storage conditions of sparkling wines, but they are often violated during transportation and storage, which leads to a significant deterioration in the quality of products. This review is devoted to the study of changes in the quality characteristics of wines during their storage and transportation. It is shown that the intensity of physicochemical changes occurring in wine during storage depends on temperature conditions, the presence of vibration and exposure to light. The issue of the influence of temperature storage conditions on the quality characteristics of wine products, including sparkling wines, has been studied in some detail. Most researchers are of the opinion that in order to maintain a stable quality of wine, it is necessary to store and transport it at a constant temperature not exceeding 20 °C. In scientific publications, there are different views on the problem of the influence of bottle color on the change in chemical composition and the preservation of the quality characteristics of both still and sparkling wines during storage. It has been found that bottles made of darker glass allow protecting wine to a greater extent from the effects of light, especially in its ultraviolet and visible short-wave (λ = 400 nm) range, and prevent the appearance of the so-called “taste of light” (gout de lumière) in the wine. It is shown that the causes of the appearance of the “taste of light” in champagne are sulfur-containing compounds formed as a result of photochemical reactions. It has been found that the intensity of these reactions depends on the degree of illumination, as well as the presence of riboflavin and iron (III) ions in the wine. It is concluded that controlling the amount of light to which wines are exposed can prevent deterioration of their quality during storage and extend the shelf life. The possibility of preventing photodegradation of wine through the use of various antioxidants is also considered. Based on the information available in scientific publications, the study of the development of negative changes in wine under the influence of light is an important aspect from the point of view of risk assessment during product storage.
气泡酒的保质期是一个指标，它可以根据大量外部因素对产品的影响而变化。这些因素包括运输条件、储存温度、湿度、光照和包装质量。目前的监管文件对起泡酒的储存条件有一定的要求，但在运输和储存过程中经常违反这些要求，导致产品质量严重下降。本文对葡萄酒在贮存和运输过程中品质特性的变化进行了研究。研究表明，葡萄酒在储存过程中发生的物理化学变化的强度取决于温度条件、振动和光照的存在。本文对温度贮藏条件对葡萄酒产品(包括起泡酒)品质特性的影响进行了较为详细的研究。大多数研究人员认为，为了保持葡萄酒的稳定品质，有必要在不超过20℃的恒温下储存和运输。在科学出版物中，对于酒瓶颜色对静止酒和起泡酒在储存过程中化学成分变化的影响以及品质特征的保存问题，有不同的看法。人们发现，深色玻璃制成的瓶子可以在更大程度上保护葡萄酒免受光线的影响，特别是在紫外线和可见光短波(λ = 400 nm)范围内，并防止葡萄酒中出现所谓的“光的味道”(gout de lumi)。结果表明，香槟中出现“光的味道”的原因是由于光化学反应而形成的含硫化合物。已经发现，这些反应的强度取决于光照的程度，以及葡萄酒中核黄素和铁(III)离子的存在。结果表明，控制葡萄酒的光照量可以防止葡萄酒在储存过程中质量的恶化，延长葡萄酒的保质期。本文还讨论了通过使用各种抗氧化剂来防止葡萄酒光降解的可能性。根据科学出版物提供的信息，从产品储存期间风险评估的角度来看，研究光线影响下葡萄酒负变化的发展是一个重要方面。
{"title":"Effect of external factors on the stability of sparkling wine quality during storage","authors":"E. Dubinina, A. Moiseeva, D. V. Andrievskaya, V. Trofimchenko","doi":"10.21323/2618-9771-2023-6-2-130-138","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-2-130-138","url":null,"abstract":"The shelf life of sparkling wine is an indicator that can vary depending on the impact of a large number of external factors on the product. These factors include transportation conditions, storage temperature, humidity, exposure to light, and packaging quality. The current regulatory documentation regulates certain requirements for the storage conditions of sparkling wines, but they are often violated during transportation and storage, which leads to a significant deterioration in the quality of products. This review is devoted to the study of changes in the quality characteristics of wines during their storage and transportation. It is shown that the intensity of physicochemical changes occurring in wine during storage depends on temperature conditions, the presence of vibration and exposure to light. The issue of the influence of temperature storage conditions on the quality characteristics of wine products, including sparkling wines, has been studied in some detail. Most researchers are of the opinion that in order to maintain a stable quality of wine, it is necessary to store and transport it at a constant temperature not exceeding 20 °C. In scientific publications, there are different views on the problem of the influence of bottle color on the change in chemical composition and the preservation of the quality characteristics of both still and sparkling wines during storage. It has been found that bottles made of darker glass allow protecting wine to a greater extent from the effects of light, especially in its ultraviolet and visible short-wave (λ = 400 nm) range, and prevent the appearance of the so-called “taste of light” (gout de lumière) in the wine. It is shown that the causes of the appearance of the “taste of light” in champagne are sulfur-containing compounds formed as a result of photochemical reactions. It has been found that the intensity of these reactions depends on the degree of illumination, as well as the presence of riboflavin and iron (III) ions in the wine. It is concluded that controlling the amount of light to which wines are exposed can prevent deterioration of their quality during storage and extend the shelf life. The possibility of preventing photodegradation of wine through the use of various antioxidants is also considered. Based on the information available in scientific publications, the study of the development of negative changes in wine under the influence of light is an important aspect from the point of view of risk assessment during product storage.","PeriodicalId":48958,"journal":{"name":"Agroecology and Sustainable Food Systems","volume":"s3-34 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90824771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-12DOI: 10.21323/2618-9771-2023-6-2-159-170
I. A. Degtyarev, I. A. Fomenko, A. A. Mizheva, E. Serba, N. Mashentseva
The demand for protein products is increasing due to the demographic growth of the world’s population. As an alternative to traditional sources of protein, waste from plant raw material processing is becoming increasingly popular. An important place in the global economy is occupied by oilseeds, in particular rapeseed, which production volumes are increasing in the Russian Federation every year. Rapeseed (Brassicaceae napus) is of great interest due to its high oil content (39.80–46.00%) and rich fatty acid composition, while cake and meal formed in the process of oil production are characterized by a significant content of crude protein (35.00–45.00%) and crude fiber (8.20–17.50%); however, they are used mainly as a feed additive. Recent studies on the processing of rapeseed waste indicate the value of this raw material as a source of dietary protein, which has a balanced amino acid profile and a high degree of digestibility (up to 85%). To obtain protein, rapeseed processing is envisaged: cleaning, grinding, cold pressing at a temperature of ≤ 40 °C, fat extraction with a solvent. At the next stages, the protein is extracted with 0.1–0.5 M NaCl at pH 5.3–12.0 and a temperature of 5–30 °C for 1 hour. The extracted protein is precipitated at the isoelectric point (pH 4.0) with HCl, separated from the mixture and neutralized. The result is a protein isolate with a protein content of 90.0–98.7%. It is possible to increase the quality and yield of the protein product due to the additional stage of processing the defatted cake with cellulolytic enzyme preparations. In this case, additional studies are required to determine the substrate specificity of commercial cellulase enzyme preparations and the optimal hydrolysis conditions. The parameters of extraction and precipitation of the protein in the case of using the stage of enzymatic lysis should also be specified.
由于世界人口的增长，对蛋白质产品的需求正在增加。作为传统蛋白质来源的替代品，植物原料加工产生的废物正变得越来越受欢迎。油籽，特别是油菜籽在全球经济中占有重要地位，俄罗斯联邦的油菜籽产量每年都在增加。油菜籽(Brassicaceae napus)因其含油量高(39.80-46.00%)和脂肪酸组成丰富而备受关注，而油菜籽在产油过程中形成的饼和粕的粗蛋白质(35.00-45.00%)和粗纤维(8.20-17.50%)含量显著;然而，它们主要用作饲料添加剂。最近关于油菜籽废料加工的研究表明，这种原料具有作为膳食蛋白质来源的价值，它具有均衡的氨基酸结构和高消化率(高达85%)。为了获得蛋白质，设想油菜籽加工:清洗，研磨，在≤40°C的温度下冷压，用溶剂提取脂肪。下一阶段，用0.1-0.5 M NaCl, pH 5.3-12.0，温度5-30℃，提取1小时。提取的蛋白质在等电点(pH 4.0)用盐酸沉淀，从混合物中分离并中和。分离得到的蛋白含量为90.0 ~ 98.7%。由于用纤维素酶制剂加工脱脂饼的额外阶段，有可能提高蛋白质产品的质量和产量。在这种情况下，需要进一步的研究来确定商业纤维素酶制剂的底物特异性和最佳水解条件。在使用酶解阶段的情况下，还应指定蛋白质的提取和沉淀参数。
{"title":"Protein preparations from rapse processing waste: A review of the current status and development prospects of existing technologies","authors":"I. A. Degtyarev, I. A. Fomenko, A. A. Mizheva, E. Serba, N. Mashentseva","doi":"10.21323/2618-9771-2023-6-2-159-170","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-2-159-170","url":null,"abstract":"The demand for protein products is increasing due to the demographic growth of the world’s population. As an alternative to traditional sources of protein, waste from plant raw material processing is becoming increasingly popular. An important place in the global economy is occupied by oilseeds, in particular rapeseed, which production volumes are increasing in the Russian Federation every year. Rapeseed (Brassicaceae napus) is of great interest due to its high oil content (39.80–46.00%) and rich fatty acid composition, while cake and meal formed in the process of oil production are characterized by a significant content of crude protein (35.00–45.00%) and crude fiber (8.20–17.50%); however, they are used mainly as a feed additive. Recent studies on the processing of rapeseed waste indicate the value of this raw material as a source of dietary protein, which has a balanced amino acid profile and a high degree of digestibility (up to 85%). To obtain protein, rapeseed processing is envisaged: cleaning, grinding, cold pressing at a temperature of ≤ 40 °C, fat extraction with a solvent. At the next stages, the protein is extracted with 0.1–0.5 M NaCl at pH 5.3–12.0 and a temperature of 5–30 °C for 1 hour. The extracted protein is precipitated at the isoelectric point (pH 4.0) with HCl, separated from the mixture and neutralized. The result is a protein isolate with a protein content of 90.0–98.7%. It is possible to increase the quality and yield of the protein product due to the additional stage of processing the defatted cake with cellulolytic enzyme preparations. In this case, additional studies are required to determine the substrate specificity of commercial cellulase enzyme preparations and the optimal hydrolysis conditions. The parameters of extraction and precipitation of the protein in the case of using the stage of enzymatic lysis should also be specified.","PeriodicalId":48958,"journal":{"name":"Agroecology and Sustainable Food Systems","volume":"2 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74647702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-10DOI: 10.1080/21683565.2023.2233445
Carla Baldivieso, M. Bonatti, S. Sieber
ABSTRACT Understanding institutional diversity is crucial for the recognition of rural communities and their institutional processes as fundamental to their agency and autonomy. Deficiencies hinder the adequate implementation of agricultural projects and the achievement of collective rights. Thus, this article analyses the institutional diversity of the Weenhayek people in southern Bolivia and their governance of fishing on the Pilcomayo River. Weenhayeks have a fishing identity, creating aquatic food systems and a riverine culture. We undertake document analysis (20), participant observation, and interviews (13). Our results reveal that the Weenhayek’s indigenous governance system is not homogeneous throughout their territory. The “fuzziness” of the socio-ecological boundaries shows the fragility of the formal institutional boundaries. This indicates the importance of perspectives that addresses institutions beyond formal schemes, to support sustainable food systems and food sovereignty. GRAPHICAL ABSTRACT
{"title":"“If the Pilcomayo River is lost, the Weenhayek people will be lost” – governance of fisheries and indigenous institutional diversity in southern Bolivia","authors":"Carla Baldivieso, M. Bonatti, S. Sieber","doi":"10.1080/21683565.2023.2233445","DOIUrl":"https://doi.org/10.1080/21683565.2023.2233445","url":null,"abstract":"ABSTRACT Understanding institutional diversity is crucial for the recognition of rural communities and their institutional processes as fundamental to their agency and autonomy. Deficiencies hinder the adequate implementation of agricultural projects and the achievement of collective rights. Thus, this article analyses the institutional diversity of the Weenhayek people in southern Bolivia and their governance of fishing on the Pilcomayo River. Weenhayeks have a fishing identity, creating aquatic food systems and a riverine culture. We undertake document analysis (20), participant observation, and interviews (13). Our results reveal that the Weenhayek’s indigenous governance system is not homogeneous throughout their territory. The “fuzziness” of the socio-ecological boundaries shows the fragility of the formal institutional boundaries. This indicates the importance of perspectives that addresses institutions beyond formal schemes, to support sustainable food systems and food sovereignty. GRAPHICAL ABSTRACT","PeriodicalId":48958,"journal":{"name":"Agroecology and Sustainable Food Systems","volume":"47 1","pages":"1372 - 1402"},"PeriodicalIF":2.6,"publicationDate":"2023-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47276166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-05DOI: 10.1080/21683565.2023.2231370
José V. de Lucio, F. Seijo
ABSTRACT We examine the potential of local agroecological transitions to sustainability in Spain and their interaction with Biosphere Reserve (BR) designation. The BR program has experienced great success in Spain however questions linger regarding their contribution to agricultural sustainability. Here, we evaluate the performance of two selected local agroecological initiatives through a Coupled Human and Natural Systems (CHANS) approach focusing, specifically, on their potential contribution to community resilience. To do so, we collected survey data from participants in one local agroecological initiative in the non-BR designated “La Vera” area and in the “Mariñas Coruñesas e Terras do Mandeo” BR. We found that participants valued positively the achievements of both initiatives but identified two important obstacles for CHANS community resilience: 1) lack of economic competitiveness of the products and services offered due to the higher prices of agroecological products when compared with conventionally produced market-oriented competitors and, 2) governance obstacles related to subsidy dependence and excessive governmental regulations of local community management practices and decision-making. Though there were no statistically significant differences between BR and non-BR survey data, non-BR respondents did identify more governance issues than BR respondents suggesting that BR designation may empower local communities institutionally providing them with more decision-making leverage in their interactions with the administration.
摘要：我们研究了西班牙当地农业生态向可持续性转变的潜力，以及它们与生物圈保护区（BR）指定的相互作用。BR计划在西班牙取得了巨大成功，但对其对农业可持续性的贡献仍存在疑问。在这里，我们通过人与自然系统耦合（CHANS）方法评估了两项选定的地方农业生态举措的表现，特别是关注它们对社区复原力的潜在贡献。为此，我们从非BR指定的“La Vera”地区和“Mariñas Coruñesas e Terras do Mandeo”BR的一个当地农业生态倡议的参与者那里收集了调查数据。我们发现，参与者积极评价了这两项举措的成就，但发现了CHANS社区抵御能力的两个重要障碍：1）与传统生产的以市场为导向的竞争对手相比，由于农生态产品的价格更高，所提供的产品和服务缺乏经济竞争力，2）与补贴依赖有关的治理障碍，以及政府对当地社区管理实践和决策的过度监管。尽管BR和非BR调查数据之间没有统计学上的显著差异，但非BR受访者确实比BR受访者发现了更多的治理问题，这表明BR的指定可能会在制度上赋予当地社区权力，为他们在与政府的互动中提供更多的决策杠杆。
{"title":"Agroecological transitions to sustainability and biosphere reserves","authors":"José V. de Lucio, F. Seijo","doi":"10.1080/21683565.2023.2231370","DOIUrl":"https://doi.org/10.1080/21683565.2023.2231370","url":null,"abstract":"ABSTRACT We examine the potential of local agroecological transitions to sustainability in Spain and their interaction with Biosphere Reserve (BR) designation. The BR program has experienced great success in Spain however questions linger regarding their contribution to agricultural sustainability. Here, we evaluate the performance of two selected local agroecological initiatives through a Coupled Human and Natural Systems (CHANS) approach focusing, specifically, on their potential contribution to community resilience. To do so, we collected survey data from participants in one local agroecological initiative in the non-BR designated “La Vera” area and in the “Mariñas Coruñesas e Terras do Mandeo” BR. We found that participants valued positively the achievements of both initiatives but identified two important obstacles for CHANS community resilience: 1) lack of economic competitiveness of the products and services offered due to the higher prices of agroecological products when compared with conventionally produced market-oriented competitors and, 2) governance obstacles related to subsidy dependence and excessive governmental regulations of local community management practices and decision-making. Though there were no statistically significant differences between BR and non-BR survey data, non-BR respondents did identify more governance issues than BR respondents suggesting that BR designation may empower local communities institutionally providing them with more decision-making leverage in their interactions with the administration.","PeriodicalId":48958,"journal":{"name":"Agroecology and Sustainable Food Systems","volume":"47 1","pages":"1207 - 1236"},"PeriodicalIF":2.6,"publicationDate":"2023-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43021645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-05DOI: 10.1080/21683565.2023.2230171
Mario González-Azcárate, V. Silva, J. L. Cruz-Maceín, Daniel López-García, I. Bardají
ABSTRACT This study examines the determinants of resilience in Community Supported Agriculture (CSA) and strategies for CSA expansion, including the role of public policies, providing a genuine international comparison of inputs from CSA coordinators in Brazil and Spain. The results indicate that CSA projects with an engaged small consumer core group that supports the producer have additional tools to build resilience. Synergies with other like-minded social, educational, or environmental projects offer significant expansion opportunities. Distrust of CSA actors in public policies limits their ability to support the CSA movement, but indirect policy adjustments could have a favorable effects on CSA expansion.
{"title":"Community Supported Agriculture (CSA) as resilient socio-economic structures: the role of collaboration and public policies in Brazil and Spain","authors":"Mario González-Azcárate, V. Silva, J. L. Cruz-Maceín, Daniel López-García, I. Bardají","doi":"10.1080/21683565.2023.2230171","DOIUrl":"https://doi.org/10.1080/21683565.2023.2230171","url":null,"abstract":"ABSTRACT This study examines the determinants of resilience in Community Supported Agriculture (CSA) and strategies for CSA expansion, including the role of public policies, providing a genuine international comparison of inputs from CSA coordinators in Brazil and Spain. The results indicate that CSA projects with an engaged small consumer core group that supports the producer have additional tools to build resilience. Synergies with other like-minded social, educational, or environmental projects offer significant expansion opportunities. Distrust of CSA actors in public policies limits their ability to support the CSA movement, but indirect policy adjustments could have a favorable effects on CSA expansion.","PeriodicalId":48958,"journal":{"name":"Agroecology and Sustainable Food Systems","volume":"47 1","pages":"1237 - 1268"},"PeriodicalIF":2.6,"publicationDate":"2023-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43848774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-04DOI: 10.1080/21683565.2023.2229786
R. Clement, Joseph Runyogote, J. Raymond, M. Chacha
ABSTRACT Although Maasai’s traditional food system (TFS) is claimed to keep a low prevalence of metabolic diseases (MD), the link between its qualities and health benefits is not well established. An ethnobotanical survey was conducted to determine the link between health benefits and qualities of the Maasai TFS in Monduli, Arusha, Tanzania. The survey involved 21 Maasai TFS practitioners (MTPs) and revealed that the TFS has varieties of 19 dishes and a diversity of 78 flora species. The diversity of dishes and species had various potential health benefits: nutrition like Fe and vitamin A; therapeutic and protective effects against ailments including MD like gout, pressure, indigestion, and kidney disorders. Some food processing technologies (FPT) like nixtamalization, and meat roasting had potential protective effects against the MD. Cultural preferences and restrictions (CPR) for the food selection insured individual nutritional and health needs are met, and reinforcement of Maasai socio-structure and cohesion. Integrated protection and promotion measures are required to prevent unplanned nutritional transitions away from the TFS. Further research on the nutritional and medicinal roles of some FPT and the frequently used species could facilitate the protection and use of the TFS for the health benefits of especially marginalized people. SUMMARY Traditional food system (TFS) keeps a low prevalence of ailments including metabolic diseases (MD) in indigenous communities that uphold the cultural practices of their TFS. A variety of 19 Maasai foods (dishes) and a diversity of 78 flora species distributed in 63 genera and 39 families were parts of the Maasai TFS. Animal-based products, cereals, pulses, fruits, roots, and vegetables were the most frequently used food items in the Maasai TFS. Maasai food processing technologies FPT, a diversity of dishes and flora species, and cultural preferences and restrictions (CPR) developed for food selection constitute the qualities of the Maasai TFS. FPT, a diversity of dishes and flora species, and CPR are linked to health and cultural benefits. Graphical abstract
{"title":"Ethnobiological survey to determine the link between health benefits and qualities of Maasai traditional food system in Monduli, Arusha, Tanzania","authors":"R. Clement, Joseph Runyogote, J. Raymond, M. Chacha","doi":"10.1080/21683565.2023.2229786","DOIUrl":"https://doi.org/10.1080/21683565.2023.2229786","url":null,"abstract":"ABSTRACT Although Maasai’s traditional food system (TFS) is claimed to keep a low prevalence of metabolic diseases (MD), the link between its qualities and health benefits is not well established. An ethnobotanical survey was conducted to determine the link between health benefits and qualities of the Maasai TFS in Monduli, Arusha, Tanzania. The survey involved 21 Maasai TFS practitioners (MTPs) and revealed that the TFS has varieties of 19 dishes and a diversity of 78 flora species. The diversity of dishes and species had various potential health benefits: nutrition like Fe and vitamin A; therapeutic and protective effects against ailments including MD like gout, pressure, indigestion, and kidney disorders. Some food processing technologies (FPT) like nixtamalization, and meat roasting had potential protective effects against the MD. Cultural preferences and restrictions (CPR) for the food selection insured individual nutritional and health needs are met, and reinforcement of Maasai socio-structure and cohesion. Integrated protection and promotion measures are required to prevent unplanned nutritional transitions away from the TFS. Further research on the nutritional and medicinal roles of some FPT and the frequently used species could facilitate the protection and use of the TFS for the health benefits of especially marginalized people. SUMMARY Traditional food system (TFS) keeps a low prevalence of ailments including metabolic diseases (MD) in indigenous communities that uphold the cultural practices of their TFS. A variety of 19 Maasai foods (dishes) and a diversity of 78 flora species distributed in 63 genera and 39 families were parts of the Maasai TFS. Animal-based products, cereals, pulses, fruits, roots, and vegetables were the most frequently used food items in the Maasai TFS. Maasai food processing technologies FPT, a diversity of dishes and flora species, and cultural preferences and restrictions (CPR) developed for food selection constitute the qualities of the Maasai TFS. FPT, a diversity of dishes and flora species, and CPR are linked to health and cultural benefits. Graphical abstract","PeriodicalId":48958,"journal":{"name":"Agroecology and Sustainable Food Systems","volume":"47 1","pages":"1077 - 1124"},"PeriodicalIF":2.6,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41724955","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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