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dc.contributor.authorAbril, B.
dc.contributor.authorSanchez-Torres, E.A.
dc.contributor.authorBou, R.
dc.contributor.authorGarcia-Perez, J.V.
dc.contributor.authorBenedito, J.
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2021-12-10T11:23:25Z
dc.date.available2021-12-10T11:23:25Z
dc.date.issued2021-08-04
dc.identifier.citationAbril, B., E.A. Sanchez-Torres, R. Bou, J.V. Garcia-Perez, and J. Benedito. 2021. "Ultrasound Intensification Of Ferrochelatase Extraction From Pork Liver As A Strategy To Improve ZINC-Protoporphyrin Formation". Ultrasonics Sonochemistry 78: 105703. doi:10.1016/j.ultsonch.2021.105703.ca
dc.identifier.issn1350-4177ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1446
dc.description.abstractThe enzyme Ferrochelatase (FeCH), which is naturally present in pork liver, catalyses the formation of Zinc-protoporphyrin (ZnPP), a natural pigment responsible for the typical color of dry-cured Italian Parma ham. The aim of this study was to evaluate the feasibility of using high power ultrasound in continuous and pulsed modes to intensify the extraction of the enzyme FeCH from pork liver. US application during FeCH extraction led to an improved enzymatic activity and further increase in the formation of ZnPP. The optimal condition tested was that of 1 min in continuous US application, in which time the enzymatic activity increased by 33.3 % compared to conventional extraction (30 min). Pulsed US application required 5 min treatments to observe a significant intensification effect. Therefore, ultrasound is a potentially feasible technique as it increases the catalytic activity of FeCH and saves time compared to the conventional extraction method.ca
dc.format.extent7ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofUltrasonics Sonochemistryca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleUltrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formationca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/publishedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.termscapca
dc.relation.projectIDINIA/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2017-00024-C04-03/ES/Tecnologías emergentes para la obtención de zinc-protoporfirina y proteinas funcionales a partir de co-productos cárnicos/ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.ultsonch.2021.105703ca
dc.contributor.groupFuncionalitat i Seguretat Alimentàriaca


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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/
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