Publications by authors named "Ranferi Gutierrez-Leyva"
The impact of high-intensity ultrasound (HIU, 20 kHz) on the physicochemical and functional characteristics of gourd seed protein isolate (GoSPI) was studied. GoSPI was prepared from oil-free gourd seed flour through alkaline extraction (pH 11) and subsequent isoelectric precipitation (pH 4). The crude protein concentration of GoSPI ranged from 91.
View Article and Find Full Text PDFInfluence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate.
Ultrason Sonochem
March 2022
In this study, the influence of ultrasound on the physicochemical and functional properties of guamuchil seed protein isolate (GSPI) was investigated. The GSPI was prepared by alkaline extraction and isoelectric precipitation method followed by treating with ethanol (95%), from defatted guamuchil seed flour. GSPI suspensions (10%) were sonicated with a probe (20 kHz) at 3 power levels (200 W, 400 W, 600 W) for 15 and 30 min, in addition, to control treatment without ultrasound.
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- The selection and quality of feed in aquaculture significantly affect the health and growth of aquatic organisms, with contamination often stemming from storage conditions and feed formulation.
- Researchers isolated twenty-two fungi from commercial fish feeds to study their prevalence, enzyme production, carbon source assimilation, and potential for aflatoxin production.
- Among the identified fungi, A. flavus M3-C1 was found to produce dangerously high levels of aflatoxins (295 ppb), which can negatively impact fish growth and increase the risk of liver cancer and mortality.
Effect of high-intensity ultrasound on the compositional, physicochemical, biochemical, functional and structural properties of canola (Brassica napus L.) protein isolate.
Food Res Int
July 2019
The objective of this study was to investigate the impacts of high-intensity ultrasound treatments on the compositional, physicochemical, biochemical, functional and structural properties of canola protein isolates (CPI). Aqueous canola protein suspensions were sonicated at 40 kHz for 15 min and 30 min. The moisture content, water activity, bulk density and the L and a color parameters of the CPI decreased due to the ultrasound; however, the in vitro protein digestibility was not modified by the treatment.
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