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Functional Modifications of Enzyme-hydrolyzed Albumin Fractions from Legumes


Affiliations
1 Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore 570 006, India
 

The quality improvement of plant food stuff can be achieved through modification of its protein content by various means including enzymatic hydrolysis. In this study, the functional properties of enzyme-hydrolyzed water soluble protein fraction (albumin) from four dehusked legumes viz, Bengal gram (Cicer arietinum), Green gram (Phaseolus aureus), Red gram (Cajanus cajan) and Lentil (Lens esculenta) were considered for any desirable changes. The enzymatic treatment of albumin fractions of legumes influenced the functional properties to a varying extent. While minor differences were noted for bulk density, fat absorption, protein solubility and foaming property, a great reduction was observed in water absorption capacity of treated samples.

Keywords

Albumin, Enzymatic Food Processing, Legume, Bengal Gram, Green Gram, Red Gram,Lentil
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  • Functional Modifications of Enzyme-hydrolyzed Albumin Fractions from Legumes

Abstract Views: 468  |  PDF Views: 95

Authors

M. Rajesh
Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore 570 006, India
Jamuna Prakash
Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore 570 006, India

Abstract


The quality improvement of plant food stuff can be achieved through modification of its protein content by various means including enzymatic hydrolysis. In this study, the functional properties of enzyme-hydrolyzed water soluble protein fraction (albumin) from four dehusked legumes viz, Bengal gram (Cicer arietinum), Green gram (Phaseolus aureus), Red gram (Cajanus cajan) and Lentil (Lens esculenta) were considered for any desirable changes. The enzymatic treatment of albumin fractions of legumes influenced the functional properties to a varying extent. While minor differences were noted for bulk density, fat absorption, protein solubility and foaming property, a great reduction was observed in water absorption capacity of treated samples.

Keywords


Albumin, Enzymatic Food Processing, Legume, Bengal Gram, Green Gram, Red Gram,Lentil

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DOI: https://doi.org/10.17485/ijst%2F2008%2Fv1i3%2F29221