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Use Of Ultrafiltration For The Recovery Of Proteins From Mustard De-Oiled Cake

Roshini, K. R. (2011) Use Of Ultrafiltration For The Recovery Of Proteins From Mustard De-Oiled Cake. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Mustard is one of the well known oilseed crops and it is found to contain high amount of protein, next to oil. And, India being the 4th largest producer of mustards in the world, mustard meal can be used as a wonderful and rich protein source, next to soya. But mustard seeds contain high amounts of anti-nutritional factors like glucosinolates (cause for the bitterness), phytic acid and phenolics, which prevents mustards from its extensive usage. The objective was to produce a protein concentrate by such a process that can give a good protein recovery and can eliminate almost all of the anti-nutritional factors. Use of Ultra filtration membrane in the process of protein recovery, enables the removal of all low-molecular weight compounds, which are incidentally antinutritional. Glucosinolates being the major undesirable component in the proteinaceous material and also water soluble, membrane processing reduces the bitterness in the final product.
Uncontrolled Keywords: Mustard, oilseed crops, anti-nutritional factors, glucosinolates
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 04 Mustard seed
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Jul 2011 06:30
Last Modified: 30 Jun 2015 12:44
URI: http://ir.cftri.com/id/eprint/10186

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