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Preparation and Characterization ff Protein Isolates Form Different Seeds.

Mohamed Naseef, K.K. (2015) Preparation and Characterization ff Protein Isolates Form Different Seeds. [Student Project Report] (Submitted)

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Abstract

The protein isolates of different seeds, namely, soy, groundnut and pea were prepared by isoelectric precipitation procedure. For each seed sample, defatted seed flour was dissolved in distilled water (1:10), the pH was adjusted to 8 and centrifugation was carried out. After centrifugation the supernatant was collected and its pH was adjusted to 4.6. The supernatant was centrifuged and residue was collected and after adjusting the pH to 7 it was freeze dried. The molecular weight of the proteins in the isolates was determined by SDS-PAGE. The total nitrogen content of the pea flour and isolate was determined by Kjeldahl method and was found to be 22.32% and 86.9% respectively. Proteins were characterized by using functional properties such as, nitrogen solubility, foaming capacity, emulsion capacity, water holding capacity and oil holding capacity. The emulsion capacity of pea (75 ml/g for flour and 72 ml/g for isolates) was found to be higher than that of groundnut emulsion capacity. The oil holding a capacity of pea (6.18 ml/g) was higher than any other seeds. Nitrogen solubility of pea flour (83.5%) was higher than soy and groundnut flour. Pea protein showed comparatively better function properties such as nitrogen solubility, oil holding capacity when compared to other seed proteins.

Item Type: Student Project Report
Uncontrolled Keywords: protein isolates, seeds
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Nov 2015 10:57
Last Modified: 06 Nov 2015 10:57
URI: http://ir.cftri.com/id/eprint/11953

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