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Comparison of Proteins of Brown and White Finger Millet; Before and After Processing

Navya, R. (2007) Comparison of Proteins of Brown and White Finger Millet; Before and After Processing. [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: Extractability of proteins decreased after hydrothermal treatment both in case of brown and white varieties. The SDS – PAGE pattern revealed that proteins of 66 KDa to 116 KDa are prominent in case of native millet.The prominence of 116 KDa band decreased in case of parboiled and decorticated samples. 66 and 97.4 KDa bands are prominent in parboiled and decorticated samples. Both types of the millet exhibits similar SDS – PAGE pattern. The solubility of protein fractions decreased in case of parboiled and decorticated millets in both the varieties. During processing the protein bodies undergo heat treatment and probably bind with starch and polyphenols present in the millet. This may be the reason for reduced extractability and solubility of the proteins after heat treatment. Although, the extractability of proteins decreased, the digestibility and biological value of the proteins may increase because of the heat treatment similar to rice.
Uncontrolled Keywords: brown finger millet white finger millet nutrient composition proteins processing
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Jul 2007 10:27
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1373

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