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Enzymatic modification of groundnut flour (by papain/protease) and its effect on functional properties

Subba Rau, B. H. and Srinivasan, K. S. (1988) Enzymatic modification of groundnut flour (by papain/protease) and its effect on functional properties. Lebensmittel Wissenschaft und Technologie, 21 (3). pp. 126-130. ISSN 0023-6438

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Abstract

Defatted flour obtained from groundnuts (var. TMV-2) was subjected to limited hydrolysis by papain or by fungal protease under their optimal hydrolysis conditions. The hydrolysed and untreated (control) flours were then examined for N solubility, emulsion capacity, water and fat absorption, whippability (foam capacity and foam stability) and viscosity. Results are detailed in graphs and a table and include the following. Enzyme treatment resulted in increased N solubility, foam capacity and foam stability and in decreased emulsion capacity. Protease treatment increased water absorption but papain treatment did not. Neither enzyme had a significant effect on fat absorption. The effects of enzyme treatment on viscosity varied according to the flour concn. and pH at which the viscosity was determined, e.g. there was a linear and proportional increase in viscosity with concn. less than or equal 14% for the control and less than or equal 18% for hydrolysed flours, while at flour concn. of 6-10% viscosity remained low at all pH tested.

Item Type: Article
Uncontrolled Keywords: MEAL-; groundnut meal, enzymic modification & functional properties of; PAPAIN-; groundnut meal, papain modification & functional properties of; PROTEINASES-; groundnut meal, proteases modification & functional properties of; VISCOSITY-; groundnut meal, enzymic modification & viscosity of; FOAMS-; groundnut meal, enzymic modification & foaming properties of; GROUNDNUTS-; enzymic modification & functional properties of groundnut meal
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jul 2008 09:44
Last Modified: 06 Jul 2015 07:12
URI: http://ir.cftri.com/id/eprint/1893

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