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Changes in certain lipid constituents during heat processing in lipid treated groundnut protein.

Rao, D. S. and Rao, K. H. (1974) Changes in certain lipid constituents during heat processing in lipid treated groundnut protein. Indian Journal of Nutrition and Dietetics, 11 (4). 217-223, 14 ref..

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Abstract

A groundnut protein isolate (containing approx. 93% protein, 4% bound fat and 0.5% free fat) was stored at 60 degree C for 28 days with and without addition of groundnut oil at 25% of its wt. At intervals during storage free lipid was extracted with petroleum ether and bound lipid with chloroform-methanol. Phospholipids (95% of the bound fat) were extracted on a silicic acid column and fractionated by TLC; 4 constituents were identified, the major one being phosphatidyl ethanolamine. In samples heated without added lipid, both free and bound lipid decreased; in samples with added lipid, the free lipid showed a marked decrease but the bound lipid increased (presumed protein binding). Peroxide formation was most rapid in free lipids and peroxides also disappeared rapidly (nil after 21 days). Oxidation of bound lipids was initially slightly slower but continued (in 2 stages) for a longer period.

Item Type: Article
Uncontrolled Keywords: ANALYTICAL-TECHNIQUES; groundnut protein isolates, lipids detn. in stored; PHOSPHOLIPIDS-; groundnut protein isolates, phospholipids detn. in stored; GROUNDNUTS-; lipids detn. in stored groundnut protein isolates; GROUNDNUT-OILS; groundnut protein isolates, groundnut oils & lipids in stored; HEATING-; groundnut protein isolates, lipids detn. in heated stored; PROTEINS-(UNCONVENTIONAL); LIPIDS-; STORAGE-
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Sep 2013 11:12
Last Modified: 20 Sep 2013 11:12
URI: http://ir.cftri.com/id/eprint/3324

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