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Enzymic processing of vegetable protein foods.

Sreekantiah, K. R. and Ebine, H. and Ohta, T. and Nakano, M. (1969) Enzymic processing of vegetable protein foods. Food Technology, 23. pp. 69-75.

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Defatted sesame and peanut meals, and four kinds of beans—chickpea, green gram, black gram and field bean— were tested as raw materials for extracting protein after enzymic hydrolysis. Conditions required for enzymatic digestion have been standardized. A 10% suspension is most suitable for cooking the material, which has been found to be a prerequisite for enzyme attack. Sesame meal requires 15 min steaming, while chickpea has to be cooked for 20 min. Acid and salt solutions were tested as dispersion media to obtain optimum pH, and it was found that adjusting the pH to 3.0 by dilute acid, after cooking, was the most suitable treatment. Sesame meal requires enzyme at 0.25% concentration while 0.15% is enough for chickpea. Hydrolysis is completed within 5 hr at 45°C. Of the commercial proteases tested the one obtained from Trametes sanguina was the best for hydrolyzing sesame meal and chickpea. The products obtained by enzyme digestion are comparable to predigested foods prepared from soybeans, in their chemical composition. Enzymic hydrolysis increases the soluble protein content of sesame meal from 7.21 to 64.14% and that of chickpea from 16.68 to 86.12%. Lyophilized hydrolysates of sesame, chickpea and blend of these two contain more than 60, 28 and 42% protein respectively. By suitable blending of these materials, a protein rich food with reasonably well-balanced amino acid composition can be prepared.

Item Type: Article
Uncontrolled Keywords: Enzymic hydrolysis, Sesame meal, fungal proteolytic enzymes, protein recovery, oil seed meals, pulses
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Apr 2012 09:35
Last Modified: 27 Apr 2012 09:35
URI: http://ir.cftri.com/id/eprint/4123

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