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Protein isolate from groundnut kernel.

Bhatia, D. S. (1962) Protein isolate from groundnut kernel. Research and Industry, 7. pp. 139-141.

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Abstract

ILSEEDS are some of the most concentrated forms of food existing in nature. Besides oil, they contain fairly large quantities of protein. The oil cake residues left after extraction of oil have so far been used mainly as livestock feed and as manure. Recent investigations have shown that the oilseed meal, if properly prepared and processed, can serve as a valuable protein supplement to human diet and that the proteins isolated from oilseed meals are likely to find extensive use in special food preparations suitable for feeding infants and children. Isolated vegetable proteins have certain advantages over the parent raw materials in that they are free from: (l ) insoluble and indigestible carbohydrates which may swell and interfere in the digestion and utilization of protein particularly in children, (2) odoriferous and bitter principles present in the natural materials which may affect their palatability, and (3) trypsin inhibitors, phytates, etc., which may affect adversely their nutritive value. Protein isolates are 2-4 times as concentrated as the protein source and possess a bland taste. This facilitates ready blending with other natural foodstuffs for increasing their protein contents without affecting their palatability. This article describes the methods developed at the Central Food Technological Research Institute, Mysore, for processing groundnut into protein isolate.

Item Type: Article
Uncontrolled Keywords: groundnut, protein isolate
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Jul 2012 05:54
Last Modified: 18 Jul 2012 05:54
URI: http://ir.cftri.com/id/eprint/5117

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