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Effect of simple processing on the properties of protein and polysaccharide from black gram.

Susheelamma, N. S. and Rao, M. V. L. (1979) Effect of simple processing on the properties of protein and polysaccharide from black gram. Journal of Food Technology, 14 (5). 463-472, 21 ref..

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Abstract

Autofermentation of black gram (or dhal) flour for 20 h was not deleterious to either surface activity of the proteins or viscosity of the arabinogalactan polysaccharide. Dispersion of freshly prepared black gram flour showed higher batter vol. than that of stored flour (12-16 months at 22-26 degree C). In protein and polysaccharide fractions extracted during germination (in the dark for 7 days at 22-25 degree C), surface activity and viscosity, resp., decreased continually, but the latter more rapidly and to a greater extent after the first day. Similar effects were noted after heat treatment (100/155 degree C).

Item Type: Article
Uncontrolled Keywords: PROTEINS-VEGETABLE; black gram flour, processing & proteins properties in; POLYSACCHARIDES-; black gram flour, processing & polysaccharides properties in; LEGUMES-; MEAL-
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 12:18
Last Modified: 24 May 2016 12:18
URI: http://ir.cftri.com/id/eprint/6919

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