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Protein solubility and functional properties of Quamachil (Pithecellobium dulce L.) seed flour

Narsing Rao, G. and Rao, D.G. and Jyothirmayi, T. (2008) Protein solubility and functional properties of Quamachil (Pithecellobium dulce L.) seed flour. Journal of Food Science and Technology, 45 (6). pp. 480-483.

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Quamachil (Pithecellobium dulce) commonly known as jangle jalebi or Madras thorn, is one of the important legume trees of tropical America and cultivated throughout the plains of India. The seeds are rich in protein, which are having potential to combat protein malnutrition. The present investigation was taken up to evaluate the chemical and functional properties of the quamachil seed flour. The defatted quamachil seed flour was prepared by dehulling, drying and powdering. Fat in the flour was removed by using petroleum ether (bp 40-60°C). Dehulled-defatted seed flour (DDSF) contained 36.7% protein as compared to 22.2% in the whole seed flour on dry weight basis. Protein solubility of DDSF in water reached a maximum with the extraction time of 40 min and further rise was not observed with increase in time. The optimum flour to solvent ratio for extraction was 1:40 (w/v). Minimum of 56% and maximum of 96% protein was extracted at pH 4 and 12, respectively. Higher protein solubility was found with 0.5 M NaCl in the pH range of 4-6. The protein precipitation was maximum (76%) at pH 4.25 and minimum at pH 6 (56%). A higher buffer capacity was observed in the alkaline medium (0.285 mmol NaCl/g of flour) than in acid medium (0.175 mmol HCl/g of flour). Water holding capacity and oil holding capacity values for whole and DDSF were 122, 63% and 73, 121%, respectively. Very good foam capacity and foam stability were observed in defatted whole seed flour and DDSF.

Item Type: Article
Uncontrolled Keywords: Quamachil, Pithecellobium dulce, Protein solubility, Buffer capacity, Foaming capacity, Foam stability
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2009 09:37
Last Modified: 28 Dec 2011 10:07
URI: http://ir.cftri.com/id/eprint/8893

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