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Isolation and Characterization of Horsegram (Dolichos Biflorus) Proteins

Supraja, Prasad (2010) Isolation and Characterization of Horsegram (Dolichos Biflorus) Proteins. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Defatted horsegram flour was prepared and used for analysis. The total protein content was determined by Kjeldahl method and was found to be 22%. An attempt was made to isolate the storage protein, involving extraction (10% NaCl gave the best protein yield) and precipitation. Further, the protein obtained was lyophilized and the powdered, concentrated form was used for further analysis. Bradford method of protein estimation was followed for determination of protein concentration. SDS-PAGE was performed to view the separation of both the total proteins as well as the storage proteins. In vitro protein digestibility was performed using pepsin and pancreatin and soluble Nitrogen content was found out using Kjeldahl method and percentage digestibility was also determined. Enzyme hydrolysis was carried out using various enzymes like pepsin, trypsin, chymotrypsin, alcalase and fungal protease and the supernatant was used for SDS-PAGE profile analysis to find out the extent of hydrolysis. Pepsin showed the maximum hydrolysis followed by alcalase and thus different concentrations of the same were used for hydrolysis and the pattern was studied again using SDS-PAGE. ACE inhibitory assay was carried out for the enzyme hydrolyzed samples by spectrophotometric methods. The more the inhibitory activity, the better its role in hypertension control. RP-HPLC was performed to study the digestion patterns of these enzymes on the horsegram protein isolate.
Uncontrolled Keywords: Defatted horsegram flour; protein content; Kjeldahl method; Legume crops
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jul 2010 07:19
Last Modified: 28 Dec 2011 10:15
URI: http://ir.cftri.com/id/eprint/9474

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