Functional modification of protein extracted from black gram by-product: Effect of ultrasonication and micronization techniques.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.res.in/14867/
https://doi.org/10.1016/j.lwt.2021.111193 |
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| Title |
Functional modification of protein extracted from black gram by-product:
Effect of ultrasonication and micronization techniques.
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| Creator |
Kamani, Mohammad Hassan
Jyoti, Semwal Meera, M. S. |
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| Subject |
03 Proteins
22 Legumes-Pulses |
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| Description |
The black gram mill by-product is a valuable protein-rich source that is generally discarded. Therefore, this study
was conducted to extract the protein from this underutilized source and further improve its functionality by using
ultrasound and micronization techniques. Protein micronized at 110 ◦C had maximum water absorption (from
2.79 to 4.83 g/g) and emulsifying activity (from 9.94 to 38.32 m2/g). Ultrasonicated proteins for 10 min and 30
min exhibited the highest oil absorption (3.18–3.66 g/g) and foaming capacity (53.7–91.25%), respectively.
When compared to ultrasonication, micronization particularly at 150 ◦C, was very effective in improving zeta
potential (
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| Date |
2021
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.res.in/14867/1/LWT%20-%20Food%20Science%20and%20Technology%20144%20%282021%29%20111193.pdf
Kamani, Mohammad Hassan and Jyoti, Semwal and Meera, M. S. (2021) Functional modification of protein extracted from black gram by-product: Effect of ultrasonication and micronization techniques. LWT - Food Science and Technology, 144. p. 111193. |
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