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Nitrogen extractability and functional properties of defatted Erythrina variegata flour.

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Relation http://ir.cftri.com/540/
http://www.sciencedirect.com/science/journal/03088146
10.1016/j.foodchem.2005.02.023
 
Title Nitrogen extractability and functional properties
of defatted Erythrina variegata flour.
 
Creator Jyothirmayi, T.
Prabhakara Rao, P. G.
Walde, S. G.
 
Subject 22 Legumes-Pulses
 
Description Defatted Erythrina variegata flour was prepared from dehusked seed meal by hexane extraction of residual oil. The resulting flour had 403 g kg−1 of protein as compared to 282 g kg−1 in the whole seed-defatted meal. Nitrogen extractability of the defatted flour in water was not much influenced by the length of extraction period above 40 min, but an increased extraction was observed at a higher liquid to solid ratio up to a studied limit of 1:60; the optimal ratio was found to be 1:30. The minimum of 26.9% nitrogen was extracted in the pH range 3.0–4.0 and maximum of 94.8% at pH 12. Addition of sodium chloride (0.1 or 0.5 M) broadened the pH range of minimum nitrogen extractability and shifted it toward a lower pH region. At both concentrations of sodium chloride, a marked increase in nitrogen extractability, in the pH range 3.0–7.0, was observed. Precipitation of protein from an extract of pH 10.0 was maximum (85.3%) at pH 4.75. A higher buffer capacity of the flour was observed in the acidic medium (0.195 mmol HCl g−1 flour) than in alkaline medium (0.093 mmol NaOH g−1). Water absorption and oil absorption values for the whole E. variegata seed flour and the dehusked, defatted flour were 1.81, 1.43 and 1.02, 1.52 kg kg−1, respectively.
 
Date 2006
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/540/1/Food_Chemistry_96_%282006%29_242-247.pdf
Jyothirmayi, T. and Prabhakara Rao, P. G. and Walde, S. G. (2006) Nitrogen extractability and functional properties of defatted Erythrina variegata flour. Food Chemistry, 96 (2). pp. 242-247. ISSN 0308-8146