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Studies on Quality Improvement of Mustard Proteins

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/1601/
 
Title Studies on Quality Improvement of Mustard Proteins
 
Creator Sadeghi Mahoonak, Alireza
 
Subject 30 Spices/Condiments
03 Proteins
 
Description Mustard/rapeseed forms one of the major oilseeds of world and India. Most of seeds are used for oil extraction and the defatted cake which is a good source of protein being used for animal feed or fertilizer. The use of mustard/rapeseed protein as a source of protein is limited by the presence of undesirable and toxic anti-nutritional compounds such as glucosinolates, phenolics, phytates, and hull. Number of methods has been reported to isolate protein and to reduce the toxic and antinutritional
constituents. However, none of these methods completely
eliminate all the anti-nutritional and toxic constituents.
In the present investigation, the mustard variety T-59 which is grown on a large scale in India was used for the preparation of dehulled defatted meal. In addition, a commercial variety of mustard was used to prepare cake by Ghani pressing. The cake after defatting was fractionated to obtain low hull and high protein fraction. The
dehulled meal and low hull fraction of cake were used for this study. A method was developed for the isolation and detoxification of protein from dehulled meal/low hull fraction of cake. The effect of isolation and detoxification method on the chemical composition,
physicochemical, functional, and nutritional properties of protein has been studied. The detoxified protein isolate was used in the preparation of high protein spaghetti. The effects of supplementation of semolina with mustard protein isolate on the chemical composition, cooking
characteristics, color, and nutritional quality of spaghetti samples were evaluated.
 
Contributor Bhagya , Swamy Lingappa
 
Date 2006-04
 
Type Thesis
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/1601/1/T-2090.pdf
Sadeghi Mahoonak, Alireza (2006) Studies on Quality Improvement of Mustard Proteins. PhD thesis, University of Mysore.