Record Details

Changes in certain lipid constituents during heat processing in lipid treated groundnut protein.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/3324/
 
Title Changes in certain lipid constituents during heat processing in lipid treated groundnut protein.
 
Creator Rao, D. S.
Rao, K. H.
 
Subject 03 Proteins
19 Lipids-oils/fats
05 Nuts
 
Description A groundnut protein isolate (containing approx. 93% protein, 4% bound fat and 0.5% free fat) was stored at 60 degree C for 28 days with and without addition of groundnut oil at 25% of its wt. At intervals during storage free lipid was extracted with petroleum ether and bound lipid with chloroform-methanol. Phospholipids (95% of the bound fat) were extracted on a silicic acid column and fractionated by TLC; 4 constituents were identified, the major one being phosphatidyl ethanolamine. In samples heated without added lipid, both free and bound lipid decreased; in samples with added lipid, the free lipid showed a marked decrease but the bound lipid increased (presumed protein binding). Peroxide formation was most rapid in free lipids and peroxides also disappeared rapidly (nil after 21 days). Oxidation of bound lipids was initially slightly slower but continued (in 2 stages) for a longer period.
 
Date 1974
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3324/1/The%20Ind.%20J.%20Nutr.%20Dieter.%2C%20%281974%29%2C%20II%2C%20217.pdf
Rao, D. S. and Rao, K. H. (1974) Changes in certain lipid constituents during heat processing in lipid treated groundnut protein. Indian Journal of Nutrition and Dietetics, 11 (4). 217-223, 14 ref..