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Effect of processing on the solubility of proteins in some strained baby foods.

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Title Effect of processing on the solubility of proteins in some strained baby foods.
 
Creator Ranganna, S.
Nanjundaswamy, A. M.
Siddappa, G. S.
 
Subject 03 Child nutrition
03 Proteins
18 Processed foods
 
Description In the course of investigations on the development of strained baby foods based on
some of the typical Indian fruits and vegetables, some products were developed in which
skirDmed milk powder formed one of the ingredients in the recipe. Further, in addition
to canning, the products standardized were dried on a roller-drier to facilitate their storage
and distribution to average Indian homes. The heat processes involved in canning as
well as drying are likely to affect the solubility of the proteins present in these products.
It was, therefore, of interest to study the effect of the various processes involved on the
solubility of the proteins. The results are presented in this paper.
Rice and Beuk1 have reviewed the effects of heat processing on the nutritive value
of proteins. J 01y2 has discussed the reversible denaturation of proteins. The amino
acids of pure proteins are quite stable towards heat. In mixtures, however, particularly
in the presence of non-protein materials like carbohydrates, they may not be equally stable.
Woods, Beeson and Bolin3 found that heat treatment reduced the protein value of field
peas. Armbruster and Murray4 reported that protein quality of peas was not impaired
on canning. The experimental results regarding the effect of heat on protein quality
have not so far been conclusive1
• Joly2 states that it has not so far been possible
to give a quantitative structural description of heat-denaturation of proteins under any
given conditions. Generally, the insolubility of the protein in a medium in which it is
soluble, while still native, is taken as the criterion for determining its denaturation5
•
In the present investigation, loss of solubility in water and salt solution has been adopted
as the main criterion.
 
Date 1960
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3987/1/Proceedings_of_the_Symposium_on_Proteins_1961_329-334.pdf
Ranganna, S. and Nanjundaswamy, A. M. and Siddappa, G. S. (1960) Effect of processing on the solubility of proteins in some strained baby foods. Proceedings of the symposium on Proteins. pp. 329-334.