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Preparation and Characterization ff Protein Isolates Form Different Seeds.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11953/
 
Title Preparation and Characterization ff Protein Isolates Form Different Seeds.
 
Creator Mohamed Naseef, K.K.
 
Subject 03 Proteins
01 Oilseeds
 
Description The protein isolates of different seeds, namely, soy, groundnut and pea were prepared by
isoelectric precipitation procedure. For each seed sample, defatted seed flour was dissolved in
distilled water (1:10), the pH was adjusted to 8 and centrifugation was carried out. After
centrifugation the supernatant was collected and its pH was adjusted to 4.6. The supernatant was
centrifuged and residue was collected and after adjusting the pH to 7 it was freeze dried. The
molecular weight of the proteins in the isolates was determined by SDS-PAGE. The total nitrogen
content of the pea flour and isolate was determined by Kjeldahl method and was found to be
22.32% and 86.9% respectively. Proteins were characterized by using functional properties such
as, nitrogen solubility, foaming capacity, emulsion capacity, water holding capacity and oil
holding capacity. The emulsion capacity of pea (75 ml/g for flour and 72 ml/g for isolates) was
found to be higher than that of groundnut emulsion capacity. The oil holding a capacity of pea
(6.18 ml/g) was higher than any other seeds. Nitrogen solubility of pea flour (83.5%) was higher
than soy and groundnut flour. Pea protein showed comparatively better function properties such
as nitrogen solubility, oil holding capacity when compared to other seed proteins.
 
Contributor Ajay Wamanrao, Tumaney
 
Date 2015
 
Type Student Project Report
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11953/1/Thesis%20Final.pdf
Mohamed Naseef, K.K. (2015) Preparation and Characterization ff Protein Isolates Form Different Seeds. [Student Project Report] (Submitted)