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Functional modification of protein extracted from black gram by-product: Effect of ultrasonication and micronization techniques.

IR@CSIR-CFTRI

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Relation http://ir.cftri.res.in/14867/
https://doi.org/10.1016/j.lwt.2021.111193
 
Title Functional modification of protein extracted from black gram by-product:
Effect of ultrasonication and micronization techniques.
 
Creator Kamani, Mohammad Hassan
Jyoti, Semwal
Meera, M. S.
 
Subject 03 Proteins
22 Legumes-Pulses
 
Description The black gram mill by-product is a valuable protein-rich source that is generally discarded. Therefore, this study
was conducted to extract the protein from this underutilized source and further improve its functionality by using
ultrasound and micronization techniques. Protein micronized at 110 ◦C had maximum water absorption (from
2.79 to 4.83 g/g) and emulsifying activity (from 9.94 to 38.32 m2/g). Ultrasonicated proteins for 10 min and 30
min exhibited the highest oil absorption (3.18–3.66 g/g) and foaming capacity (53.7–91.25%), respectively.
When compared to ultrasonication, micronization particularly at 150 ◦C, was very effective in improving zeta
potential (
 
Date 2021
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.res.in/14867/1/LWT%20-%20Food%20Science%20and%20Technology%20144%20%282021%29%20111193.pdf
Kamani, Mohammad Hassan and Jyoti, Semwal and Meera, M. S. (2021) Functional modification of protein extracted from black gram by-product: Effect of ultrasonication and micronization techniques. LWT - Food Science and Technology, 144. p. 111193.