Influence of water activity on physico-chemical properties of proteins from selected oilseed flours

Rashmi H. A. and Morteza, O. and Shyamala B. N. and Jamuna Prakash (2011) Influence of water activity on physico-chemical properties of proteins from selected oilseed flours. Food Science and Technology Research, 17 (3). pp. 257-266. ISSN 1344-6606

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Official URL: https://doi.org/10.3136/fstr.17.257

Abstract

The objective of investigation was to study the influence of water activity on physicochemical properties (PCP) of defatted groundnut (Arachis hypogea), sunflower (Helianthus annus), rice bran (Oryza sativa) and soybean (Glycine max). Moisture free samples equilibrated at relative humidity (RH) levels from 22 - 84% were used for determination of PCP. Bulk density of samples decreased with increasing RH levels for sunflower, rice bran and soybean. Water absorption and emulsion activity of groundnut and sunflower increased with RH levels. However, an opposite trend was seen for rice bran and soybean. Fat absorption of all samples increased with increasing RH. Protein solubility of groundnut and sunflower was very high at RH of 84% in alkaline pH range. Protein solubility of rice bran was not affected by RH, whereas for soy flour it decreased with increasing RH. It can be concluded that water activity influenced the PCP of oilseed flour to a significant extent.

Item Type: Article
Uncontrolled Keywords: bulk density; water absorption; fat absorption; emulsification; nitrogen solubility
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: lpa venkatesh user
Date Deposited: 06 Jul 2019 05:34
Last Modified: 15 Oct 2019 10:07
URI: http://eprints.uni-mysore.ac.in/id/eprint/2509

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