Functional modifications of enzyme-hydrolyzed albumin fractions from legumes

Rajesh, M. and Jamuna Prakash (2008) Functional modifications of enzyme-hydrolyzed albumin fractions from legumes. Indian Journal of Science and Technology, 1 (3). pp. 1-7.

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The quality improvement of plant food stuff can be achieved through modification of its protein content by various means including enzymatic hydrolysis. In this study, the functional properties of enzyme-hydrolyzed water soluble protein fraction (albumin) from four dehusked legumes viz, Bengal gram (Cicer arietinum), Green gram (Phaseolus aureus), Red gram (Cajanus cajan) and Lentil (Lens esculenta) were considered for any desirable changes. The enzymatic treatment of albumin fractions of legumes influenced the functional properties to a varying extent. While minor differences were noted for bulk density, fat absorption, protein solubility and foaming property, a great reduction was observed in water absorption capacity of treated samples.

Item Type: Article
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: Manjula P Library Assistant
Date Deposited: 03 Sep 2019 11:17
Last Modified: 03 Sep 2019 11:17

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