首页|Functional modification of protein extracted from black gram by-product: Effect of ultrasonication and micronization techniques
Functional modification of protein extracted from black gram by-product: Effect of ultrasonication and micronization techniques
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NSTL
Elsevier
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 degrees C had maximum water absorption (from 2.79 to 4.83 g/g) and emulsifying activity (from 9.94 to 38.32 m(2)/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 degrees C, was very effective in improving zeta potential (-18.7 to -24.95 mV). Thermal properties suggested structural changes, particularly in ultrasonicated proteins. FT-IR spectra showed no marked alteration in the secondary structure, while the electrophoretic pattern showed slight reduction in the intensity of the major band in modified proteins. The findings indicated that these techniques substantially enhanced the functionality of by-product protein, thus might increase its utilization in various food systems.
Black gramProtein modificationUltrasoundMicronizationBy-product utilization
Kamani, Mohammad Hassan、Semwal, Jyoti、Meera, M. S.
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CSIR Cent Food Technol Res Inst, Dept Grain Sci & Technol, Mysore 570020, Karnataka, India
NSTL
Elsevier
