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Preparation and characterization of a protein hydrolysate from an oilseed flour mixture.

IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore


Field	Value

Relation	http://ir.cftri.com/6413/ FC-61-08

Title	Preparation and characterization of a protein hydrolysate from an oilseed flour mixture.

Creator	Radha, C. Parigi Ramesh, Kumar Prakash, V.

Subject	01 Oilseeds 03 Proteins

Description	A novel protein hydrolysate was prepared from the mixture of oilseed flours (soybean, sesame and peanut) and determined physicochemical & functional properties along with comparison of individual oilseed flour hydrolysate of soybean. Mixed flour obtained from oilseed flours viz. soybean, sesame and peanut by using calculated amounts in the ratio of 1.1:1.7:0.7, respectively was used as a starting raw material having balanced amino acid profile. Protein hydrolysates were prepared from mixed flour and soybean flour by a double enzyme treatment method to a level of 40% degree of hydrolysis. The dried protein hydrolysate prepared from the mixed flour had 72% crude protein. This protein was characterized by gel filtration chromatography and SDS-PAGE. Comparison of the amino acid profile of the protein hydrolysate from mixed flours and soyabean flours showed a significant increase in the former one with respect to amino acid contents usually deficient of single oilseed flour hydrolysate. The product is creamish yellow in colour and had a solubility of >90% over a wide pH range of 2-10. The mixed flour protein hydrolysate showed better functional attributes such as foaming, as compared to that from soybean flour alone. All rights reserved, Elsevier.

Date	2008

Type	Article PeerReviewed

Format	application/pdf

Language	en

Rights	—

Identifier	http://ir.cftri.com/6413/1/Food_Chemistry_106%283%29_2008_1166-1174.pdf Radha, C. and Parigi Ramesh, Kumar and Prakash, V. (2008) Preparation and characterization of a protein hydrolysate from an oilseed flour mixture. Food Chemistry, 106 (3). pp. 1166-1174.