Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/9078/
http://www.sciencedirect.com/science/article/B6T8J-4V761WP-5/2/d80eaa6561d5bc2d06393cd77d932573 JFE-02-09 |
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| Title |
Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes
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| Creator |
Sreerama, Yadahally N.
Sashikala, V. B. Pratape, V. M. |
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| Subject |
05 Processing and Engineering
22 Legumes-Pulses |
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| Description |
Xylanase and protease pre-treatments were used to evaluate the dehulling properties of green gram, black gram, red gram and horse gram. Xylanase-mediated degradation of non starch polysaccharides (NSP) has facilitated the easy dehulling of green gram, black gram and horse gram. Xylanase pre-treatment of horse gram resulted in 84.4% dehulled kernels, whereas, 78.4% and 75.7% dehulled kernels were produced in green gram and black gram, respectively. However, protease pre-treatment was more efficient in improving the dehulling properties of green gram and black gram in addition to red gram with higher amount of dehulled kernels (>78%) and lower amount of fines. Selective improvements in the degree of dehulling, dehulling index and dehulling efficiency were observed in enzyme treatments compared to buffer- and oil-treated controls. Enzyme pre-treatments did not alter the cooking properties of dehulled legumes. These results indicate that, partial degradation of NSP and/or proteins of mucilage, which is present in between hulls and cotyledon by enzymes has facilitated the improvement in the dehulling properties of legumes.
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| Date |
2009
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/9078/1/Journal_of_Food_Engineering%2C_Volume_92%2C_Issue_4%2C_June_2009%2C_Pages_389-395.pdf
Sreerama, Yadahally N. and Sashikala, V. B. and Pratape, V. M. (2009) Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes. Journal of Food Engineering, 92 (4). pp. 389-395. ISSN 0260-8774 |
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