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Functional properties of guar (Cyamopsis tetragonoloba) meal protein isolates.

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


Field	Value

Relation	http://ir.cftri.com/6474/

Title	Functional properties of guar (Cyamopsis tetragonoloba) meal protein isolates.

Creator	Tasneem, R. Subramanian, N.

Subject	03 Proteins 22 Legumes-Pulses

Description	Functional properties of protein isolates obtained from detoxified guar meals were compared with those of defatted guar meal protein isolate. All samples exhibited U-shaped nitrogen solubility vs. pH profiles with max. solubilities (80%) at extreme acidic and alkaline regions and min. solubility (2%) at pH 5. Protein isolates from aqueous alcohol-extracted and autoclaved meals had lower water absorption capacities (74-98 g/100-g sample) while 1 and 0.25 N HCl-extracted meal isolates had significantly higher values of 187 and 180 g/100-g sample, resp. Fat absorption capacities (g/100-g sample) of the various isolates obtained from treated flours were in the range 105-133 while that of defatted meal isolate was 108. Foam capacity (% vol. increase) of the 2-propanol-extracted meal isolate was 150 compared to a value of 125 for the control while the other detoxified meal isolates had lower foam capacities. Foam stability (% foam vol.), at 30 min after whipping, of the various samples ranged from 48 to 63, the highest value being for the defatted meal isolate. The defatted guar meal isolate had an emulsification capacity (ml of oil emulsified/g of sample) of 65 while the values for the other isolates ranged from 56 to 72.

Date	1986

Type	Article PeerReviewed

Format	pdf

Language	en

Identifier	http://ir.cftri.com/6474/1/J%2C%20Agric.%20Food%20Chem.%201986%2C%2034%2C%20850-852.pdf Tasneem, R. and Subramanian, N. (1986) Functional properties of guar (Cyamopsis tetragonoloba) meal protein isolates. Journal of Agricultural and Food Chemistry, 34 (5). 850-852, 14 ref..