Protein Extractability from Defatted Moringa Oleifera Lam. Seeds Flour.

Govardhan Singh, R. S. and Ogunsina, B. S. and Radha, C. (2011) Protein Extractability from Defatted Moringa Oleifera Lam. Seeds Flour. lfe Journal of ScIence, 13 (1). pp. 121-127.

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Abstract

Protein extractability from defatted Moringa oleifera seed flour was studied under various conditions of pH (2-10), time (5-60 minutes), salts (NaCl and CaCl2, salt concentrations (0-2 M) and solvent to flour ratio (10:1-30:1). Results showed that protein extractability was dependent on pH, type of salt, salt concentrations and extraction time. Salts extracted more proteins from the moringa seed flour than water. Maximum extraction of protein was 85.06% and 84.72% with 0.5 M CaCl,and 0.75 M NaCl respectively. On varying the pH, maximum extraction of protein from defatted moringa flour was obtained at pH 4 with 0.5 M CaCl,. Solvent to flour ratio had no significant effect on the protein extractability.

Item Type:	Article
Uncontrolled Keywords:	Moringa Seed, Protein Extractability, Solubility, Salt Concentration
Subjects:	500 Natural Sciences and Mathematics > 10 Plants 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Jun 2017 09:16
Last Modified:	09 Apr 2018 11:09
URI:	http://ir.cftri.res.in/id/eprint/12695

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