Functional modification of protein extracted from black gram by-product: Effect of ultrasonication and micronization techniques.

Kamani, Mohammad Hassan and Jyoti, Semwal and Meera, M. S. (2021) Functional modification of protein extracted from black gram by-product: Effect of ultrasonication and micronization techniques. LWT - Food Science and Technology, 144. p. 111193.

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Abstract

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 ◦C had maximum water absorption (from 2.79 to 4.83 g/g) and emulsifying activity (from 9.94 to 38.32 m2/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 ◦C, was very effective in improving zeta potential (

Item Type:	Article
Uncontrolled Keywords:	Black gram Protein modification Ultrasound Micronization By-product utilization
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 May 2021 05:25
Last Modified:	27 May 2021 05:25
URI:	http://ir.cftri.res.in/id/eprint/14867

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