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Studies on Quality Improvement of Mustard Proteins
Sadeghi Mahoonak, Alireza (2006) Studies on Quality Improvement of Mustard Proteins. PhD thesis, University of Mysore.
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Abstract
Mustard/rapeseed forms one of the major oilseeds of world and India. Most of seeds are used for oil extraction and the defatted cake which is a good source of protein being used for animal feed or fertilizer. The use of mustard/rapeseed protein as a source of protein is limited by the presence of undesirable and toxic anti-nutritional compounds such as glucosinolates, phenolics, phytates, and hull. Number of methods has been reported to isolate protein and to reduce the toxic and antinutritional constituents. However, none of these methods completely eliminate all the anti-nutritional and toxic constituents. In the present investigation, the mustard variety T-59 which is grown on a large scale in India was used for the preparation of dehulled defatted meal. In addition, a commercial variety of mustard was used to prepare cake by Ghani pressing. The cake after defatting was fractionated to obtain low hull and high protein fraction. The dehulled meal and low hull fraction of cake were used for this study. A method was developed for the isolation and detoxification of protein from dehulled meal/low hull fraction of cake. The effect of isolation and detoxification method on the chemical composition, physicochemical, functional, and nutritional properties of protein has been studied. The detoxified protein isolate was used in the preparation of high protein spaghetti. The effects of supplementation of semolina with mustard protein isolate on the chemical composition, cooking characteristics, color, and nutritional quality of spaghetti samples were evaluated.
| Item Type: | Thesis (PhD) |
|---|---|
| Uncontrolled Keywords: | mustard proteins nutritional evaluation Mustard/rapeseed protein detoxification |
| Subjects: | 600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 26 Dec 2007 09:09 |
| Last Modified: | 28 Dec 2011 09:32 |
| URI: | http://ir.cftri.res.in/id/eprint/1601 |
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