Influence of Protein on Calcium Bioaccessibility with Phytic Acid in Milled By-Product Fractions of Pulses

Monika, Yadav and Sreerama, Y. N. and Meera, M. S. (2024) Influence of Protein on Calcium Bioaccessibility with Phytic Acid in Milled By-Product Fractions of Pulses. Waste and Biomass Valorization, 15. pp. 6649-6664.

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Abstract

Pulses by-products are nutrient-dense which could serve as an unconventional plant-based protein source. Furthermore, given the higher prevalence of osteoporosis, there is an increased emphasis on the importance of calcium enhancers to improve bioaccessibility. The sequential fractionation of milling by-products from green gram (GG), black gram (BG), pigeon pea (PP), and bengal gram (CD) were assessed for their nutrient composition as well as in-vitro calcium bioacces- sibility. The results revealed the highest bioaccessibility (43.59 and 49.57%) was observed in fraction with highest protein content (32.83 and 24.76%) of GG and BG, respectively with a positive Pearson’s correlation (r = 0.738, p = 0.01). Among all the pulses by-product fractions, a maximum of 1.16 g/100 g of phytic acid content was detected in GG fraction B. The yield of extracted protein was lowest in fraction A of all pulses while highest was in fraction B of GG and BG and fraction E of PP and CD, with varying protein purity. The solubility of Osborne protein fractions of each pulse by-product fractions varied. The study also delved in the structural characterization of extracted protein from their respective fractions such as sulfhydryl content, FT-IR and UV-Vis spectroscopy. Variations were noticed in SDS-PAGE profile of by-product fractions of pulses. Fourier transform infrared indicated the presence of aromatic amino acids and functional groups such as -OH, NH2, C = O, -COOH which may play important role in binding minerals to protein.

Item Type:	Article
Uncontrolled Keywords:	Fractionation · Milled side Streams · Calcium Bioaccessibility · Structural Characterization · Osborne Fractionation · Calcium Binding Activity
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Grain Science and Technology
Depositing User:	Somashekar K S
Date Deposited:	10 Mar 2025 08:35
Last Modified:	10 Mar 2025 08:35
URI:	http://ir.cftri.res.in/id/eprint/19232

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