Indian Journal of Science and Technology
DOI: 10.17485/ijst/2008/v1i3/7
Year: 2008, Volume: 1, Issue: 3, Pages: 1-7
Review Article
1M. Rajesh and Jamuna Prakash
Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore 570 006, India
*Author for the correspondence:
Jamuna Prakash
Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore 570 006, India
E-mail: [email protected]
The quality improvement of plant food stuff can be achieved through modification of its protein content by various means including enzymatic hydrolysis. In this study, the functional properties of enzyme-hydrolyzed water soluble protein fraction (albumin) from four dehusked legumes viz, Bengal gram (Cicer arietinum), Green gram (Phaseolus aureus), Red gram (Cajanus cajan) and Lentil (Lens esculenta) were considered for any desirable changes. The enzymatic treatment of albumin fractions of legumes influenced the functional properties to a varying extent. While minor differences were noted for bulk density, fat absorption, protein solubility and foaming property, a great reduction was observed in water absorption capacity of treated samples.
Key words: Albumin, enzymatic food processing, legume, Bengal gram, Green gram, Red gram, Lentil.
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