Physicochemical properties and gelling behaviour of Bambara groundnut protein isolates and protein-enriched fractions
نویسندگان
چکیده
منابع مشابه
Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly‐developed Bambara groundnut (Vigna subterrenea L.) cultivars
Bambara groundnut is an indigenous African vegetable grown mainly for human food and animal feed due to its high protein content. Different factors like varieties and origin can influence the chemical composition of Bambara groundnut cultivars. Therefore, the aims of this study are to produce defatted flour and protein concentrate from newly developed Bambara groundnut cultivars [Accessions No:...
متن کاملDevelopment of a Protein- and Calcium-Rich Snack Food Made From a Local Anchovy (Stolephorus spp) Flour, Soy Protein Isolate and Bambara Groundnut (Vigna subterranea) Flour
Background and Objectives: School children have a high snacking frequency. However, it is poor in nutrients. It is important to provide nutritious snack to support their growth and development. This study aimed to evaluate the nutrient content and sensory properties of a protein- and calcium-rich snack made from a local anchovy (LA), soy protein isolate (SPI), and Bambara groundnut flour (BGF)....
متن کاملSome Engineering and Chemical Properties of Cooked Bambara Groundnut
The effect of cooking duration on the chemical, physical and thermal properties of bambara groundnut were investigated. The samples were analyzed for chemical composition, physical properties (length, width, and thickness, arithmetic mean, geometric mean, sphericity, surface area and aspect ratio) and thermal properties (specific heat capacity, thermal conductivity and thermal diffusivity). Dat...
متن کاملShort communication:Effect of salt and alkaline on the physicochemical properties of the protein isolates extracted from lanternfish (Benthosema pterotum)
Food proteins have long been recognized for their nutritional and functional properties. The nutritional properties of proteins are associated with their amino acid content. On the other hand, the functional properties of proteins relate to their contribution to the physiochemical and sensory properties of foods (Sila and Bougatef, 2016). Marine organisms contain proteins with high quantities o...
متن کاملEffect of salt and alkaline on the physicochemical properties of the protein isolates extracted from lanternfish (Benthosema pterotum)
The aim of this study was to evaluate the effect of alkaline and NaCl on functional properties of protein isolated from Lanternfish (Benthosema pterotum). In this study, extraction of fish protein was performed at different concentrations of NaCl (0.5%, 1.5%, 3% and 4.5%) at pHs 10 and 12. The results showed alkaline treatment improved the functional properties and the recovery yield of protein...
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ژورنال
عنوان ژورنال: Food Research International
سال: 2020
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2020.109773