Antinutritional factors and functionality of protein-rich fractions of industrial guar meal as affected by heat processing

Food Chemistry

Volumn 173, Issue , 2015, Pages 920-926

  Nidhina, N ^a   Muthukumar, S P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antinutritional factors; Colour measurement; FTIR spectra; Heat treatments; Industrial guar meal; Trypsin inhibitor

Indexed keywords

COLORIMETRY; EMULSIFICATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; PROTEINS; SPECTRUM ANALYSIS;

ANTI-NUTRITIONAL FACTORS; COLOUR MEASUREMENT; FT-IR SPECTRUM; INDUSTRIAL GUAR MEAL; TRYPSIN INHIBITOR;

HEAT TREATMENT;

ANTINUTRITIONAL FACTOR; INDUSTRIAL CHEMICAL; NITROGEN; PHYTATE; PROTEIN; SAPONIN; TANNIN; UNCLASSIFIED DRUG; WATER; VEGETABLE PROTEIN;

ARTICLE; AUTOCLAVE; BOILING; CHEMICAL STRUCTURE; CONTROLLED STUDY; EMULSION; FOAM STABILITY; FOAMING; FOOD COLOR; GUAR; HEAT TREATMENT; HEMAGGLUTINATION; INDUSTRIAL GUAR MEAL; INFRARED SPECTROSCOPY; MEAL; PROTEIN CONTENT; REDUCTION; ROASTING; SOLUBILITY; WATER ABSORPTION; CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; CYAMOPSIS; FOOD HANDLING; HEAT; NUTRITIONAL VALUE;

CYAMOPSIS TETRAGONOLOBA;

CYAMOPSIS; FOOD HANDLING; HOT TEMPERATURE; NUTRITIVE VALUE; PLANT PROTEINS;

EID: 84911475798     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.071     Document Type: Article

References (45)

1. Alajaji, S. A., & El-Adawy, T. A. (2006). Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. Journal of Food Composition and Analysis, 19(8), 806-812.
2. AOAC (2005). Official methods of analysis (18th ed.). Washington, DC, USA: Association of Official Analytical Chemists.
3. APEDA. (2014). Agricultural and Processed Food Products Exports Development Authority webpage; http://www.apeda.gov.in/apedawebsite/SubHead-Products/Guargum.htm. (Accessed on March 14, 2014).
4. Aydemir, L. Y., Gökbulut, A. A., Baran, Y., & Yemenicioʇlu, A. (2014). Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins. Food Hydrocolloids, 36, 130-142.
5. Beuchat, L. R. (1977). Functional and electrophoretic characteristics of succinylated peanut flour protein. Journal of Agricultural and Food Chemistry, 25(2), 258-261.
6. Chan, K. W., Khong, N. M. H., Iqbal, S., Mansor, S. M., & Ismail, M. (2013). Defatted kenaf seed meal (DKSM): Prospective edible flour from agricultural waste with high antioxidant activity. LWT - Food Science and Technology, 53(1), 308-313.
7. Chen, L., Vadlani, P. V., & Madl, R. L. (2014). High-efficiency removal of phytic acid in soy meal using two-stage temperature-induced Aspergillus oryzae solid-state fermentation. Journal of the Science of Food and Agriculture, 94(1), 113-118.
8. Couch, J. R., Bakshi, Y. K., Ferguson, T. M., Smith, E. B., & Creger, C. R. (1967). The effect of processing on the nutritional value of guar meal for broiler chicks. British Poultry Science, 8(4), 243-250.
9. Francis, G., Kerem, Z., Makkar, H. P. S., & Becker, K. (2002). The biological action of saponins in animal systems: A review. British Journal of Nutrition, 88(06), 587.
10. Gheisari, A. A., Shavakhi Zavareh, M., Toghyani, M., Bahadoran, R., & Toghyani, M. (2011). Application of incremental program, an effective way to optimize dietary inclusion rate of guar meal in broiler chicks. Livestock Science, 140(1-3), 117-123.
11. Govindaraju, K., Darukeshwara, J., & Srivastava, A. K. (2009). Studies on protein characteristics and toxic constituents of Simarouba glauca oilseed meal. Food and Chemical Toxicology, 47(6), 1327-1332.
12. Guillamón, E., Pedrosa, M. M., Burbano, C., Cuadrado, C., Sánchez, M. de C., & Muzquiz, M. (2008). The trypsin inhibitors present in seed of different grain legume species and cultivar. Food Chemistry, 107(1), 68-74.
13. Hassan, S. M., Al-Yousef, Y. M., & Bailey, C. A. (2013). Effects of guar bean, guar meal and guar gum on productive performance of broiler chicks. Asian Journal of Poultry Science, 7(1), 34-40.
14. Hiai, S., Oura, H., & Nakajima, T. (1976). Color reaction of some sapogenins and saponins with vanillin and sulfuric acid. Planta Medica, 29(2), 116-122.
15. Khan, S. H., Butt, M. S., Sharif, M. K., Sameen, A., Mumtaz, S., & Sultan, M. T. (2011). Functional properties of protein isolates extracted from stabilized rice bran by microwave, dry heat, and parboiling. Journal of Agricultural and Food Chemistry, 59(6), 2416-2420.
16. Khattab, R. Y., & Arntfield, S. D. (2009). Functional properties of raw and processed canola meal. LWT - Food Science and Technology, 42(6), 1119-1124.
17. Khattab, R. Y., Arntfield, S. D., & Nyachoti, C. M. (2009). Nutritional quality of legume seeds as affected by some physical treatments, Part 1: Protein quality evaluation. LWT - Food Science and Technology, 42(6), 1107-1112.
18. Lal, D., Shrivastava, D., Verma, H. N., & Gardner, J. J. (2012). Production of tannin acyl hydrolase (EC 3.1. 1.20) from Aspergillus niger isolated from bark of Acacia nilotica. Journal of Microbiology & Biotechnology Research, 2(4), 566-572.
19. Lawal, O. S., Adebowale, K. O., & Adebowale, Y. A. (2007). Functional properties of native and chemically modified protein concentrates from bambarra groundnut. Food Research International, 40(8), 1003-1011.
20. Lee, J. T., Bailey, C. A., & Cartwright, A. L. (2003). Guar meal germ and hull fractions differently affect growth performance and intestinal viscosity of broiler chickens. Poultry Science, 82(10), 1589-1595.
21. Lee, J. T., Connor-Appleton, S., Bailey, C. A., & Cartwright, A. L. (2005). Effects of guar meal by-product with and without beta-mannanase Hemicell on broiler performance. Poultry Science, 84(8), 1261-1267.
22. Lee, J. T., Connor-Appleton, S., Haq, A. U., Bailey, C. A., & Cartwright, A. L. (2004). Quantitative measurement of negligible trypsin inhibitor activity and nutrient analysis of guar meal fractions. Journal of Agricultural and Food Chemistry, 52(21), 6492-6495.
23. Lis, H., & Sharon, N. (1972). Soy bean (Glycine max) agglutinin. Methods in Enzymology, 28, 360-365.
24. Mahajan, A., Bhardwaj, S., & Dua, S. (1999). Traditional processing treatments as a promising approach to enhance the functional properties of rapeseed (Brassica campestris var. toria) and sesame seed (Sesamum indicum) meals. Journal of Agricultural and Food Chemistry, 47(8), 3093-3098.
25. Mubarak, A. E. (2005). Nutritional composition and antinutritional factors of mung bean seeds ( Phaseolus aureus) as affected by some home traditional processes. Food Chemistry, 89(4), 489-495.
26. Neto, V. Q., Narain, N., Silva, J. B., & Bora, P. S. (2001). Functional properties of raw and heat processed cashew nut (Anacardium occidentale, L.) kernel protein isolates. Die Nahrung, 45(4), 258-262.
27. Oatway, L., Vasanthan, T., & Helm, J. H. (2001). Phytic acid. Food Reviews International, 17(4), 419-431.
28. Phengnuam, T., & Suntornsuk, W. (2013). Detoxification and anti-nutrients reduction of Jatropha curcas seed cake by Bacillus fermentation. Journal of Bioscience and Bioengineering, 115(2), 168-172.
29. Prinyawiwatkul, W., Beuchat, L. R., McWatters, K. H., & Phillips, R. D. (1997). Functional properties of cowpea (Vigna unguiculata) flour as affected by soaking, boiling, and fungal fermentation. Journal of Agricultural and Food Chemistry, 45(2), 480-486.
30. Ranganna, S. (1986). Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Education.
31. Roychaudhuri, R., Sarath, G., Zeece, M., & Markwell, J. (2004). Stability of the allergenic soybean Kunitz trypsin inhibitor. Biochimica et Biophysica Acta, 1699(1-2), 207-212.
32. Seena, S., & Sridhar, K. R. (2005). Physicochemical, functional and cooking properties of under explored legumes, Canavalia of the southwest coast of India. Food Research International, 38(7), 803-814.
33. Shahbazi, H. R. (2012). Dietary inclusion of guar meal supplemented by B-mannanase II) Evaluation egg quality characteristics and blood parameters of laying hens. Global Veterinaria, 9(1), 67-72.
34. Sharma, P., & Gummagolmath, K. C. (2012). Reforming guar industry in India: Issues and strategies. Agricultural Economics Research Review, 25(1), 37-48.
35. Smith, C., Van Megen, W., Twaalfhoven, L., & Hitchcock, C. (1980). The determination of trypsin inhibitor levels in foodstuffs. Journal of the Science of Food and Agriculture, 31 (4), 341-350.
36. Sparg, S. G., Light, M. E., & van Staden, J. (2004). Biological activities and distribution of plant saponins. Journal of Ethnopharmacology, 94(2-3), 219-243.
37. Sreerama, Y. N., Sashikala, V. B., Pratape, V. M., & Singh, V. (2012). Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality. Food Chemistry, 131(2), 462-468.
38. Suresh Kumar, K., Ganesan, K., Selvaraj, K., & Subba Rao, P. V. (2014). Studies on the functional properties of protein concentrate of Kappaphycus alvarezii (Doty) Doty - an edible seaweed. Food Chemistry, 153, 353-360.
39. Tarade, K. M., Singhal, R. S., Jayram, R. V., & Pandit, A. B. (2006). Kinetics of degradation of saponins in soybean flour ( Glycine max.) during food processing. Journal of Food Engineering, 76(3), 440-445.
40. Vaintraub, I. A., & Lapteva, N. A. (1988). Colorimetric determination of phytate in unpurified extracts of seeds and the products of their processing. Analytical Biochemistry, 175(1), 227-230.
41. Venktesh, A., & Prakash, V. (1993). Functional properties of the total proteins of sunflower (Helianthus annuus L.) seed-effect of physical and chemical treatments. Journal of Agricultural and Food Chemistry, 41(1), 18-23.
42. Vinay, B. J., & Sindhu Kanya, T. C. (2008). Effect of detoxification on the functional and nutritional quality of proteins of karanja seed meal. Food Chemistry, 106(1), 77-84.
43. Vishwakarma, R. K., Shivhare, U. S., & Nanda, S. K. (2012). Physical Properties of Guar Seeds. Food and Bioprocess Technology, 5(4), 1364-1371.
44. Wolf, W. J. (1970). Soybean proteins. Their functional, chemical, and physical properties. Journal of Agricultural and Food Chemistry, 18(6), 969-976.
45. Xie, Y., Luo, H., Duan, J., Hong, C., Ma, P., Li, G., et al. (2014). Phytic acid enhances the oral absorption of isorhamnetin, quercetin, and kaempferol in total flavones of Hippophae rhamnoides L. Fitoterapia, 93, 216-225.