In vitro evaluation of functional properties of protein from pigeon pea (cajanus cajan) and its applications in food

Asian Journal of Microbiology, Biotechnology and Environmental Sciences

Volumn 17, Issue 1, 2015, Pages 181-187

  Hasan, Anmar Nazar ^a   Vajiha Aafrin, B ^a   Antony, Usha ^a  

^a ANNA UNIVERSITY   (India)

Author keywords

Cajanus cajan; Emulsification; Foaming; Functional properties

Indexed keywords

CARBOHYDRATE; GLOBULAR PROTEIN; OIL; STARCH; VEGETABLE PROTEIN; WATER;

ABSORPTION; ARTICLE; BINDING SITE; CARBOHYDRATE ANALYSIS; DISSOCIATION; ENVIRONMENTAL TEMPERATURE; EXTRACT; FAT CONTENT; FOAM STABILITY; FOAMING; IN VITRO STUDY; MOLECULAR WEIGHT; PH; PIGEONPEA; PROTEIN CONTENT; PROTEIN DETERMINATION; PROTEIN FUNCTION; PROTEIN PROTEIN INTERACTION; SEED HUSK; SOLUBILITY; SUSPENSION; WATER ABSORPTION;

CAJANUS CAJAN; ZEA MAYS;

EID: 84930350186     PISSN: 09723005     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (26)

1. Adebowale, K.O., Lawal, O.S. 2004. Comparative study of the functional properties of bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flours. Food Research International. 37: 355-365.
2. AOAC International. 1995. Official Methods of Analysis of the Association of Official Analytical Chemists, 16th ed. Arlington.VA. U.S.A. Association of'Analytical Communities.
3. Bora, P.S. 2002. Functional properties of native and succinylated lentil (Lens culinaris) globulins. Food Chemistry. 77:171-176.
4. Buning Zhang 2009. Alkaline Extraction Method of Cottonseed Protein Isolate. Modern Applied Science. 3: 77-82.
5. Escamilla-Silva, E.M., Guzman-Maldonado, S.H., Cano-Medinal, A. and Gonzalez-Alatorre, G. 2003. Simplified process for the production of sesame protein concentrate. Differential scanning calorimetry and nutritional, physicochemical and functional properties. Journal of the Science of Food and Agriculture. 83:972-979.
6. Fukushima, D. 1991. Structures of plant storage proteins and their function. Food Reviews International. 7(3): 353-381.
7. Graham, D.E. and Phillips, M.C. 1976. The conformation of proteins at the air-water interface and their role in stabilizing of foam. In R. J. Akers (Ed.). Foams London: Academic Press, pp. 237.
8. Hudson, B.J.F. 1994. New and Developing source of food proteins. Chapman & Hall. London.
9. Hung, TV., Papalois, M., Nithianandan, V, Jiang, H.H. and Versteeg, K. 1990. Utilisation of Lupin Seeds for Human Consumption. Gold Coast: AIFST/NZIFST, "Food Pacific" Convention, Bond University.
10. Ju, Z.Y, Hettiarachchy, N.S, Rath, N. 2001. Extraction, Denaturation and Hydrophobic Properties of Rice Flour Proteins. Journal of Food Science. 66 (2): 229-232.
11. Kaur, M. and N. Singh. 2007. Characterization of protein isolates from different Indian chickpea (Cicer arientinum L.) cultivars. Food Chemistry. 102:366-374.
12. Kinsella, J.E., S. Damodaran and B.German. 1985. Physicochemical and functional properties of Oilseed Proteins with Emphasis on Soy Proteins. In: New Protein Foods. Alschul, A.M. and H.L. Wilke (Eds.). New York, Academic Press. 5:107-179.
13. Kole, C, Mohanty, B., BithikaSingh, A.Pa., .Kole, PR. and NeeiamShukla. 2006. Electrophoretic studies on seed protein profile of Blackgram, vignamungo (L.) hepper. Laboratory of Molecular Biology and Biotechnology. 29(4): 235-241. .
14. Kuntz, I.D. 1971. Hydration of macro-molecules. III: hydration of polypeptides. Journal of American Oil Chemists Society. 93: 514-516.
15. Lambert, N. and Yarwood, J.N. 1992. In: Plant Protein Engineering. Shewry. P.R., and Guteridge, S. Cambridge University Press. U.K. pp. 167-187.
16. Lin, M.J.Y., Humbert E.S. and Sosulski F. W. 1974. Certain functional properties of sunflower meal products. Journal of Food Science. 39: 368-370.
17. Mahajan, A. and Dua, S. 2002. Salts and pH induced changes in functional properties of Amaranth (Amaranthus tricolor L.) seed meal. Cereal Chemistry. 79: 834-837.
18. Naczk, M., Diosady, L.L. and Rubin L.J. 1985. Functional properties of canola meals produced by two-phase solvent extraction system. Journal of Food Science. 50: 1685-1689.
19. Osborne, T.B.1924. The Vegetable Proteins. (London: Longmans, Green). New York.
20. Roy, F., Boye, J.I. and Simpson, B.K. 2010, Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil. Food Research International. 43:432-442.
21. Sai-Ut, S., Ketnawa, S., Chaiwut, P. and Rawdkuen, S. 2010. Biochemical and functional properties of proteins from red kidney, navy and adzuki beans. Asian J. Food and Agro-Industry. 2(04): 493-504.
22. Sanchez-Vioque, R., Climente, A., Vioque, J., Bautista, J. and Millan F. 1999. Protein isolate from chickpea (Cicer areitinum L.): chemical composition, functional properties and protein characterization. Food Chemistry. 64: 237-243.
23. Sanjeev Ranjan, Rajesh Matcha, Madhuri, Narendra Babu P.V.R. 2012. Comparative evaluation of protein extraction methods from few leguminous seeds. International Journal of Advanced Biotechnology and Research. 3: 558-563.
24. Sosulski, F.W. 1962. The centrifuge method for determining flour absorption in hard red spring wheats. Cereal Chemistry. 39: 344-350.
25. Spencer, D. 1984. The physiological role of storage proteins in seeds. Philosophical Transactions of the Royal Society in London. 304: 275-785.
26. Voutsinas, L.P. and Nakai, S. 1983. A simple turbidimetric method for determining fat binding capacity of proteins. Journal of Agricultural and Food Chemistry. 31:58-63.