Effects Of Extraction Conditions And Altered Solvent Environment On The Functionality Of The Food Macromolecules Of Pigeonpea (Cajanus Cajan L.) And Cowpea (Vigna Unguiculata L.)
The extractability of the proteins from pigeonpea and cowpea seeds was influenced by extraction techniques and conditions; the micellization technique extracted 40.2 and 36.7% of the total seed protein, respectively. The isoelectric precipitation technique extracted 35.1 to 58.1% and 36.4 to 53....
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| 格式: | Thesis |
| 語言: | English English |
| 出版: |
1996
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| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/11835/1/FSMB_1996_7_A.pdf http://psasir.upm.edu.my/id/eprint/11835/ |
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| 總結: | The extractability of the proteins from pigeonpea and cowpea seeds
was influenced by extraction techniques and conditions; the micellization
technique extracted 40.2 and 36.7% of the total seed protein, respectively.
The isoelectric precipitation technique extracted 35.1 to 58.1% and 36.4 to
53.5% of the seed protein, respectively at extraction pH 8.5-12.5. The
purity of the isolates was in the range of 78.1 to 92.9%, and for the
isoelectric isolates, it was inversely correlated to extraction pH. The
isolates were free of the antinutrients associated with the legume seeds,
however, extraction technique had no effect on the subunit composition
and electrical mobility.
An inverse relationship was evident between the lightness colour
value (L) of the isoelectric isolates and the pH of extraction for pigeonpea
(R2=0.76) and cowpea (R2=O.77), and the micelle isolates were lighter in
colour than the isoelectric isolates. All the isolates presented typical
solubility profiles, however, significant quantitative differences were
observed; the micelle isolates exhibited superior solubility characteristics
to the isoelectric isolates and for the latter an inverse relationship between solubility and extraction pH was apparent. |
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