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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/10821

Title: Pasting properties of starches and physicofunctional properties of proteins from some underutilized legumes
Authors: Ofosu, I.W.
Oduro, I.
Ankar-Brewoo, G .M.
Opoku, B.N.
Peterson, M.B.
Keywords: Legume starch
Pasting
Surface active properties
Neglected legumes
storage proteins
Issue Date: 2010
Publisher: Trade Science Inc.
Citation: MMAIJ, 6(2), 2010 [100-109]
Abstract: Neglected and underutilized legumes abound in storage proteins and starches but are not exploited to the fullest for industrial applications. Thus this study was to investigate the surface functional properties of the storage proteins and the pasting properties of their starches. The pasting properties of the starches were studied using Brabender viscoamylograph. Four factors; concentration of protein (0.01-0.08%), pH (7-10), source of protein (V . subterranea, C. ensiformis and C. cajan) and type of solvent for extraction (0.01M NaOH, 0.05M NaCl) were projected into quadratic model to study the two main surface responses of the isolated proteins; foaming properties and emulsion capacities. The V . subterranea starch had maximum paste viscosity (400 BU) and a breakdown viscosity of 21 BU compared C. ensiformis starch. The optimum surface functional properties was respectively achieved at protein concentration, pH, solvent and protein source of 0.08%, 8.5, NaOH and V . subterranea. The surface functional properties of foaming and emulsion capacities could be attributed to the storage protein of 80kDa present at 70% in the V . subterranea NaOH extract. The potential therefore exist for food industrial applications of V . subterranea as far as pasting and surface functional properties are concerned
Description: This article was published in MMAIJ, 6(2), 2010 [100-109]
URI: http://hdl.handle.net/123456789/10821
Appears in Collections:College of Science

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