Studies on legume proteins and its application in food products

Abstract

The increasing demand for plant proteins to be used as food ingredients newlinefor the improvement of nutritional, technological and healthy profiles of modern newlinefood is emerging, especially in more affluent countries. Legume seeds are an newlineabundant source of proteins with relatively low oil content. The present work newlinewas carried out to study the functional properties of proteins present in the newlinelegume seeds of known varieties, commonly consumed in South India. Black newlinegram, Green gram, Red gram, and Bengal gram was chosen for the study. newlineChemical composition and functional properties (foaming and emulsification) of newlineproteins extracted from the legumes of a Black gram (Vigna mungo), Green gram newline(Vigna radiata), Red gram (Cajanus cajan), Bengal gram (Cicer arietinum) were newlineinvestigated. The results indicated protein contents of 23.2, 20.5, 22.8 and18.9 % newlinefor Black gram, Red gram, Green gram, Bengal gram respectively. Green gram newlineexhibited the highest carbohydrate content, while Bengal gram showed the newlinehighest ash and moisture content. The crude fibre and lipid content were found to newlinebeing highest in Black gram. High foam capacity was also obtained in Green newlinegram (saline extraction) and Bengal gram (water extraction). Results indicated newlinehigh foam stability in Black gram (saline extraction) and Bengal gram (water newlineextraction). The highest oil absorption was found in Black gram, while highest newlinewater absorption was found in Red gram. High emulsifying activity, as well as newlinestability in Green gram (saline extraction) and Red gram (water extraction), was newlineobserved. Globulin and albumin (molecular weight ranges 14 - 66 kDa) were the newlinemajor polypeptides in the protein isolated from all seeds. The foaming capacity newlineand foaming stability of Black gram varied significantly from acidic, to neutral newlineand alkaline pH. Further, functional properties were studied using FTIR, newlineMALDI-TOF. newline