Chemical composition and some functional properties of flour and isolated protein from mung bean seeds (vigna radiate) cultivated in Iraq
العناوين الأخرى
التركيب الكيميائي و بعض الخواص الوظيفية للطحين و البروتين المعزول من بذور الماش (radiate Vigna) المزروع في العراق
المؤلف
المصدر
The Iraqi Journal of Agricultural Science
العدد
المجلد 49، العدد 3 (30 يونيو/حزيران 2018)، ص ص. 418-425، 8ص.
الناشر
تاريخ النشر
2018-06-30
دولة النشر
العراق
عدد الصفحات
8
التخصصات الرئيسية
الموضوعات
الملخص EN
The objective of this research was to study the chemical composition and functional properties of flour and protein isolate from mung bean by isoelectric precipitation.
Moisture, protein, fat, ash, crude fiber and carbohydrate were 5.88%, 24.52%, 1.24%, 3.33%, 5.22% and 59.81% for flour and 2.48%, 83.70%, 0.24%, 2.48%, 0.52% and 10.58% for isolated protein respectively.
The results of functional properties revealed an increase in solubility rates by increasing the pH values of both flour and isolated protein, the mung bean flour showed higher solubility than protein isolate.
The foam capacity of flour was higher than that of protein isolate, however foam stability for protein isolate reached 23.53%, in flour it decreased to 10% after 30 minutes.
It was observed that emlusion formation was good for mung bean flour and isolated protein, while emlusion stability was better for protein isolate.
Data of least gelation concentration showed that the protein isolate was able to form gel at 6% concentration, in flour it was noted at 8% and the increase of concentration improve gelation capacity for both.
Finally mung bean isolate was treated with Flavourzyme to obtain hydrolysates at different degree of hydrolysis which were characterized for its ability to scavenge free radicals.
It was observed that the antioxidant activity increased by increasing the time of hydrolysis, the activity was near to the effectiveness to ascorbic acid as a control after 4 hours.
The most functional properties of protein isolate were good so it could be considered as potential functional food ingredients.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Abd al-Rahman, Sawsan Mustafa. 2018. Chemical composition and some functional properties of flour and isolated protein from mung bean seeds (vigna radiate) cultivated in Iraq. The Iraqi Journal of Agricultural Science،Vol. 49, no. 3, pp.418-425.
https://search.emarefa.net/detail/BIM-910989
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Abd al-Rahman, Sawsan Mustafa. Chemical composition and some functional properties of flour and isolated protein from mung bean seeds (vigna radiate) cultivated in Iraq. The Iraqi Journal of Agricultural Science Vol. 49, no. 3 (2018), pp.418-425.
https://search.emarefa.net/detail/BIM-910989
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Abd al-Rahman, Sawsan Mustafa. Chemical composition and some functional properties of flour and isolated protein from mung bean seeds (vigna radiate) cultivated in Iraq. The Iraqi Journal of Agricultural Science. 2018. Vol. 49, no. 3, pp.418-425.
https://search.emarefa.net/detail/BIM-910989
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 424-425
رقم السجل
BIM-910989
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر