Preparation, characterization and functional properties of Moringa oleifera seed protein isolate
نویسندگان
چکیده
منابع مشابه
Biochemical characterization and anti-inflammatory properties of an isothiocyanate-enriched moringa (Moringa oleifera) seed extract
Moringa oleifera Lam. is a tropical plant, used for centuries as food and traditional medicine. The aim of this study was to develop, validate and biochemically characterize an isothiocyanate-enriched moringa seed extract (MSE), and to compare the anti-inflammatory effects of MSE-containing moringa isothiocyanate-1 (MIC-1) with a curcuminoid-enriched turmeric extract (CTE), and a material furth...
متن کاملEffects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour
Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour was examined. Moringa seeds were fermented naturally at 0, 12, 24, 48 and 72 h; oven dried at 60°C for 12 h; milled into five different flour samples for each fermentation time and defatted. The functional and pasting properties of the samples were determined. The result shows significa...
متن کاملMoringa Oleifera Leaf as Functional Food Powder: Characterization and Uses
Moringa oleifera commonly known as drumstick, horse radish, shobhanjana, murungai, soanjna, shajna, sainjna is often referred as “mother’s best friend” is a plant found wide applications in food and allied fields due to rich source of diverse range of nutrients and bioactive materials. Moringa is considered as one of the world’s most useful plant per available literature and thus all the plant ...
متن کاملBiochemical Studies on Moringa Oleifera Seed Oil
The purpose of the present study was to examine the physico-chemical properties, fatty acids composition, unsaponifiable matter, tocopherols and phenolic content of Moringa oleifera seed oil from Al-Ahsa, Saudi Arabia. In addition, biological evaluation of this oil was determined. Moringa oil showed a better overall quality, its, acid, peroxide, iodine, saponification values. Sterol fraction wa...
متن کاملPreparation and functional properties of rice bran protein isolate.
Rice bran protein isolate (RBPI) containing approximately 92.0% protein was prepared from unstabilized and defatted rice bran using phytase and xylanase. The yield of RBPI increased from 34% to 74.6% through the use of the enzymatic treatment. Nitrogen solubilities of RBPI were 53, 8, 62, 78, 82, and 80% at pHs 2.0, 4.0, 6.0, 8.0, 10.0, and 12.0, respectively. Differential scanning calorimetry ...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2019
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-019-03690-0