| Abstrakt: |
Pulses by-products are nutrient-dense which could serve as an unconventional plant-based protein source. Furthermore, given the higher prevalence of osteoporosis, there is an increased emphasis on the importance of calcium enhancers to improve bioaccessibility. The sequential fractionation of milling by-products from green gram (GG), black gram (BG), pigeon pea (PP), and bengal gram (CD) were assessed for their nutrient composition as well as in-vitro calcium bioaccessibility. The results revealed the highest bioaccessibility (43.59 and 49.57%) was observed in fraction with highest protein content (32.83 and 24.76%) of GG and BG, respectively with a positive Pearson's correlation (r = 0.738, p = 0.01). Among all the pulses by-product fractions, a maximum of 1.16 g/100 g of phytic acid content was detected in GG fraction B. The yield of extracted protein was lowest in fraction A of all pulses while highest was in fraction B of GG and BG and fraction E of PP and CD, with varying protein purity. The solubility of Osborne protein fractions of each pulse by-product fractions varied. The study also delved in the structural characterization of extracted protein from their respective fractions such as sulfhydryl content, FT-IR and UV-Vis spectroscopy. Variations were noticed in SDS-PAGE profile of by-product fractions of pulses. Fourier transform infrared indicated the presence of aromatic amino acids and functional groups such as -OH, NH2, C = O, -COOH which may play important role in binding minerals to protein. [ABSTRACT FROM AUTHOR] |
Full text from SpringerLink