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Effect of simple processing on the properties of protein and polysaccharide from black gram
Author(s) -
SUSHEELAMMA N. S.,
RAO M. V. L.
Publication year - 1979
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1979.tb00890.x
Subject(s) - gram , polysaccharide , food science , viscosity , arabinogalactan , chemistry , biology , bacteria , biochemistry , materials science , composite material , genetics
Summary Autofermentation of black gram (or dhal) flour for 20 hr was not deleterious to either the surface activity of the proteins or the viscosity of the arabinogalactan polysaccharide. Dispersion of freshly prepared black gram flour showed higher batter volume than that of stored flour (12–16 months at 22–26°C). In the extracted fractions during germination (in the dark for 7 days at 22–25°C), surface activity and viscosity decreased continually, but the latter more rapidly and to a greater extent after the first day. Similar effects were noted after heat treatment (100/155°C).