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• Published Subscription 21 Apr 2018

  Supplementing Wheat Protein to Improve and Complement Its Nutritional Quality

  By Arvind Jaiswal, Dev Kumar Yadav, P.E. Patki, R.K. Gupta

  Abstract: Protein concentrates from lobia seeds, soybean, hyacinth beans and milk (casein and whey) were prepared following isoelectric precipitation. The percent moisture/protein content of these concentrates was 5.01±0.03/84.81±2.19; 5.15±0.06/86.60±1.66; 5.11±0.03/83.28±1.42, 8.19±0.15/86.03±0.68 and10.21±0.04/77.5±0.68 respectively. Acidic and alkaline hydrolysis of these concentrates was carried out in steam under pressure conditions (121°C) at different time intervals (60, 120 and 180 min). Hydrolysis treatment in both the conditions for 180 min resulted into improved separation …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 2, 2015 · pp. 13–20 Read article →