Improvement of functional properties of rapeseed (Brassica campestris var toria) meal by reducing antinutritional factors employing enzymatic modification

被引：31

作者：

Mahajan, A ^{[1
]}

Dua, S ^{[1
]}

机构：

[1] Panjab Univ, Dept Bot, Chandigarh 160014, India

来源：

FOOD HYDROCOLLOIDS | 1998年 / 12卷 / 03期

关键词：

antinutritional factors; enzyme modification; functional properties; rapeseed;

D O I：

10.1016/S0268-005X(98)00030-7

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Modified rapeseed meal was prepared using five commercial enzymes namely, pepsin, papain, trypsin, ficin and hemicellulase. These preparations were used for measuring antinutritional factors and functional properties Antinutritional factors declined remarkably with different enzymes. Treatment with ficin improved nitrogen solubility, water and fat absorption capacity, foaming properties and viscosity. Emulsifying properties decreased with enzyme modification. Hemicellulase treated meals showed good emulsifying activity and emulsion stability as compared to proteolytic enzymes. (C) 1998 Published by Elsevier Science Ltd. All rights reserved.

引用

页码：349 / 355

页数：7

共 11 条

[1] Improvement of functional properties of rapeseed (Brassica campestris var toria) preparations by chemical modification
Dua, S
Mahajan, A
Mahajan, A
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (03) : 706 - 710
[2] Imbibition induced changes in antinutritional constituents and functional properties of rapeseed (Brassica campestris var. toria) meal
Mahajan, A
Dua, S
Bhardwaj, S
FASEB JOURNAL, 1997, 11 (09): : A1105 - A1105
[3] Role of enzymatic treatments in modifying the functional properties of rapeseed (Brassica campestris var. toria) meal
Mahajan, A
Dua, S
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 1998, 49 (06) : 435 - 440
[4] Nonchemical approach for reducing antinutritional factors in rapeseed (Brassica campestris var. Toria) and characterization of enzyme phytase
Mahajan, A
Dua, S
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (07) : 2504 - 2508
[5] BIOLOGICAL EVALUATION OF LOW GLUCOSINOLATE VARIETY OF RAPESEED (BRASSICA-CAMPESTRIS VAR TORIA) MEAL
UPPAL, JS
VEENU, SK
GARG, SK
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1984, 21 (05): : 320 - 322
[6] COMPARISON OF PROCESSING TREATMENTS ON THE COMPOSITION AND FUNCTIONAL-PROPERTIES OF RAPESEED PREPARATIONS (BRASSICA-CAMPESTRIS L VAR TORIA)
MAHAJAN, A
DUA, S
NAHRUNG-FOOD, 1994, 38 (06): : 578 - 587
[7] PHYSICOCHEMICAL PROPERTIES OF RAPESEED (BRASSICA-CAMPESTRIS VAR TORIA) SEED PROTEINS - VISCOSITY AND IONIZABLE GROUPS
MAHAJAN, A
DUA, S
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1994, 42 (07) : 1411 - 1414
[8] Traditional processing treatments as a promising approach to enhance the functional properties of rapeseed (Brassica campestris var. toria) and sesame seed (Sesamum indicum) meals
Mahajan, A
Bhardwaj, S
Dua, S
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (08) : 3093 - 3098
[9] Simple physical treatment as an effective tool to improve the functional properties of rapeseed (Brassica campestris var. toria) and sesame seed (Sesamum indicum) meals
Mahajan, A
Dua, S
Lhardwaj, S
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2002, 53 (06) : 455 - 463
[10] Simple physical treatment as an effective tool to improve the functional properties of rapeseed (Brassica campestris var. toria) and sesame seed (Sesamum indicum) meals
Mahajan, A
Dua, S
Bhardwaj, S
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2002, 53 (02) : 93 - 102

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