Staff View
Effect of high pressure processing on selected physicochemical and functional properties of yellow lentil protein concentrate

Descriptive

TitleInfo
Title
Effect of high pressure processing on selected physicochemical and functional properties of yellow lentil protein concentrate
Name (type = personal)
NamePart (type = family)
Navare
NamePart (type = given)
Sawali Suhas
NamePart (type = date)
1994-
DisplayForm
Sawali Suhas Navare
Role
RoleTerm (authority = RULIB)
author
Name (type = personal)
NamePart (type = family)
Karwe
NamePart (type = given)
Mukund V
DisplayForm
Mukund V Karwe
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
chair
Name (type = personal)
NamePart (type = family)
Schaich
NamePart (type = given)
Karen M
DisplayForm
Karen M Schaich
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
Takishtov
NamePart (type = given)
Paul
DisplayForm
Paul Takishtov
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = corporate)
NamePart
Rutgers University
Role
RoleTerm (authority = RULIB)
degree grantor
Name (type = corporate)
NamePart
School of Graduate Studies
Role
RoleTerm (authority = RULIB)
school
TypeOfResource
Text
Genre (authority = marcgt)
theses
OriginInfo
DateCreated (encoding = w3cdtf); (keyDate = yes); (qualifier = exact)
2019
DateOther (encoding = w3cdtf); (qualifier = exact); (type = degree)
2019-05
CopyrightDate (encoding = w3cdtf); (qualifier = exact)
2019
Language
LanguageTerm (authority = ISO 639-3:2007); (type = text)
English
Abstract (type = abstract)
There is a growing interest in utilizing plant proteins as functional ingredients in foods, in an effort to address the consumer demand for ‘clean label’ or only natural ingredients in foods. Plant proteins can be used as emulsifiers, foaming agents and fat binding agents in order to replace synthetic food surfactants such as Sodium Tri-polyphosphate. High Pressure Processing (HPP) can bring about structural modifications in the plant proteins and increase their functionality. The aim of this project was to study the effect of High Pressure Processing parameters on selected physicochemical and functional properties of yellow lentil protein concentrate.
Yellow lentil protein concentrate (YLPC) solutions (10% w/w) were subjected to high pressure processing, followed by freeze drying. Experiments based on Box- Behnken (BBD) design were carried out, with Pressure (MPa), time (min), and pH of the protein solution as the three independent factors. The freeze dried samples were then analysed for emulsification capacity, foaming ability, solubility, fat binding capacity, surface hydrophobicity, and surface zeta potential. These analyses were carried out in two different pH systems, namely, pH = 3 and pH = 7. Unprocessed yellow lentil protein concentrate was used as the control
It was observed that lower pressures and intermediate treatment times at neutral pH (=7) protein solutions were most effective in improving the functional properties of the protein. The solubility of the protein in a pH 7 system increased from 40% ± 3% for unprocessed control to 50% ± 5% for the sample processed at 150 MPa. The emulsifying ability of the protein decreased at higher pressures of 350 MPa and 550 MPa. In the pH 3 system, the droplet size of the dispersed phase of the emulsion stabilized by the protein sample processed at 550 MPa increased to 24 µm ± 0.2 µm from 16 µm ± 0.5 µm for the unprocessed control. Similarly, in the pH 7 system, the droplet size increased from 8 µm ± 1.5 µm for the emulsion stabilized by the unprocessed control to about 11 µm ± 2 µm for emulsion stabilized by the protein sample treated at 550 MPa. However, samples processed at these pressures imparted higher stability to the emulsions- around 89% ± 2% compared to 82% ± 3% for the emulsions stabilized by the unprocessed control. Foaming ability was not significantly affected by the HPP treatment in both systems: pH 3 and pH 7. The surface hydrophobicity increased from H0 = 2800 ± 228 for unprocessed control to H0 = 6400± 51 for the sample processed at 350 MPa Surface zeta potential was not significantly affected by the three independent factors studied. Different factors or combination of factors played a significant role in the changes in each of these functional properties.
In conclusion, pressure treatments at lower pressures (150 MPa, 10 min) at neutral pH were found to be better at improving the functional properties compared to higher pressures and longer times at lower or neutral pH values.
Subject (authority = RUETD)
Topic
Food Science
Subject (authority = LCSH)
Topic
Lentils -- Processing
Subject (authority = LCSH)
Topic
Plant proteins -- Processing
RelatedItem (type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_9783
PhysicalDescription
Form (authority = gmd)
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
1 online resource (xiii, 100 pages) : illustrations
Note (type = degree)
M.S.
Note (type = bibliography)
Includes bibliographical references
RelatedItem (type = host)
TitleInfo
Title
School of Graduate Studies Electronic Theses and Dissertations
Identifier (type = local)
rucore10001600001
Location
PhysicalLocation (authority = marcorg); (displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier (type = doi)
doi:10.7282/t3-j1w2-pv56
Genre (authority = ExL-Esploro)
ETD graduate
Back to the top

Rights

RightsDeclaration (ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder (type = personal)
Name
FamilyName
Navare
GivenName
Sawali
MiddleName
Suhas
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2019-04-11 11:27:14
AssociatedEntity
Name
Sawali Navare
Role
Copyright holder
Affiliation
Rutgers University. School of Graduate Studies
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
RightsEvent
Type
Embargo
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2019-05-31
DateTime (encoding = w3cdtf); (qualifier = exact); (point = end)
2020-05-30
Detail
Access to this PDF has been restricted at the author's request. It will be publicly available after May 30th, 2020.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
Back to the top

Technical

RULTechMD (ID = TECHNICAL1)
ContentModel
ETD
OperatingSystem (VERSION = 5.1)
windows xp
CreatingApplication
Version
1.5
DateCreated (point = end); (encoding = w3cdtf); (qualifier = exact)
2019-04-11T14:54:02
DateCreated (point = end); (encoding = w3cdtf); (qualifier = exact)
2019-04-11T10:55:04
ApplicationName
www.ilovepdf.com
Back to the top
Version 8.5.5
Rutgers University Libraries - Copyright ©2024