A study was performed on nutritional effects of a mustard seed protein on growing rats. The study indicated that mustard seed extracted enzymatically with cellulase in the presence of hexane. It was shown that liver lipid concentration was lower in the protein-rich fraction-fed rats than that of the casein diet group.

M SEN

D BHATTACHARYYA

University of Calcutta (informally known as Calcutta University or CU) is a collegiate public state university located in Kolkata, West Bengal, India.&nbsp;Within India it is recognized as a &quot;Five-Star University&quot; and accredited &quot;A&quot; Grade by National Assessment and Accreditation Council.

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The University of Calcutta has secured the Fifth position among the Universities of India in the prestigious &quot;Indian University Ranking 2019&quot; list, released by the NIRF of the Ministry of Human Resource Development, Government of India.

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It was established on 24 January 1857, and was one of the first institutions in Asia to be established as a multidisciplinary and Western-style university. Its alumni and faculty include several heads of state, heads of government, social reformers, prominent artists, only academy award winner and Dirac medal winner in India, many Fellows of the Royal Society and five Nobel laureates as of 2019 which is highest in South Asia.

University Of Calcutta

International Journal of Food Science and Technology

Mustard (Brassica juncea L.) seed meal is good source of protein (28-36%) and phenolic antioxidants like sinapic acid and sinapine. In this work an ultrafiltration-diafiltration-based technique is developed for simultaneous preparation of protein isolate and recovery of phenolic rich fraction from seed meal using a high shear rotating disk membrane module with emphasis on reduced membrane fouling effect. The yield of membrane process found less (31.4% on dry basis) compared to precipitation process (42% on dry basis), but a high purity of protein isolate (96%) with improved functional properties was obtained. The phenolic content in the protein was found to be reduced from 7.23 mg/g of protein to as low as 0.6 mg/g of protein in this process. The phenolic-acid-rich fraction recovered shows about 87.24% radical scavenging and 34.3% chelation capacity per 100 ppm concentration. So, this process can be commercially exploited for protein isolate and phenolic antioxidant-rich product preparation after proper scale up. © 2009 American Chemical Society.

Industrial and Engineering Chemistry Research

Preparation of mustard (Brassica juncea L.) protein isolate and recovery of phenolic compounds by ultrafiltration

Aqueous enzymatic extraction was investigated for recovery of oil from mustard seed and rice bran. The extraction process was reproducible based on statistical analysis of extraction data under different extraction conditions. The most significant factors for extraction were the time of digestion with enzymes, seed or bran concentration in water, volume of hexane added before recovery, and amount of enzyme(s) used. The pretreatment steps of each material before enzyme digestion influenced oil yield. Quality of enzyme-extracted mustard oil was better with respect to color and odor than commercial expeller-extracted and Soxhlet-extracted oils. Most of the characteristics of rice bran oil were identical to those of commercial solvent-extracted oils, but rice bran oil had a lower content of colored substances and higher acidity (free fatty acid). Enzymatic extraction led to recovery of a protein concentrate with increased protein and reduced fiber and ash contents in the mustard and rice bran meals.

JAOCS, Journal of the American Oil Chemists' Society

Enzymatic extraction of mustard seed and rice bran

A comparative evaluation of the nutritional value of palm oil, which was interesterified by lipozyme and by chemical catalysis, has been done with albino rats (Charles Foster strain). The two interesterified fats have identical coefficients of digestibility, and rats fed the two fats exhibit similar patterns of growth response and food efficiency ratio. The total lipid and total cholesterol levels in serum of rats of the two interesterified fats are nearly the same, but there is a significant difference in free cholesterol level. The lipozyme-catalyzed product creates a higher level of free cholesterol. Liver lipids of rats are identical in amount for the two groups, but the total cholesterol level of the lipozyme-catalyzed group is significantly less than the chemically catalyzed group. The positional distribution of fatty acids differs between the two interesterified products. The nutritional attributes of interesterified oils can vary depending on the specificity of the catalyst employed. © 1995 AOCS Press.

Journal of the American Oil Chemists' Society

Comparative nutritional study of enzymatically and chemically interesterified palm oil products

A colorimetric method based on the colour reaction between allyl thiourea and potassium ferricyanide solution in dilute acetic acid has been developed for the determination of allyl isothiocyanate content in mustard and rapeseed oils. The method measures the optical density of the colour complex at 600 nm and it works in the range 2.5 to 7.5 μg of allyl isothiocyanate per ml of the colour solution. Mustard and rape oil samples analysed contain 0.40 to 0.6% of allyl isothiocyanate, with standard deviation of 0.002 to 0.016. The method takes around 3 hours and permits a number of sample analysis at a time. Copyright © 1983 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim

Journal	Data powered by TypesetInternational Journal of Food Science and Technology
Publisher	Data powered by TypesetWILEY
ISSN	0950-5423