Please use this identifier to cite or link to this item: http://hdl.handle.net/2080/4175
Title: Effect of Varying Extraction Ph On Amino Acids, Nutritional Parameters, Intermolecular Interactions and Functional Properties of Guar Germ Proteins
Authors: Kheto, Ankan
Sehrawat, Rachna
Gul, Khalid
Keywords: extraction pH
Guar Germ Proteins
Issue Date: Dec-2023
Citation: 9th International Food Convention (IFCON), “TRIMSAFE – Technology Re-engineering for Innovation and Mitigating the risk for a Safe, sustainable Affordable & secure Food Eco-system”, CSIR-CFTRI campus, Mysuru, 7-10 December 2023
Abstract: The effect of varying extraction pH on amino acids, nutritional parameters, molecular weight distribution, intermolecular interactions such as sulfhydryl group, disulfide bond, ionic bonds, hydrogen bonds, and hydrophobic interactions, surface hydrophobicity, particle size, ζpotential, FTIR and XRD, secondary structure, denaturation temperature, and functional properties of guar germ proteins were estimated. Furthermore, the obtained results were further analyzed using principal component analysis to visualize the statistical correlation between each other and identify the better extraction pH for guar germ proteins isolation. The most abundant amino acids in guar germ proteins were glutamic acid, arginine, aspartic acid, lysine, leucine, cysteine, and serine. The protein efficiency ratio, essential amino acid index, predicted biological value, nutritional index, and protein purity were found to be highest at pH 9 than others. With increased extraction pH, the in-vitro protein digestibility of guar germ proteins improved. From SDS-PAGE model, the band intensity (
Description: Copyright belongs to proceeding publisher
URI: http://hdl.handle.net/2080/4175
Appears in Collections:Conference Papers

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