Article ID Journal Published Year Pages File Type
224907 Journal of Food Engineering 2009 7 Pages PDF
Abstract

Xylanase and protease pre-treatments were used to evaluate the dehulling properties of green gram, black gram, red gram and horse gram. Xylanase-mediated degradation of non starch polysaccharides (NSP) has facilitated the easy dehulling of green gram, black gram and horse gram. Xylanase pre-treatment of horse gram resulted in 84.4% dehulled kernels, whereas, 78.4% and 75.7% dehulled kernels were produced in green gram and black gram, respectively. However, protease pre-treatment was more efficient in improving the dehulling properties of green gram and black gram in addition to red gram with higher amount of dehulled kernels (>78%) and lower amount of fines. Selective improvements in the degree of dehulling, dehulling index and dehulling efficiency were observed in enzyme treatments compared to buffer- and oil-treated controls. Enzyme pre-treatments did not alter the cooking properties of dehulled legumes. These results indicate that, partial degradation of NSP and/or proteins of mucilage, which is present in between hulls and cotyledon by enzymes has facilitated the improvement in the dehulling properties of legumes.

Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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