Sat, 18 Nov 2017

Physico-Chemical, Mineral, Amino Acid Composition, Antioxidant Activity and Sorption Isotherm of Sterculia foetida L. Seed Protein Flour

 

Narsing Rao Galla *1

1. Council of Scientific and Industrial Research - Central Food Technological Research Institute, Resource Centre, Hyderabad, Habshiguda, Uppal Road, Hyderabad-500 007, Andhra Pradesh, India


 

ABSTRACT

Sterculia foetida L. seed protein flour (SSPF) was produced by dehulling, defatting, drying, grinding, passing through mesh sieve 240 µ and evaluated its physico- chemical characteristics. The antioxidant activity increases with increasing in concentration of the SSPF. The total polyphenol content was determined by the Folin-Ciocalteu reagent. Amino acid composition by using Biochrom automatic amino acid analyzer and they were detected after post column derivatization with Ninhydrin reagent. The antioxidant activity was determined by DPPH and ferric reducing power methods and storage stability by sorption isotherm method. SSPF was possessed higher contents of protein (40.10%), calcium (58 mg) and phosphorus (1138 mg/100 g). Glutamic acid, arginine, aspartic acid, leucine, lysine, valine and phenylalanine are the major amino acids. The ratio of essential to nonessential amino acids was 0.45. All essential amino acids were higher than the reported amounts for 70 kg person (100 ± 5g SSPF) as per FAO/WHO/UNU requirements. The seed protein flour was rich in polyphenols, which showed considerable antioxidant activity. SDS-PAGE showed nine protein bands, in which five kDa proteins are matching with molecular marker. The antioxidant activity increases with increasing in concentration of the SSPF. The sorption isotherm studies indicated that the SSPF was non-hygroscopic in nature.

Keywords: Chemical composition, Mineral content, Amino acid composition, Antioxidant activity, Sterculia foetida seed protein flour, Sorption isotherm


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