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- 저자 : Ali Abas Wani (검색결과 2 건)
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Ali Abas Wani,Dalbir Singh Sogi,Preeti Singh,Uma Shankar Shivhare 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.4
Watermelon (Citrullus lanatus) seed meal contains significant amount of extractable protein which can be used as nutritional and functional ingredients in food formulations. Alkali (0.1 M) and NaCl (0.5 M) were used to prepare protein isolates and concentrates from the defatted watermelon seed meals. Protein isolates reported protein yield of 35.15-38.27% and protein content (79.05-83.79%) which was significantly (p≤0.05) higher than the protein concentrates. SDS-PAGE of protein isolates and concentrates showed major polypeptides in the range of 74.72-110.42 kDa. Also, in vitro pepsin digestibility showed that most of the proteins were readily digested within 30 min of hydrolysis. Amino acids were dominated by arginine, aspartic, and glutamic acid. DSC results indicated that protein concentrates had significantly (p≤0.05) higher denaturation temperatures than protein isolates. The functional properties of concentrates in terms of solubility and surface properties were better than respective isolates. The results indicated that NaCl extracted proteins had comparatively better functional properties but their yield is significantly lower than respective protein isolates.
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Preeti Singh,Ali Abas Wani,G. K. Goyal 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.1
Modified atmosphere packaging (MAP) studies on microbiological and sensory analysis were conducted to extend the shelf life of ready-to-bake pizza stored at 7±1ºC. The gas combinations used were: atm1: air (control), atm2:CO_2 (100%), atm3: N_2 (100%), atm4: 50% CO_2/50% N2. Total plate count (TPC), yeasts/molds (Y/M), coliforms,lactic acid bacteria (LAB), psychrotrophs, and anaerobic spore formers were estimated at time intervals of 0, 5, 10,15, and 20 days. TPC and LAB of pizza samples (atm1)reached 7.10 and 8.14 log CFU/g after 10 days of storage,respectively. Coliforms, psychrotrophs, and Y/M were significantly higher (p<0.05) for pizza samples stored in atm1 than other storage conditions of MAP. Finally, counts of anaerobic spore formers were low (<3 log CFU/g)irrespective of the packaging conditions throughout the entire storage period. It was concluded that among the 4atmospheres examined, atm2 (100% CO_2) was the best,followed by atm4>atm3>atm1 respectively, in descending order. MAP conditions under this study may extend shelf life of pizza to considerable amount of time.
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