Evaluation of microwave-assisted protein extraction from foxtail millet and their techno-functional properties and bioactivity | |
| Author | Karki, Sanjaya |
| Call Number | AIT Thesis no.FB-24-02 |
| Subject(s) | Millets Proteins--Analysis Extraction (Chemistry) Microwaves|xIndustrial applications |
| Note | A Thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology |
| Publisher | Asian Institute of Technology |
| Abstract | Millet – a small, seeded grain in gaining attention due to its high nutritional value especially gluten free protein. However, better yield and functional properties are required for the industries. The objective of this study was to effectively optimize the protein extraction conditions namely microwave power (480 – 960 W), processing time (30 – 90 sec), & solid-solvent ratio (0.05 – 0.15 g/mL) for enhancing the protein yield and techno-functional properties. Furthermore, the study aimed to gain insights into protein hydrolysates and peptides. The optimal condition was found to be 960 W for power, 66.14 sec for time and solid-solvent ratio (w/v) of 0.1264 using ANN approach. The protein recovery yield of raw microwave protein, germinated protein and germinated microwave protein were significantly (p<0.05) increased by 1.16, 1.45 and 1.52 times respectively compared to untreated millet using alkaline method. Overall, the enhanced functional properties were observed in microwave-assisted extracted protein. Enzymatic hydrolysis was carried out where the hydrolysates at 2.5% enzyme concentration showed significantly higher (p<0.05) protein concentration and degree of hydrolysis at the end of hydrolysis. Significant improvement (p<0.05) in invitro digestibility was observed for microwave assisted enzymatic treated sample compared to other samples. Most of the fractions were obtained for germinated microwave enzyme treated samples showing that it can be ideal method of producing peptides. All the fractionated peptides showed the DPPH radical scavenging activity, which ranged from 2 – 60 % whereas ACE inhibitory ranged from 9 – 42 %. Thus, this study underscores the promising potential of microwave-extracted foxtail millet protein for utilization in various food formulations and nutraceutical, emphasizing its functional properties and bioactivity. |
| Year | 2024 |
| Type | Thesis |
| School | School of Environment, Resources, and Development |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Loc, Thai Nguyen;Himanshu, Sushil K.; |
| Scholarship Donor(s) | Her Majesty Queen’s Scholarships; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2024 |