For IEP, the following optimal extraction conditions were used: pH 9.5, 1/15 solid/liquid ratio, 35 degrees C for yellow pea, desi and kabuli chickpeas, and pH 9.0, 1/10 solid/liquid ratio, 25 degrees C for red and green lentils. UF experiments were performed with a 50 kDa MWCO membrane with diafiltration (4X) at pH 6.0. The initial protein content of the pulses (16.7-24.8%. w/w) was concentrated nearly 4-fold. UF process generated concentrates with this website slightly higher protein contents (69.1-88.6%. w/w) compared to the IEP

process (63.9-81.7%, w/w). Yields for both processes on a protein basis ranged from 50.3% to 69.1% (w/w). All concentrates exhibited good functional properties. However, functional properties Varied to some extent as a function of the type Of Pulse and manufacturing process. For pH ranging from I to 3 and from 7 to 10. the red and green lentil concentrates were the most Soluble (70-77%) and their UF concentrates were more soluble at all pH Values Studied compared to the IEP samples which was not the case for the pea and chickpea samples. Water holding capacity was highest for IEP-processed yellow pea and lowest for the UF-processed desi and kabuli LBH589 manufacturer chickpeas. Emulsifying properties and foam

expansion were generally higher for the chickpea concentrates but they had less foam stability. Protein extracts from green lentils appeared to have the best gelling properties. The results highlight the technological potential of pulse protein extracts for food applications. Crown Copyright (C)

2009 Published by Elsevier Ltd. All rights reserved.”
“A series of novel blend films of deacetylated konjac glucomannan (d-KGM) and Chitosan hydrochloride (CHI center dot HCl) were prepared successfully by using the solvent-casting technique with different blending ratios of the two polymers. The miscibility and aggregation structure of the blend films were studied by Fourier transform infrared spectroscopy, wide-angle X-ray diffraction selleck screening library and scanning electron microscopy. The results indicated that the blend system of d-KGM and CHI center dot HCl had a conditional miscibility. A new crystal occurred and hydrogen-bonding interaction was strengthened when the CHI center dot HCl content in the blend films was 40%. The effects of deacetylation degree of KGM, acids (the solvent Chitosan dissolved in), temperature, and the mix ratio on the swelling behavior of the blend films were also studied. The blend film KC3 (CHI center dot HCl content in the blend films was 30%) had not only the highest equilibrium swelling degree (26 times) but also the highest tensile strength, and it could be regarded as a potential absorbent film material. (C) 2009 Wiley Periodicals, Inc.