Faculty Publications
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Item Reverse micellar extraction of lactoferrin from its synthetic solution using CTAB/n-heptanol system(Springer India sanjiv.goswami@springer.co.in, 2017) Pawar, S.S.; Iyyaswami, R.; Belur, P.D.The partitioning of Lactoferrin (LF) into the reverse micellar phase formed by a cationic surfactant, cetyltrimethylammonium bromide (CTAB) in n-heptanol from the synthetic solution of LF was studied. The solubilization behaviour of LF into the reverse micellar phase and back extraction using a fresh stripping phase were improved by studying the effect of processing parameters, including surfactant concentration, solution pH, electrolyte salt concentration and addition of alcohol as co-solvent. Forward extraction of 100% was achieved at CTAB concentration of 50 mM in n-heptanol solvent, pH of 10 and 1 M NaCl. The electrostatic force and hydrophobic interaction have major influence on LF extraction during forward and back extraction respectively. The size of the reverse micelles and their corresponding water content were measured at different operating conditions to assess their role on the LF extraction. The present reverse micellar system has potential to solubilise almost all the LF into the reverse micelles during forward extraction and could able to allow back extraction from the reverse micellar phase with addition of small amount of co-solvent. © 2017, Association of Food Scientists & Technologists (India).Item A Novel Enzymatic Process to Produce Oxalate Depleted Starch From Taro(Wiley-VCH Verlag info@wiley-vch.de, 2018) Kumar, K.; Belur, P.D.A novel process comprising treatment of Taro (Colocasia esculenta (L.) Schott) tuber flour with oxalate oxidase enzyme is developed to deplete the oxalate content. Oxalate oxidase enzyme produced by an endophyte, Ochrobactrum intermedium CL6 is employed to treat taro tuber flour. The treatment followed by extraction of starch results in a 97% reduction in total oxalate content. Further, several physicochemical properties such as paste clarity, swelling power, solubility, amylose content, granule size of starch produced out of enzyme treatment are studied and compared with properties of taro starch produced without enzyme treatment. The study reveals that enzyme treatment does not bring appreciable changes in the studied parameters. The taro starch produced by enzyme treatment shows very low paste clarity (9.38%), high swelling power (15.32 g/g), very low solubility (21.66%), and low amylose content (7.52%) at 100 °C compared to potato and sweet-potato starches. X-ray diffraction data reveal that taro starch possesses an A-crystalline form, unlike the B-crystalline form found in potato and sweet potato starch. To the best of the authors knowledge, for the first time, the use of oxalate oxidase to produce oxalate depleted taro starch is reported. One of the interesting food industry applications of oxalate-depleted taro starch, among many other uses could be for baby food formulation because of its small granule size. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, WeinheimItem Optimization of oxalate-free starch production from Taro flour by oxalate oxidase assisted process(Bellwether Publishing, Ltd., 2021) Kizhakedathil, M.P.; Suvarna, S.; Belur, P.D.; Wongsagonsup, R.; Agoo, E.M.G.; Janairo, J.I.B.Taro (Colocasia esculenta) starch is known to possess unique physical and functional properties such as low amylose content, A-crystalline form, small granules, higher swelling power, etc. Due to the presence of significant amount of calcium oxalate crystals, the food industry is reluctant to explore this unique and cheap starch source for various food applications. Traditional processes utilizing various physical and chemical methods to remove oxalate content of starch inevitably change its physical and functional properties. However, using oxalate oxidase can effectively remove oxalates without altering the unique properties of starch. Hence, an attempt was made to optimize oxalate oxidase assisted starch extraction process from taro flour using response surface methodology. A central composite design comprising 20 experimental trials with 10 cube points augmented with six axial points and four replicates at the center point was applied. A mathematical model was developed to show the effect of taro flour concentration, enzyme load and incubation time on the oxalate removal. Validity of the model was experimentally verified and found that 98.3% of total oxalates can be removed under optimal conditions. This is the first report of optimization of the production of starch from taro flour using microbial oxalate oxidase. © 2020 Taylor & Francis Group, LLC.