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<p>The study investigates the green gram (Vigna radiata) husk extraction and its utilization in high-protein bread development. Akali and ultrasonication treatment methods were used for husk protein extraction, and ultrasonication treatment has a 13% higher yield and better functional parameters than alkali-treated protein. Fourier transform infrared spectroscopy (FTIR) analysis shows aliphatic hydrocarbons, carboxylic acid, hydroxyl groups, and the amide I band were present in the protein. Differential scanning calorimetry (DSC) analysis identified that the glass transition temperature (T<sub>g</sub>) of the alkali-treated sample was 117.6&#xa0;°C, and an ultrasonication temperature (T<sub>g</sub>) of 96.6&#xa0;°C, contributing to the melting properties. The particle size analyzer examined the NaOH-treated sample, which has a 38.58&#xa0;µm particle size, and the ultrasonicated-treated sample, which has a 33.56&#xa0;µm particle size. Ultrasound treatment significantly enhanced functional properties: emulsion stability (44.04%), foaming stability (40.21%), water-holding capacity (3.72&#xa0;g/g), and protein solubility (38.34%), better than alkali-extracted protein. High protein bread analysis shows cohesiveness (0.39), hardness (5.3 N), springiness (3.8), water activity (0.75), baking loss (20.4%), and protein (13.9%) content. Sensory evaluation yielded an overall acceptance score of 6.5 out of 10, with promising consumer appeal. Overall, experimental analysis shows that green husk protein can be used to develop high-protein value-added products.</p>

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Green extraction of protein from Vigna radiata husk: a sustainable approach for high-protein fortified bread development

  • 期刊论文

  • 发表日期：

    2025年8月6日

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  • Lavanya,
  • Pradeep Kumar,
  • Kirtiraj K. Gaikwad,
  • Shweta Yadav

摘要

The study investigates the green gram (Vigna radiata) husk extraction and its utilization in high-protein bread development. Akali and ultrasonication treatment methods were used for husk protein extraction, and ultrasonication treatment has a 13% higher yield and better functional parameters than alkali-treated protein. Fourier transform infrared spectroscopy (FTIR) analysis shows aliphatic hydrocarbons, carboxylic acid, hydroxyl groups, and the amide I band were present in the protein. Differential scanning calorimetry (DSC) analysis identified that the glass transition temperature (Tg) of the alkali-treated sample was 117.6 °C, and an ultrasonication temperature (Tg) of 96.6 °C, contributing to the melting properties. The particle size analyzer examined the NaOH-treated sample, which has a 38.58 µm particle size, and the ultrasonicated-treated sample, which has a 33.56 µm particle size. Ultrasound treatment significantly enhanced functional properties: emulsion stability (44.04%), foaming stability (40.21%), water-holding capacity (3.72 g/g), and protein solubility (38.34%), better than alkali-extracted protein. High protein bread analysis shows cohesiveness (0.39), hardness (5.3 N), springiness (3.8), water activity (0.75), baking loss (20.4%), and protein (13.9%) content. Sensory evaluation yielded an overall acceptance score of 6.5 out of 10, with promising consumer appeal. Overall, experimental analysis shows that green husk protein can be used to develop high-protein value-added products.