VAIDYA, DEVINATHAKUR, ABHISHEK2019-02-062019-02-062019-01http://krishikosh.egranth.ac.in/handle/1/5810093896ABSTRACT The present study entitled “Isolation, characterization and application of protein isolates from apricot press cake” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh. Apricot kernel press cake comprises of higher nutritional, minerals, amino acids content and good functional properties. It can be successfully used for extraction of protein isolate by isoelectric precipitation method. Response surface methodology (RSM) was used to optimize the extraction conditions of protein isolate from the apricot kernel press cake. The independent variables were temperature (20, 35 and 500C) and pH (9.00, 10.00 and 12.00) with responses yield, soluble protein and crude protein. 200C temperature and 10 pH was optimized on the basis of RSM desirability with 36.52 per cent yield, 14.25 per cent soluble protein and 90.15 per cent crude protein. The apricot kernel press cake protein isolate had good physicochemical and functional properties (water and oil absorption capacity). The apricot kernel protein isolate showed good FTIR spectra and SEM image indicated the presence of starch and protein molecules in the sample. Similarly SDS-PAGE showed the presence of different protein fractions (Globulin, glutelin, albumin and prolamin) present in the protein isolate and among them globulin fraction was dominant fraction (433.10 ± 20.25 g/kg protein), followed by albumin fraction (286.20 ± 15.60 g/kg protein). Protein isolate was observed free from hydrogen cyanide (HCN). Phytic acid and tannins were reduced with the heating at 1000C for 30 minutes. Apricot kernel press cake protein isolate was found with all essential amino acids. Hence process for the utilization of protein isolate for the development of gluten free pasta was optimized. Rice was taken as base for the development of pasta with protein isolate. The protein isolate concentration (5%) was optimized by cooking quality (cooking time, weight increased, cooking loss, texture analysis and sensory quality). 5 percent protein enriched gluten free pasta was observed with 82.65 per cent protein digestibility, found to be enhanced (5%) with protein isolate supplementation. Study concluded that incorporation or addition of protein isolate for the development of different food products seems to be a profitable venture for utilizing the waste and boosting the income of the farmers, apart from providing many health benefits to the populatioen-USnullThesis