Physico-chemical characterization of green gram (Phaseolus aureus) proteins during germination.

Krishnamurthy, K. S. and Venkataraman, L. V. (1983) Physico-chemical characterization of green gram (Phaseolus aureus) proteins during germination. Indian Food Packer, 37 (2). 58-62, 10 ref..

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Abstract

Changes in the reserve proteins of greengram during germination were monitored by standard physico-chemical techniques. On gel filtration, the total proteins were resolved to give distinct fractions. The S20 and W values were 5.9 and 8.8, resp., the 5.9 S fraction being a major component. Degradation of higher mol. wt. storage proteins to lower mol. wt. fractions occurred as a result of germination. Degradation was most pronounced after 72 h germination.

Item Type:	Article
Uncontrolled Keywords:	PROTEINS-VEGETABLE; greengram, proteins changes during germination of; GERMINATION-; LEGUMES-
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Jun 2016 10:50
Last Modified:	23 Jun 2016 10:50
URI:	http://ir.cftri.res.in/id/eprint/6706

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