Studies on the proteins of poppy seed (Papaver somniferum L.)

Srinivas, H. and Narasinga Rao, M. S. (1981) Studies on the proteins of poppy seed (Papaver somniferum L.). Journal of Agricultural and Food Chemistry, 29 (6). 1232-1235, 15 ref..

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Abstract

The proximate composition of 3 var. of poppy seed, namely, 'Dhawla Bada', 'Dhawla Chotta', and commercial, showed that the commercial var. had a slightly lower content of protein and oil. Poppy seed meal proteins showed min. solubility in water around pH 6.6 and a max. at pH 9.2; in 1M NaCl and 2% sodium hexametaphosphate solution, max. solubility was at pH 6.6. Gel filtration on Sepharose 6B gave 3 peaks, and in polyacrylamide gel electrophoresis 1 major and several minor bands were observed. In ultracentrifugation 4 peaks having s20,w values ranging between 0.8 and 1.3, 6.1 and 6.6, 9.1 and 10.3, 14.1 and 15.1 were obtained. The major fraction had an s20,w value of 9.1-10.3. No trypsin inhibitor or haemagglutinin activity was detected in the meal. The proteins of poppy seed were rich in aspartic and glutamic acids and arginine. The amino acid composition did not reveal major differences among the 3 var.

Item Type:	Article
Uncontrolled Keywords:	BREED-; poppy seeds, var. & composition of; OILSEEDS-; PROTEINS-VEGETABLE; poppy seeds, var. & proteins in; OILS-VEGETABLE; poppy seeds, var. & oils in; MEAL-; poppy seed meal proteins, composition of; PROTEIN-PRODUCTS
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Nov 2016 10:58
Last Modified:	24 Nov 2016 10:58
URI:	http://ir.cftri.res.in/id/eprint/6803

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