Studies on the proteins of green gram.

Krishnamurthy, K. S. and Rama Rao, G. (1976) Studies on the proteins of green gram. Indian Food Packer, 30 (1). 28-33, 23 ref..

PDF Indian Food Packer, Volume-30(1 (1976) 28-33.pdf - Published Version Restricted to Registered users only Download (173kB)

Abstract

The effect of extraction conditions on the recovery of protein from green gram seeds (Phaseolus radiatus) was studied with a view to preparing protein concentrates. 56.4% of the total N was extracted with water (albumin, globulin) and a further 13.9% with 5% NaCl, suggesting that salt soluble globulins are the chief class of proteins. Only 7.4% was extracted with 0.2% KOH, showing very low concn. of glutelin. Extraction of protein increased with diminishing particle size of the meal (max. of mesh size 100) and was not affected by meal:solvent ratio during water extraction. With 0.5 M NaCl a 90% max. was obtained with meal:solvent 1:100 and temp. 23-25 degree C; extraction decreased with rising temp. from 25 to 37 degree C. With 2% NaCl, extraction decreased with times greater than 2 h and was max. at pH 9.2 and min. at pH 4.0; mechanical agitation produced no improvement.

Item Type:	Article
Uncontrolled Keywords:	MUNG-BEANS; proteins extraction from mung beans; ALBUMINS-; mung beans, albumins extraction from; GLOBULINS-; mung beans, globulins extraction from; PROTEINS-(VEGETABLE); mung beans, proteins extraction from; EXTRACTION-; GLUTELINS-; mung beans, glutelins extraction from
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:	14 Jul 2016 08:11
Last Modified:	14 Dec 2016 12:18
URI:	http://ir.cftri.res.in/id/eprint/7079

Actions (login required)

View Item