Studies on groundnut proteins. V. Physico-chemical properties of arachin prepared by different methods.

Shetty, K. J. and Rao, M. S. N. (1976) Studies on groundnut proteins. V. Physico-chemical properties of arachin prepared by different methods. Analytical Biochemistry, 73 (2). 458-470, 22 ref..

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Abstract

Optical rotatory dispersion (ORD), circular dichrosin (CD) and fluorescence (FL) spectra of arachin (the major protein of groundnut) when prepared by the procedures of Tombs [Biochemical Journal (1965) 96, 119], Dawson [Analytical Biochemistry (1971) 41, 305] or Shetty & Rao [FSTA (1975) 7 4J649] were measured. ORD and CD spectra showed differences for the 3 methods of preparation, while FL did not. The effect of denaturation by various concn. of sodium dodecyl sulphate, guanidinium hydrochloride, or acid was the same on all 3 arachins. [See FSTA (1976) 8 6J887 for part IV.]

Item Type:	Article
Uncontrolled Keywords:	PROTEINS-(VEGETABLE); arachin, physico-chemical properties of
Subjects:	600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut 600 Technology > 08 Food technology > 14 Physical properties
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Jun 2011 09:32
Last Modified:	28 Dec 2011 09:56
URI:	http://ir.cftri.res.in/id/eprint/7084

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