The nature of major protein components of the newer varieties of Cicer arietinum.

Rao, D. N. and Rao, D. R. (1974) The nature of major protein components of the newer varieties of Cicer arietinum. Journal of Food Science and Technology, India, 11 (3). 139-140, 10 ref..

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Abstract

6 var. of Cicer arietinum (Bengal gram) were analysed for their total protein (24-28%) and their non-protein component 12-15%. 0.4M NaCl-soluble protein of these var. were dialysed to separate the globulin (60-80%) and water-soluble fraction (3-4%). The globulin fractions were analysed by Sephadex (G-150) gel chromatography (2 components 80 and 20%), sedimentation analysis (S20,w 8 and 13) and electrophoresis on polyacrylamide gels in presence of 8M urea. Although the globulin fractions of the different var. behaved similarly on gel chromatography and sedimentation analysis there were distinct differences as revealed by acrylamide gel electrophoresis.

Item Type:	Article
Uncontrolled Keywords:	ANALYTICAL-TECHNIQUES; chick-peas, composition detn. of; chick-peas, proteins detn. in; BREED-; chick-peas, var. & proteins in; CHICK-PEAS-; proteins detn. in chick-peas; composition detn. of chick-peas; PROTEINS-(VEGETABLE)
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Mar 2010 11:33
Last Modified:	17 Mar 2010 11:33
URI:	http://ir.cftri.res.in/id/eprint/7140

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