Studies on lipid binding in groundnut protein and Bengal gram flour

Suresh, E. R. and Urs, M. K. and Kausalya, K. R. (1971) Studies on lipid binding in groundnut protein and Bengal gram flour. Journal of Food Science and Technology (Mysore), 8 (3). 131-133, 9 ref..

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Abstract

Free and bound lipids were estimated quantitatively in groundnut protein isolate, edible groundnut flour and Bengal gram flour. For extraction of bound lipids, the solvents used were (i) chloroform-methanol mixture (2:1 v/v), (ii) water saturated n-butanol and (iii) acetone. Of these the chloroform-methanol mixture was found to give max. extraction. Increased lipid protein binding was observed in neutral to alkaline pH. The presence of carbohydrate material had no significant effect. Bound lipids lowered the solubility of groundnut protein in 0.5M NaCl solution.

Item Type:	Article
Uncontrolled Keywords:	BINDING-; Binding of lipids in legume flour; LIPIDS-; FLOUR-; GROUNDNUTS-; Bounds lipids in /groundnut flour; CHICK-PEAS-; Bounds lipids in /Bengal gram flour; PROTEINS-(UNCONVENTIONAL); Bounds lipids in /GROUNDNUT protein isolate/; SOLUBILITY-; Bound lipids & solubility of groundnut protein
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Mar 2010 09:43
Last Modified:	17 Mar 2010 09:43
URI:	http://ir.cftri.res.in/id/eprint/7278

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