![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Effect of processing treatments on guar seed (Cyamopsis tetragonoloba var. HG 75) meal proteins.
Rajput, L. P. and Ramamani, S. and Subramanian, N. (1998) Effect of processing treatments on guar seed (Cyamopsis tetragonoloba var. HG 75) meal proteins. Journal of Food Science and Technology, 35 (3). 231-235, 24 ref..
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
JFST_1998_35_3_231-235.pdf - Published Version Restricted to Registered users only Download (535kB) |
Abstract
Guar meal was processed by various detoxification methods; effects of detoxification method on proteins in the guar meal was determined using various physicochemical methods. The total proteins of defatted guar meal consisted of 4 fractions: 2 containing high mol. wt. proteins and 2 containing low mol. wt. proteins. Detoxification of guar meals by aqueous alcohols did not cause any significant changes in the proteins, while autoclaving or acidified water leaching resulted in drastic changes as indicated by results using the various physicochemical techniques. Extraction of the autoclaved meal with acidified water or autoclaving alone resulted in dissociation of the higher mol. wt. proteins into a lower mol. wt. fraction. Values of E1% (at 280 nm) of the proteins of these 2 samples were much higher than those of the defatted or aqueous alcohol-extracted meals. Fluorescence spectra of the proteins revealed that the fluorescence intensities of the aqueous alcohol-extracted meal proteins were higher than those of the defatted meal proteins in the wavelength region 300-400 nm. On the other hand, fluorescence intensities of the autoclaved and acidified water-leached autoclaved guar meal proteins were lower than those of the defatted meal proteins.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | FLOURS-; LEGUMES-; PHYSICAL-PROPERTIES; PROCESSING-; PROTEINS-VEGETABLE; GUAR-BEANS; PHYSICOCHEMICAL-PROPERTIES; VEGETABLE-PROTEINS |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 27 Feb 2012 04:17 |
| Last Modified: | 27 Feb 2012 04:17 |
| URI: | http://ir.cftri.res.in/id/eprint/7776 |
Actions (login required)
 |
View Item |