Changes in reserve proteins of cow pea, chick pea and green gram during germination: physico-chemical studies.

Kumar, K. G. and Venkataraman, L. V. (1975) Changes in reserve proteins of cow pea, chick pea and green gram during germination: physico-chemical studies. Journal of Food Science and Technology, India, 12 (6). 292-294, 15 ref..

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Abstract

Changes in the reserve proteins of (i) cow pea (Vigna sinensis), (ii) chick pea (Cicer arietinum) and (iii) green gram (Phaseolus aureus) during germination for 24-72 h were studied by ultrafiltration and polyacrylamide gel electrophoresis. There was a progressive reduction in protein N as sprouting progressed, values being (for ungerminated and at 72 h respectively), 3.2 and 2.4% in (i), 3.4 and 2.8% in (ii), and 4.1 and 3.3% in (iii). The breakdown of globulins was also noted in all legumes at 72 h.

Item Type:	Article
Uncontrolled Keywords:	GERMINATION-; legumes, proteins changes in germinating; COWPEAS-; proteins changes in germinating cowpeas; PROTEINS-(VEGETABLE); MUNG-BEANS; proteins changes in germinating green gram; GLOBULINS-; legumes, globulins breakdown in germinating; CHICK-PEAS-; proteins changes in germinating chick-peas
Subjects:	600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Mar 2010 11:34
Last Modified:	18 Mar 2010 11:34
URI:	http://ir.cftri.res.in/id/eprint/3337

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