Nath, J. P. and Subramanian, N. and Narasinga Rao, M. S. (1981) Effect of detoxification treatments on the proteins of guar meal. Journal of the Agricultural and Food Chemistry, 29. pp. 529-532.
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Abstract
Guar meal was subjected to various detoxification pretreatments, and their effect on the proteins was
determined by chemical and physicochemical methods. Ethanol treatment removed the high and low
molecular weight protein fractions and decreased the carbohydrate content. These two protein fractions
were also not observed in the proteins of the autoclaved samples, while there was no appreciable change
in the carbohydrate content. Autoclaving also reduced the available lysine content of the total meal
protein. Acid treatment dissociated the high molecular weight protein fractions and reduced both the
available lysine and carbohydrate contents.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Guar meal, detoxification pretreatments, proteins, chemical, physicochemical methods |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 22 Legumes-Pulses |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 13 Mar 2018 09:23 |
| Last Modified: | 13 Mar 2018 09:23 |
| URI: | http://ir.cftri.res.in/id/eprint/3876 |
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