Moorjani, M. N. and Bhatia, D. S. (1954) Storage effects on the proteins of groundnuts. Journal of Scientific and Industrial Research, 13B. pp. 113-114.
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Abstract
The effects of storing groundnuts for 18
months upon the properties of the proteins in
the nuts have been determined. Decreases
in total nitrogen, solubility in sodium chloride
solution, protein nitrogen, amount of protein
precipitable by trichloroacetic acid and digestibility
are observed during storage. These
changes indicate that the proteins are denatured
and have undergone partial break down.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | groundnuts, storage, proteins |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Food Packaging Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 21 Sep 2012 04:51 |
| Last Modified: | 21 Sep 2012 04:51 |
| URI: | http://ir.cftri.res.in/id/eprint/5503 |
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