Madhusudhan, K. T. and Narendra, Singh. (1983) Studies on linseed proteins. Journal of Agricultural and Food Chemistry, 31. pp. 959-963.
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Abstract
A simple method of dehulling and demucilaging of linseed was developed. Solubility of the proteins
of the linseed meal in water, 0.5 and 1.0 M NaC1, and 2% sodium hexametaphosphate solutions was
determined in the pH range 2-12. The solubility was minimum around pH 3-6 and maximum around
pH 8.0. The solubility minimum shifted to pH 0.5-4.5 in 1 M NaCl and to 0.6-5.3 in 2% sodium
hexametaphosphate. The total proteins were characterized by techniques of gel filtration, ion-exchange
chromatography, electrophoresis, and ultracentrifugation. The presence of at least three components
was observed. The meal extracts showed proteolytic and trypsin inhibitor activities but no hemagglutinating
activity. Amylase and amylase inhibitor activities were not detected.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | linseed, Linum usitatissimum, proteins |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 Mar 2018 06:07 |
| Last Modified: | 28 Mar 2018 06:07 |
| URI: | http://ir.cftri.res.in/id/eprint/5636 |
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