Kadkol, S. B. and Desikachar, H. S. R. and Srinivasan, M. (1961) The mucilaginous principles in black gram (Phaseolus mungo) dhal. Journal of Scientific and Industrial Research, 20C. pp. 252-253.
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Abstract
The crude mucilage precipitated from the acetate
buffer (pH 4,6) extract of black gram flour by acetone
(1.5 vol) has been purified by repeated treatment with
Sevag's solvent and final precipitation With acetone.
The mucilage contains 3 per cent nitrogen. Chromato.
graphic. analysis of the mUcilage has revealed the
presence of galactose, arabinose, rhamnose and galac.
turonle acid in the molecular proportion of 13: 18: 3: 2
respectively. The protein component of the mucilage
does not contain the sulphur amino acids except
traces of methionine.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | mucilage, black gram dhal |
| Subjects: | 600 Technology > 08 Food technology > 22 Legumes-Pulses |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 22 Jul 2016 08:20 |
| Last Modified: | 22 Jul 2016 08:20 |
| URI: | http://ir.cftri.res.in/id/eprint/6044 |
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