Nath, J. P. and Subramanian, N. and Narasinga Rao, M. S. (1980) Isolation and characterization of the major fraction of guar proteins. Journal of Agricultural and Food Chemistry, 28 (4). pp. 844-847.
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Abstract
The major protein fraction of guar has been isolated in a homogeneous form. It does not contain any phosphorus and has 0.8% carbohydrate. Its sedimentation coeff. is 10.5 S, mol. wt. 223 000, and intrinsic viscosity 0.047 dl/g. It consists of at least 6 nonidentical polypeptide chains. It exhibits an absorption max. at 280 nm and fluorescence emission max. at 325 nm and consists mainly of beta structure and random coil.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | PROTEINS-VEGETABLE; guar gums, proteins properties from; GUMS- |
| 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: | 28 Feb 2018 08:21 |
| Last Modified: | 28 Feb 2018 08:21 |
| URI: | http://ir.cftri.res.in/id/eprint/6880 |
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