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Effect of autofermentation on the physicochemical properties of proteins of sorghum-groundnut composite flour

Ahmed, A. R. and Appu Rao, A. G. and Ramanatham, G. (1988) Effect of autofermentation on the physicochemical properties of proteins of sorghum-groundnut composite flour. Journal of agricultural and food chemistry, 36 (4). pp. 690-694. ISSN 0021-8561

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Abstract

The effect of autofermentation on the physicochemical properties of proteins of sorghum/groundnut (70:30 by wt.) composite flour was studied by sedimentation velocity measurements, gel filtration on Ultrogel ACA-44, PAGE at pH 9.2, spectral measurements, fluorescence spectra, and circular dichroism measurements. Results suggest a decrease in the molecular size of the proteins due to autofermentation. Both groundnut and sorghum proteins are equally susceptible to proteolysis during fermentation. The spectral measurements indicate increased polyphenol-protein interactions, conformational changes in the proteins resulting in an altered chromophoric environment of aromatic amino acids, and a decrease in the content of the limited ordered structure.

Item Type: Article
Uncontrolled Keywords: GROUNDNUTS-; sorghum-groundnut flour, autofermentation & proteins physicochemical properties in; FLOUR-SPECIFIC; FERMENTATION-; PROTEINS-; PHYSICAL-PROPERTIES; SORGHUM-; autofermentation & proteins physicochemical properties in sorghum-groundnut flour
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jul 2008 09:37
Last Modified: 29 Aug 2018 06:45
URI: http://ir.cftri.com/id/eprint/1971

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