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Characterization of sunflower proteins.

Rahma, E. H. and Narasinga Rao, M. S. (1979) Characterization of sunflower proteins. Journal of Food Science, 44 (2). 579-582, 21 ref..

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The N solubility of total proteins of sunflower meal (M), chlorogenic acid-free meal (CFM) and protein isolate (I) in water was determined in pH range 1-10. Also the N solubility of the meal (M) in 0.1, 0.5 and 1.0M NaCl and 2.0% sodium hexametaphosphate solutions was determined. The solubility profiles in water and salt solutions were similar with min. solubility in the range pH 4-7. The total proteins of M and CFM gave 3 peaks on gel filtration on Sepharose 6B-100 and also on chromatography on DEAE cellulose. The meal contained 3 protein fractions of 2S, 7S and 11S and CFM had an additional fraction of 16S.

Item Type: Article
Uncontrolled Keywords: PROTEIN-PRODUCTS; sunflower proteins, characterization of; SOLUBILITY-; sunflower proteins, solubility of; SUNFLOWERS-; characterization of sunflower proteins
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 19 Lipids-oils/fats > Sunflower Seed
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Nov 2014 07:26
Last Modified: 17 Nov 2014 07:26
URI: http://ir.cftri.com/id/eprint/3378

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