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Chickpea seed proteins: isolation and characterization of 10.3S protein.

Ganesh, Kumar and Venkataraman, L. V. (1980) Chickpea seed proteins: isolation and characterization of 10.3S protein. Journal of Agricultural and Food Chemistry, 28 (3). 524-529, 33 ref..

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Abstract

Chickpea proteins were fractionated by gel filtration and DEAE- cellulose chromatography. The major protein fraction, with a sedimentation coeff. value of 10.3S, was isolated by water dilution of the protein extracted by 10% (w/v) NaCl solution, followed by DEAE-cellulose chromatography. The protein preparation was found to be homogeneous by ultracentrifugation and polyacrylamide gel electrophoresis. The chemical composition, subunits, mol. wt. of the protein, and subunit and spectral characteristics were determined. The storage protein role of 10.3S was confirmed by its isolation in the protein bodies of chickpea. [See also preceding abstr.]

Item Type: Article
Uncontrolled Keywords: FILTRATION-; chick-peas, storage proteins gel filtration isolation from; CHROMATOGRAPHY-; chick-peas, storage proteins chromatographic isolation from; PROTEINS-VEGETABLE; chick-peas, storage proteins in; LEGUMES-
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: 14 Mar 2018 09:19
Last Modified: 14 Mar 2018 09:19
URI: http://ir.cftri.com/id/eprint/3446

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