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Effect of detoxification treatments on the proteins of guar meal.

Nath, J. P. and Subramanian, N. and Narasinga Rao, M. S. (1981) Effect of detoxification treatments on the proteins of guar meal. Journal of the Agricultural and Food Chemistry, 29. pp. 529-532.

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Abstract

Guar meal was subjected to various detoxification pretreatments, and their effect on the proteins was determined by chemical and physicochemical methods. Ethanol treatment removed the high and low molecular weight protein fractions and decreased the carbohydrate content. These two protein fractions were also not observed in the proteins of the autoclaved samples, while there was no appreciable change in the carbohydrate content. Autoclaving also reduced the available lysine content of the total meal protein. Acid treatment dissociated the high molecular weight protein fractions and reduced both the available lysine and carbohydrate contents.

Item Type: Article
Uncontrolled Keywords: Guar meal, detoxification pretreatments, proteins, chemical, physicochemical methods
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: 13 Mar 2018 09:23
Last Modified: 13 Mar 2018 09:23
URI: http://ir.cftri.com/id/eprint/3876

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