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Storage effects on the proteins of groundnuts.

Moorjani, M. N. and Bhatia, D. S. (1954) Storage effects on the proteins of groundnuts. Journal of Scientific and Industrial Research, 13B. pp. 113-114.

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Abstract

The effects of storing groundnuts for 18 months upon the properties of the proteins in the nuts have been determined. Decreases in total nitrogen, solubility in sodium chloride solution, protein nitrogen, amount of protein precipitable by trichloroacetic acid and digestibility are observed during storage. These changes indicate that the proteins are denatured and have undergone partial break down.

Item Type: Article
Uncontrolled Keywords: groundnuts, storage, proteins
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Sep 2012 04:51
Last Modified: 21 Sep 2012 04:51
URI: http://ir.cftri.com/id/eprint/5503

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