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Studies on linseed proteins.

Madhusudhan, K. T. and Narendra, Singh. (1983) Studies on linseed proteins. Journal of Agricultural and Food Chemistry, 31. pp. 959-963.

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A simple method of dehulling and demucilaging of linseed was developed. Solubility of the proteins of the linseed meal in water, 0.5 and 1.0 M NaC1, and 2% sodium hexametaphosphate solutions was determined in the pH range 2-12. The solubility was minimum around pH 3-6 and maximum around pH 8.0. The solubility minimum shifted to pH 0.5-4.5 in 1 M NaCl and to 0.6-5.3 in 2% sodium hexametaphosphate. The total proteins were characterized by techniques of gel filtration, ion-exchange chromatography, electrophoresis, and ultracentrifugation. The presence of at least three components was observed. The meal extracts showed proteolytic and trypsin inhibitor activities but no hemagglutinating activity. Amylase and amylase inhibitor activities were not detected.

Item Type: Article
Uncontrolled Keywords: linseed, Linum usitatissimum, proteins
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Mar 2018 06:07
Last Modified: 28 Mar 2018 06:07
URI: http://ir.cftri.com/id/eprint/5636

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