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The mucilaginous principles in black gram (Phaseolus mungo) dhal.

Kadkol, S. B. and Desikachar, H. S. R. and Srinivasan, M. (1961) The mucilaginous principles in black gram (Phaseolus mungo) dhal. Journal of Scientific and Industrial Research, 20C. pp. 252-253.

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Abstract

The crude mucilage precipitated from the acetate buffer (pH 4,6) extract of black gram flour by acetone (1.5 vol) has been purified by repeated treatment with Sevag's solvent and final precipitation With acetone. The mucilage contains 3 per cent nitrogen. Chromato. graphic. analysis of the mUcilage has revealed the presence of galactose, arabinose, rhamnose and galac. turonle acid in the molecular proportion of 13: 18: 3: 2 respectively. The protein component of the mucilage does not contain the sulphur amino acids except traces of methionine.

Item Type: Article
Uncontrolled Keywords: mucilage, black gram dhal
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jul 2016 08:20
Last Modified: 22 Jul 2016 08:20
URI: http://ir.cftri.com/id/eprint/6044

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