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Studies on blackgram proteins.

Venugopal, K. and Rama Rao, G. (1978) Studies on blackgram proteins. Indian Food Packer, 32 (2). 44-47, 21 ref..

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Abstract

N (protein and non-protein) was extracted from blackgram (Phaseolus mungo) under various conditions e.g. using different extractants (water, NaCl, ethanol, NaOH and trichloroacetic acid), different pH (1.0-10.7), different temp. (25-27 degree C, 37 degree C) with meal to solvent ratio (1:15, 1:30 and 1:100) in 0.5M NaCl, and different particle sizes (mesh size of 25, 44, 60 and 100 of British Standard Specification) with 1:15 and 1:30 solid to solvent ratio. Max. N was extracted by NaCl (46.2%) and water (24.0%); 90% N was extracted at pH 9.0. At both temp. with increase in solid to solvent ratio N extracted also increased; but N was higher at 25-27 degree C irrespective of solid to solvent ratio. N extraction increased with particle size max. (72%) being at 100 mesh size. Total N in seeds germinated for 24-96 h ranged from 4.77 to 3.93 g/100 g seeds max. (4.22) N extracted being after 48 h of germination.

Item Type: Article
Uncontrolled Keywords: NITROGEN-COMPOUNDS; grams, N compounds extraction from black; EXTRACTION-; LEGUMES-
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Nov 2008 09:42
Last Modified: 28 Dec 2011 09:54
URI: http://ir.cftri.com/id/eprint/6495

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