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Effect of ethanol treatment on the proteins of madhuca (Madhuca butyracea) seed flour.

Shanmugasundaram, T. and Venkataraman, L. V. (1985) Effect of ethanol treatment on the proteins of madhuca (Madhuca butyracea) seed flour. Journal of the Science of Food and Agriculture, 36 (11). 1183-1188, 11 ref..

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Abstract

Madhuca butyracea flour was subjected to a 2 stage ethanol treatment to remove the toxic saponins and the effect of such treatment on the proteins was determined. Ethanol treatment caused minor changes in the amino acid composition and also in the gel filtration and gel electrophoretic patterns. The limiting amino acids in the ethanol treated flour are lysine and S containing amino acids as compared to the provisional amino acid scoring pattern of FAO/WHO.

Item Type: Article
Uncontrolled Keywords: SEEDS-; Madhuca butyraceae seed flour, ethanol & proteins in; Madhuca butyraceae seed flour, ethanol saponins removal from; PROTEINS-VEGETABLE; ETHYL-ALCOHOL; GLYCOSIDES-
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
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: 25 May 2016 12:19
Last Modified: 25 May 2016 12:19
URI: http://ir.cftri.com/id/eprint/6596

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