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Isolation and characterization of the major fraction of guar proteins.

Nath, J. P. and Subramanian, N. and Narasinga Rao, M. S. (1980) Isolation and characterization of the major fraction of guar proteins. Journal of Agricultural and Food Chemistry, 28 (4). pp. 844-847.

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Abstract

The major protein fraction of guar has been isolated in a homogeneous form. It does not contain any phosphorus and has 0.8% carbohydrate. Its sedimentation coeff. is 10.5 S, mol. wt. 223 000, and intrinsic viscosity 0.047 dl/g. It consists of at least 6 nonidentical polypeptide chains. It exhibits an absorption max. at 280 nm and fluorescence emission max. at 325 nm and consists mainly of beta structure and random coil.

Item Type: Article
Uncontrolled Keywords: PROTEINS-VEGETABLE; guar gums, proteins properties from; GUMS-
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Feb 2018 08:21
Last Modified: 28 Feb 2018 08:21
URI: http://ir.cftri.com/id/eprint/6880

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