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Reversible gelation of arachin.

Navin Kumar, K. D. and Nandi, P. K. and Narasinga Rao, M. S. (1980) Reversible gelation of arachin. International Journal of Peptide and Protein Research, 15 (1). 67-72, 21 ref..

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Arachin forms a gel at acidic pH (pH less than 3.8) which is thermolabile. The factors governing the gelation seem to be concn. of protein, heating temp. heating interval, cooling temp. of the heated solution, pH, ionic strength and dielectric constant of the medium. Urea decreases gel strength. The cross-links involved in the gelation of arachin seem to be non-covalent in nature.

Item Type: Article
Uncontrolled Keywords: GLOBULINS-; arachin, gelation of; GELATION-
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 33 Nuts
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Mar 2018 08:51
Last Modified: 27 Mar 2018 08:51
URI: http://ir.cftri.com/id/eprint/6913

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