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Kinetics of thermal precipitation of leaf proteins from lucerne (Medicago sativa).

Eipeson, W. E. and Singh, N. and Manjrekar, S. P. (1974) Kinetics of thermal precipitation of leaf proteins from lucerne (Medicago sativa). Journal of Food Science and Technology, 11 (2). 66-70, 8 ref.. ISSN 0022-1155

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Journal of Food Science and Technology, VoL 11, No.2, March-April 1974, pp. 66-70.pdf - Published Version
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Abstract

The kinetics of thermal denaturation of leaf proteins from lucerne (Medicago sativa) has been studied. 4 kinetically distinguishable protein fractions are found to be present in the leaf extract. Both the Q10 values as well as the reaction rate constants gave low values, characteristic of proteins of particulate nature. From these studies, 70 degree C appears to be optimum for fractional heat coagulation of chloroplastic proteins from lucerne leaf, in order to get a non-green cytoplasmic protein fraction. Heat coagulation studies by adjustment of pH suggests the possibility of fractional precipitation at lower temp. A method has been devised to purify leaf protein from substances which interfere in the biuret method of protein estimation.

Item Type: Article
Uncontrolled Keywords: DENATURATION-; lucerne proteins, thermal denaturation kinetics of; HEATING-; KINETICS-; PH-; lucerne proteins, pH & heat coagulation of; PROTEINS-(UNCONVENTIONAL); lucerne proteins, coagulation of; LUCERNE-; coagulation of lucerne proteins; thermal denaturation kinetics of lucerne proteins; COAGULATION-
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 09 Leaf protein
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Sep 2013 06:32
Last Modified: 18 Sep 2013 06:32
URI: http://ir.cftri.com/id/eprint/7145

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