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Groundnut proteins. II. Effect of wet heating on the physicochemical properties of groundnut proteins.

Srikanta, S. and Rao, M. S. N. (1974) Groundnut proteins. II. Effect of wet heating on the physicochemical properties of groundnut proteins. Journal of Agricultural and Food Chemistry, 22 (4). 667-671, 28 ref..

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Abstract

Defatted groundnut meal was heated with steam at atmospheric pressure and under 1 and 2 kg/cm-2 pressure. The extractability of the proteins in aqueous solution and DEAE-cellulose chromatographic, gel filtration, gel electrophoresis, and spectral characteristics of the extracted proteins were studied and compared with those of the untreated sample. The sample heated at atmospheric pressure did not differ much from the untreated sample in the measured properties. Samples heated under pressure showed considerable differences. The changes were such as to suggest that pressure heating depolymerized the proteins. The P and carbohydrate contents of the protein increased due to wet heating.

Item Type: Article
Uncontrolled Keywords: PROTEINS-(UNCONVENTIONAL); groundnut proteins, analysis of physicochemical properties of heated; CHROMATOGRAPHY-; FILTRATION-; ELECTROPHORESIS-; SPECTROSCOPY-; GROUNDNUTS-; physicochemical properties of heated groundnut proteins; HEATING-; groundnut proteins, heating & physicochemical properties of
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Sep 2013 09:30
Last Modified: 17 Apr 2018 10:32
URI: http://ir.cftri.com/id/eprint/7155

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