[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Studies on the proteins from safflower seed (Carthamus tinctorius L).

Latha, T. S and Prakash, V. (1984) Studies on the proteins from safflower seed (Carthamus tinctorius L). Journal of Agricultural and Food Chemistry, 32 (6). 1413-1416, 24 ref..

[img] PDF
J. Agric. Food Chem. 1984, 32, 1412-1416.pdf - Published Version
Restricted to Registered users only

Download (1MB) | Request a copy


Safflower seed (C. tinctorius) was analysed for moisture, protein, ether extractives, ash, total sugars, and crude fiber. The total protein in the seed was extracted at pH 7.5 by low ionic strength buffers in the presence of sodium chloride and at different pHs. The extracted total protein was analyzed by using the techniques of sedimentation velocity, polyacrylamide gel electrophoresis, ion-exchange chromatography, and gel filtration. It consists of predominantly one major fraction of sedimentation value 12S and 3 other components of sedimentation values 2S, 7S, and 17S. The protein has an absorption coeff., E-1-%-,-1-c-m280nm, of 17.3 and an absorption max. at 279-280 nm in the UV region. The presence or absence of sodium chloride during extraction has a profound effect on the extractability of the 12S component of the total protein.

Item Type: Article
Uncontrolled Keywords: OILSEEDS-; safflower seed proteins, characterization of; PROTEINS-VEGETABLE; PROTEIN-PRODUCTS
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
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: 28 Feb 2018 09:26
Last Modified: 28 Feb 2018 09:26
URI: http://ir.cftri.com/id/eprint/6657

Actions (login required)

View Item View Item