Extraction and separation of guar seed proteins.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/6997/
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| Title |
Extraction and separation of guar seed proteins.
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| Creator |
Nath, J. P.
Subramanian, N. Narasinga Rao, M. S. |
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| Subject |
03 Proteins
22 Legumes-Pulses |
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| Description |
The solubility of guar meal protein was determined in various aqueous solvents using different acids and bases. The total proteins were characterized by the techniques of gel filtration, polyacrylamide gel electrophoresis, and ultracentrifugation. They were found to consist of 3 fractions, 2 of high mol. wt. and 1 of low mol. wt. Neither the total proteins nor the fractions showed any haemagglutinin activity. Max. trypsin inhibitor and proteolytic activity was observed with the lowest mol. wt. fraction.
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| Date |
1978
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/6997/1/Journal%20of%20Agricultural%20and%20Food%20Chemistry%2C%20Volume-26%285%20%281978%29%201243-1246.pdf
Nath, J. P. and Subramanian, N. and Narasinga Rao, M. S. (1978) Extraction and separation of guar seed proteins. Journal of Agricultural and Food Chemistry, 26 (5). 1243-1246, 18 ref.. |
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