Reversible gelation of arachin.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/6913/
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| Title |
Reversible gelation of arachin.
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| Creator |
Navin Kumar, K. D.
Nandi, P. K. Narasinga Rao, M. S. |
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| Subject |
03 Proteins
33 Nuts |
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| Description |
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.
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| Date |
1980
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6913/1/Int.%20J.%20Peptide%20Protein%20Res.%2015%2C%201980%2C67-72.pdf
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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