Effect of autofermentation on the physicochemical properties of proteins of sorghum-groundnut composite flour
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/1971/
JAFC-09-88 |
|
| Title |
Effect of autofermentation on the physicochemical properties of proteins of sorghum-groundnut composite flour
|
|
| Creator |
Ahmed, A. R.
Appu Rao, A. G. Ramanatham, G. |
|
| Subject |
29 Protein Chemistry
03 Peanut 14 Physical properties |
|
| Description |
The effect of autofermentation on the physicochemical properties of proteins of sorghum/groundnut (70:30 by wt.) composite flour was studied by sedimentation velocity measurements, gel filtration on Ultrogel ACA-44, PAGE at pH 9.2, spectral measurements, fluorescence spectra, and circular dichroism measurements. Results suggest a decrease in the molecular size of the proteins due to autofermentation. Both groundnut and sorghum proteins are equally susceptible to proteolysis during fermentation. The spectral measurements indicate increased polyphenol-protein interactions, conformational changes in the proteins resulting in an altered chromophoric environment of aromatic amino acids, and a decrease in the content of the limited ordered structure.
|
|
| Date |
1988
|
|
| Type |
Article
PeerReviewed |
|
| Format |
pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/1971/1/Journal%20of%20agricultural%20and%20food%20chemistry%2C%2036%20%284%29.%20pp.%20690-694.pdf
Ahmed, A. R. and Appu Rao, A. G. and Ramanatham, G. (1988) Effect of autofermentation on the physicochemical properties of proteins of sorghum-groundnut composite flour. Journal of agricultural and food chemistry, 36 (4). pp. 690-694. ISSN 0021-8561 |
|