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Effect of autofermentation on the physicochemical properties of proteins of sorghum-groundnut composite flour

IR@CSIR-CFTRI

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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