ICAR Research Data Repository for Knowledge Management
Changes in reserve proteins of cow pea, chick pea and green gram during germination: physico-chemical studies.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3337/
JFST-102-75 |
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| Title |
Changes in reserve proteins of cow pea, chick pea and green gram during germination: physico-chemical studies.
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| Creator |
Kumar, K. G.
Venkataraman, L. V. |
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| Subject |
21 Cereals
03 Proteins |
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| Description |
Changes in the reserve proteins of (i) cow pea (Vigna sinensis), (ii) chick pea (Cicer arietinum) and (iii) green gram (Phaseolus aureus) during germination for 24-72 h were studied by ultrafiltration and polyacrylamide gel electrophoresis. There was a progressive reduction in protein N as sprouting progressed, values being (for ungerminated and at 72 h respectively), 3.2 and 2.4% in (i), 3.4 and 2.8% in (ii), and 4.1 and 3.3% in (iii). The breakdown of globulins was also noted in all legumes at 72 h.
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| Date |
1975
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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/3337/1/JFST_12%286%29_292-294.pdf
Kumar, K. G. and Venkataraman, L. V. (1975) Changes in reserve proteins of cow pea, chick pea and green gram during germination: physico-chemical studies. Journal of Food Science and Technology, India, 12 (6). 292-294, 15 ref.. |
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