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Studies on the proteins from safflower seed (Carthamus tinctorius L).

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Title Studies on the proteins from safflower seed (Carthamus tinctorius L).
 
Creator Latha, T. S
Prakash, V.
 
Subject 03 Proteins
01 Oilseeds
 
Description Safflower seed (C. tinctorius) was analysed for moisture, protein, ether extractives, ash, total sugars, and crude fiber. The total protein in the seed was extracted at pH 7.5 by low ionic strength buffers in the presence of sodium chloride and at different pHs. The extracted total protein was analyzed by using the techniques of sedimentation velocity, polyacrylamide gel electrophoresis, ion-exchange chromatography, and gel filtration. It consists of predominantly one major fraction of sedimentation value 12S and 3 other components of sedimentation values 2S, 7S, and 17S. The protein has an absorption coeff., E-1-%-,-1-c-m280nm, of 17.3 and an absorption max. at 279-280 nm in the UV region. The presence or absence of sodium chloride during extraction has a profound effect on the extractability of the 12S component of the total protein.
 
Date 1984
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/6657/1/J.%20Agric.%20Food%20Chem.%201984%2C%2032%2C%201412-1416.pdf
Latha, T. S and Prakash, V. (1984) Studies on the proteins from safflower seed (Carthamus tinctorius L). Journal of Agricultural and Food Chemistry, 32 (6). 1413-1416, 24 ref..