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Chickpea seed proteins: isolation and characterization of 10.3S protein.

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Title Chickpea seed proteins: isolation and characterization of 10.3S protein.
 
Creator Ganesh, Kumar
Venkataraman, L. V.
 
Subject 03 Proteins
22 Legumes-Pulses
 
Description Chickpea proteins were fractionated by gel filtration and DEAE- cellulose chromatography. The major protein fraction, with a sedimentation coeff. value of 10.3S, was isolated by water dilution of the protein extracted by 10% (w/v) NaCl solution, followed by DEAE-cellulose chromatography. The protein preparation was found to be homogeneous by ultracentrifugation and polyacrylamide gel electrophoresis. The chemical composition, subunits, mol. wt. of the protein, and subunit and spectral characteristics were determined. The storage protein role of 10.3S was confirmed by its isolation in the protein bodies of chickpea. [See also preceding abstr.]
 
Date 1980
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/3446/1/J.%20Agric.%20Food%20Chem.%201980%2C%2028%2C%20524-529.pdf
Ganesh, Kumar and Venkataraman, L. V. (1980) Chickpea seed proteins: isolation and characterization of 10.3S protein. Journal of Agricultural and Food Chemistry, 28 (3). 524-529, 33 ref..