volume 27 issue 1 (march 2004) :
SOLUBILITY BEHAVIOUR OF FIVE VARIETIES OF CHICKPEA (CICER ARIETINUM) SEED PROTEINS AT DIFFERENT PH
1Department of Applied Chemistry, Government Engineering College, Jabalpur - 482 011, India
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Legume Research
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volume 27 issue 1 (march 2004) :
SOLUBILITY BEHAVIOUR OF FIVE VARIETIES OF CHICKPEA (CICER ARIETINUM) SEED PROTEINS AT DIFFERENT PH
1Department of Applied Chemistry, Government Engineering College, Jabalpur - 482 011, India
ABSTRACT
The effect of varying pH ranging from 0.5 to 10.0 on the solubility of seed proteins of five varieties of Cicer arietinum namely JGG-1, JG-218, JG-322, SAKI-93130 and JG-11 were studied. Protein content varied from 19.68 to 22.75%. Maximum solubility of protein was achieved at pH 3.0 and below 3.0.
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This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
In this Article
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Submit your manuscript through user friendly platform and acquire the maximum impact for your research by publishing with ARCC Journals.
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Published In
Legume Research