CHARACTERIZATION OF SUNFLOWER PROTEINS

被引：56

作者：

RAHMA, EH

RAO, MSN

机构：

[1] Protein Technology Discipline, Central Food Technological Research Institute, Mysore

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03840.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The nitrogen solubility of total proteins of sunflower meal (M), chlorogenic acid‐free meal (CFM) and protein isolate (I) in water was determined in pH range 1–10. Also the nitrogen solubility of the meal (M) in 0.1, 0.5 and 1.0M NaCl and 2.0% sodium hexametaphosphate solutions was determined. The solubility profiles in water and salt solutions were similar with minimum solubility in the range pH 4‐7. The total proteins of M and CFM gave 3 peaks in gel filtration on Sepharose 6B‐100 and also in chromatography on DEAE cellulose. The meal contained three protein fractions of 2S, 7S and 11s and CFM had an additional fraction of 16s. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：579 / 582

页数：4

共 21 条

[1]

[Anonymous], 1975, OFFICIAL METHODS ANA

[2] FRACTIONATION OF SUNFLOWER SEED PROTEINS [J].