SEED PROTEIN-FRACTIONS AND AMINO-ACID-COMPOSITION IN GRAM (CICER-ARIETINUM)

被引：26

作者：

DHAWAN, K ^{[1
]}

MALHOTRA, S ^{[1
]}

DAHIYA, BS ^{[1
]}

SINGH, D ^{[1
]}

机构：

[1] HARYANA AGR UNIV,DEPT CHEM & BIOCHEM,HISSAR 125004,HARYANA,INDIA

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1991年 / 41卷 / 03期

关键词：

GRAM; PROTEIN FRACTIONS; AMINO ACID COMPOSITION SDS-PAGE;

D O I：

10.1007/BF02196390

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Six chickpea strains were analysed for their protein content and various protein fractions. The protein content ranged from 20.9-25.27%. Albumin, globulin, prolamin and glutelin contents ranged from 8.39-12.31%; 53.44-60.29%; 3.12-6.89% and 19.38-24.40% respectively. Salt soluble proteins (albumin + globulin) and globulins resolved into 19-23 bands whereas albumin proteins resolved into 30-34 bands. The molecular weights of various polypeptides ranged from 10-91 kD. Amino acid analysis of total proteins revealed that glutamic acid was present in maximum concentration followed by aspartic acid and arginine. Just like other pulse proteins, chick pea proteins were also found deficient in sulphur containing amino acids.

引用

页码：225 / 232

页数：8

共 14 条

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