๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

EFFECT OF SEVERAL VARIABLES ON THE EXTRACTABILITY OF SUNFLOWER SEED PROTEINS

โœ Scribed by S. GHEYASUDDIN; C. M. CATER; K. F. MATTIL

Book ID
108799061
Publisher
Institute of Food Technologists
Year
1970
Tongue
English
Weight
417 KB
Volume
35
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

The effect of phytate on the solubility
The effect of phytate on the solubility of the sunflower seed proteins
โœ Bulmaga, V. P. ;Lapteva, N. A. ;Vaintraub, I. A. ๐Ÿ“‚ Article ๐Ÿ“… 1989 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 261 KB ๐Ÿ‘ 1 views

The effect of phytate on the solubility of the sunflower seed proteins V. P. BULMAGA, N. A. LAPTEVA and I. A. VAINTRAUB I IS protein of the sunflower seed is precipitated by phytate at pH 2.0,'a protein-phytate complex being formed thereby. The number of the phosphate groups bound by the time the pr

The tryptophan content of extractable se
The tryptophan content of extractable seed proteins from cultivated legumes, sunflower and Acacia
โœ M. C. Shamanthaka Sastry; David R. Murray ๐Ÿ“‚ Article ๐Ÿ“… 1986 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 271 KB

The total salt-extractable protein from seeds of important cultivated legumes and sunflower kernels has a tryptophan content ranging from 0.91% (bywt) for chickpea (Cicer arietinum) to 1.99% (bywt) for green gram (Vigna radiata). In species with substantial albumin fractions, the tryptophan content