Effect of pH Variation on Solubility of Seed Proteins in Some New and Hybrid Varieties of Legume and Oil Seeds
Corresponding Author(s) : Shweta Thakur
chem.249@gmail.com
Asian Journal of Chemistry,
Vol. 20 No. 6 (2008): Vol 20 Issue 6
Abstract
The effect of pH variation (ranging from 0.5-13.5) on the solubility of seed protein of seven varieties of leguminous and oil seeds viz., Glycine max (NRC-37), Vigna radiata (LGG-460), Phaseolus mungo (LBG-20), Cicer arietinum (JG-130), Lens esculenta (JL-3), Sesamum indicum (JTS-8) and Guizotia abyssinic (JNC-6). All seven varieties exhibited characteristic curves towards maximum solubility ranging from 12.0 to 12.5 pH.
Keywords
Solubility
Seed protein
pH value
Hybrids varieties
Legume seeds
Glycine max
Vigna radiata
Phaseolus mungo
Cicer arietinum
Lens esculenta
Sesamum indicum
Guizotia abyssinic
Thakur, S., Shrivastava, S., & Shrivastava, M. (2010). Effect of pH Variation on Solubility of Seed Proteins in Some New and Hybrid Varieties of Legume and Oil Seeds. Asian Journal of Chemistry, 20(6), 4561–4564. Retrieved from https://asianpubs.org/index.php/ajchem/article/view/19063
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