Studies of the Protein and the Trypsin Inhibitor of Chickpea (Cicer Arietinum L.)

Tang, Ting-Jui (1973) Studies of the Protein and the Trypsin Inhibitor of Chickpea (Cicer Arietinum L.). PhD thesis, Kansas State University.

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Abstract

The solubility properties of chickpea nitrogenous constituents (mainly protein) were studied. Distilled water, Nacl solutions (0.5 to 2.0M) and NaoH (0.001 to 0.10M) all extracted large amount of N from the defatted chickpea flour. Several factors controlling the N extractability were studied; they were the pH value, the type and concentration of salt, the solvent-to-flour ratio, the time of extraction, the number of repeated extraction, and the reducing agents. Among these, the pH value was found to have the most profound influence. Alkaline solvents in general would solubilize more than 97% of the total N after three consecutive extractions.

Item Type: Thesis (PhD)
Author Affiliation: Kansas State University, United States.
Subjects: Postharvest Management > Food Technology
Divisions: Chickpea
Depositing User: Mr Balakrishna Garadasu
Date Deposited: 07 Jul 2013 10:54
Last Modified: 07 Jul 2013 10:54
URI: http://eprints.icrisat.ac.in/id/eprint/10891

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