Daftary, R.D. and Pomeranz, Y. (1966) Dispersibility of cereal proteins in urea solutions. Journal of the Science of Food and Agriculture, 17 (2). pp. 72-74.
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Abstract
Protein estimations by the biuret method were highly correlated with Kjeldahl determinations for 87 samples of the seven major cereal grains. The extent of binding of acid orange 12 in a phosphate buffer at pH 1·7 was correlated with the protein content but was affected by non-specific binding which varied with the tested cereals. Extraction with 3M-urea at 4° yielded an average of 67·9% protein from wheat, 67·3% from wheat flour, 66·2% from rye, 71·2% from oats, 46·7% from barley, 32·1% from rice, 22·3% from corn, and 24·6% from sorghum. Differences in dispersible proteins seem to be affected by the disaggregating and hydrogen-bond-disrupting effect of urea, and seem to be related to amino-acid composition and functional properties of cereal proteins. The urea-dispersible protein fraction in wheat flour was higher than in whole wheat.
| Item Type: | Article |
|---|---|
| Author Affiliation: | Department of Flour and Feed Milling Industries, Kansas State University, Manhattan, Kansas |
| Subjects: | Plant Production |
| Divisions: | Sorghum |
| Depositing User: | Sandhya Gir |
| Date Deposited: | 03 Nov 2010 20:50 |
| Last Modified: | 03 Nov 2010 20:50 |
| Official URL: | http://dx.doi.org/10.1002/jsfa.2740170205 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/468 |
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