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      https://www.ias.ac.in/article/fulltext/jbsc/004/04/0419-0424

    • Keywords

       

      Madhuca proteins; physicochemical studies; in vitro digestibility

    • Abstract

       

      DefattedMadhuca butyraceae seeds contain 24% of crude protein and 10.4% of saponins. The solubility ofMadhuca seed proteins was determined in water and NaCl as a function of pH and minimum solubility occurred at pH 4.0. The proteins consist of three components with S20,w values of 2.2, 9.8 and 15.4. On gel filtration the proteins gave three peaks and on diethylaminoethyl cellulose chromatography they resolved into two components. Thein vitro digestibility ofMadhuca seed protein was found to be 69% when assayed with a pepsin-pancreatin system.

    • Author Affiliations

       

      T Shanmugasundaram1 L V Venkataraman1

      1. Central Food Technological Research Institute, Mysore - 570 013
    • Dates

       
  • Journal of Biosciences | News

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