SOLUBILITY BEHAVIOUR OF FIVE VARIETIES OF CHICKPEA (CICER ARIETINUM) SEED PROTEINS AT DIFFERENT PH
1Department of Applied Chemistry, Government Engineering College, Jabalpur - 482 011, India
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SOLUBILITY BEHAVIOUR OF FIVE VARIETIES OF CHICKPEA (CICER ARIETINUM) SEED PROTEINS AT DIFFERENT PH
1Department of Applied Chemistry, Government Engineering College, Jabalpur - 482 011, India
ABSTRACT
The effect of varying pH ranging from 0.5 to 10.0 on the solubility of seed proteins of five varieties of Cicer arietinum namely JGG-1, JG-218, JG-322, SAKI-93130 and JG-11 were studied. Protein content varied from 19.68 to 22.75%. Maximum solubility of protein was achieved at pH 3.0 and below 3.0.
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This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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Published In
Legume Research