Legume Research

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Legume Research, volume 27 issue 1 (march 2004) :

SOLUBILITY BEHAVIOUR OF FIVE VARIETIES OF CHICKPEA (CICER ARIETINUM) SEED PROTEINS AT DIFFERENT PH

Singhai Benu, Shrivastava S.K.
1Department of Applied Chemistry, Government Engineering College, Jabalpur - 482 011, India

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Cite article:- Benu Singhai, S.K. Shrivastava (2024). SOLUBILITY BEHAVIOUR OF FIVE VARIETIES OF CHICKPEA (CICER ARIETINUM) SEED PROTEINS AT DIFFERENT PH. Legume Research. 27(1): . doi: .

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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