Chickpea seed proteins: isolation and characterization of 10.3S protein.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/3446/
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| Title |
Chickpea seed proteins: isolation and characterization of 10.3S protein.
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| Creator |
Ganesh, Kumar
Venkataraman, L. V. |
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| Subject |
03 Proteins
22 Legumes-Pulses |
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| Description |
Chickpea proteins were fractionated by gel filtration and DEAE- cellulose chromatography. The major protein fraction, with a sedimentation coeff. value of 10.3S, was isolated by water dilution of the protein extracted by 10% (w/v) NaCl solution, followed by DEAE-cellulose chromatography. The protein preparation was found to be homogeneous by ultracentrifugation and polyacrylamide gel electrophoresis. The chemical composition, subunits, mol. wt. of the protein, and subunit and spectral characteristics were determined. The storage protein role of 10.3S was confirmed by its isolation in the protein bodies of chickpea. [See also preceding abstr.]
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| Date |
1980
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/3446/1/J.%20Agric.%20Food%20Chem.%201980%2C%2028%2C%20524-529.pdf
Ganesh, Kumar and Venkataraman, L. V. (1980) Chickpea seed proteins: isolation and characterization of 10.3S protein. Journal of Agricultural and Food Chemistry, 28 (3). 524-529, 33 ref.. |
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