Research Article | Published: 01 June 1994

Solubilization, Isolation and Functional Properties of Proteins from Subabul Seeds (Leucaena leucocephala Lam.)

N. J. Regude, U. D. Chavan and S. S. Kadam

Indian Journal of Forestry | Volume: 17 | Issue: 2 | Page No. 146-150 | 1994
DOI: https://doi.org/10.54207/bsmps1000-1994-P997EM | Cite this article

Abstract

Protein contents in Subabul seeds of Local and K-8 cultivars were 31.99 and 30.21 per cent, respectively. Globulin forms a major protein fraction (64%) whereas prolamin constitutes a small fraction (3%) of total proteins in Subabul seeds. Sodium chloride (NaCl) at 10 per cent and Sodium carbonate (Na2CO3) at 1 per cent concentration were found to be most effective in solubilisation of proteins from Subabul meal. The solubility of proteins was minimum at pH 4.0. The mal of K-8 exhibited superior functional properties than that of local cultivar. The protein isolates exhibited higher foaming and emulsifying properties and had lower water and oil absorption properties than the meal.

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How to cite

Regude, N.J., Chavan, U.D. and Kadam, S.S., 1994. Solubilization, Isolation and Functional Properties of Proteins from Subabul Seeds (Leucaena leucocephala Lam.). Indian Journal of Forestry, 17(2), pp.146-150. https://doi.org/10.54207/bsmps1000-1994-P997EM

Publication History

Manuscript Published on 01 June 1994

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