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Factors affecting solubilization of the nitrogenous constituents of the Mung bean

Djang, S.S.T.; Lillevik, H.A.; Ball, C.D.

Phaseolus aureas. Cereal Chem 30: 230-235

1953

Accession: 013708835
Mung beans were ground to pass sieves of 20, 40 and 60 mesh and samples of from 5 to 15 g. in 2.5 g. steps were extracted with a constant volume, 100 ml., of 0.4 M NaCl under fixed conditions of temperature, time and agitation. After centrifuging at 2000 r.p.m. for 15 min., protein was estimated in the supernatant liquid. The solubility of the protein increased with decreasing particle size and with a high ratio of sample to solvent.

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Related References

Djang, S.S.T.; Lillevik, H.A.; Ball, C.D. 1953: Factors affecting solubilization of the nitrogen constituents of the Mung bean, Phaseolus aureus Cereal Chemistry 30(3): 230-235
Shedata, A.; Thannoun, A. 1981: Cellulase enzymatic solubilization of nitrogenous constituents from Iraqi mung bean Zeitschrift fur Lebensmittel Untersuchung und Forschung 72(3): 206-209
Shehata, A.; Thannoun, M. 1981: Extractability of nitrogenous constituents from Iraqi mung bean as affected by pH , salt type, and other factors Journal of Agricultural and Food Chemistry 29(1): 53-57
Shehata, A.A.Y.; Thannoun, M.M. 1981: Extractability of nitrogenous constituents from iraqi mung bean phaseolus aureus as affected by ph salt type and other factors Journal of Agricultural and Food Chemistry 29(1): 53-57
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Crowe, N.L.; Alli, I.; Baker, B.E. 1985: Solubilization of nitrogenous constituents of brewers spent grain Journal of the Institute of Brewing 91(3): 148-150
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Hoover, C.A. 1948: Investigations on the mung bean I The determination of eighteen amino acids in the mung bean hydrolysate by chemical and microbiological methods Journal of Biological Chemistry: 377-383
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Singh, R.; Singh, R.B. 1979: Changes in chlorophyll contents, primary productivity and carbohydrate fractions of mung bean due to mung bean severe mosaic virus infection Iranian Journal of Plant Pathology 15(1/4): 55-63; 83