Section 14
Chapter 13,709

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


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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