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Factors affecting solubilization of the nitrogen constituents of the Mung bean, Phaseolus aureus

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

Cereal Chemistry 30(3): 230-235

1953

ISSN/ISBN: 0009-0352
Accession: 024675156
The degree of solubilization of nitrogenous compounds from Phaseolus aureus with 0.4 [image] sodium chloride solns. was enhanced by a decrease in particle size and by employing a high ratio of sample to solvent. With 60 mesh meal, solubilization was essentially complete, using either hand or mechanical shaking. By successive extractions, 60% of the N was removed in the 1st extract, about 10% in the 2d and about 5% in a 3d extraction. The yield of solubilized N from lipide-free meal was greater than with lipide containing meal providing the temp. was below about 45[degree]C, whereas at higher temps. the opposite effect was apparent. The influence of hydrogen ion activity on solubility was reduced by the presence of NaCl.

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Related References

Djang, S.S.T.; Lillevik, H.A.; Ball, C.D. 1953: Factors affecting solubilization of the nitrogenous constituents of the Mung bean Phaseolus aureas. Cereal Chem 30: 230-235
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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Belton, W.E.; Hoover, C.A. 1948: Investigations on the mung bean, Phaseolus aureus Roxburgh; the determination of 18 amino acids in the mung bean hydrolysate by chemical and micro-biological methods Journal of Biological Chemistry 175(1): 377-383
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Huq, S.; Larher, F. 1983: Effect of NaCl on the growth and the nitrogen status of nodulated cowpea (Vigna sinensis L.) and mung bean (Phaseolus aureus L.) Zeitschrift fur Pflanzenphysiologie = International journal of plant physiology 12(1): 79-87
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