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
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.