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Effect of pretreatment on the extraction of proteins from plant sourcees
Author(s) -
Rastogi M. K.,
Murti C. R. Krishna
Publication year - 1964
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260060206
Subject(s) - chemistry , chromatography , isoelectric point , extraction (chemistry) , trypsin , hydrolysis , digestion (alchemy) , solubilization , ethanol , isoelectric focusing , precipitation , ethanol precipitation , food science , biochemistry , enzyme , physics , meteorology
Solubilization of proteins from cereals, legumes, and oil seed cakes by alkali peptization and isoelectric precipitation is adversely affected if the source material is pretreated by ethanol or cooked under pressure. The degree of hydrolysis by trypsin of protein isolates obtained from unautoclaved materials is, however, considerably raised by heat treatment prior to enzymatic digestion.