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Effect of ethanol treatment on the proteins of Madhuca ( Madhuca butyraceae ) seed flour
Author(s) -
Shanmugasundaram T.,
Venkataraman L. V.
Publication year - 1985
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740361123
Subject(s) - chemistry , ethanol , amino acid , food science , lysine , limiting , biochemistry , mechanical engineering , engineering
Madhuca butyraceae flour was subjected to a two stage ethanol treatment to remove the toxic saponins and the effect of such treatment on the proteins was determined. Ethanol treatment caused minor changes in the amino acide composition and also in the gel filtration and gel electrophoretic patterns. The limiting amino acids in the ethanol treated flour are lysine and sulphur containing amino acids as compared to the provisional amino acid scoring pattern of FAO/WHO.