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COMPARATIVE STUDIES ON THE NITROGEN SOLUBILITY OF MUNG BEANS, PEA BEANS AND RED KIDNEY BEANS
Author(s) -
HANG Y. D.,
STEINKRAUS K. H.,
HACKLER L. R.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb12174.x
Subject(s) - chemistry , solubility , sodium , nitrogen , salt (chemistry) , magnesium , extraction (chemistry) , phosphate , inorganic chemistry , sodium citrate , food science , nuclear chemistry , chromatography , biochemistry , organic chemistry , medicine , pathology
SUMMARY The effect of pH and some salts on the extraction of nitrogenous matter from mung beans, pea beans and red kidney beans has been studied. The nitrogen solubilities of these beans were found to be strongly pH‐dependent. The amount of nitrogen extracted at alkaline pH is greater than that produced at either neutral or acidic PH. Minimum points of nitrogen dispersion occurred at pH 4.0. Salts dispersed more nitrogenous constituents from the beans than did water. Dilute solutions of sodium chloride, sodium sulfate, calcium chloride and magnesium chloride were found to have an inhibitory effect on the dispersion of the nitrogenous matter of the beans. Alkaline salts such as sodium carbonate, disodium phosphate and sodium citrate appeared to be fairly effective dispersing agents, and the exact amount of nitrogen extracted was dependent upon the concentration of the salt solution.