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Influence of extraction medium pH on the protein content of some legume starches
Author(s) -
ANDERSON C. G.,
ROMO C. R.
Publication year - 1976
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1976.tb00768.x
Subject(s) - starch , chemistry , solubility , extraction (chemistry) , legume , food science , nitrogen , yield (engineering) , chromatography , botany , organic chemistry , biology , materials science , metallurgy
Summary Starches of lentil, garbanzo and field bean were isolated according to a detailed separational scheme at several pHs in the range of 5.5 to 9.5 and nitrogen determinations made on the purified samples. Nitrogen determinations and protein solubility profiles were also determined on the legume flours in order to facilitate a comparison of the data obtained for the starches. the relationship between protein solubility and starch protein content is discussed. the protein content of garbanzo starch decreased from a value of 0.51% at pH 5.5 to a value of 0.13% at pH 9.5. For field bean starch the protein content was 0.55% at pH 5.5 and 0.18% at pH 9.5. In the case of lentil starch the protein content decreased from 0.42% at pH 5.5 to 0.25% at pH 7.5 with very little change up to a pH of 9.5. It was found that extraction medium pH has no effect upon the yield of starch.