BIOCHEMICAL STUDIES ON BLACK GRAM (PHASEOLUS MUNGO): I. Solubilization and Electrophoretic Characterization of The Proteins.

Abstract

Protein content of 60 mesh, dehydrated, defatted black gram (Phaseolus mungo) meal was 28.5%. Sodium carbonate (0.5-1.0%), t e tmsodium pyrophosphate (0.5%), and sodium dodecyl sulfate (0.5-5%) extracted more than 76 gram Lowry's protein per 100 gram Kjeldahl protein. On the considerations of contaminating residue in the final product and disruption o f native structure of the proteins these chemical agents were unsuitable. Sodium sulfate at 10% level was judged to be the best protein solubilizer. The phenol-acetic acidmercaptoethanol-urea (PAMU) system in polyacrylamide gel electrophoresis was more efficient in resolving protein subunits than the sodium dodecyl sulfate (SDS) gel system. PAMU dissociated total black gram proteins in one major and 7-8 other sharp bands. Proteins separated on PAMU gel were run on the f l a t bed polyacrylamide gel containing SDS system. The proteins were then separated in 13 subunits, the molecular weight o f the major one was 55,000. Defatting with n-hexane improved protein extraction by 6%. Solubilized proteins contained 81% globulins, 13% albumins, 4% ethanol soluble proteins, and 2% acetic acid soluble proteins.

Solubility of amaranth seed proteins in sodium sulphate and sodium chloride: the main factor in quantitative extraction for analysis

“…These results are in accord with the increased solubility of globular proteins at low concentrations of divalent salts than of monovalent salts, and with the decreased influence of ionic strength on solubility as ionic strength is increased (Haschemeyer & Haschemeyer, 1973). They also agree with the results reported by Padhye & Salunke (1977) in the extraction and solubilization of black gram (Phaseolus mungo) proteins.…”

Carbohydrates in raw and germinated seeds from mung bean and chick pea

“…Raffinose and stachyose fed alone did not increase the carbon dioxide level of the flatus. 8 Changes of low mol. wt carbohydrates during germination of legumes have been studied by many investigators.3~ 9, l o Generally, the raffinose family oligosaccharides decline rapidly during the first days of germination, while sucrose, glucose and fructose increase.…”

Biochemical Studies on Black Gram (Phaseolus Mungo L.) 111. Fermentation of the Black Gram and Rice Blend and Its Influence on the in Vitro Digestibility of the Proteins

“…The present study was an outgrowth of our biochemical and nutritional evaluation of black gram (Padhye and Salunkhe 1977;Padhye and Salunkhe 1979 a and b) and rice (Padhye and Salunkhe 1 9 7 9~) . The purpose of this work was to determine the physicochemical and biochemical changes that accompany fermentation and to elucidate their effects on the nutritional quality of idli.…”