STUDY OF PROTEIN CONTENT AND EFFECT OF PH VARIATION ON SOLUBILITY OF SEED PROTEIN OF ELEUSINE CORACANA(VARIETY DFM-1 AND HR-374)

Sangeeta Gupta, S.K.Shrivastava, Manjul Shrivastava

Abstract: Protein utilization in the different food systems principally depend on their functional properties. The solubility behavior of the seed protein is of great importance from the several points of view. It determines their utility for many industrial purposes. Solubility is a critical functional property, since a protein generally has to be in solution in order to exert its other desirable functional characteristics. Nitrogen Solubility Index and Protein Dispersibility Index (PDI) are the two most common methods of evaluating solubility characteristics. He nce in this study seeds of Eleusine coracana (variety DFM-1 and HR-374) minor millet were studied for protein solubility at wide range of pH from 0.5 to 13.5.

Keywords: Protein solubility, Protein Dispersibility Index, Nitrogen Solubility Index, Minor millet Seeds, Variety of Eleusine coracana.

DOI: https://doi.org/10.15623/ijret.2014.0301103