EFFECT OF AUTOCLAVING ON PROTEIN CONTENT USING SDS- PAGE

作者： Nitin Puranik , Pramod Kumar Singh , Vidhi Tiwari , Neha Panwar

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摘要: Pulses have high value of nutritional properties but underutilized due to the presence some toxic substances reported as anti-nutritional factors. Different homemade processing methods (germination, boiling, and pressure cooking roasting) were employed reduce these factors in pulses. Among various treatments employed; resulted maximum reduction literature. Being valuable it also adversely affects protein contents In this study we evaluated effect on profile pulses such albumin, globulin total proteins. We found albumin globulins proteins contents.

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EFFECT OF AUTOCLAVING ON PROTEIN CONTENT USING SDS- PAGE

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EFFECT OF AUTOCLAVING ON PROTEIN CONTENT USING SDS- PAGE

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