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Effect of various treatments of groundnut cake protein on its solubility in the different solvents


, : Effect of various treatments of groundnut cake protein on its solubility in the different solvents. Indian Journal of Dairy Science 35(2): 197-202

Estimates were made of the solubility of total and non-protein nitrogen (and protein N by difference) of groundnut oilmeal, in distilled water, 1 molar NaCl, citrate phosphate buffer at pH 6 and 0.02 N NaOH. Samples of oilmeal were heated in hot air to 130, 140 or 150 degrees C for 0.5, 1, 1.5 and 2 h at each temperature. Solubility of all 3 fractions in all solvents declined linearly with time and temperature.

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