Vol. 7, Issue 1 (2019)
A comparative study of the amino acid composition of protein isolates prepared from adzuki bean genotypes [Vignaangularis (Willd.) Ohwi & Ohashi]
Author(s): S Sharma, R Verma, N Singh and YS Dhaliwal
Abstract: The basic purpose of the study was to compare the amino acid composition, and SDS PAGE characterization of the isolates prepared from three genotypes of rice bean viz. EC-340264, Local Totru and HPU-51 by using isoelectric precipitation technique. The amino acid analysis indicated that protein isolates were found to have maximum amount of essential amino acids viz. histidine in Local Totru, methionine in EC-340264, tryptophan in Local Totru with values of 1.99, 1.75 and 1.73 g/100g of protein respectively. The non-essential amino acids like serine, arginine and alanine were highest in the protein isolates prepared from genotype EC340264 with values 5.15, 1.76 and 4.75 g/100g of proteins respectively. The isolates were also characterized using the SDS PAGE characterization, revealing the fact that banding pattern of protein isolates showed total 4 bands ranging from 17.0 kDa to 56.23 kD
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Pages: 1003-1006 | 414 Views 77 Downloads
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How to cite this article:
S Sharma, R Verma, N Singh, YS Dhaliwal. A comparative study of the amino acid composition of protein isolates prepared from adzuki bean genotypes [Vignaangularis (Willd.) Ohwi & Ohashi]. Int J Chem Stud 2019;7(1):1003-1006.
