Abstract

EFFECT OF AUTOCLAVING ON PROTEIN CONTENTS OF PULSES USING SDSPAGE

Neha Panwar, Vidhi Tiwari, Nitin Puranik and Pramod Kumar Singh*

ABSTRACT

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

Keywords: Anti nutritional factors, Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE), Globulins, Total Protein.