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Cellulase enzymatic solubilization of nitrogenous constituents from iraqi mung bean

Enzymatisches Löslichmachen der Stickstoff-Bestandteile der Irak Mungbohnen mit Cellulase

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Zusammenfassung

Cellulasekonzentration, pH-Wert des Puffers und dessen Konzentration, Temperatur, Inkubationszeit und schließlich die Mehlkonzentration beeinflussen die cellulytische Löslichkeit der Stickstoffverbindung aus dem Mungbohnenmehl. Unter optimalen Bedingungen können rund 40% des gesamten Stickstoffs gelöst werden. Das enzymatische Löslichmachen empfiehlt sich als erster Schritt, dem die alkalische Extraktion folgen sollte.

Summary

Cellulase concentration, buffer pH and concentration, temperature and time of incubation as well as flour concentration were all found to influence the effectiveness of the cellulolytic solubilization of nitrogen from whole mung bean flour. Under optimum conditions about 40% of the total nitrogen could be solubilized. The use of the enzymatic solubilization was suggested as a first step extraction followed by a second extraction with alkali.

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Author notes

  1. A. Adel Y. Shedata

    Present address: Food Science Department, College of Agriculture, Alexandria University, Alexandria, Egypt

Authors and Affiliations

  1. Food Science Department, College of Agriculture, University of Mosul, Hammam Al-Alil, Mosul, Iraq

    A. Adel Y. Shedata & A. Mohammed Thannoun

Authors
  1. A. Adel Y. Shedata
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  2. A. Mohammed Thannoun
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Shedata, A.A.Y., Thannoun, A.M. Cellulase enzymatic solubilization of nitrogenous constituents from iraqi mung bean. Z Lebensm Unters Forch 172, 206–209 (1981). https://doi.org/10.1007/BF01330940

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  • DOI: https://doi.org/10.1007/BF01330940

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