緑豆及び緑豆もやし中の含窒素成分ならびにでんぷんの抽出・回収

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タイトル別名
  • Extraction and Recovery of Nitrogenous Components and Starch from the Mung Bean and its Sprout
  • リョクズ オヨビ リョクズ モヤシナカ ノ ガン チッソ セイブン ナラビニ

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抄録

The mung bean was immersed in water, homogenized and extracted with water several times. By this extraction, 74% of total N(TN) was re- covered. Furthermore, by subsequent extraction with 0.2% NaOH, 13% of TN was recovered. 92% of water-extracted nitrogen was proteinous nitrogen, 84% of which was precipitated at pH 4.5. Mung bean protein roughly resembled soybean in its amino acid composition and disc-gel-electrophoretic pattern. 78% of TN in the sprout was extracted by homogenizing with water, but its disc-gel-electrophoretic pattern indicated decreased molecular size. From the water-extract of mung bean, about 60% of starch could be presumably recovered. Some properties of this starch were as follows; moisture 11.13%, ash 0.04%. whiteness 83, and gelatinization temperature 62.1°C.

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