ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of pH and some salts on the extraction of nitrogenous matter from mung beans, pea beans and red kidney beans has been studied. The nitrogen solubilities of these beans were found to be strongly pH-dependent. The amount of nitrogen extracted at alkaline pH is greater than that produced at either neutral or acidic PH. Minimum points of nitrogen dispersion occurred at pH 4.0. Salts dispersed more nitrogenous constituents from the beans than did water. Dilute solutions of sodium chloride, sodium sulfate, calcium chloride and magnesium chloride were found to have an inhibitory effect on the dispersion of the nitrogenous matter of the beans. Alkaline salts such as sodium carbonate, disodium phosphate and sodium citrate appeared to be fairly effective dispersing agents, and the exact amount of nitrogen extracted was dependent upon the concentration of the salt solution.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1970.tb12174.x
