Department of Applied Chemistry, Government Engineering College, Jabalpur - 482 011, India
Online published on 29 October, 2012.
The effect of varying pH ranging from 0.5 to 10.0 on the solubility of seed proteins of five varieties of Cicer arietinum namely JGG-1, JG-218, JG-322, SAKI-93130 and JG-11 were studied. Protein content varied from 19.68 to 22.75%. Maximum solubility of protein was achieved at pH 3.0 and below 3.0.
