NDLI: Mechanism of Interaction of Vinca Alkaloids with Tubulin: Catharanthine and Vindoline

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Mechanism of Interaction of Vinca Alkaloids with Tubulin: Catharanthine and Vindoline

Content Provider	CSIR - Central Food Technological Research Institute (CFTRI)
Author	Prakash, V. Timasheff, S. N.
Date of Submission	1991-01-01
Abstract	Black gram grains were fractionated using roller flour mill. Effect of combination of additives (CA) namely dry gluten powder, sodium stearoyl-2-lactylate, fungal α-amylase on the rheological and bread making characteristics of wheat flour partly replaced with roller milled fractions of black gram was studied. With increase in the addition of straight run flour (SRF), protein rich fraction (PRF), proteinand fiber rich fraction (P&FRF) from 0 to 20 %, fiber richfraction, FRF (0–15 %), the farinograph water absorption increased and dough stability decreased; amylograph pasting temperature increased and peak viscosity decreased; bread volume decreased and crumb firmness value increased indicating adverse effect of these fractions on the rheological and bread making characteristics of wheat flour. Sensory evaluation showed that breads were acceptable only up to the level of 15%for SRF, PRF & P&FRF and 10 % for FRF. However, when CA containing dry gluten powder, sodium stearoyl-2-lactylateand fungal α-amylase was incorporated the overall quality ofthe products improved. Use of these fractions increased theprotein and fiber contents of bread by 1.24–1.66 and 1.48–3.79 times respectively. The results showed that possibility of utilising roller milled black gram fractions along with CA to improve the taste, texture and nutritional quality of bread.
Starting Page	873
Ending Page	880
Page Count	8
File Format	PDF
ISSN	00062960
Volume Number	30
Journal	Biochemistry
Language	English
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Alkaloid Biochemistry Catharanthus roseus Plants
Content Type	Text
Resource Type	Article
Subject	Biochemistry

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