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PROTEIN SOLUBILITY AND HAEMAGGLUTINATING ACTIVITY OF TAMARIND SEED EXTRACTS

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Abstract (2. Language): 
Tamarind (Tamarindus indica L.) is a plant that belongs to the Leguminosae. The seeds are used as feed for cattle and pigs, as a valuable remedy in diarrhea and dysentery in pharmaceutical industry. The objective of the study was to determine the influence of processing treatments (soaking, dehulling, cooking, autoclaving and germinating) the seeds on protein fractionations based on solubility and haemagglutinating activity. Proteins maximum extracted with NaOH. Germinated seeds showed least proteins. Albumin fractions except dehulled samples showed strong agglutinating activity with A blood group. It shows partial clumping with B and AB blood group with respect to three fractions (control, soaked, germinated). Globulin fractions exhibit strong agglutinating activity without any specificity to blood groups in case of dehulled and cooked fractions. In germinated fractions it is weak agglutination. Globulin fraction of the seeds decreased during processing while albumin greatly increased. Haemagglutinating activity decreases during germination as observed in other legumes.
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