Question

Match List-I with List-II
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• A. A-II, B-I, C-III, D-IV
• B. A-IV, B-II, C-I, D-III
• C. A-III, B-IV, C-II, D-I
• D. A-IV, B-III, C-I, D-II

Hint:

To remember the Osborne fractions easily:
- Albumin = H\(_2\)O (Water)
- Globulin = Salt
- Prolamin = Alcohol
- Glutelin = Acid/Alkali

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
The Osborne classification scheme categorizes plant proteins based on their solubility in different solvents.
This classification is highly important in cereal chemistry and food science for separating and identifying functiol protein fractions.

Step 2: Detailed Explation:
Let us match the protein classes in List-I with their characteristic solubility profiles in List-II:
• Prolamins: These are storage proteins found in cereal grains (e.g., gliadin in wheat, zein in corn). They are insoluble in water but soluble in aqueous Alcohol solutions, typically \(70-80\%\) ethanol. (A matches with IV)

• Albumins: These proteins are highly soluble in pure, distilled Water. (B matches with III)

• Globulins: These proteins are insoluble in pure water but readily soluble in dilute Salt Solutions, such as sodium chloride solutions. (C matches with I)

• Glutelins: These are high molecular weight polymeric storage proteins (e.g., glutenin in wheat). They are insoluble in water, alcohol, or salt solutions, but soluble in Dilute Acids and Alkalis. (D matches with II)
This matching yields the sequence: A-IV, B-III, C-I, D-II.
This sequence corresponds to Option (D).

Step 3: Fil Answer:
The correct option is (D).