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Digitale Medien

Amaranth seed proteins: Effect of defatting on extraction yield and on electrophoretic patterns (1995)

Leyva-Lopez, N. E. ; Vasco, N. ; Barba de la Rosa, A. P. ; [weitere]

Springer

Plant foods for human nutrition 47 (1995), S. 49-53

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Details

ISSN: 1573-9104

Schlagwort(e): Amaranth ; Seeds ; Storage proteins

Quelle: Springer Online Journal Archives 1860-2000

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft

Notizen: Abstract Acetone and hexane were used to know the effect of defatting amaranth flour on the extraction yield of protein fractions and on the electrophoretic patterns. It was found that albumins (33%) and globulins (20%) did not present yield changes when using these two solvents, but it was noted that with hexane compared to acetone, prolamins extraction was reduced by half (3.0 to 1.6%) whereas glutelins increased from 26.5 to 30%. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns of prolamins extracted with acetone and hexane showed one band of low molecular weight (22 KDa) and five bands between 52 to 22 KDa, respectively. No electrophoretic changes were observed in the remaining fractions.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1007/BF01088166

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