Physicochemical, functional and angiotensin converting enzyme inhibitory properties of amaranth (Amaranthus hypochondriacus ) 7S globulin

Autor: Jorge Luis Ventureira, María Cristina Añón, Alejandra Viviana Quiroga, Paula Aphalo, E. Nora Martínez

Publikováno v: Journal of the Science of Food and Agriculture. 92:397-403

BACKGROUND: Amaranth 7S globulin is a minor globulin component and its impact on the properties of an amaranth protein ingredient depends on its proportion in the variety of amaranth being considered. Some physicochemical, functional and angiotesin I

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1910a14fcfed8e997fe8e20fd27f1db6
https://doi.org/10.1002/jsfa.4590

Composition and Structural Characterization of Amaranth Protein Isolates. An Electrophoretic and Calorimetric Study

Autor: M. Cristina Añón, E. Nora Martínez and

Publikováno v: Journal of Agricultural and Food Chemistry. 44:2523-2530

Amaranth protein isolates were prepared by (a) extraction at different alkaline pHs and precipitation at pH 5 and (b) extraction at pH 9 and precipitation at different pHs. The isolates were compared with protein fractions. DSC analysis showed that a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d738a850aca6bbd8e34591c2ad3659e0
https://doi.org/10.1021/jf960169p

Amaranth (Amaranthus hypochondriacus) Vicilin Subunit Structure

Autor: Alejandra Viviana Quiroga, Hélène Rogniaux, Audrey Geairon, E. Nora Martínez, M. Cristina Añón

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2010, 58 (24), pp.12957-12963. ⟨10.1021/jf103296n⟩
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

The 7S-globulin fraction is a minor component of the amaranth storage proteins. The present work provides new information about this protein. The amaranth 7S-globulin or vicilin presented a sedimentation coefficient of 8.6 ± 0.6 S and was composed o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e4789a66236d471e0e6b1f475b4b92d
https://hal.inrae.fr/hal-02664000

Structural modifications of Amaranth proteins during germination

Autor: M. Cristina Añón, E. Nora Martínez, Paula Aphalo

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

Amaranth storage proteins begin to be hydrolyzed immediately following the completion of germination. Albumins and globulins (7S globulin, 11S-globulin and globulin-p) were formerly modified, and glutelins, the most aggregated fraction, later. Globul

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92b9fb246b371bbcccd0452c43792f4a
https://pubmed.ncbi.nlm.nih.gov/19242782

Surface physicochemical properties of globulin-P amaranth protein

Autor: M. Cristina Añón, O. F. Castellani, Paula Aphalo, E. Nora Martínez

Publikováno v: Journal of agricultural and food chemistry. 52(3)

Globulin-P, the polymerized 11S amaranth globulin, is composed of 280 kDa unitary molecules (UM, 23%) and aggregates larger than 500 kDa (A, 70%). Antibodies against these proteins were prepared to study their surface characteristics and to assess th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bc5dc1ffcfff1f859b15fd77402f231
https://pubmed.ncbi.nlm.nih.gov/14759158