| Autor: |
WINTERS, D. D., CUPPETT, S. L., ZEECE, M. G. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Jan1990, Vol. 55 Issue 1, p283-284, 2p |
| Abstrakt: |
BSTRACT A comparison of the effectiveness of two procedures, ammonium sulfate fractionation and concanavalin A affinity (Con A) chromatography, for the purification of β-conglycinin from soy flour was made. In addition, the effect of toasting on the effectiveness of these two procedures for purifying β-conglycinin was studied. Results indicated that Con A affinity chromatography was less effective than the ammonium sulfate fractionation for the purification of β-conglycinin. The ammonium sulfate fractionation produced nearly homogeneous β-conglycinin; however, the yield from this procedure was very low (4.1%). Toasting the soy flour decreased the purification effectiveness of both procedures. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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