Solubility of amaranth seed proteins in sodium sulphate and sodium chloride: the main factor in quantitative extraction for analysis

Autor:	Jorge Soriano-Santos, Kenshiro Fujimoto, Setsuko Iwabuchi
Rok vydání:	2007
Předmět:	chemistry.chemical_classification Chromatography Globulin biology Chemistry Sodium Extraction (chemistry) Albumin chemistry.chemical_element Amaranth Industrial and Manufacturing Engineering chemistry.chemical_compound Ionic strength biology.protein Storage protein Solubility Food Science
Zdroj:	International Journal of Food Science & Technology. 27:337-346
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1992.tb02035.x
Popis:	Summary. Nitrogen was extracted more efficiently from amaranth seed with 0.04 M Na2SO4 (5% w/v) than with either 0.09 M or 0.17 M NaCl (5% or 10% w/v), despite both solutions having the same ionic strength (μ= 1). Solubility of saline soluble proteins (albumin ± globulin) was very poor in either water or 1M NaCl, but increased in 0.4M NaCl at alkaline pH between 7 and 10. Globulins were very soluble in 0.4M NaCl at a pH 9. Albumin was the main storage protein. Saline soluble proteins formed very weak gels.
Databáze:	OpenAIRE
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