Proteins from Crambe abyssinica oilseed. II. Biochemical and functional properties
| Autor: | P. Kolster, E. Massoura, J.T.P. Derksen, J. M. Vereijken |
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| Rok vydání: | 1998 |
| Předmět: |
Functional properties
Chromatography biology Chemistry General Chemical Engineering Organic Chemistry Ultrafiltration Proteins Crambe abyssinica Fraction (chemistry) Instituut voor Agrotechnologisch Onderzoek biology.organism_classification Molecular weight Gel permeation chromatography Isoelectric point Plant protein Agrotechnological Research Institute Solubility Egg white |
| Zdroj: | Journal of the American Oil Chemists Society 75 (1998) Journal of the American Oil Chemists Society, 75, 329-335 |
| ISSN: | 0003-021X |
| DOI: | 10.1007/s11746-998-0049-0 |
| Popis: | Little information is available concerning the properties of proteins that constitute a major component of the seed of Crambe abyssinica. Therefore, a method was developed to isolate these proteins. This procedure resulted in two fractions, an isoelectric precipitate (Fraction 1) and a retentate after ultrafiltration (Fraction 2). Biochemical and functional properties of both fractions were studied. Gel permeation chromatography revealed that high-molecular-weight proteins (>669,000 Da) are present only in Fraction 1, whereas Fraction 2 consists of proteins with lower molecular weights ( 80%) over the whole pH range tested. Addition of NaCl did not have any profound effect on the solubility of Fraction 2, but it increased significantly that of Fraction 1 in the isoelectric range. Foaming properties of Fraction 1 were better than those of chicken egg white only at pH 9, whereas those of Fraction 2 were superior at almost every pH value studied. Addition of NaCl improved significantly the foaming properties of Fraction 1 at all pH values tested but did not have a profound effect on the foaming properties of Fraction 2. Both fractions had good emulsifying properties only at alkaline pH values. |
| Databáze: | OpenAIRE |
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