Characterization of Methanol-Soluble and Methanol-Insoluble Proteins from Developing Peanut Seed
| Autor: | L. C. Boyd, Masooma Alam, Sheikh M. Basha |
|---|---|
| Rok vydání: | 2000 |
| Předmět: |
chemistry.chemical_classification
Chromatography Arachis Methanol Fatty Acids Carbohydrates Electrophoresis Capillary food and beverages Fatty acid Fraction (chemistry) General Chemistry Carbohydrate Amino acid Capillary electrophoresis Solubility chemistry Plant protein Seeds Electrophoresis Polyacrylamide Gel Amino Acids General Agricultural and Biological Sciences Polyacrylamide gel electrophoresis Chemical composition Plant Proteins |
| Zdroj: | Journal of Agricultural and Food Chemistry. 48:5517-5521 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | The 85% methanol-soluble proteins are known to specifically contribute to the production of flavor of roasted peanut. To determine the nature of the 85% methanol-soluble proteins, they were isolated from the peanut seed, and the 85% methanol-soluble (MS) and 85% methanol-insoluble (MIS) fractions were characterized using polyacrylamide gel electrophoresis (PAGE) and capillary electrophoresis. The results showed that the 85% MS fraction contained lower amounts (9-10%) of protein than the MIS fraction (15-33%). Protein content of the MIS fraction increased more significantly during seed maturation than it did in the MS fraction. Unlike the protein, free amino acids and soluble sugars levels of the MS fraction decreased significantly during seed maturation. The 85% MS fraction contained predominantly low molecular weight ( |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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