Characterization of soluble amaranth and soybean proteins based on fluorescence, hydrophobicity, electrophoresis, amino acid analysis, circular dichroism, and differential scanning calorimetry measurements

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 11, 2001, Pages 5595-5601

  Gorinstein, S ^a   Delgado Licon, E ^b   Pawelzik, E ^b   Permad, H H ^b   Weisz, M ^a   Trakhtenberg, S ^c  

^a HEBREW UNIVERSITY OF JERUSALEM   (Israel)

^b UNIVERSITY OF GÖTTINGEN   (Germany)

^c KAPLAN MEDICAL CENTER   (Israel)

Author keywords

Amaranth; Amino acids; Calorimetry; Denaturation; Electrophoresis; Fluorescence; Proteins; Soybean; Spectroscopy

Indexed keywords

ALBUMIN; ALBUMINOID; AMINO ACID; GLOBULIN; SOYBEAN PROTEIN; VEGETABLE PROTEIN;

AMARANTHUS; AMINO ACID ANALYSIS; ARTICLE; CEREAL; CHEMISTRY; CIRCULAR DICHROISM; DIFFERENTIAL SCANNING CALORIMETRY; ELECTROPHORESIS; FLUORESCENCE ANALYSIS; FOOD PROCESSING; HYDROPHOBICITY; LEGUME; NONHUMAN; PLANT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN ANALYSIS; PROTEIN DENATURATION; PROTEIN SECONDARY STRUCTURE; PROTEIN TERTIARY STRUCTURE; SOLUBILITY; SPECTROFLUOROMETRY;

ALBUMINS; AMARANTHUS; AMINO ACIDS; CALORIMETRY, DIFFERENTIAL SCANNING; CIRCULAR DICHROISM; ELECTROPHORESIS, POLYACRYLAMIDE GEL; GLOBULINS; SOLUBILITY; SOYBEAN PROTEINS; SPECTROMETRY, FLUORESCENCE;

AMARANTHUS; AMARANTHUS CAUDATUS; AMARANTHUS HYPOCHONDRIACUS; GLYCINE MAX;

EID: 0035178093     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010627g     Document Type: Article

References (34)

1. Study of the charge profile and covalent subunit association of the oligomeric seed globulin from Amaranthus hypochondriacus
2. Structure-relationships of unfolded and folded amaranth proteins as potential matrix for drug release and food ingredients
3. Biochemistry of amaranth proteins
4. Use of intrinsic fluorescence to follow the denaturation of Vicilin, a storage protein from Vicia faba
5. Extraction of two albumin fractions from amaranth grains: Comparison of some physicochemical properties and the putative localization in the grains
6. Fractionation procedure, electrophoretic characterization, and amino acid composition of amaranth seed proteins
7. Physicochemical characterization of the structural stability of some plant globulins
8. Computational analyses of the amino acid residue sequences of amaranth and some other proteins
9. Evaluation of some cereals, plants and tubers through protein composition
10. The vegetable proteins
11. Hetèrogènèite des glutèlins du grain de mais: Extraction selective et composition en acides aminès des trois fractions isolèe
12. A sensitive colorimetric procedure for nitrogen determination micro-Kjeldahl digests
13. Synthesis of a fluorescent derivatizing reagent, 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate, and its application for the analysis of hydrolysate amino acids via high performance liquid chromatography
14. Cleavage of structural proteins during the assembly of bacteriophage T4
15. Influence of nitrogen fertilization on protein quality of rye and oats grains
16. Relationship between functional properties and structure of ovalbumin
17. Structure-function relationships of food proteins with an emphasis on the importance of protein hydrophobicity
18. Studies of thermal denaturation of oat globulin by differential scanning calorimetry
19. Simultaneous differential scanning calorimetry, X-ray diffraction and FT-IR spectrometry in studies of ovalbumin denaturation
20. Heat-induced gel formation of β-lactoglobulin: A study on the secondary and tertiary structure as followed by circular dichroism spectroscopy
21. Estimation of globular protein secondary structure from circular dichroism
22. Protein fractions in amaranth grain and their chemical characterization
23. Benefits of soy proteins
24. Mechanism of denaturation of human serum albumin by urea
25. Structure of a major pea seed albumin: Implication of a free sulphhydryl group
26. Thermal gelation of globular proteins: Influence of protein conformation on gel strength
27. Effect of heating and cooling on the gelation kinetics of 7S globulin from soybeans
28. Denaturation kinetics of myofibrillar proteins in bovine muscle
29. Heat-induced gels of rice globulin: Comparison of gel properties with soybean and sesame globuins
30. Heat induced gelation of pea (Pisum Sativum) mixed globulins, vicilin and legumin
31. Amaranth globulins as a heatstable emulsifying agent
32. Quantitative estimation of α-helix coil content in bovine serum albumin by Fourier transform-infrared spectroscopy