INVESTIGADORES
AÑON Maria Cristina
artículos
Título:
Composition and Structural Characterization of Amaranth Protein
Autor/es:
MARTINEZ, N.E; AÑÓN, M.C
Revista:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Editorial:
AMER CHEMICAL SOC
Referencias:
Año: 1996 vol. 44 p. 2523 - 2530
ISSN:
0021-8561
Resumen:
Amaranth protein isolates were prepared by (a) extraction at different alkaline pHs and precipitation
at pH 5 and (b) extraction at pH 9 and precipitation at different pHs. The isolates were compared
with protein fractions. DSC analysis showed that albumin-1 was composed of several species of TdTd
below 80 °C and ¢H below 4.0 J/g. Glutelin had two species of different Td. Both, globulin and
albumin-2, had a main component of Td of 94 °C and ¢H of 19.7 ( 3.2 J/g. The thermal behavior
and composition of isolates prepared by method a depended on the extraction pH. The isolate
extracted at pH 8 was mainly composed of albumin-1 and globulin, whereas at pHs 9, 10, and 11,
albumin-2 and glutelin were also present. The increase of the extraction pH led to a decrease in
the thermal stability of proteins from pH 8 on and to a decrease in ¢H at pH 11. With method b,
different isolates were obtained. At pH 6 and 7, most of the albumin-2 and some of the globulins
precipitated, whereas at pHs 4 and 5, all protein fractions precipitated. Acidification at pH 5 and
lower lead to denaturation of the proteins, which was only partially reversed by returning to pH 7.
different isolates were obtained. At pH 6 and 7, most of the albumin-2 and some of the globulins
precipitated, whereas at pHs 4 and 5, all protein fractions precipitated. Acidification at pH 5 and
lower lead to denaturation of the proteins, which was only partially reversed by returning to pH 7.
and composition of isolates prepared by method a depended on the extraction pH. The isolate
extracted at pH 8 was mainly composed of albumin-1 and globulin, whereas at pHs 9, 10, and 11,
albumin-2 and glutelin were also present. The increase of the extraction pH led to a decrease in
the thermal stability of proteins from pH 8 on and to a decrease in ¢H at pH 11. With method b,
different isolates were obtained. At pH 6 and 7, most of the albumin-2 and some of the globulins
precipitated, whereas at pHs 4 and 5, all protein fractions precipitated. Acidification at pH 5 and
lower lead to denaturation of the proteins, which was only partially reversed by returning to pH 7.
different isolates were obtained. At pH 6 and 7, most of the albumin-2 and some of the globulins
precipitated, whereas at pHs 4 and 5, all protein fractions precipitated. Acidification at pH 5 and
lower lead to denaturation of the proteins, which was only partially reversed by returning to pH 7.
albumin-2, had a main component of Td of 94 °C and ¢H of 19.7 ( 3.2 J/g. The thermal behavior
and composition of isolates prepared by method a depended on the extraction pH. The isolate
extracted at pH 8 was mainly composed of albumin-1 and globulin, whereas at pHs 9, 10, and 11,
albumin-2 and glutelin were also present. The increase of the extraction pH led to a decrease in
the thermal stability of proteins from pH 8 on and to a decrease in ¢H at pH 11. With method b,
different isolates were obtained. At pH 6 and 7, most of the albumin-2 and some of the globulins
precipitated, whereas at pHs 4 and 5, all protein fractions precipitated. Acidification at pH 5 and
lower lead to denaturation of the proteins, which was only partially reversed by returning to pH 7.
different isolates were obtained. At pH 6 and 7, most of the albumin-2 and some of the globulins
precipitated, whereas at pHs 4 and 5, all protein fractions precipitated. Acidification at pH 5 and
lower lead to denaturation of the proteins, which was only partially reversed by returning to pH 7.
and composition of isolates prepared by method a depended on the extraction pH. The isolate
extracted at pH 8 was mainly composed of albumin-1 and globulin, whereas at pHs 9, 10, and 11,
albumin-2 and glutelin were also present. The increase of the extraction pH led to a decrease in
the thermal stability of proteins from pH 8 on and to a decrease in ¢H at pH 11. With method b,
different isolates were obtained. At pH 6 and 7, most of the albumin-2 and some of the globulins
precipitated, whereas at pHs 4 and 5, all protein fractions precipitated. Acidification at pH 5 and
lower lead to denaturation of the proteins, which was only partially reversed by returning to pH 7.
different isolates were obtained. At pH 6 and 7, most of the albumin-2 and some of the globulins
precipitated, whereas at pHs 4 and 5, all protein fractions precipitated. Acidification at pH 5 and
lower lead to denaturation of the proteins, which was only partially reversed by returning to pH 7.
¢H below 4.0 J/g. Glutelin had two species of different Td. Both, globulin and
albumin-2, had a main component of Td of 94 °C and ¢H of 19.7 ( 3.2 J/g. The thermal behavior
and composition of isolates prepared by method a depended on the extraction pH. The isolate
extracted at pH 8 was mainly composed of albumin-1 and globulin, whereas at pHs 9, 10, and 11,
albumin-2 and glutelin were also present. The increase of the extraction pH led to a decrease in
the thermal stability of proteins from pH 8 on and to a decrease in ¢H at pH 11. With method b,
different isolates were obtained. At pH 6 and 7, most of the albumin-2 and some of the globulins
precipitated, whereas at pHs 4 and 5, all protein fractions precipitated. Acidification at pH 5 and
lower lead to denaturation of the proteins, which was only partially reversed by returning to pH 7.
different isolates were obtained. At pH 6 and 7, most of the albumin-2 and some of the globulins
precipitated, whereas at pHs 4 and 5, all protein fractions precipitated. Acidification at pH 5 and
lower lead to denaturation of the proteins, which was only partially reversed by returning to pH 7.
and composition of isolates prepared by method a depended on the extraction pH. The isolate
extracted at pH 8 was mainly composed of albumin-1 and globulin, whereas at pHs 9, 10, and 11,
albumin-2 and glutelin were also present. The increase of the extraction pH led to a decrease in
the thermal stability of proteins from pH 8 on and to a decrease in ¢H at pH 11. With method b,
different isolates were obtained. At pH 6 and 7, most of the albumin-2 and some of the globulins
precipitated, whereas at pHs 4 and 5, all protein fractions precipitated. Acidification at pH 5 and
lower lead to denaturation of the proteins, which was only partially reversed by returning to pH 7.
different isolates were obtained. At pH 6 and 7, most of the albumin-2 and some of the globulins
precipitated, whereas at pHs 4 and 5, all protein fractions precipitated. Acidification at pH 5 and
lower lead to denaturation of the proteins, which was only partially reversed by returning to pH 7.
Td of 94 °C and ¢H of 19.7 ( 3.2 J/g. The thermal behavior
and composition of isolates prepared by method a depended on the extraction pH. The isolate
extracted at pH 8 was mainly composed of albumin-1 and globulin, whereas at pHs 9, 10, and 11,
albumin-2 and glutelin were also present. The increase of the extraction pH led to a decrease in
the thermal stability of proteins from pH 8 on and to a decrease in ¢H at pH 11. With method b,
different isolates were obtained. At pH 6 and 7, most of the albumin-2 and some of the globulins
precipitated, whereas at pHs 4 and 5, all protein fractions precipitated. Acidification at pH 5 and
lower lead to denaturation of the proteins, which was only partially reversed by returning to pH 7.
different isolates were obtained. At pH 6 and 7, most of the albumin-2 and some of the globulins
precipitated, whereas at pHs 4 and 5, all protein fractions precipitated. Acidification at pH 5 and
lower lead to denaturation of the proteins, which was only partially reversed by returning to pH 7.
¢H at pH 11. With method b,
different isolates were obtained. At pH 6 and 7, most of the albumin-2 and some of the globulins
precipitated, whereas at pHs 4 and 5, all protein fractions precipitated. Acidification at pH 5 and
lower lead to denaturation of the proteins, which was only partially reversed by returning to pH 7.