Author
Abstract
Five protein fractions (albumins, globulins, prolamines, glutelins-1, and glutelins-2) from defatted coconut flour were fractionated and then characterized by SDS−PAGE, gel filtration, differential scanning calorimetry (DSC), and amino acid analysis. The albumins and globulins were the predominant protein fractions. Native coconut proteins consisted of four major polypeptides with molecular weights ranging from about 22 to greater than 100 kDa. However, in a reduced state, there were about seven major bands with molecular weights of between 14 and 52 kDa. SDS−PAGE of protein fractions indicates that the total protein, globulins, and glutelins-1 are composed of polypeptides linked via one or more disulfide bonds. DSC analysis showed that albumins had an endothermic peak of 94 °C, while globulins had peaks at 92, 98, and 112 °C. Amino acid analysis demonstrated that the coconut proteins had a relatively high level of glutamic acid, arginine, and aspartic acid.
For further details log on website :
http://pubs.acs.org/doi/abs/10.1021/jf9504273
Food Protein Research & Development Center, Texas A&M University, College Station, Texas, and Department of Food Science & Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University, Suwon 441-744, Korea
J. Agric. Food Chem., 1996, 44 (7), pp 1741–1745
DOI: 10.1021/jf9504273
Publication Date (Web): July 18, 1996
Copyright © 1996 American Chemical Society
Abstract
Five protein fractions (albumins, globulins, prolamines, glutelins-1, and glutelins-2) from defatted coconut flour were fractionated and then characterized by SDS−PAGE, gel filtration, differential scanning calorimetry (DSC), and amino acid analysis. The albumins and globulins were the predominant protein fractions. Native coconut proteins consisted of four major polypeptides with molecular weights ranging from about 22 to greater than 100 kDa. However, in a reduced state, there were about seven major bands with molecular weights of between 14 and 52 kDa. SDS−PAGE of protein fractions indicates that the total protein, globulins, and glutelins-1 are composed of polypeptides linked via one or more disulfide bonds. DSC analysis showed that albumins had an endothermic peak of 94 °C, while globulins had peaks at 92, 98, and 112 °C. Amino acid analysis demonstrated that the coconut proteins had a relatively high level of glutamic acid, arginine, and aspartic acid.
For further details log on website :
http://pubs.acs.org/doi/abs/10.1021/jf9504273
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