|
|
Article: Fractionation and Characterization of Proteins from Gevuina avellana and Rosa rubiginosa Seeds
- Article from:
- JAOCS, Journal of the American Oil Chemists' Society
- Article date:
- March 1, 2005
- Author:
CopyrightCopyright AOCS Press Mar 2005. Provided by ProQuest LLC. (Hide copyright information)
|
ABSTRACT:
Gevuina avellana and Rosa rubiginosa proteins were evaluated for their potential food use. The proteins were sequentially separated into five fractions according to their solubilities in deionized water, 0.5 M NaCl, 70% (vol/vol) isopropyl alcohol, 50% (vol/vol) glacial acetic acid, and 0.1 M NaOH. The five fractionated protein groups were then characterized by SDS-PAGE and gel filtration chromatography to determine their M.W. profiles. Ninety-six percent of C. avellana total protein was solubilized in three extraction stages, and 88% of R. rubiginosa total protein was solubilized in one extraction stage. Albumins were the major protein fraction in G. avellana and glutelins-1 the ...