Inter-relationship between electrophoretic characteristics of pseudocereal and cereal proteins and their microscopic structure for possible substitution based on nutritional evaluation

Shela Gorinstein, Kazutaka Yamamoto, Shoichi Kobayashi, Hajime Taniguchi, Elke Pawelzki, Efren Delgado-Licon, Yue Shaoxian, Sun Hongliang, Alma Leticia Martinez Ayala, Simon Trakhtenberg

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Amaranth, soybean and maize were screened for proteins and their nutritional value. Isopropanol-soluble protein and buffer-soluble protein fractions were extracted from seeds and separated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The comparison of the identity and differences between investigated plants was carried out by the obtained SDS-PAGE electrophoretic patterns, and their microstructure was determined by scanning electron microscopy. Electrophoretic patterns of extracted proteins have shown that the main protein subunits were concentrated between 10 and 50 kDa. Variations were found in major fractions and minor bands as well as in the fine structure. The microstructure of pseudocereal and cereal protein fractions was inter-related with the results obtained by their electrophoretic separation. Pseudocereal amaranth can be used as a nutritive substitute of cereal maize in functional foods.
Original languageAmerican English
Pages (from-to)427-435
Number of pages383
JournalInternational Journal of Food Sciences and Nutrition
DOIs
StatePublished - 1 Nov 2003

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cereal proteins
Substitution reactions
substitutes
proteins
Proteins
Amaranthus
evaluation
microstructure
polyacrylamide gel electrophoresis
Electrophoresis
Sodium Dodecyl Sulfate
Zea mays
Sodium dodecyl sulfate
electrophoresis
Polyacrylamide Gel Electrophoresis
Polyacrylates
sodium sulfates
corn
isopropyl alcohol
grain protein

Cite this

Gorinstein, Shela ; Yamamoto, Kazutaka ; Kobayashi, Shoichi ; Taniguchi, Hajime ; Pawelzki, Elke ; Delgado-Licon, Efren ; Shaoxian, Yue ; Hongliang, Sun ; Martinez Ayala, Alma Leticia ; Trakhtenberg, Simon. / Inter-relationship between electrophoretic characteristics of pseudocereal and cereal proteins and their microscopic structure for possible substitution based on nutritional evaluation. In: International Journal of Food Sciences and Nutrition. 2003 ; pp. 427-435.
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Inter-relationship between electrophoretic characteristics of pseudocereal and cereal proteins and their microscopic structure for possible substitution based on nutritional evaluation. / Gorinstein, Shela; Yamamoto, Kazutaka; Kobayashi, Shoichi; Taniguchi, Hajime; Pawelzki, Elke; Delgado-Licon, Efren; Shaoxian, Yue; Hongliang, Sun; Martinez Ayala, Alma Leticia; Trakhtenberg, Simon.

In: International Journal of Food Sciences and Nutrition, 01.11.2003, p. 427-435.

Research output: Contribution to journalArticle

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AU - Gorinstein, Shela

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AU - Trakhtenberg, Simon

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