Abstract
The use of whole and defatted amaranth flour for protein isolation of Osborne fractions is described. Extractability of prolamins, the minor fraction, increased from 2.8 to 5% by adding a reducing agent. Glutelins proved to be poorly solubilized (3.3%) in dilute acetic acid, but they reached a high solubility value (40.8%) using a borate buffer in the presence of a reducing agent and a detergent; solubility remarkably declined without the latter two chemicals. Sonication (a fast and simple technique) in the presence of a detergent proved to be more efficient, compared with stirring, for extractability of total unreduced proteins.
Original language | English |
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Pages (from-to) | 37-43 |
Number of pages | 7 |
Journal | Plant Foods for Human Nutrition |
Volume | 43 |
Issue number | 1 |
DOIs | |
State | Published - Jan 1993 |
Externally published | Yes |
Keywords
- albumins
- amaranth
- globulins
- glutelins
- prolamins
- protein solubilization
- sonication