Polypeptide Profile, Amino Acid Composition and Some Functional Properties of Calabash Nutmeg (Monodora myristica) Flour and Protein Products

التفاصيل البيبلوغرافية
العنوان: Polypeptide Profile, Amino Acid Composition and Some Functional Properties of Calabash Nutmeg (Monodora myristica) Flour and Protein Products
المؤلفون: Adedamola I. Akinyede, Oluwatooyin F. Osundahunsi, Sunday A. Malomo, Tayo N. Fagbemi, Rotimi E. Aluko
المصدر: Journal of the American Oil Chemists' Society. 94:1361-1371
بيانات النشر: Wiley, 2017.
سنة النشر: 2017
مصطلحات موضوعية: Gel electrophoresis, Chromatography, biology, Globulin, Chemistry, General Chemical Engineering, 010401 analytical chemistry, Organic Chemistry, Albumin, food and beverages, Nutmeg, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, 01 natural sciences, 0104 chemical sciences, 0404 agricultural biotechnology, Monodora myristica, Emulsion, biology.protein, Composition (visual arts), Solubility
الوصف: The aim of this work was to compare the physicochemical and functional properties of calabash nutmeg (Monodora myristica) seed protein flour with those of protein-enriched products (albumin, globulin, and protein isolate). Defatted M. myristica seed flour (MMF) was used to prepare various protein products. A NaCl extract of MMF was dialyzed against water to obtain the soluble albumin fraction (MMA) and a precipitated globulin fraction (MMG). MMF was also extracted with NaOH, the extract adjusted to pH 4.0 and the precipitated proteins collected as the isolate (MMI). Non-reducing gel electrophoresis showed that the MMF, MMG and MMI had similar composition that was dominated by 55 and 110 kDa polypeptides while MMA consisted mainly of smaller (
تدمد: 1558-9331
0003-021X
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::386a5ab031f230c28188095fd305345f
https://doi.org/10.1007/s11746-017-3043-6
حقوق: CLOSED
رقم الأكسشن: edsair.doi...........386a5ab031f230c28188095fd305345f
قاعدة البيانات: OpenAIRE