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Article: Properties of protein concentrates and hydrolysates from Amaranthus and Buckwheat

TitleProperties of protein concentrates and hydrolysates from Amaranthus and Buckwheat
Authors
KeywordsAmaranthus
Fractionation
Protein Concentrate
Issue Date1999
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/indcrop
Citation
Industrial Crops And Products, 1999, v. 10 n. 3, p. 175-183 How to Cite?
AbstractProtein concentrates and pepsin hydrolysates were made after isoelectric precipitation of the proteinaceous liquor from wet-milling of grain of five Amaranthus and one buckwheat genotype. The Amaranthus protein concentrates exhibited better solubility, foaming, and emulsification than two commercial soy protein controls. Many protein properties depend on solubility, and Amaranthus protein concentrates were more soluble than soy protein isolate. The buckwheat protein concentrate was highly soluble with excellent emulsification, but poor foaming ability. Partial pepsin hydrolysis further improved solubility of the protein concentrates and also altered their foaming property. Fractionation and subsequent characterization of protein concentrates revealed that glutelins, albumins, and globulins predominated, with prolamins present in minor quantity. SDS-PAGE showed that globulins and glutelins were comprised of several subunits with varying molecular weights from relatively high to low while albumins were mostly of low molecular weight. The prolamin fraction of the buckwheat concentrate was comprised of intermediate to low molecular weight subunits while those of Amaranthus concentrates were only of low molecular weight. This study demonstrated the feasibility of producing potentially useful functional protein concentrates as by-product of Amaranthus and buckwheat starch extraction.
Persistent Identifierhttp://hdl.handle.net/10722/178645
ISSN
2015 Impact Factor: 3.449
2015 SCImago Journal Rankings: 1.064
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorBejosano, FPen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:48:55Z-
dc.date.available2012-12-19T09:48:55Z-
dc.date.issued1999en_US
dc.identifier.citationIndustrial Crops And Products, 1999, v. 10 n. 3, p. 175-183en_US
dc.identifier.issn0926-6690en_US
dc.identifier.urihttp://hdl.handle.net/10722/178645-
dc.description.abstractProtein concentrates and pepsin hydrolysates were made after isoelectric precipitation of the proteinaceous liquor from wet-milling of grain of five Amaranthus and one buckwheat genotype. The Amaranthus protein concentrates exhibited better solubility, foaming, and emulsification than two commercial soy protein controls. Many protein properties depend on solubility, and Amaranthus protein concentrates were more soluble than soy protein isolate. The buckwheat protein concentrate was highly soluble with excellent emulsification, but poor foaming ability. Partial pepsin hydrolysis further improved solubility of the protein concentrates and also altered their foaming property. Fractionation and subsequent characterization of protein concentrates revealed that glutelins, albumins, and globulins predominated, with prolamins present in minor quantity. SDS-PAGE showed that globulins and glutelins were comprised of several subunits with varying molecular weights from relatively high to low while albumins were mostly of low molecular weight. The prolamin fraction of the buckwheat concentrate was comprised of intermediate to low molecular weight subunits while those of Amaranthus concentrates were only of low molecular weight. This study demonstrated the feasibility of producing potentially useful functional protein concentrates as by-product of Amaranthus and buckwheat starch extraction.en_US
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/indcropen_US
dc.relation.ispartofIndustrial Crops and Productsen_US
dc.rightsIndustrial Crops and Products. Copyright © Elsevier BV.-
dc.subjectAmaranthusen_US
dc.subjectFractionationen_US
dc.subjectProtein Concentrateen_US
dc.titleProperties of protein concentrates and hydrolysates from Amaranthus and Buckwheaten_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/S0926-6690(99)00021-7en_US
dc.identifier.scopuseid_2-s2.0-0032693511en_US
dc.identifier.hkuros48108-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032693511&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume10en_US
dc.identifier.issue3en_US
dc.identifier.spage175en_US
dc.identifier.epage183en_US
dc.identifier.isiWOS:000083516300003-
dc.publisher.placeNetherlandsen_US
dc.identifier.scopusauthoridBejosano, FP=6506916917en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US
dc.identifier.citeulike4371809-

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