File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Extraction, purification and characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) seeds

TitleExtraction, purification and characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) seeds
Authors
KeywordsBuckwheat Globulin
Fagopyrum Esculentum Moench
Functional Properties
Physicochemical Properties
Issue Date2006
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodres
Citation
Food Research International, 2006, v. 39 n. 9, p. 974-981 How to Cite?
AbstractSalt-soluble globulin was extracted from common buckwheat (Fagopyrum esculentum Moench) seeds. The protein content of buckwheat globulin (BWG) was over 90%. Anion-exchange chromatography (with stepwise salt gradient elution) was used to obtain two fractions of BWG, corresponding to the basic and acidic polypeptides, respectively, at a ratio of approximately 1:2. Sodium dodecyl sulfate polyacrylamide gel electrophoresis showed that the acidic and basic polypeptides were linked by disulfide bonds. The basic polypeptide has an estimated molecular weight of 23-25 kDa, an isoelectric point in slightly alkaline region (pH 8-9), and showed a high degree of homology with other legumin-like proteins. Disulfide and sulfhydryl contents in BWG were estimated as 36.4 and 3.20 μM/g of protein, respectively. BWG exhibited beneficial functional properties such as high solubility, emulsifying activity and emulsion stability, while the foaming properties were relatively poor. BWG had lower water holding capacity and comparable fat binding capacity when compared to a commercial soy protein product. © 2006 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/178956
ISSN
2015 Impact Factor: 3.182
2015 SCImago Journal Rankings: 1.539
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorChoi, SMen_US
dc.contributor.authorMa, CYen_US
dc.date.accessioned2012-12-19T09:51:02Z-
dc.date.available2012-12-19T09:51:02Z-
dc.date.issued2006en_US
dc.identifier.citationFood Research International, 2006, v. 39 n. 9, p. 974-981en_US
dc.identifier.issn0963-9969en_US
dc.identifier.urihttp://hdl.handle.net/10722/178956-
dc.description.abstractSalt-soluble globulin was extracted from common buckwheat (Fagopyrum esculentum Moench) seeds. The protein content of buckwheat globulin (BWG) was over 90%. Anion-exchange chromatography (with stepwise salt gradient elution) was used to obtain two fractions of BWG, corresponding to the basic and acidic polypeptides, respectively, at a ratio of approximately 1:2. Sodium dodecyl sulfate polyacrylamide gel electrophoresis showed that the acidic and basic polypeptides were linked by disulfide bonds. The basic polypeptide has an estimated molecular weight of 23-25 kDa, an isoelectric point in slightly alkaline region (pH 8-9), and showed a high degree of homology with other legumin-like proteins. Disulfide and sulfhydryl contents in BWG were estimated as 36.4 and 3.20 μM/g of protein, respectively. BWG exhibited beneficial functional properties such as high solubility, emulsifying activity and emulsion stability, while the foaming properties were relatively poor. BWG had lower water holding capacity and comparable fat binding capacity when compared to a commercial soy protein product. © 2006 Elsevier Ltd. All rights reserved.en_US
dc.languageengen_US
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodresen_US
dc.relation.ispartofFood Research Internationalen_US
dc.subjectBuckwheat Globulinen_US
dc.subjectFagopyrum Esculentum Moenchen_US
dc.subjectFunctional Propertiesen_US
dc.subjectPhysicochemical Propertiesen_US
dc.titleExtraction, purification and characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) seedsen_US
dc.typeArticleen_US
dc.identifier.emailMa, CY: macy@hkucc.hku.hken_US
dc.identifier.authorityMa, CY=rp00759en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.foodres.2006.06.004en_US
dc.identifier.scopuseid_2-s2.0-33748697399en_US
dc.identifier.hkuros136458-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33748697399&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume39en_US
dc.identifier.issue9en_US
dc.identifier.spage974en_US
dc.identifier.epage981en_US
dc.identifier.isiWOS:000241235200003-
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridChoi, SM=8873744400en_US
dc.identifier.scopusauthoridMa, CY=7402924944en_US

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats