title: Isolation of amaranth flour proteins by fractionation procedures and sonication.
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.
authors: Lab. Biotecnología de Alimentos, Centro de Investigación y de Estudios Avanzados-IPN, Irapuato, Gto., México.
authors: O
authors: O
authors: Paredes-Lopez
authors: V
authors: V
authors: Mendoza
authors: R
authors: R
authors: Mora
mesh_terms: D000418:Albumins / Q000737:chemistry / Q000302:isolation & purification; D005591:Chemical Fractionation; D003902:Detergents; D005916:Globulins / Q000737:chemistry / Q000302:isolation & purification; D005983:Glutens / Q000737:chemistry / Q000302:isolation & purification; D019684:Magnoliopsida / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry / Q000302:isolation & purification*; D055315:Prolamins; D011506:Proteins / Q000737:chemistry / Q000302:isolation & purification; D012639:Seeds / Q000737:chemistry*; D012995:Solubility; D013010:Sonication
chemical_list: D000418:Albumins; D003902:Detergents; D005916:Globulins; D010940:Plant Proteins; D055315:Prolamins; D011506:Proteins; D005983:Glutens