Characterization of kafirin and zein oligomers by preparative sodium dodecyl sulfate-polyacrylamide gel electrophoresis.
Quantitative and qualitative analysis of uncooked zein and kafirin fractions were performed through sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and electrophoretic profiles. Kafirins and zeins present the same oligomer and monomer compositions with the exception of a 66 kDa oligomer that is only present in kafirins. The quantitative analysis showed differences between zein and kafirin. The composition of each oligomer was established via preparative SDS-PAGE. Part of the cooked oligomers resists reduction; the presence of those oligomers could be related to the decrease on protein digestibility with the cooking process.
Nunes
Alexandra
A
Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
Correia
Isabel
I
Barros
António
A
Delgadillo
Ivonne
I
D004591:Electrophoresis, Polyacrylamide Gel / Q000379:methods*; D006358:Hot Temperature; D010940:Plant Proteins / Q000737:chemistry*; D045868:Sorghum / Q000737:chemistry; D003313:Zea mays / Q000737:chemistry; D015028:Zein / Q000737:chemistry*
D010940:Plant Proteins; C080615:kafirin protein, Sorghum bicolor; D015028:Zein