title: Characterization of kafirin and zein oligomers by preparative sodium dodecyl sulfate-polyacrylamide gel electrophoresis.
abstract: 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.
authors.affiliation: Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
authors.forename: Alexandra
authors.initials: A
authors.lastname: Nunes
authors.forename: Isabel
authors.initials: I
authors.lastname: Correia
authors.forename: António
authors.initials: A
authors.lastname: Barros
authors.forename: Ivonne
authors.initials: I
authors.lastname: Delgadillo
mesh_terms: 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*
chemical_list: D010940:Plant Proteins; C080615:kafirin protein, Sorghum bicolor; D015028:Zein