Characterization of kafirin and zein oligomers by preparative sodium dodecyl sulfate-polyacrylamide gel electrophoresis

• Type: Article in International Scientific Journal
• Date: 2005

Authors

Nunes, A (Author) Other; Correia, I (Author) Other; Barros, A (Author) Other; Delgadillo, I (Author) Other

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 53

Pages: 639-643

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 33 Citations

Scopus - 35 Citations

Other information

Authenticus ID: P-000-4R2

DOI: 10.1021/jf049553

Abstract (EN): 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 SIDS-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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5