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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2005

Autores

Nunes, A (Autor) Outra; Correia, I (Autor) Outra; Barros, A (Autor) Outra; Delgadillo, I (Autor) Outra

Revista

Título: Journal of Agricultural and Food Chemistry

Vol. 53

Páginas: 639-643

ISSN: 0021-8561

Editora: American Chemical Society

Indexação

ISI Web of Knowledge - 33 Citações

Scopus - 35 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 5