Aislamiento e hidrólisis «in vitro» de las fracciones proteínicas de la lenteja por la tripsina

Detalhes bibliográficos
Autor(a) principal: Neves, Valdir A. [UNESP]
Data de Publicação: 1996
Outros Autores: Lourenço, Euclides J. [UNESP], Da Silva, Maraiza A. [UNESP]
Tipo de documento: Artigo
Idioma: spa
eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://hdl.handle.net/11449/224038
Resumo: The albumin and globulin fractions from lentil seeds were isolated and characterised by gel filtration. The latter was shown to be homogeneous and the former heterogeneous on PAGE, the aminoacid analysis revealed high values of amidic amino acids for both fractions with great differences in the sulphur-containing amino acids. Native albumin, globulin and salt-soluble proteins were markedly resistant to trypsin hydrolysis compared to casein. The SDS-PAGE of native salt-soluble proteins indicated that the globulin fragments (20 to 30 kD) were slowly digested in the presence of albumin. The heating increased the hydrolysis of the proteins in the order: salt-soluble, albumin and globulin. The facilitated hydrolysis of the heated salt-soluble fraction seemed to be due to protein-protein interactions induced by heat.
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spelling Aislamiento e hidrólisis «in vitro» de las fracciones proteínicas de la lenteja por la tripsinaIsolation and in vitro hydrolysis of lentil protein fractions by trypsinThe albumin and globulin fractions from lentil seeds were isolated and characterised by gel filtration. The latter was shown to be homogeneous and the former heterogeneous on PAGE, the aminoacid analysis revealed high values of amidic amino acids for both fractions with great differences in the sulphur-containing amino acids. Native albumin, globulin and salt-soluble proteins were markedly resistant to trypsin hydrolysis compared to casein. The SDS-PAGE of native salt-soluble proteins indicated that the globulin fragments (20 to 30 kD) were slowly digested in the presence of albumin. The heating increased the hydrolysis of the proteins in the order: salt-soluble, albumin and globulin. The facilitated hydrolysis of the heated salt-soluble fraction seemed to be due to protein-protein interactions induced by heat.Depto. Alimentos Nutr. Faculdade C. Universidade Estadual Paulista UNESP, Araraquara, S. PauloDepto. Alimentos Nutr. Faculdade C. Universidade Estadual Paulista UNESP, Araraquara, S. PauloUniversidade Estadual Paulista (UNESP)Neves, Valdir A. [UNESP]Lourenço, Euclides J. [UNESP]Da Silva, Maraiza A. [UNESP]2022-04-28T19:54:24Z2022-04-28T19:54:24Z1996-09-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article238-242Archivos Latinoamericanos de Nutricion, v. 46, n. 3, p. 238-242, 1996.0004-0622http://hdl.handle.net/11449/2240382-s2.0-0030223161Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPspaengArchivos Latinoamericanos de Nutricioninfo:eu-repo/semantics/openAccess2024-06-21T12:47:12Zoai:repositorio.unesp.br:11449/224038Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-06-21T12:47:12Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Aislamiento e hidrólisis «in vitro» de las fracciones proteínicas de la lenteja por la tripsina
Isolation and in vitro hydrolysis of lentil protein fractions by trypsin
title Aislamiento e hidrólisis «in vitro» de las fracciones proteínicas de la lenteja por la tripsina
spellingShingle Aislamiento e hidrólisis «in vitro» de las fracciones proteínicas de la lenteja por la tripsina
Neves, Valdir A. [UNESP]
title_short Aislamiento e hidrólisis «in vitro» de las fracciones proteínicas de la lenteja por la tripsina
title_full Aislamiento e hidrólisis «in vitro» de las fracciones proteínicas de la lenteja por la tripsina
title_fullStr Aislamiento e hidrólisis «in vitro» de las fracciones proteínicas de la lenteja por la tripsina
title_full_unstemmed Aislamiento e hidrólisis «in vitro» de las fracciones proteínicas de la lenteja por la tripsina
title_sort Aislamiento e hidrólisis «in vitro» de las fracciones proteínicas de la lenteja por la tripsina
author Neves, Valdir A. [UNESP]
author_facet Neves, Valdir A. [UNESP]
Lourenço, Euclides J. [UNESP]
Da Silva, Maraiza A. [UNESP]
author_role author
author2 Lourenço, Euclides J. [UNESP]
Da Silva, Maraiza A. [UNESP]
author2_role author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (UNESP)
dc.contributor.author.fl_str_mv Neves, Valdir A. [UNESP]
Lourenço, Euclides J. [UNESP]
Da Silva, Maraiza A. [UNESP]
description The albumin and globulin fractions from lentil seeds were isolated and characterised by gel filtration. The latter was shown to be homogeneous and the former heterogeneous on PAGE, the aminoacid analysis revealed high values of amidic amino acids for both fractions with great differences in the sulphur-containing amino acids. Native albumin, globulin and salt-soluble proteins were markedly resistant to trypsin hydrolysis compared to casein. The SDS-PAGE of native salt-soluble proteins indicated that the globulin fragments (20 to 30 kD) were slowly digested in the presence of albumin. The heating increased the hydrolysis of the proteins in the order: salt-soluble, albumin and globulin. The facilitated hydrolysis of the heated salt-soluble fraction seemed to be due to protein-protein interactions induced by heat.
publishDate 1996
dc.date.none.fl_str_mv 1996-09-01
2022-04-28T19:54:24Z
2022-04-28T19:54:24Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Archivos Latinoamericanos de Nutricion, v. 46, n. 3, p. 238-242, 1996.
0004-0622
http://hdl.handle.net/11449/224038
2-s2.0-0030223161
identifier_str_mv Archivos Latinoamericanos de Nutricion, v. 46, n. 3, p. 238-242, 1996.
0004-0622
2-s2.0-0030223161
url http://hdl.handle.net/11449/224038
dc.language.iso.fl_str_mv spa
eng
language spa
eng
dc.relation.none.fl_str_mv Archivos Latinoamericanos de Nutricion
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 238-242
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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