Aislamiento e hidrólisis «in vitro» de las fracciones proteínicas de la lenteja por la tripsina
Autor(a) principal: | |
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Data de Publicação: | 1996 |
Outros Autores: | , |
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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Repositório Institucional da UNESP |
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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:29462024-08-05T22:41:51.346841Repositório 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 |
|
_version_ |
1808129452461260800 |