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Isolation and in vitro hydrolysis of lentil protein fractions by trypsin

dc.contributor.authorNeves, Valdir Augusto [UNESP]
dc.contributor.authorLourenco, E. J.
dc.contributor.authordaSilva, M. A.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:21:39Z
dc.date.available2014-05-20T15:21:39Z
dc.date.issued1996-09-01
dc.description.abstractThe 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.en
dc.description.affiliationUNESP,FAC CIENCIAS FARMACEUT,DEPT ALIMENTOS & NUTR,ARARAQUARA,SP,BRAZIL
dc.description.affiliationUnespUNESP,FAC CIENCIAS FARMACEUT,DEPT ALIMENTOS & NUTR,ARARAQUARA,SP,BRAZIL
dc.format.extent238-242
dc.identifierhttp://www.scielo.org.ve/scielo.php?script=sci_issues&pid=0004-0622&lng=es&nrm=iso
dc.identifier.citationArchivos Latinoamericanos de Nutricion. Caracas: Archivos Latinoamericanos Nutricion, v. 46, n. 3, p. 238-242, 1996.
dc.identifier.issn0004-0622
dc.identifier.lattes4031319519910419
dc.identifier.urihttp://hdl.handle.net/11449/32784
dc.identifier.wosWOS:A1996WP61600011
dc.language.isoeng
dc.publisherArchivos Latinoamericanos Nutricion
dc.relation.ispartofArchivos Latinoamericanos de Nutrición
dc.relation.ispartofjcr0.358
dc.relation.ispartofsjr0,179
dc.rights.accessRightsAcesso restritopt
dc.sourceWeb of Science
dc.titleIsolation and in vitro hydrolysis of lentil protein fractions by trypsinen
dc.typeArtigopt
dcterms.licensehttp://www.scielo.org.ve/revistas/alan/eaboutj.htm
dcterms.rightsHolderArchivos Latinoamericanos Nutricion
dspace.entity.typePublication
relation.isOrgUnitOfPublication95697b0b-8977-4af6-88d5-c29c80b5ee92
relation.isOrgUnitOfPublication.latestForDiscovery95697b0b-8977-4af6-88d5-c29c80b5ee92
unesp.author.lattes4031319519910419
unesp.campusUniversidade Estadual Paulista (UNESP), Faculdade de Ciências Farmacêuticas, Araraquarapt
unesp.departmentAlimentos e Nutrição - FCFpt

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