Characterization of a Calcium-Soluble Protein Fraction from Yellow Mustard ( Sinapis alba ) Seed Meal with Potential Application as an Additive to Calcium-Rich Drinks
2004; American Chemical Society; Volume: 52; Issue: 19 Linguagem: Inglês
10.1021/jf0496907
ISSN1520-5118
AutoresRotimi E. Aluko, Martin J.T. Reaney, Tara McIntosh, François Ouellet, F. Katepa‐Mupondwa,
Tópico(s)Transgenic Plants and Applications
ResumoA calcium-soluble protein isolate (CSPI) was prepared from the supernatant obtained after addition of 0.75 M calcium chloride to a pH 5.0 aqueous extract of yellow mustard (Sinapis alba) seed meal. Total amino acid analysis showed that the CSPI has significantly higher (p < 0.05) contents of glutamic acid + glutamine, cysteine, and proline when compared to the precipitated, calcium-insoluble proteins. Peptide mass fingerprinting of tryptic peptides of the major polypeptides by mass spectrometry indicated that the CSPI is composed mainly of cruciferin proteins with a contribution from napins (the major allergenic proteins of S. alba). The S. alba CSPI had significantly higher (p < 0.05) protein solubility and emulsion formation ability in the presence of 0.75 M calcium chloride when compared to similar isolates prepared from Brassica juncea (brown mustard) and soybean seed meals. We suggest that the S. alba CSPI could be used to prepare calcium-fortified high protein liquid products. However, the presence of allergenic proteins in this extract may limit its widespread food use. Keywords: Mustard; Sinapis alba; protein isolate; calcium; soybean; emulsion; glucosinolates
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