Produção Nacional
Revisado por pares
Extraction of sesame seed protein and determination of its molecular weight by sodium dodecyl sulfate polyacrylamide gel electrophoresis
1975; Wiley; Volume: 52; Issue: 3 Linguagem: Inglês
10.1007/bf02633040
ISSN1558-9331
Autores Tópico(s)Proteins in Food Systems
ResumoAbstract Sesame seeds are an important source of edible oil and protein. Studies were made on protein solubility of defatted sesame seed meal in aqueous solution over various pHs or in various salt solutions. Maximum solubility was found in alkaline solution, and the proteins were almost insoluble at acid solution. The solubility of protein in NaCl or CaCl 2 solution was increased upon increasing the salt concentrations up to 1 M. In Na 2 SO 3 or Na 2 HPO 4 solution, the solubility of protein was higher at lower salt concentrations but decreased at higher salt concentrations at pH 8. Extractable sesame seed proteins in salt solution separated into seven fractions electrophoretically (sodium dodecyl sulfate‐polyacrylamide gel electrophoresis). The mol wt of the seven fractions were 51,000, 31,000, 28,500, 25,500, 21,800, 20,500, and 17,900.
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