Leyva-Lopez N E, Vasco N, Barba de la Rosa A P, Paredes-Lopez O
Facultad de Química, Universidad Autónoma de Sinaloa, Culiacán, Sin, Mexico.
Plant Foods Hum Nutr. 1995 Jan;47(1):49-53. doi: 10.1007/BF01088166.
Acetone and hexane were used to know the effect of defatting amaranth flour on the extraction yield of protein fractions and on the electrophoretic patterns. It was found that albumins (33%) and globulins (20%) did not present yield changes when using these two solvents, but it was noted that with hexane compared to acetone, prolamins extraction was reduced by half (3.0 to 1.6%) whereas glutelins increased from 26.5 to 30%. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns of prolamins extracted with acetone and hexane showed one band of low molecular weight (22 KDa) and five bands between 52 to 22 KDa, respectively. No electrophoretic changes were observed in the remaining fractions.
