Paredes-Lopez O, Mendoza V, Mora R
Lab. Biotecnología de Alimentos, Centro de Investigación y de Estudios Avanzados-IPN, Irapuato, Gto., México.
Plant Foods Hum Nutr. 1993 Jan;43(1):37-43. doi: 10.1007/BF01088094.
The use of whole and defatted amaranth flour for protein isolation of Osborne fractions is described. Extractability of prolamins, the minor fraction, increased from 2.8 to 5% by adding a reducing agent. Glutelins proved to be poorly solubilized (3.3%) in dilute acetic acid, but they reached a high solubility value (40.8%) using a borate buffer in the presence of a reducing agent and a detergent; solubility remarkably declined without the latter two chemicals. Sonication (a fast and simple technique) in the presence of a detergent proved to be more efficient, compared with stirring, for extractability of total unreduced proteins.
本文描述了使用全脂和脱脂苋粉分离奥斯本组分蛋白质的方法。添加还原剂后，醇溶蛋白（次要组分）的可提取率从2.8%提高到了5%。谷蛋白在稀醋酸中的溶解性较差（3.3%），但在还原剂和去污剂存在的情况下，使用硼酸盐缓冲液时，其溶解度可达到较高值（40.8%）；没有后两种化学物质时，溶解度显著下降。与搅拌相比，在去污剂存在的情况下进行超声处理（一种快速简单的技术），对于未还原的总蛋白的提取更有效。
