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Constitution of leguminous seeds. Polyacrylamide‐disc gel electrophoresis of acid soluble and acid precipitated proteins prepared from baby lima beans
Author(s) -
Alli Inteaz,
Baker Bruce E.
Publication year - 1983
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740340711
Subject(s) - urea , chemistry , electrophoresis , citric acid , phaseolus , polyacrylamide gel electrophoresis , carbohydrate , gel electrophoresis , chromatography , sodium , biochemistry , extraction (chemistry) , botany , organic chemistry , biology , enzyme
Acid soluble proteins (bipyramidal crystalline, 76.9% protein, 15% carbohydrate) prepared by citric acid extraction and acid precipitated proteins (amorphous, 64.2% protein, 11.3% carbohydrate) prepared by alkali extraction from baby lima beans ( Phaseolus lunatus ) were found to behave in a similar manner under alkaline conditions (pH 8.9) of electrophoresis (absence of urea). Striking differences were observed in the behaviour of the two types of protein preparations when electrophoresis was performed under acidic conditions (pH 4.5; absence and presence of urea and a mixture of urea and 2‐mercaptoethanol) and in the presence of sodium dodecyl sulphate.