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ISOLATION AND CHARACTERIZATION OF AMARANTIN, THE 11S AMARANTH SEED GLOBULIN
Author(s) -
ROMEROZEPEDA HILDA,
PAREDESLOPEZ OCTAVIO
Publication year - 1995
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1995.tb00538.x
Subject(s) - amaranth , chromatography , size exclusion chromatography , chemistry , amaranthus hypochondriacus , ultracentrifuge , globulin , sodium dodecyl sulfate , sedimentation coefficient , polyacrylamide gel electrophoresis , ionic strength , electrophoresis , sedimentation equilibrium , storage protein , gel electrophoresis , biochemistry , biology , enzyme , aqueous solution , gene , immunology
The 11S globulin of seed storage protein of Amaranthus hypochondriacus, termed amarantin, was isolated. This fraction was evaluated for its purity by chromatographic techniques and ultracentrifugation. The 11S globulin was analyzed by sodium dodecyl‐sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) without and with prior reduction of disulfide bonds, and by nondenaturing‐PAGE. It exhibited an electrophoretic behavior similar to that of 11S‐like proteins in other materials. Its apparent relative molecular weight was estimated to be 389 kDa by gel filtration chromatography at low ionic strength. Ultracentrifugation of the freeze‐dried extract gave a sedimentation coefficient of 11S.