Electrophoresis of cereal storage proteins

Bean, Scott R.; Lookhart, G. L.

doi:10.1016/s0021-9673(99)01270-4

Cited by 53 publications

(39 citation statements)

References 51 publications

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“…They were used in a traditional sourdough fermentation process, after which proteolysis was estimated by a fractionated method of protein extraction (44) and subsequent 2D electrophoresis. Cereal proteins have been studied by a number of analytical techniques over the years, but high-resolution 2D electrophoresis can be considered one of the most powerful methodologies utilized (8). Since the acidification and related redox potential were found to affect the solubility, polymerization, and hydrolysis of the polypeptides, all the results were compared to those of a chemically acidified dough (pH 4.4).…”

Section: Discussionmentioning

confidence: 99%

Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

Cagno¹,

Angelis

Lavermicocca³

et al. 2002

Appl Environ Microbiol

272

174

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Sourdough lactic acid bacteria were preliminarily screened for proteolytic activity by using a digest of albumin and globulin polypeptides as a substrate. Based on their hydrolysis profile patterns, Lactobacillus alimentarius 15M, Lactobacillus brevis 14G, Lactobacillus sanfranciscensis 7A, and Lactobacillus hilgardii 51B were selected and used in sourdough fermentation. A fractionated method of protein extraction and subsequent two-dimensional electrophoresis were used to estimate proteolysis in sourdoughs.

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Section: Discussionmentioning

confidence: 99%

Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

Cagno¹,

Angelis

Lavermicocca³

et al. 2002

Appl Environ Microbiol

272

174

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“…Furthermore, CE is capable of providing high resolution, rapid, ultra-small sample volume, low solvent consumption, and automated separations of proteins, thus complementing HPLC [8]. The most attractive advantage of CE is that it permits routine separations at the nano level, although its lower sensitivity and reproducibility compared to HPLC are crucial points in the analysis of proteins.…”

Section: Ce For the Analysis Of Maize Proteinsmentioning

confidence: 99%

High-performance liquid chromatography and capillary electrophoresis for the analysis of maize proteins

Rodríguez‐Nogales¹,

García²,

Marina³

2006

J. Sep. Science

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ReviewHigh-performance liquid chromatography and capillary electrophoresis for the analysis of maize proteinsMethods for the analysis of maize proteins using HPLC and CE are reviewed. Most of the references cited in this review concern HPLC methods. Size-exclusion HPLC and especially RP-HPLC methods have been developed for characterization of normal and genetically modified maize, cultivar differentiation, and prediction of quality. Few CE methods for the analysis of maize proteins were found in the existing literature. Most of these methods focus on optimization of the separation of maize proteins using CZE and SDS-capillary gel electrophoresis.

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“…1 O trigo contém em sua composição 60-70% de carboidratos, 12% de proteína (glúten), 1,9% de lipídios, ácido ascórbico, vitamina E, sendo rico em nutrientes essenciais como ferro e zinco. 2,3 A soja (Glycine max (L.) Merrill), uma planta pertencente à famí-lia das Leguminosae, apresenta grande importância econômica para o Brasil.…”

Section: Introductionunclassified

Determinação de Cu, Fe, Mn, Zn e do teor de proteína total em amostras de trigo e soja após procedimento de extração sequencial

Bittencourt¹,

Lana²,

Augusti³

et al. 2012

Quím. Nova

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Recebido em 10/1/12; aceito em 20/6/12; publicado na web em 17/9/12 DETERMINATION OF Cu, Fe, Mn, Zn AND TOTAL PROTEIN CONTENT IN WHEAT AND SOYBEAN SAMPLES AFTER SEQUENTIAL EXTRACTION PROCEDURE. A sequential extraction procedure was applied to wheat and soybean seed samples. The total protein content (determined by two distinct methods: Bradford and bicinchoninic acid-BCA) and distribution of Cu, Fe, Mn and Zn in each fraction was determined. The sequential extraction employed four different solutions: water, 0.5 mol L -1 NaCl, ) and 0.5 mol L -1 NaOH. For both samples, the highest concentration of metals was observed in those extracts associated with globulin-type proteins using NaCl solution. Regarding protein content, higher levels were obtained using the BCA method.Keywords: sequential extraction; protein; metals. INTRODUÇÃOO trigo (Triticum aestivum L.) é uma importante fonte de energia e um alimento rico em proteínas, o que tem despertado o interesse em relacionar a quantidade, composição ou estrutura proteica à qualidade nutricional do cereal e outras características funcionais. 1O trigo contém em sua composição 60-70% de carboidratos, 12% de proteína (glúten), 1,9% de lipídios, ácido ascórbico, vitamina E, sendo rico em nutrientes essenciais como ferro e zinco. 2,3A soja (Glycine max (L.) Merrill), uma planta pertencente à famí-lia das Leguminosae, apresenta grande importância econômica para o Brasil. Tem sido relacionada a vários efeitos benéficos para a saúde humana, incluindo a redução do risco de doenças cardiovasculares, câncer e derrames.4 Em média, a soja possui 40% de proteínas, 20% de lipídios, 34% de carboidratos e 5% de minerais, sendo fonte de Ca, Cu, Fe, K, Mg, P e Zn. 5A maioria dos metais presentes em alimentos está ligada a proteínas ou enzimas que são responsáveis por funções específicas do metabolismo corporal.6-8 Tais metais são cruciais para os organismos vivos, pois participam de atividades essenciais, tais como regulação da expressão genética, processos enzimáticos e catalíticos, transporte e armazenamento, dentre outras.6 O conhecimento sobre o modo como um metal está ligado às biomoléculas (proteínas e peptídeos ou ácidos nucleicos), sua forma química (metalômica) e a interação metal-biomolécula (metaloproteômica) tem sido mandatório para melhor se compreender os processos biológicos.9,10 De fato, acredita-se que as metaloproteínas compreendam um terço de todas as proteínas presentes no organismo humano. 11Uma das etapas fundamentais nos estudos sobre metaloproteínas (ou mesmo proteínas associadas a metais via ligações não covalentes) 9 envolve a quantificação do teor total de proteínas nas amostras. O desenvolvimento de metodologias para a quantificação de proteínas totais é de grande interesse, tanto para os profissionais ligados à indústria de alimentos, 12 quanto para laboratórios de análises clínicas e pesquisadores de outras áreas. 13Todos os métodos de dosagem de proteína baseiam-se na formação de compostos coloridos, devido à reação de certos grupos ou radicais com reagente...

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Electrophoresis of cereal storage proteins

Cited by 53 publications

References 51 publications

Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

High-performance liquid chromatography and capillary electrophoresis for the analysis of maize proteins

Determinação de Cu, Fe, Mn, Zn e do teor de proteína total em amostras de trigo e soja após procedimento de extração sequencial

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