Use of scanning electron microscopy to indicate the similarities and differences in pseudocereal and cereal proteins

Abstract

Summary Isolated and separated protein fractions from cereal and pseudocereal grains were analysed by sodium dodecyl sulphate polyacrylamide gel electrophoresis and scanning electron microscopy. Prolamin, the main storage protein in cereal such as maize, showed a difference in electrophoretic patterns and fine structure in comparison with those from amaranth and soybean. In contrast glutelins from amaranth, soybean and maize showed some similarity in the distribution of protein bands and in microstructure. Amaranth and soybean were closely similar in distribution of protein fractions and their microscopic structure. As an addition to chemical analyses, microscopy helped to understand and visualize structural changes and textural differences in protein fractions. Pseudocereals can be used as a nutritive substitute of some cereals in functional foods.

Characterisation of the Amaranth Genetic Resources in the Czech Gene Bank

“…The division of the grain amaranth glutelins into three major groups reported also Gorinstein et al (2004) (Drzewiecki, 2001;Marcone, 2002;Gorinstein et al, 2005), but its position was determined differently: as 55 kDa (Marcone, 2002) or 52 kDa (Drzewiecki, 2001) or in the case of protein fractions as 55 kDa, too (Thanapornpoonpong et al, 2008). The characteristic presence of the band 58 kDa in A. cruentus spectra and of the band 54 kDa in A. hypochondriacus spectra was confirmed by the results of Thanapornpoonpong et al (2008).…”

Pseudocereals

“…According to Gorinstein et al (1999) the protein proportions for amaranth are similar to those of rice. By using SEM and SDS-PAGE, Gorinstein et al (2004) found a close similarity between the protein fractions of amaranth and soybeans. The prolamin showed differences to cereals, whereas the glutelin fraction showed some similarities to maize (Gorinstein et al, 2001(Gorinstein et al, , 2004.…”

Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)

“…The antioxidant activities of cereals were in the following order: buckwheat > oat > amaranth > quinoa > rice [134][135][136][137][138].…”