Composition and structure of carob (Ceratonia siliqua L.) germ proteins

Autores
Bengoechea, C.; Romero, A.; Villanueva, A.; Moreno, G.; Alaiz, M.; Millán, F.; Guerrero, A.; Puppo, Maria Cecilia
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study was focused on the analysis of the chemical composition of defatted carob germ flour and the protein isolate. The amino acid composition and the nature of the subunits that compose carob germ proteins were also studied. Isolate was obtained by alkaline extraction followed by isoelectric precipitation of proteins. Results showed that an isolate of 96.5% of protein content was obtained. A high amount of amino acids like glutamic acid, aspartic acid and arginine was detected. Carob proteins were found to be composed by aggregates formed by a 131 and 70 kDa subunits linked by non-covalent bonds, and other peptides strongly bounded by disulfide interactions. Both, aggregates and subunits were formed mainly by 100 and 48 kDa monomers linked by disulfide bonds. A considerable content of high molecular mass peptides (HMWP) strongly bounded were also found. Proteins became partially denatured and thermally stabilized at acid pH (pH 2). These results could be useful in the study of different functional properties of carob germ proteins, and the application of these proteins as nutritional ingredients in formulated food.
Fil: Bengoechea, C.. Universidad de Sevilla; España
Fil: Romero, A.. Universidad de Sevilla; España
Fil: Villanueva, A.. Consejo Superior de Investigaciones Científicas; España
Fil: Moreno, G.. Consejo Superior de Investigaciones Científicas; España
Fil: Alaiz, M.. Consejo Superior de Investigaciones Científicas; España
Fil: Millán, F.. Consejo Superior de Investigaciones Científicas; España
Fil: Guerrero, A.. Universidad de Sevilla; España
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Carob proteins
Chemical analysis
Aminoacid composition
Protein solubility
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/159227
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Composition and structure of carob (Ceratonia siliqua L.) germ proteinsBengoechea, C.Romero, A.Villanueva, A.Moreno, G.Alaiz, M.Millán, F.Guerrero, A.Puppo, Maria CeciliaCarob proteinsChemical analysisAminoacid compositionProtein solubilityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This study was focused on the analysis of the chemical composition of defatted carob germ flour and the protein isolate. The amino acid composition and the nature of the subunits that compose carob germ proteins were also studied. Isolate was obtained by alkaline extraction followed by isoelectric precipitation of proteins. Results showed that an isolate of 96.5% of protein content was obtained. A high amount of amino acids like glutamic acid, aspartic acid and arginine was detected. Carob proteins were found to be composed by aggregates formed by a 131 and 70 kDa subunits linked by non-covalent bonds, and other peptides strongly bounded by disulfide interactions. Both, aggregates and subunits were formed mainly by 100 and 48 kDa monomers linked by disulfide bonds. A considerable content of high molecular mass peptides (HMWP) strongly bounded were also found. Proteins became partially denatured and thermally stabilized at acid pH (pH 2). These results could be useful in the study of different functional properties of carob germ proteins, and the application of these proteins as nutritional ingredients in formulated food.Fil: Bengoechea, C.. Universidad de Sevilla; EspañaFil: Romero, A.. Universidad de Sevilla; EspañaFil: Villanueva, A.. Consejo Superior de Investigaciones Científicas; EspañaFil: Moreno, G.. Consejo Superior de Investigaciones Científicas; EspañaFil: Alaiz, M.. Consejo Superior de Investigaciones Científicas; EspañaFil: Millán, F.. Consejo Superior de Investigaciones Científicas; EspañaFil: Guerrero, A.. Universidad de Sevilla; EspañaFil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2008-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/159227Bengoechea, C.; Romero, A.; Villanueva, A.; Moreno, G.; Alaiz, M.; et al.; Composition and structure of carob (Ceratonia siliqua L.) germ proteins; Elsevier; Food Chemistry; 107; 2; 3-2008; 675-6830308-81461873-7072CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0308814607008746info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2007.08.069info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:19:40Zoai:ri.conicet.gov.ar:11336/159227instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:19:41.217CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Composition and structure of carob (Ceratonia siliqua L.) germ proteins
title Composition and structure of carob (Ceratonia siliqua L.) germ proteins
spellingShingle Composition and structure of carob (Ceratonia siliqua L.) germ proteins
Bengoechea, C.
Carob proteins
Chemical analysis
Aminoacid composition
Protein solubility
title_short Composition and structure of carob (Ceratonia siliqua L.) germ proteins
title_full Composition and structure of carob (Ceratonia siliqua L.) germ proteins
title_fullStr Composition and structure of carob (Ceratonia siliqua L.) germ proteins
title_full_unstemmed Composition and structure of carob (Ceratonia siliqua L.) germ proteins
title_sort Composition and structure of carob (Ceratonia siliqua L.) germ proteins
dc.creator.none.fl_str_mv Bengoechea, C.
Romero, A.
Villanueva, A.
Moreno, G.
Alaiz, M.
Millán, F.
Guerrero, A.
Puppo, Maria Cecilia
author Bengoechea, C.
author_facet Bengoechea, C.
Romero, A.
Villanueva, A.
Moreno, G.
Alaiz, M.
Millán, F.
Guerrero, A.
Puppo, Maria Cecilia
author_role author
author2 Romero, A.
Villanueva, A.
Moreno, G.
Alaiz, M.
Millán, F.
Guerrero, A.
Puppo, Maria Cecilia
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Carob proteins
Chemical analysis
Aminoacid composition
Protein solubility
topic Carob proteins
Chemical analysis
Aminoacid composition
Protein solubility
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This study was focused on the analysis of the chemical composition of defatted carob germ flour and the protein isolate. The amino acid composition and the nature of the subunits that compose carob germ proteins were also studied. Isolate was obtained by alkaline extraction followed by isoelectric precipitation of proteins. Results showed that an isolate of 96.5% of protein content was obtained. A high amount of amino acids like glutamic acid, aspartic acid and arginine was detected. Carob proteins were found to be composed by aggregates formed by a 131 and 70 kDa subunits linked by non-covalent bonds, and other peptides strongly bounded by disulfide interactions. Both, aggregates and subunits were formed mainly by 100 and 48 kDa monomers linked by disulfide bonds. A considerable content of high molecular mass peptides (HMWP) strongly bounded were also found. Proteins became partially denatured and thermally stabilized at acid pH (pH 2). These results could be useful in the study of different functional properties of carob germ proteins, and the application of these proteins as nutritional ingredients in formulated food.
Fil: Bengoechea, C.. Universidad de Sevilla; España
Fil: Romero, A.. Universidad de Sevilla; España
Fil: Villanueva, A.. Consejo Superior de Investigaciones Científicas; España
Fil: Moreno, G.. Consejo Superior de Investigaciones Científicas; España
Fil: Alaiz, M.. Consejo Superior de Investigaciones Científicas; España
Fil: Millán, F.. Consejo Superior de Investigaciones Científicas; España
Fil: Guerrero, A.. Universidad de Sevilla; España
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description This study was focused on the analysis of the chemical composition of defatted carob germ flour and the protein isolate. The amino acid composition and the nature of the subunits that compose carob germ proteins were also studied. Isolate was obtained by alkaline extraction followed by isoelectric precipitation of proteins. Results showed that an isolate of 96.5% of protein content was obtained. A high amount of amino acids like glutamic acid, aspartic acid and arginine was detected. Carob proteins were found to be composed by aggregates formed by a 131 and 70 kDa subunits linked by non-covalent bonds, and other peptides strongly bounded by disulfide interactions. Both, aggregates and subunits were formed mainly by 100 and 48 kDa monomers linked by disulfide bonds. A considerable content of high molecular mass peptides (HMWP) strongly bounded were also found. Proteins became partially denatured and thermally stabilized at acid pH (pH 2). These results could be useful in the study of different functional properties of carob germ proteins, and the application of these proteins as nutritional ingredients in formulated food.
publishDate 2008
dc.date.none.fl_str_mv 2008-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/159227
Bengoechea, C.; Romero, A.; Villanueva, A.; Moreno, G.; Alaiz, M.; et al.; Composition and structure of carob (Ceratonia siliqua L.) germ proteins; Elsevier; Food Chemistry; 107; 2; 3-2008; 675-683
0308-8146
1873-7072
CONICET Digital
CONICET
url http://hdl.handle.net/11336/159227
identifier_str_mv Bengoechea, C.; Romero, A.; Villanueva, A.; Moreno, G.; Alaiz, M.; et al.; Composition and structure of carob (Ceratonia siliqua L.) germ proteins; Elsevier; Food Chemistry; 107; 2; 3-2008; 675-683
0308-8146
1873-7072
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0308814607008746
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2007.08.069
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614171001356288
score 13.070432

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