Physicochemical and structural properties of major protein fractions of two varieties of nea-cowpea (vigna unguiculata l.): a comparative study
- Autores
- Avanza, María Victoria; Acevedo, Belén Andrea; Chaves, María Guadalupe; Aphalo, Paula; Añón, María Cristina
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Fil: Avanza, María Victoria. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Avanza, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Acevedo, Belén Andrea. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Chaves, María Guadalupe. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Aphalo, Paula. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.
Fil: Aphalo, Paula. Comisión de Investigaciones Científicas de la provincia de Buenos Aires; Argentina.
Fil: Añón, María Cristina. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.
In both cowpea varieties, the globulin was the major protein fraction followed by albumins, glutelins and prolamins with 48 ± 2 g/100 g, 33 ± 2 g/100 g, 8 ± 1 g/100 g and 2 ± 0.5 g/100 g of the total seed protein content, respectively. Under non-reducing conditions, the CU and CO globulin fractions, showed four major polypeptides with molecular masses of 80 ± 3, 65 ± 3, 56 ± 2 and 52 ± 2 kDa and some polypeptides with molecular masses ranging 45-25 kDa. Albumin and globulin fractions of CU showed the lowest values of enthalpy (H) suggesting an initial partial denaturation. Globulin fraction showed a higher content of aromatic amino acids than the albumin fraction, displaying a more hydrophobic behaviour. Results provide useful data that will be supplemented with further studies on functional properties of these proteins fractions, followed by the development of legume protein products. - Fuente
- International journal of food and nutritional sciences, vol. 4, no. 4, p. 240-247.
- Materia
-
Albumin
Globulin
Thermal properties
Surface hydrophobicity - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Universidad Nacional del Nordeste
- OAI Identificador
- oai:repositorio.unne.edu.ar:123456789/28257
Ver los metadatos del registro completo
id |
RIUNNE_6d8d982ebeb2cc46ec96177b18e27fe0 |
---|---|
oai_identifier_str |
oai:repositorio.unne.edu.ar:123456789/28257 |
network_acronym_str |
RIUNNE |
repository_id_str |
4871 |
network_name_str |
Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) |
spelling |
Physicochemical and structural properties of major protein fractions of two varieties of nea-cowpea (vigna unguiculata l.): a comparative studyAvanza, María VictoriaAcevedo, Belén AndreaChaves, María GuadalupeAphalo, PaulaAñón, María CristinaAlbuminGlobulinThermal propertiesSurface hydrophobicityFil: Avanza, María Victoria. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.Fil: Avanza, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Acevedo, Belén Andrea. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.Fil: Chaves, María Guadalupe. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.Fil: Aphalo, Paula. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.Fil: Aphalo, Paula. Comisión de Investigaciones Científicas de la provincia de Buenos Aires; Argentina.Fil: Añón, María Cristina. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina.In both cowpea varieties, the globulin was the major protein fraction followed by albumins, glutelins and prolamins with 48 ± 2 g/100 g, 33 ± 2 g/100 g, 8 ± 1 g/100 g and 2 ± 0.5 g/100 g of the total seed protein content, respectively. Under non-reducing conditions, the CU and CO globulin fractions, showed four major polypeptides with molecular masses of 80 ± 3, 65 ± 3, 56 ± 2 and 52 ± 2 kDa and some polypeptides with molecular masses ranging 45-25 kDa. Albumin and globulin fractions of CU showed the lowest values of enthalpy (H) suggesting an initial partial denaturation. Globulin fraction showed a higher content of aromatic amino acids than the albumin fraction, displaying a more hydrophobic behaviour. Results provide useful data that will be supplemented with further studies on functional properties of these proteins fractions, followed by the development of legume protein products.International Association of Food and Nutrition Scientists2015-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfAvanza, María Victoria, et al., 2015. Physicochemical and structural properties of major protein fractions of two varieties of nea-cowpea (vigna unguiculata l.): a comparative study. International journal of food and nutritional sciences. New Delhi: International Association of Food and Nutrition Scientists, vol. 4, no. 4, p. 240-247. ISSN 2320-7876.http://repositorio.unne.edu.ar/handle/123456789/28257International journal of food and nutritional sciences, vol. 4, no. 4, p. 240-247.reponame:Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)instname:Universidad Nacional del Nordesteenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/2.5/ar/Atribución-NoComercial-SinDerivadas 2.5 Argentina2025-09-29T14:29:18Zoai:repositorio.unne.edu.ar:123456789/28257instacron:UNNEInstitucionalhttp://repositorio.unne.edu.ar/Universidad públicaNo correspondehttp://repositorio.unne.edu.ar/oaiososa@bib.unne.edu.ar;sergio.alegria@unne.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:48712025-09-29 14:29:18.903Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) - Universidad Nacional del Nordestefalse |
dc.title.none.fl_str_mv |
Physicochemical and structural properties of major protein fractions of two varieties of nea-cowpea (vigna unguiculata l.): a comparative study |
title |
Physicochemical and structural properties of major protein fractions of two varieties of nea-cowpea (vigna unguiculata l.): a comparative study |
spellingShingle |
Physicochemical and structural properties of major protein fractions of two varieties of nea-cowpea (vigna unguiculata l.): a comparative study Avanza, María Victoria Albumin Globulin Thermal properties Surface hydrophobicity |
title_short |
Physicochemical and structural properties of major protein fractions of two varieties of nea-cowpea (vigna unguiculata l.): a comparative study |
title_full |
Physicochemical and structural properties of major protein fractions of two varieties of nea-cowpea (vigna unguiculata l.): a comparative study |
title_fullStr |
Physicochemical and structural properties of major protein fractions of two varieties of nea-cowpea (vigna unguiculata l.): a comparative study |
title_full_unstemmed |
Physicochemical and structural properties of major protein fractions of two varieties of nea-cowpea (vigna unguiculata l.): a comparative study |
title_sort |
Physicochemical and structural properties of major protein fractions of two varieties of nea-cowpea (vigna unguiculata l.): a comparative study |
dc.creator.none.fl_str_mv |
Avanza, María Victoria Acevedo, Belén Andrea Chaves, María Guadalupe Aphalo, Paula Añón, María Cristina |
author |
Avanza, María Victoria |
author_facet |
Avanza, María Victoria Acevedo, Belén Andrea Chaves, María Guadalupe Aphalo, Paula Añón, María Cristina |
author_role |
author |
author2 |
Acevedo, Belén Andrea Chaves, María Guadalupe Aphalo, Paula Añón, María Cristina |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
Albumin Globulin Thermal properties Surface hydrophobicity |
topic |
Albumin Globulin Thermal properties Surface hydrophobicity |
dc.description.none.fl_txt_mv |
Fil: Avanza, María Victoria. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. Fil: Avanza, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Fil: Acevedo, Belén Andrea. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. Fil: Chaves, María Guadalupe. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. Fil: Aphalo, Paula. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Fil: Aphalo, Paula. Comisión de Investigaciones Científicas de la provincia de Buenos Aires; Argentina. Fil: Añón, María Cristina. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. In both cowpea varieties, the globulin was the major protein fraction followed by albumins, glutelins and prolamins with 48 ± 2 g/100 g, 33 ± 2 g/100 g, 8 ± 1 g/100 g and 2 ± 0.5 g/100 g of the total seed protein content, respectively. Under non-reducing conditions, the CU and CO globulin fractions, showed four major polypeptides with molecular masses of 80 ± 3, 65 ± 3, 56 ± 2 and 52 ± 2 kDa and some polypeptides with molecular masses ranging 45-25 kDa. Albumin and globulin fractions of CU showed the lowest values of enthalpy (H) suggesting an initial partial denaturation. Globulin fraction showed a higher content of aromatic amino acids than the albumin fraction, displaying a more hydrophobic behaviour. Results provide useful data that will be supplemented with further studies on functional properties of these proteins fractions, followed by the development of legume protein products. |
description |
Fil: Avanza, María Victoria. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-09 |
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 |
Avanza, María Victoria, et al., 2015. Physicochemical and structural properties of major protein fractions of two varieties of nea-cowpea (vigna unguiculata l.): a comparative study. International journal of food and nutritional sciences. New Delhi: International Association of Food and Nutrition Scientists, vol. 4, no. 4, p. 240-247. ISSN 2320-7876. http://repositorio.unne.edu.ar/handle/123456789/28257 |
identifier_str_mv |
Avanza, María Victoria, et al., 2015. Physicochemical and structural properties of major protein fractions of two varieties of nea-cowpea (vigna unguiculata l.): a comparative study. International journal of food and nutritional sciences. New Delhi: International Association of Food and Nutrition Scientists, vol. 4, no. 4, p. 240-247. ISSN 2320-7876. |
url |
http://repositorio.unne.edu.ar/handle/123456789/28257 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ Atribución-NoComercial-SinDerivadas 2.5 Argentina |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ Atribución-NoComercial-SinDerivadas 2.5 Argentina |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
International Association of Food and Nutrition Scientists |
publisher.none.fl_str_mv |
International Association of Food and Nutrition Scientists |
dc.source.none.fl_str_mv |
International journal of food and nutritional sciences, vol. 4, no. 4, p. 240-247. reponame:Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) instname:Universidad Nacional del Nordeste |
reponame_str |
Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) |
collection |
Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) |
instname_str |
Universidad Nacional del Nordeste |
repository.name.fl_str_mv |
Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) - Universidad Nacional del Nordeste |
repository.mail.fl_str_mv |
ososa@bib.unne.edu.ar;sergio.alegria@unne.edu.ar |
_version_ |
1844621660565536768 |
score |
12.559606 |