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
Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
Institución
Universidad Nacional del Nordeste
OAI Identificador
oai:repositorio.unne.edu.ar:123456789/28257
Acceder
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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 Argentina2025-10-23T11:18:18Zoai: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:48712025-10-23 11:18:19.025Repositorio 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
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score 12.982451

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