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Physicochemical and structural properties of major protein fractions of two varieties of nea-cowpea (vigna unguiculata l.): a comparative study
dc.contributor.author | Avanza, María Victoria | |
dc.contributor.author | Acevedo, Belén Andrea | |
dc.contributor.author | Chaves, María Guadalupe | |
dc.contributor.author | Aphalo, Paula | |
dc.contributor.author | Añón, María Cristina | |
dc.date.accessioned | 2021-07-08T13:23:06Z | |
dc.date.available | 2021-07-08T13:23:06Z | |
dc.date.issued | 2015-09 | |
dc.identifier.citation | 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. | es |
dc.identifier.uri | http://repositorio.unne.edu.ar/handle/123456789/28257 | |
dc.description.abstract | 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. | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | International Association of Food and Nutrition Scientists | es |
dc.rights | openAccess | es |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ | es |
dc.source | International journal of food and nutritional sciences, vol. 4, no. 4, p. 240-247. | es |
dc.subject | Albumin | es |
dc.subject | Globulin | es |
dc.subject | Thermal properties | es |
dc.subject | Surface hydrophobicity | es |
dc.title | Physicochemical and structural properties of major protein fractions of two varieties of nea-cowpea (vigna unguiculata l.): a comparative study | es |
dc.type | Artículo | es |
unne.affiliation | Fil: Avanza, María Victoria. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. | es |
unne.affiliation | Fil: Avanza, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. | es |
unne.affiliation | Fil: Acevedo, Belén Andrea. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. | es |
unne.affiliation | Fil: Chaves, María Guadalupe. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. | es |
unne.affiliation | Fil: Aphalo, Paula. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. | es |
unne.affiliation | Fil: Aphalo, Paula. Comisión de Investigaciones Científicas de la provincia de Buenos Aires; Argentina. | es |
unne.affiliation | Fil: Añón, María Cristina. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. | es |
unne.journal.pais | India | es |
unne.journal.ciudad | New Delhi | es |
unne.ISSN-e | 2320-7876 | es |
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