Globulin-P, the polymerized 11S amaranth globulin, is composed of 280 kDa unitary molecules (UM, 23%) and aggregates larger than 500 kDa (A, 70%). Antibodies against these proteins were prepared to study their surface characteristics and to assess their homology with other storage proteins. Results showed that globulin-P unitary molecules and aggregates had similar reactive surfaces. A polypeptide of 56 kDa was found to be the most reactive to the antibodies assayed, followed by the acidic polypeptides. Such results support previous information, according to which these polypeptides appeared to be the most exposed on the molecule surface. Globulin-P fraction presented cross-reactivity with the remaining amaranth protein fractions: 11S-globu...
To obtain a food ingredient composed of soybean and amaranth proteins with better functionality, the...
A globulin fraction from Phaseolus lunatus have been isolated and characterized. The fractionation s...
Amaranth protein–lipid (PL) and protein (P) films were elaborated and compared with amaranth flour f...
Amaranth is an ancient crop with a high content of good quality proteins. Globulins are some of the ...
Amaranth storage proteins begin to be hydrolyzed immediately following the completion of germination...
Globulin-P was partially hydrolyzed with papain under specific conditions to study the resulting str...
The polypeptides integrating amaranth globulin-p and 11S-globulin were characterized by two-dimensio...
The effects of high pressure (HP) (200, 400 and 600 MPa) on physicochemical and structural propertie...
Two amaranth glutelin preparations, Gt-bo extracted with borate buffer at pH 10 and Gt-na extracted ...
Pigeon pea protein isolates (PPI) are an option to obtain a high yield of good quality proteins and ...
Amaranth protein isolate and fractions were obtained and subjected to proteolysis in order to evalua...
Gelation capacity of a native amaranth protein isolate was studied. Structural properties of gels pr...
Amaranth proteins have adequate amino acid balance for substituting either partly or completely anim...
An increasing use of vegetable protein is required to support the production of protein-rich foods w...
Oat globulin was polymerized by a microbial transglutaminase (TG), and some physicochemical and func...
To obtain a food ingredient composed of soybean and amaranth proteins with better functionality, the...
A globulin fraction from Phaseolus lunatus have been isolated and characterized. The fractionation s...
Amaranth protein–lipid (PL) and protein (P) films were elaborated and compared with amaranth flour f...
Amaranth is an ancient crop with a high content of good quality proteins. Globulins are some of the ...
Amaranth storage proteins begin to be hydrolyzed immediately following the completion of germination...
Globulin-P was partially hydrolyzed with papain under specific conditions to study the resulting str...
The polypeptides integrating amaranth globulin-p and 11S-globulin were characterized by two-dimensio...
The effects of high pressure (HP) (200, 400 and 600 MPa) on physicochemical and structural propertie...
Two amaranth glutelin preparations, Gt-bo extracted with borate buffer at pH 10 and Gt-na extracted ...
Pigeon pea protein isolates (PPI) are an option to obtain a high yield of good quality proteins and ...
Amaranth protein isolate and fractions were obtained and subjected to proteolysis in order to evalua...
Gelation capacity of a native amaranth protein isolate was studied. Structural properties of gels pr...
Amaranth proteins have adequate amino acid balance for substituting either partly or completely anim...
An increasing use of vegetable protein is required to support the production of protein-rich foods w...
Oat globulin was polymerized by a microbial transglutaminase (TG), and some physicochemical and func...
To obtain a food ingredient composed of soybean and amaranth proteins with better functionality, the...
A globulin fraction from Phaseolus lunatus have been isolated and characterized. The fractionation s...
Amaranth protein–lipid (PL) and protein (P) films were elaborated and compared with amaranth flour f...