Article (Scientific journals)
Influence of drying temperature on the solubility, the purity of isolates and the electrophoretic patterns of corn proteins
Malumba Kamba, Paul; Vanderghem, Caroline; Deroanne, Claude et al.
2008In Food Chemistry, 111 (3), p. 564-572
Peer Reviewed verified by ORBi
 

Files


Full Text
Corn proteins.pdf
Publisher postprint (525.25 kB)
Request a copy

All documents in ORBi are protected by a user license.

Send to



Details



Keywords :
corn; protein; denaturation; drying; electrophoresis; isolate; zein; albumin; globulin; glutelin; solubility
Abstract :
[en] A sequential extraction of proteins from whole corn kernels dried between 54 and 130 degrees C was performed in order to elucidate the effect of the drying temperature on the solubility, the purity and the electrophoretic patterns of the different classes of corn proteins. It was observed that albumin, globulin and zein solubilities dropped significantly when the drying temperature increased, while fractions solubilised as glutelin-G(2) and glutelin-G3 increased until 110 degrees C before dropping slightly at 130 degrees C. The analysis of the solubility of different protein groups indicated that mechanisms other than the creation of new disulfide bonds between proteins occurred during the high temperature drying of corn. Except for glutelin-G1 and zein isolates, which were highly pure, the purities of albumin, globulin, glutelin-G2 and glutelin-G3 isolates after dialysis were influenced by the drying temperature. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) showed the disappearance of some water and salt-soluble poly-peptides at high drying temperatures. The electrophoretic patterns of zein and glutelin-G, were not significantly modified, although the solubility of zein was affected by the drying temperature. (c) 2008 Elsevier Ltd. All rights reserved.
Disciplines :
Food science
Biochemistry, biophysics & molecular biology
Author, co-author :
Malumba Kamba, Paul  ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech
Vanderghem, Caroline ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Deroanne, Claude ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Bera, François ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Language :
English
Title :
Influence of drying temperature on the solubility, the purity of isolates and the electrophoretic patterns of corn proteins
Publication date :
2008
Journal title :
Food Chemistry
ISSN :
0308-8146
eISSN :
1873-7072
Publisher :
Elsevier Science, Oxford, United Kingdom
Volume :
111
Issue :
3
Pages :
564-572
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 15 January 2010

Statistics


Number of views
199 (18 by ULiège)
Number of downloads
1255 (8 by ULiège)

Scopus citations®
 
44
Scopus citations®
without self-citations
33
OpenCitations
 
32

Bibliography


Similar publications



Contact ORBi