Reference : Characterisation of proteins from date palm sap (Phoenix dactylifera L.) by a proteomic ...
Scientific journals : Article
Life sciences : Biotechnology
http://hdl.handle.net/2268/64045
Characterisation of proteins from date palm sap (Phoenix dactylifera L.) by a proteomic approach
English
Ben Thabet, Imène [> >]
Francis, Frédéric [> >]
De Pauw, Edwin [> >]
Besbes, Souhail [> >]
Attia, Hamadi [> >]
Deroanne, Claude [ > > ]
Blecker, Christophe mailto [Université de Liège - ULg > Chimie et bio-industries > Science des alim. et formul. >]
1-May-2010
Food Chemistry
Elsevier Science
765-770
Yes (verified by ORBi)
International
0308-8146
Oxford
United Kingdom
[en] Date palm, Sap, Phoenix dactylifera L. ; SDS–PAGE, Mass spectrometry ; Proteins
[en] The proteins contained in juice tapped from date palm (Phoenix dactylifera L.), from Deglet Nour variety,
were analysed by the application of two-dimensional electrophoresis (2DE). Identification was carried
out by mass spectrometry analyses. The SDS–PAGE patterns showed more than 100 spots of which 52
spots were identified. A proportion of the identified proteins were related to Saccharomyces cerevisiae that
may belong to the natural microflora of date palm sap. These proteins are principally involved in glycolysis.
While other proteins were assigned to be vegetable proteins, probably a mixture of proteins from the
vascular system, which have several biological functions within the palm tree. Thus, we found enzymes
involved in stress and defence reactions, in glycolysis, and photosynthesis reactions. Other enzymes are
associated with carbohydrates and proteins metabolisms.
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/64045
10.1016/j.foodchem.2010.05.024

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