Fractionation and characterization of proteins from Gevuina avellana and Rosa rubiginosa seeds

• Published in: Journal of the American Oil Chemists' Society Vol. 82; no. 3; pp. 169 - 173
• Main Authors: Moure, A, Rua, M.L, Dominguez, H
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 01.03.2005; Springer; Springer Nature B.V
• Subjects: Acetic acid; Biological and medical sciences; Chromatography; Fat industries; Filtration; Food industries; Fractionation; Fundamental and applied biological sciences. Psychology; Gevuina avellana; Oils & fats; plant proteins; Proteaceae; protein characterization; protein fractionation; Proteins; Rosa rubiginosa; Seeds; Sodium chloride; Sodium hydroxide; solubility; solubilization; Characterization; Oils and fats industry; Gevuina avellana; Fractionation; Seeds; protein characterization; protein fractionation; Solubilization; Protein; Rosa rubiginosa

Gevuina avellana and Rosa rubiginosa proteins were evaluated for their potential food use. The proteins were sequentially separated into five fractions according to their solubilities in deionized water, 0.5 M NaCl, 70% (vol/vol) isopropyl alcohol, 50% (vol/vol) glacial acetic acid, and 0.1 M NaOH....