Grasas y Aceites, Vol 63, No 3 (2012)

Biochemical evaluation of protein fractions from physic nut (Jatropha curcas L.)


https://doi.org/10.3989/gya.072511

L. Peralta-Flores
CEPROBI-IPN, Mexico

S. Gallegos-Tintoré
CEPROBI-IPN, Mexico

J. Solorza-Feria
CEPROBI-IPN, Mexico

G. Dávila-Ortíz
Departamento de Graduados e Investigación en Alimentos de la Escuela Nacional de Ciencias Biológicas (IPN), Mexico

L. Chel-Guerrero
Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Mexico

A. Martínez-Ayala
CEPROBI-IPN, Mexico

Abstract


J. curcas seed proteins were fractioned according to the Osborne method and some biochemical properties were determined for these fractions. Glutelins (378 g kg–1 protein) and globulins (201 g kg–1 protein) were the main components. Albumins and prolamins were the minor components. Protein digestibility was highest in glutelins and globulins with values of 81 and 80% respectively. Electrophoresis analysis showed that globulins and glutelins exhibited similar polypeptide profiles. Electrophoresis patterns suggested that there could be a structural relationship among 2S, 7S and 11S storage proteins from plant sources. According to the FAO⁄WHO reference, the protein fractions had acceptable levels of most of the essential amino acids, but its globulins and glutelins were low in lysine and tryptophan.

Keywords


Albumins; Globulins; Glutelins; Jatropha curcas L.; Prolamins; Storage proteins

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