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Solubilization, Fractionation, and Electrophoretic Characterization of Inca Peanut (Plukenetia volubilis L.) Proteins

Plant Foods for Human Nutrition volume 67, pages 247–255 (2012)Cite this article

Abstract

Effects of different solvents, ionic strength, and pH on Inca peanut seed protein solubility were assessed by quantitatively analyzing solubilized proteins using Lowry and Bradford methods. Soluble proteins were fractionated using Osborne procedure and the polypeptide composition of solubilized proteins was determined by one dimensional 25 % monomer acrylamide linear gradient SDS-PAGE. Osborne protein fractions were analyzed by the 2D gel electrophoresis. Total seed proteins were efficiently solubilized by 2 M NaCl among the tested solvents. The soluble seed proteins registered a minimum solubility at pH ~4.0. Osborne protein fractions, albumins, globulins, prolamins, and glutelins accounted for 43.7, 27.3, 3.0, and 31.9 %, respectively, of the total aqueous soluble proteins. Soluble seed flour proteins are mainly composed of polypeptides in the MW range of 6–70 kDa of which the predominant polypeptides were in the 20–40 kDa range. Prolamin fraction was mainly composed of four polypeptides (MW < 15 kDa). Glycoprotein staining indicated 32–35 and <14 kDa peptides to be positive.

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Abbreviations

β-ME:

β-mercaptoethanol

CBBR:

Coomassie brilliant blue R

CHAPS:

3-[(3-Cholamidopropyl)dimethylammonio]-1-propanesulfonate

DTT:

Dithiothreitol

EtOH:

Ethanol

IEF:

Isoelectric focusing

kDa:

Kilodalton

LSD:

Least significant difference

MeOH:

Methanol

MW:

Molecular weight

PAGE:

Polyacrylamide gel electrophoresis

pI:

Isoelectric pH

RT:

Room temperature

SDS:

Sodium dodecyl sulfate

Tris:

2-Amino-2-hydroxymethyl-propane-1,3-diol

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Author notes

  1. Harshal H. Kshirsagar

    Present address: Roquette America Inc., 2000 South Batavia Avenue, Suite 400, Geneva, IL, 60134, USA

  2. Girdhari M. Sharma

    Present address: Department of Health and Human Services, Public Health Service, Food and Drug Administration, Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, U.S. FDA, 8301 Muirkirk Road, Laurel, MD, 20708, USA

Authors and Affiliations

  1. Department of Nutrition, Food & Exercise Sciences, College of Human Sciences, The Florida State University, 402 SAN, Tallahassee, FL, 32306-1493, USA

    Shridhar K. Sathe, Harshal H. Kshirsagar & Girdhari M. Sharma

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  1. Shridhar K. Sathe
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  2. Harshal H. Kshirsagar
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Correspondence to Shridhar K. Sathe.

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Sathe, S.K., Kshirsagar, H.H. & Sharma, G.M. Solubilization, Fractionation, and Electrophoretic Characterization of Inca Peanut (Plukenetia volubilis L.) Proteins. Plant Foods Hum Nutr 67, 247–255 (2012). https://doi.org/10.1007/s11130-012-0301-5

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