Abstract
The use of whole and defatted amaranth flour for protein isolation of Osborne fractions is described. Extractability of prolamins, the minor fraction, increased from 2.8 to 5% by adding a reducing agent. Glutelins proved to be poorly solubilized (3.3%) in dilute acetic acid, but they reached a high solubility value (40.8%) using a borate buffer in the presence of a reducing agent and a detergent; solubility remarkably declined without the latter two chemicals. Sonication (a fast and simple technique) in the presence of a detergent proved to be more efficient, compared with stirring, for extractability of total unreduced proteins.
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Paredes-Lopez, O., Mendoza, V. & Mora, R. Isolation of amaranth flour proteins by fractionation procedures and sonication. Plant Food Hum Nutr 43, 37–43 (1993). https://doi.org/10.1007/BF01088094
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DOI: https://doi.org/10.1007/BF01088094