Composition of marama bean protein

Show simple item record Amonsou, E.O. (Eric Oscar) Taylor, J.R.N. (John Reginald Nuttall) Beukes, Mervyn Minnaar, Amanda 2012-09-10T06:41:39Z 2012-09-10T06:41:39Z 2012-02
dc.description.abstract The protein composition of marama beans, an indigenous African oilseed legume, was determined in comparison with soya beans. Marama bean protein contained a substantial amount of tyrosine compared with soya bean protein. It was slightly richer in proline than soya. By SDS-PAGE, marama protein contained fewer protein bands compared with soya. The patterns of these bands in marama under non-reducing and reducing conditions were similar, suggesting an absence of disulphide bonds. The vicilin (7S) and acidic 11S subunits seemed to be absent in marama. This is most unusual in legume proteins. Only a major basic legumin (11S) (20 kDa), medium (63 kDa) and high (148 kDa) molecular weight protein bands were separated for marama. Most polypeptides in the marama proteome map are basic compared with soya. Only one polypeptide match was tentatively identified compared with soya. Marama protein composition is very different from that of soya. en_US
dc.description.uri en_US
dc.identifier.citation Eric O. Amonsou, John R.N. Taylor, Mervyn Beukes & Amanda Minnaar, Composition of marama bean protein, Food Chemistry, vol. 130, no. 3, pp. 638-643 (2012), doi: 10.1016/j.foodchem2011.07.097. en_US
dc.identifier.issn 0308-8146 (print)
dc.identifier.issn 1873-7072 (online)
dc.identifier.other 10.1016/j.foodchem2011.07.097
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.rights © 2011 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, vol.130, no. 3, 2012, doi.:/10.1016/j.foodchem2011.07.097. en_US
dc.subject Marama bean en_US
dc.subject Soya bean en_US
dc.subject 11S and 7S proteins en_US
dc.subject Tyrosine en_US
dc.title Composition of marama bean protein en_US
dc.type Postprint Article en_US

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