Amonsou, E.O. (Eric Oscar)Taylor, J.R.N. (John Reginald Nuttall)Beukes, MervynMinnaar, Amanda2012-09-102012-09-102012-02Eric 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.foodchem2011.07.097.0308-8146 (print)1873-7072 (online)10.1016/j.foodchem2011.07.097http://hdl.handle.net/2263/19721The 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© 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.Marama beanSoya bean11S and 7S proteinsTyrosinePostprint Article