Characterisation of the ability of globulins from legume seeds to produce cocoa specific aroma
This study was carried out to extract and compare the characteristic ability of globulins from cottonseed, alfalfa seed, pea seed, mung bean and French bean with cocoa seeds to produce cocoa-specific aroma precursors. The extracted globulins were compared through SDS PAGE, amino acid and oligopepti...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
2007
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/791/1/103-114.pdf |
| _version_ | 1825943260842950656 |
|---|---|
| author | Sukor, Rashidah Selamat, Jinap Saari, Nazamid Bakar, Jamilah |
| author_facet | Sukor, Rashidah Selamat, Jinap Saari, Nazamid Bakar, Jamilah |
| author_sort | Sukor, Rashidah |
| collection | UPM |
| description | This study was carried out to extract and compare the characteristic ability of globulins from cottonseed, alfalfa seed, pea seed, mung bean and French bean with cocoa seeds to produce cocoa-specific aroma precursors. The extracted globulins were compared through SDS PAGE, amino
acid and oligopeptide profiles. A very low recovery was obtained during globulin extraction from different seeds ranging from 0.5% to 2.7%. Cottonseed produced the highest total protein (13.90 mg/g), followed by cocoa seed (11.91 mg/g), whereas alfalfa seed, mung bean, pea seed and French bean produced 7.86, 4.77, 4.59 and 3.89 mg/g respectively. Two distinctive bands of 51.1 and 33.0 kDa were observed for cocoa vicilin-class globulin (VCG) from SDS PAGE. More than three bands were shown for other seed globulins. Comparative HPLC analyses of the obtained peptide mixtures revealed different and complex patterns of predominantly hydrophobic peptides. A similar high content of amides (glutamic acids-glutamine, aspartic acid- asparagine and arginine) and low concentrations of lysine were observed in all seeds globulin. |
| first_indexed | 2024-03-06T06:54:03Z |
| format | Article |
| id | upm.eprints-791 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T06:54:03Z |
| publishDate | 2007 |
| publisher | Universiti Putra Malaysia Press |
| record_format | dspace |
| spelling | upm.eprints-7912016-11-15T02:47:54Z http://psasir.upm.edu.my/id/eprint/791/ Characterisation of the ability of globulins from legume seeds to produce cocoa specific aroma Sukor, Rashidah Selamat, Jinap Saari, Nazamid Bakar, Jamilah This study was carried out to extract and compare the characteristic ability of globulins from cottonseed, alfalfa seed, pea seed, mung bean and French bean with cocoa seeds to produce cocoa-specific aroma precursors. The extracted globulins were compared through SDS PAGE, amino acid and oligopeptide profiles. A very low recovery was obtained during globulin extraction from different seeds ranging from 0.5% to 2.7%. Cottonseed produced the highest total protein (13.90 mg/g), followed by cocoa seed (11.91 mg/g), whereas alfalfa seed, mung bean, pea seed and French bean produced 7.86, 4.77, 4.59 and 3.89 mg/g respectively. Two distinctive bands of 51.1 and 33.0 kDa were observed for cocoa vicilin-class globulin (VCG) from SDS PAGE. More than three bands were shown for other seed globulins. Comparative HPLC analyses of the obtained peptide mixtures revealed different and complex patterns of predominantly hydrophobic peptides. A similar high content of amides (glutamic acids-glutamine, aspartic acid- asparagine and arginine) and low concentrations of lysine were observed in all seeds globulin. Universiti Putra Malaysia Press 2007 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/791/1/103-114.pdf Sukor, Rashidah and Selamat, Jinap and Saari, Nazamid and Bakar, Jamilah (2007) Characterisation of the ability of globulins from legume seeds to produce cocoa specific aroma. ASEAN Food Journal, 14 (2). pp. 103-114. ISSN 0127-7324; ESSN: 1505-5337 http://www.ifrj.upm.edu.my/afjv14%282%292007/103-114.pdf |
| spellingShingle | Sukor, Rashidah Selamat, Jinap Saari, Nazamid Bakar, Jamilah Characterisation of the ability of globulins from legume seeds to produce cocoa specific aroma |
| title | Characterisation of the ability of globulins from legume seeds to produce cocoa specific aroma |
| title_full | Characterisation of the ability of globulins from legume seeds to produce cocoa specific aroma |
| title_fullStr | Characterisation of the ability of globulins from legume seeds to produce cocoa specific aroma |
| title_full_unstemmed | Characterisation of the ability of globulins from legume seeds to produce cocoa specific aroma |
| title_short | Characterisation of the ability of globulins from legume seeds to produce cocoa specific aroma |
| title_sort | characterisation of the ability of globulins from legume seeds to produce cocoa specific aroma |
| url | http://psasir.upm.edu.my/id/eprint/791/1/103-114.pdf |
| work_keys_str_mv | AT sukorrashidah characterisationoftheabilityofglobulinsfromlegumeseedstoproducecocoaspecificaroma AT selamatjinap characterisationoftheabilityofglobulinsfromlegumeseedstoproducecocoaspecificaroma AT saarinazamid characterisationoftheabilityofglobulinsfromlegumeseedstoproducecocoaspecificaroma AT bakarjamilah characterisationoftheabilityofglobulinsfromlegumeseedstoproducecocoaspecificaroma |