%0 Journal Article
%T Biochemical evaluation of protein fractions from physic nut (Jatropha curcas L.)
%A Peralta-Flores
%A L.
%A Gallegos-Tintor¨¦
%A S.
%A Solorza-Feria
%A J.
%A D¨¢vila-Ort¨ªz
%A G.
%J Grasas y Aceites
%D 2012
%I Consejo Superior de Investigaciones Cient¨ªficas
%R 10.3989/gya.072511
%X J. curcas seed proteins were fractioned according to the Osborne method and some biochemical properties were determined for these fractions. Glutelins (378 g kg¨C1 protein) and globulins (201 g kg¨C1 protein) were the main components. Albumins and prolamins were the minor components. Protein digestibility was highest in glutelins and globulins with values of 81 and 80% respectively. Electrophoresis analysis showed that globulins and glutelins exhibited similar polypeptide profiles. Electrophoresis patterns suggested that there could be a structural relationship among 2S, 7S and 11S storage proteins from plant sources. According to the FAO WHO reference, the protein fractions had acceptable levels of most of the essential amino acids, but its globulins and glutelins were low in lysine and tryptophan. Las prote¨ªnas de semillas de J. curcas L. se fraccionaron empleando el m¨¦todo de Osborne y posteriormente se determinaron algunas de sus propiedades bioqu¨ªmicas y nutricionales. Las fracciones mayoritarias resultaron ser glutelinas (378 g kg¨C1 de prote¨ªna) y globulinas (201 g kg¨C1 de prote¨ªna) mientras que las alb¨²minas y prolaminas fueron las fracciones minoritarias. La digestibilidad de la prote¨ªna result¨® ser m¨¢s alta en las glutelinas y globulinas, con valores de 81 y 80% respectivamente. El an¨¢lisis por electroforesis mostr¨® que las globulinas y glutelinas presentaron perfiles similares, los resultados sugieren que podr¨ªa existir una relaci¨®n con prote¨ªnas de almacenamiento 2S, 7S y 11S de origen vegetal. Asimismo, de acuerdo con la FAO/WHO, las fracciones prote¨ªnicas tuvieron niveles aceptables para la mayor¨ªa de los amino¨¢cidos esenciales, sin embargo, las globulinas y glutelinas fueron deficientes en Lys y Trp.
%K Albumins
%K Globulins
%K Glutelins
%K Jatropha curcas L.
%K Prolamins
%K Storage proteins
%K Alb¨²minas
%K Globulinas
%K Glutelinas
%K Jatropha curcas L
%K Prolaminas
%K Prote¨ªnas de almacenamiento
%U http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1376/1373