We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Precipitation of sword bean proteins by heating and addition of magnesium chloride in a crude extract.
- Authors
Nishizawa, Kaho; Masui, Hironori; Arii, Yasuhiro; Masuda, Tetsuya; Tani, Fumito; Takenaka, Yasuyuki
- Abstract
Sword bean (Canavalia gladiata) seeds are a traditional food in Asian countries. In this study, we aimed to determine the optimal methods for the precipitation of sword bean proteins useful for the food development. The soaking time for sword beans was determined by comparing it with that for soybeans. Sword bean proteins were extracted from dried seeds in distilled water using novel methods. We found that most proteins could be precipitated by heating the extract at more than 90 °C. Interestingly, adding magnesium chloride to the extract at lower temperatures induced specific precipitation of a single protein with a molecular weight of approximately 48 kDa. The molecular weight and N-terminal sequence of the precipitated protein was identical to that of canavalin. These data suggested that canavalin was precipitated by the addition of magnesium chloride to the extract. Our results provide important insights into the production of processed foods from sword bean.
- Subjects
MAGNESIUM chloride; PROTEIN research; CANAVALIA
- Publication
Bioscience, Biotechnology & Biochemistry, 2016, Vol 80, Issue 8, p1623
- ISSN
0916-8451
- Publication type
Article
- DOI
10.1080/09168451.2016.1164587