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Research Article

Use of a single method in the extraction of the seed storage globulins from several legume species. Application to analyse structural comparisons within the major classes of globulins

Pages 341-352 | Published online: 06 Jul 2009

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Z. X. Lu, J. F. He, Y. C. Zhang & D. J. Bing. (2020) Composition, physicochemical properties of pea protein and its application in functional foods. Critical Reviews in Food Science and Nutrition 60:15, pages 2593-2605.
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J. Rudolf, P. Ansari, C. Kern, T. Ludwig & S. Baumgartner. (2012) Effects of different extraction buffers on peanut protein detectability and lateral flow device (LFD) performance. Food Additives & Contaminants: Part A 29:1, pages 1-11.
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Articles from other publishers (38)

Mark Smits, Kitty Verhoeckx, André Knulst, Paco Welsing, Aard de Jong, Marco Gaspari, Anna Ehlers, Paulien Verhoeff, Geert Houben & Thuy-My Le. (2023) Co-sensitization between legumes is frequently seen, but variable and not always clinically relevant. Frontiers in Allergy 4.
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Alexia Gravel & Alain Doyen. (2023) Pulse Globulins 11S and 7S: Origins, Purification Methods, and Techno-functional Properties. Journal of Agricultural and Food Chemistry 71:6, pages 2704-2717.
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Natalia Carolina Moraes Ehrhardt-Brocardo & Cileide Maria Medeiros Coelho. (2022) Mobilization of seed storage proteins is crucial to high vigor in common bean seeds. Ciência Rural 52:2.
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Muhammad Farhan Jahangir Chughtai, Adnan Khaliq, Tahir Zahoor, Tariq Mehmood, Samreen Ahsan, Atif Liaqat, Muhammad Nadeem, Assam Bin Tahir, Nimra Sameed & Shoaib Aziz. 2022. Plant Protein Foods. Plant Protein Foods 251 270 .
Mark Smits, Marjolein Meijerink, Thuy-My Le, André Knulst, Aard de Jong, Martinus Petrus Maria Caspers, Everton Souto Lima, Lilia Babé, Gregory Ladics, Scott McClain, Geert Houben & Kitty Verhoeckx. (2021) Predicting the allergenicity of legume proteins using a PBMC gene expression assay. BMC Immunology 22:1.
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Burcu Guldiken, Jarvis Stobbs & Michael Nickerson. (2021) Heat induced gelation of pulse protein networks. Food Chemistry 350, pages 129158.
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Mark Smits, Kitty Verhoeckx, André Knulst, Paco Welsing, Aard de Jong, Geert Houben & Thuy-My Le. (2021) Ranking of 10 legumes according to the prevalence of sensitization as a parameter to characterize allergenic proteins. Toxicology Reports 8, pages 767-773.
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Yang Lan, Bingcan Chen & Jiajia Rao. (2018) Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations. Food Hydrocolloids 80, pages 245-253.
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Sharmilee P. Mane, Stuart K. Johnson, Marcello Duranti, Vishnu K. Pareek & Ranjeet P. Utikar. (2018) Lupin seed γ-conglutin: Extraction and purification methods - A review. Trends in Food Science & Technology 73, pages 1-11.
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Sakina Bechkri, Imane Medoukali & Douadi Khelifi. (2017) Ecogeographic variability and genetic diversity associated with seed albumins, globulins and prolamins patterns in Vicia taxa from Algeria. Botanical Studies 58:1.
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Swapnil Patil, Margaret Brennan, Susan Mason & Charles Brennan. (2016) The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack. Foods 5:4, pages 26.
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Miaohong Wu, Qingyan He, Yongxiang Hong & Shaoyun Wang. (2016) Preheating of kidney bean proteins enhances cross-linking and functional properties with chicken myofibrillar proteins induced by transglutaminase. LWT - Food Science and Technology 65, pages 816-822.
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A. Szymkiewicz & J. Chudzik-Kozłowska. (2014) Pea proteins immunotherapy in peanut allergic mice model. Acta Alimentaria 43:2, pages 193-201.
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Zahra Ahmadian-Kouchaksaraei, Mehdi Varidi, Mohammad Javad Varidi & Hashem Pourazarang. (2014) Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage. LWT - Food Science and Technology 57:1, pages 299-305.
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Dimosthenis Kizis. 2014. Food Allergen Testing. Food Allergen Testing 105 150 .
Navam Hettiarachchy, Arvind Kannan, Christian Schäfer & Gerhard Wagner. 2013. Product Design and Engineering. Product Design and Engineering 221 245 .
Ma T. Espino‐Sevilla, Maria E. Jaramillo‐Flores, Rodolfo Hernández‐Gutiérrez, Juan C. Mateos‐Díaz, Hugo Espinosa‐Andrews, Ana P. Barba de la Rosa, Jose O. Rodiles‐López, Socorro Villanueva‐Rodríguez & Eugenia C. Lugo‐Cervantes. (2013) Functional properties of Ditaxis heterantha proteins . Food Science & Nutrition 1:3, pages 254-265.
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Elena Sirtori, Ilena Isak, Donatella Resta, Giovanna Boschin & Anna Arnoldi. (2012) Mechanical and thermal processing effects on protein integrity and peptide fingerprint of pea protein isolate. Food Chemistry 134:1, pages 113-121.
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Elisabetta Damiani, Anna Maria Aloia, Maria Giovanna Priore, Angela Pastore, Stefania Nardulli, Cristina Lippolis, Luigi Macchia & Antonio Ferrannini. (2011) Vicia faba Hypersensitivity and ASA Intolerance in a Farmer: A Case Report . Journal of Allergy 2011, pages 1-4.
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Christiane Kruse Fæste, Helene Thorsen Rønning, Uwe Christians & Per Einar Granum. (2011) Liquid Chromatography and Mass Spectrometry in Food Allergen Detection. Journal of Food Protection 74:2, pages 316-345.
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Christiane Fæste. 2010. Food Allergens. Food Allergens 29 76 .
Cinzia Ballabio, Chiara Magni, Patrizia Restani, Maria Mottini, Alessandro Fiocchi, Gabriella Tedeschi & Marcello Duranti. (2010) IgE-Mediated Cross-Reactivity among Leguminous Seed Proteins in Peanut Allergic Children. Plant Foods for Human Nutrition 65:4, pages 396-402.
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Joyce Boye, Fatemeh Zare & Alison Pletch. (2010) Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International 43:2, pages 414-431.
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J.I. Boye, S. Aksay, S. Roufik, S. Ribéreau, M. Mondor, E. Farnworth & S.H. Rajamohamed. (2010) Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Research International 43:2, pages 537-546.
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Patrycja KÅos, Elżbieta PorÄba, Ewa Springer, Eleonora Lampart-Szczapa & Anna Goździcka Józefiak. (2010) Identification of a Specific IgE-Binding Protein from Narrow-Leafed Lupin ( L. Angustifolius ) Seeds . Journal of Food Science 75:1, pages H39-H43.
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Christiane Kruse Fæste. 2009. Molecular Biological and Immunological Techniques and Applications for Food Chemists. Molecular Biological and Immunological Techniques and Applications for Food Chemists 423 444 .
A. Szymkiewicz & L. Jędrychowski. (2009) Immunoreactivity of acetylated and succinylated pea proteins. Acta Alimentaria 38:3, pages 329-339.
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L.H. de Jonge, J.W. Spek, H. van Laar & J. Dijkstra. (2009) Effects of pH, temperature and osmolality on the level and composition of soluble N in feedstuffs for ruminants. Animal Feed Science and Technology 153:3-4, pages 249-262.
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Lilian E. Abugoch, Nalda Romero, Cristián A. Tapia, Jorge Silva & Mónica Rivera. (2008) Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium Quinoa Willd) Protein Isolates. Journal of Agricultural and Food Chemistry 56:12, pages 4745-4750.
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Shunhu Liu, Ruibao Zhou, Shaojun Tian & Junyi Gai. (2007) A Study on Subunit Groups of Soybean Protein Extracts under SDS-PAGE. Journal of the American Oil Chemists' Society 84:9, pages 793-801.
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R. Sammour. (2007) Electrophoretic and immunochemical techniques for the molecular reassessment of relationships within Vicieae. Acta Agronomica Hungarica 55:2, pages 131-147.
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Regina L. Freitas, Artur R. Teixeira & Ricardo B. Ferreira. (2007) Vicilin-type globulins follow distinct patterns of degradation in different species of germinating legume seeds. Food Chemistry 102:1, pages 323-329.
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E. Orruño & M.R.A. Morgan. (2007) Purification and characterisation of the 7S globulin storage protein from sesame (Sesamum indicum L.). Food Chemistry 100:3, pages 926-934.
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Maysoon Rassam & William A. Laing. (2006) The interaction of the 11S globulin-like protein of kiwifruit seeds with pepsin. Plant Science 171:6, pages 663-669.
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Daniela Locati, Sheila Morandi, Marco Zanotti & Anna Arnoldi. (2006) Preliminary approaches for the development of a high-performance liquid chromatography/electrospray ionization tandem mass spectrometry method for the detection and label-free semi-quantitation of the main storage proteins ofLupinus albus in foods. Rapid Communications in Mass Spectrometry 20:8, pages 1305-1316.
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A. Szymkiewicz & L. Jędrychowski. (2005) Reduction of immunoreactive properties of pea globulins as the result of enzymatic modification. Acta Alimentaria 34:3, pages 295-306.
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James Martin Dunwell. 2005. Biopolymers Online. Biopolymers Online.
Sylwia Adamek-Świerczyńska & Andrzej Kozik. (2002) Multiple thiamine-binding proteins of legume seeds. Thiamine-binding vicilin of Vicia faba versus thiamine-binding albumin of Pisum sativum. Plant Physiology and Biochemistry 40:9, pages 735-741.
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