ISOLATION OF PROTEINS FROM SACHA INCHI (PLUKENETIA VOLUBILIS L.) IN PRESENCE OF WATER AND SALT

Authors

  • QUINTEROS MF Universidad Técnica de Ambato
  • VILCACUNDO R Universidad Técnica de Ambato http://orcid.org/0000-0002-7609-2939
  • CARPIO C Universidad Técnica de Ambato
  • CARRILLO W Universidad Técnica de Ambato

Abstract

Objective: The aim of this study was to obtain protein isolate from sacha inchi using alkaline pH at different pHs of precipitation with water and salt
and to analyze protein isolate with electrophoresis.
Methods: Sacha inchi protein isolates were obtained using isoelectric precipitation method at different pHs. Proteins were analyzed using
electrophoresis native-polyacrylamide gel electrophoresis (PAGE), one-dimensional, two-dimensional-sodium dodecyl sulfate-PAGE.
Results: A yield of 20.88% of protein isolate of defatted sacha inchi flour at pH 4.0 with a 75.31% of protein was obtained. The yield of protein isolate
using water and salt was similar. Polypeptides profile is between 14 and 70 kDa.
Conclusions: Sacha inchi seed is a good source of proteins. Globulins and albumins were identified in the sacha inchi protein isolate in the presence
of water and salt.
Keywords: Albumins, Globulins, Proteins, Protein isolate, Sacha inchi.

Downloads

Download data is not yet available.

Author Biographies

QUINTEROS MF, Universidad Técnica de Ambato

Laboratorio de Alimentos Funcionales. Facultad de Ciencia e Ingeniería en Alimentos.

VILCACUNDO R, Universidad Técnica de Ambato

Laboratorio de Alimentos Funcionales. Facultad de Ciencia e Ingeería en Aliementos

CARPIO C, Universidad Técnica de Ambato

Laboratorio de Alimentos Funcionales. Facultad de Ciencia e Ingeniería en Alimentos

CARRILLO W, Universidad Técnica de Ambato

Laboratorio de Alimentos Funcionales. Facultad de Ciencia e Ingnería en Alimentos

References

Sathe SK, Hamaker BR, Sze-Tao KW, Venkatachalam M. Isolation,

purification, and biochemical characterization of a novel water soluble

protein from Inca peanut (Plukenetia volubilis L.). J Agric Food Chem

;50(17):4906-8.

Mao X, Hua Y, Chen G. Amino acid composition, molecular weight

distribution and gel electrophoresis of walnut (Juglans regia L.)

proteins and protein fractionations. Int J Mol Sci 2014;15(2):2003-14.

Mao XY, Hua YF. Chemical composition, molecular weight distribution,

secondary structure and effect of NaCl on functional properties of

walnut (Juglans regia L) protein isolates and concentrates. J Food Sci

Technol 2014;51(8):1473-82.

Czubinski J, Dwiecki K, Siger A, Kachlicki P, Neunert G, LampartSzczapa

E,

et

al.

Release of

flavonoids from lupin globulin

proteins

during digestion in

a model system.

J

Agric

Food Chem

;60(7):1830-6.

Czubinski J, Dwiecki K, Siger A, Lampart-Szczapa E, Nogala-

Kalucka M. Interactions between Lupinus angustifolius seeds

lipoxygenase and native phenolic compounds in the model system. Eur

Food Res Technol 2012;235:67-73.

Fanali C, Dugo L, Cacciola F, Beccaria M, Grasso S, Dachà M, et al.

Chemical characterization of sacha inchi (Plukenetia volubilis L.) oil.

AQ2

Asian J Pharm Clin Res, Vol 9, Issue 3, 2016, 193-196

Quinteros et al.

J Agric Food Chem 2011;59(24):13043-9.

Sathe SK, Kshirsagar HH, Sharma GM. Solubilization, fractionation,

and electrophoretic characterization of inca peanut (Plukenetia

volubilis L.) proteins. Plant Foods Hum Nutr 2012;67(3):247-55.

AOAC. Official Methods of Analysis. Washington, DC, USA:

Association of Official Analytical Chemists; 2012.

Martıínez NE, Añón MC. Composition and structural characterization

of amaranth protein isolates. An electrophoretic and calorimetric study.

J Agric Food Chem 1996;44:2523-30.

Gornall AG, Bardawill CJ, David MM. Determination of serum proteins

by means of the biuret reaction. J Biol Chem 1949;177:751-66.

Laemmli UK. Cleavage of structural proteins during the assembly of

the head of bacteriophage T4. Nature 1970;227(5259):680-5.

Quiroga AV, Barrio DA, Añón MC. Amaranth lectin presents potential

antitumor properties. LWT Food Sci Technol 2015;60:478-85.

Hamaker BR, Valles C, Gilman R, Hardmeier RM, Clark D, Garcia HH,

et al. Amino acid and fatty acid profiles of the Inca peanut (Plukenetia

volubilis). Cereal Chem 1992;69:461-3.

Romero-Zepeda H, Paredes-Lopez O. Isolation and characterizaton

of amaranthine. The 11S amaranth seed globulin. J Food Chem

;19:329-39.

Wolf WJ. Purification and properties of the proteins. In: Smith AK,

Circle SJ, editors. Soybean: Chemistry and Technology. Proteins.

Vol. 1. New York: Van Nostrand ReinholdIAVl; 1980. p. 93-115.

Brinegar C, Goundan S. Isolation and characterization of chenopod in,

the11S seed storage protein of quinoa (Chenopodium quinoa). J Agric

Food Chem 1993;41:182-5.

Brinegar C, Goundan S. Isolation and characterization of chenopod in,

the11S seed storage protein of quinoa (Chenopodium quinoa). J Agric

Food Chem 1993;41:182-5.

Srivastava R, Roy B. Proteomic analysis of different extracts from

amaranth (Amaranthus tricolor) grains. Asian J Pharm Clin Res

;6:37-9.

Czubinski J, Dwiecki K, Siger A, Neunert G, Lampart-Szczapa E.

Characterisation of different digestion susceptibility of lupin seed

globulins. Food Chem 2014;143:418-26.

Brinegar C, Sine B, Nwokocha L. High-cysteine 2S seed storage

proteins from quinoa (Chenopodium quinoa). J Agric Food Chem

;44:1621-3.

Published

01-05-2016

How to Cite

MF, Q. ., V. . R, C. C, and C. . W. “ISOLATION OF PROTEINS FROM SACHA INCHI (PLUKENETIA VOLUBILIS L.) IN PRESENCE OF WATER AND SALT”. Asian Journal of Pharmaceutical and Clinical Research, vol. 9, no. 3, May 2016, pp. 193-6, https://mail.innovareacademics.in/journals/index.php/ajpcr/article/view/11007.

Issue

Section

Original Article(s)

Most read articles by the same author(s)

1 2 > >>