Journal
FOOD CHEMISTRY
Volume 76, Issue 4, Pages 449-454Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0308-8146(01)00304-1
Keywords
tomato seed; protein fractionation; native; SDS; gel electrophoresis; molecular weight
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Proteins of deoiled meal and alkali-extracted concentrate of tomato seeds were classified by successive extractions with sodium chloride (0.5 M), aqueous ethanol (70%) and acetic acid (0.05 M) into albumin, globulin, gliadin and glutenin. The globulin was the major protein in both meal and alkali-extracted concentrate. Native and sodium dodecylsulphate polyacrylamide gel electrophoresis of various fractions of seed meal and alkali extracted concentrate revealed that the proteins were made up of sub-units of lower molecular weights. It also indicated that different solvents extracted proteins having different molecular weights. (C) 2002 Elsevier Science Ltd. All rights reserved.
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