Sword bean variants and different pretreatments influence protein extraction and protein properties-Reference-Cited by-同舟云学术

Sword bean variants and different pretreatments influence protein extraction and protein properties

Published:2018-10-03 Issue:10 Volume:82 Page:1821-1824
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:

Author:

Nishizawa Kaho¹,Arii Yasuhiro¹²³

Affiliation:

1. Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women’s University, Nishinomiya, Hyogo, Japan

2. Department of Dietary Life and Food Sciences, Junior College Division, Mukogawa Women’s University, Nishinomiya, Hyogo, Japan

3. Research Institute for Nutrition Sciences, Mukogawa Women’s University, Nishinomiya, Hyogo Japan

Abstract

ABSTRACT Two variants of the sword bean (Canavalia gladiata), namely the white sword bean (WSB) and the red sword bean (RSB), are known. The MgCl2 concentration-dependent canavalin solubility showed different behavior among the extracts from distinct beans prepared by distinct pretreatments. Pretreatment and bean selection are important factors for use in food chemical and biochemical experiments.

Funder

Japan Society for the Promotion of Science

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://academic.oup.com/bbb/article-pdf/82/10/1821/36830910/bbb1821.pdf

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4. Precipitation of sword bean proteins by heating and addition of magnesium chloride in a crude extract;Nishizawa;Biosci Biotechnol Biochem,2016

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