PROTEIN ISOLATES FROM &lt;i&gt;CHLORELLA&lt;/i&gt; ALGAE, &lt;i&gt;TORULA&lt;/i&gt; YEASTS, AND HYDROCARBON-ASSIMILATING MICROORGANISMS

Mitsuda, Hisateru

doi:10.3177/jnsv.19.1

Cited by 8 publications

(2 citation statements)

References 3 publications

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“…2 it can be observed that extractable protein increased with increases of extraction time, the highest extractable protein yielded after 4 h of extraction, thereafter, no increase in the recovered protein was observed even after 14 h of extraction. Similar results were obtained by MITSUDA [17] and SEKUL et al…”

Section: Chemical Composition Of Sweet Potato Leavessupporting

confidence: 81%

Protein isolates from Egyptian sweet potato leaves

Ghazi¹,

Metwali²,

Atta³

1989

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The optimum conditions for protein extraction from sweet potato leaves were studied. The results obtained led to the following conclusions: pH 10 was found to be the best pH for maximum protein recovery after 4 h of extraction using distilled water in a ratio of 20: 1 (v/w) solvent to sweet potato leaf powder; to increase the yield of the extractable protein (leaf protein concentrate, LPC) it was necessary to double the extraction steps.After extraction, the protein was precipitated according to its isoelectric point which was found at pH 4.The LPC yielded from sweet potato leaves had less value of antinutritional factors than found initially in the leaves. Also, the functional properties of the isolated LPC were studied: Oil holding capacity of LPC was higher than water holding capacity of the same protein, also it was higher than oil holding capacity of the albumin. The coagulated protein value of the LPC was much lower than that of albumin. The foamingcapacity of LPC at pH 7 was higher than that found at pH 4 and both were much lower than those of albumin. On the other hand the foam of LPC was more stable at pH 7 than that found at pH 4.

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Section: Chemical Composition Of Sweet Potato Leavessupporting

confidence: 81%

Protein isolates from Egyptian sweet potato leaves

Ghazi¹,

Metwali²,

Atta³

1989

Nahrung

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“…The authors have carried out detailed researches in utilizing microbial cells as a source of protein for improving the world's protein food supply in the future (1). Microbial isolated proteins (MIPRON) will be used in future as a raw ingre dient such as dried egg white and defatted soybean meals.…”

Section: Discussionmentioning

confidence: 99%

Carbon dioxide-protein interaction in a gas-solid phase.

Mitsuda

Kawa

Yamamoto

et al. 1975

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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Comparative studies on protein isolates from different yeasts prepared by isoelectric precipitation and ultrafiltration

Schwenke

Semionov

Raab

et al. 1980

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Protein isolates prepared from yeasts by isoelectric precipitation and ultrafiltration, respectively, show differences in their solubility and gelchromatographic behaviour. The ultrafiltrated preparation represents a less aggregated protein. The SDS-discelectrophoresis patterns are identical, which is a proof for an identical protein polypeptide distribution in the isoelectric precipitated and ultrafiltrated samples.Significant differences were found between ultrafiltrated proteins from Succhuromyces cerevisiae and Candidu guilliermondi yeasts using SDS-disc-electrophoresis, gel chromatography, as well as determination of solubility profiles, .amino acid composition, and thiol/disulphide content.All the main fractions of the isolated protein posses a molecular weight distribution mainly in the range of 50000-70000. The polypeptide patterns in the SDS-electrophoresis are characterized by a great number of zones in the molecular weight range of 10000-60000.

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PROTEIN ISOLATES FROM <i>CHLORELLA</i> ALGAE, <i>TORULA</i> YEASTS, AND HYDROCARBON-ASSIMILATING MICROORGANISMS

Cited by 8 publications

References 3 publications

Protein isolates from Egyptian sweet potato leaves

Protein isolates from Egyptian sweet potato leaves

Carbon dioxide-protein interaction in a gas-solid phase.

Comparative studies on protein isolates from different yeasts prepared by isoelectric precipitation and ultrafiltration

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