The vegetable proteins

Osborne, Thomas B.

doi:10.5962/bhl.title.28342

Cited by 210 publications

(210 citation statements)

References 56 publications

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“…alcohol [3,4], and that similar alcohol-soluble proteins were present in rye and barley [5,6]. This laid the basis for the systematic studies of T. B. Osborne, carried out around the turn of the century and described in [7].…”

Section: Introductionmentioning

confidence: 99%

The prolamin storage proteins of cereal seeds: structure and evolution

Shewry

Tatham

1990

Biochemical Journal

636

421

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Section: Introductionmentioning

confidence: 99%

The prolamin storage proteins of cereal seeds: structure and evolution

Shewry

Tatham

1990

Biochemical Journal

636

421

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“…They remained a laboratory curiosity for many years until the 1880s, when Ritthausen (1880Ritthausen ( , 1881 and Osborne (1891Osborne ( , 1892Osborne ( , 1894Osborne ( , 1899 crystallized, for the purpose of purification, a series of plant seed proteins. Purification and demonstration of purity were the primary reasons that techniques were developed for the crystallization of naturally occurring proteins in the laboratory.…”

Section: Some Historymentioning

confidence: 99%

Introduction to protein crystallization

McPherson

2004

Methods

238

201

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Protein crystallization was discovered by chance about 150 years ago and was developed in the late 19th century as a powerful purification tool and as a demonstration of chemical purity. The crystallization of proteins, nucleic acids and large biological complexes, such as viruses, depends on the creation of a solution that is supersaturated in the macromolecule but exhibits conditions that do not significantly perturb its natural state. Supersaturation is produced through the addition of mild precipitating agents such as neutral salts or polymers, and by the manipulation of various parameters that include temperature, ionic strength and pH. Also important in the crystallization process are factors that can affect the structural state of the macromolecule, such as metal ions, inhibitors, cofactors or other conventional small molecules. A variety of approaches have been developed that combine the spectrum of factors that effect and promote crystallization, and among the most widely used are vapor diffusion, dialysis, batch and liquid-liquid diffusion. Successes in macromolecular crystallization have multiplied rapidly in recent years owing to the advent of practical, easy-to-use screening kits and the application of laboratory robotics. A brief review will be given here of the most popular methods, some guiding principles and an overview of current technologies.

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“…The proteins of the maize kernel are traditionally classified on the basis of their solubility in different solvents, as initially described by Osborne [14] and later modified by Landry and Moureaux [15]. Following these classifications, the maize proteins can be classified into albumins (water-soluble proteins), globulins (proteins soluble in saline solutions), prolamin or zein (proteins soluble in relatively strong alcohols), and glutelins (alkali-soluble proteins) [16].…”

Section: Maize Proteinsmentioning

confidence: 99%

High-performance liquid chromatography and capillary electrophoresis for the analysis of maize proteins

Rodríguez‐Nogales¹,

García²,

Marina³

2006

J. Sep. Science

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ReviewHigh-performance liquid chromatography and capillary electrophoresis for the analysis of maize proteinsMethods for the analysis of maize proteins using HPLC and CE are reviewed. Most of the references cited in this review concern HPLC methods. Size-exclusion HPLC and especially RP-HPLC methods have been developed for characterization of normal and genetically modified maize, cultivar differentiation, and prediction of quality. Few CE methods for the analysis of maize proteins were found in the existing literature. Most of these methods focus on optimization of the separation of maize proteins using CZE and SDS-capillary gel electrophoresis.

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The vegetable proteins

Cited by 210 publications

References 56 publications

The prolamin storage proteins of cereal seeds: structure and evolution

The prolamin storage proteins of cereal seeds: structure and evolution

Introduction to protein crystallization

High-performance liquid chromatography and capillary electrophoresis for the analysis of maize proteins

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