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Characterization of proteins from kernel of different soybean varieties

Žilić, Slađana; Barać, Miroljub; Pešić, Mirjana; Mladenović-Drinić, Snežana; Ignjatović-Micić, Dragana; Srebrić, Mirjana

(John Wiley & Sons Ltd, Chichester, 2011)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Mladenović-Drinić, Snežana
AU  - Ignjatović-Micić, Dragana
AU  - Srebrić, Mirjana
PY  - 2011
UR  - http://rik.mrizp.rs/handle/123456789/364
AB  - BACKGROUND: Total soybean proteins, storage proteins, glycinin (11S) and beta-conglycinin (7S) fractions and their respective subunits in seven soybean varieties were analyzed. In this work we also present the correlation between concentration and activity of bioactive proteins, lipoxygenase and proteinase inhibitors. RESULTS: Glycinin and beta-conglycinin comprise about 750 g kg(-1) of the bean storage protein and as such account for both quantity and quality of the kernel protein. The 11S concentration of the varieties studied ranged from 503.4 to 602.9 g kg(-1) and those of 7S varied from 178.2 to 230.6 g kg(-1) of total extractable proteins. The ratio of 11S/7S proteins varied from 2.43 to 3.29 among the varieties. A very strong positive correlation was found between the concentration of Kunitz trypsin inhibitor and activity of total trypsin inhibitor (r = 0.96). However, lipoxygenase concentration did not show a strong correlation with lipoxygenase activity. CONCLUSION: It appears that among the seven ZP soybean genotypes there are genotypes with different amounts of subunits that should be bred in the future for a desired level of protein components. (C) 2010 Society of Chemical Industry
PB  - John Wiley & Sons Ltd, Chichester
T2  - Journal of the Science of Food and Agriculture
T1  - Characterization of proteins from kernel of different soybean varieties
VL  - 91
IS  - 1
SP  - 60
EP  - 67
DO  - 10.1002/jsfa.4148
UR  - conv_772
ER  - 
@article{
author = "Žilić, Slađana and Barać, Miroljub and Pešić, Mirjana and Mladenović-Drinić, Snežana and Ignjatović-Micić, Dragana and Srebrić, Mirjana",
year = "2011",
abstract = "BACKGROUND: Total soybean proteins, storage proteins, glycinin (11S) and beta-conglycinin (7S) fractions and their respective subunits in seven soybean varieties were analyzed. In this work we also present the correlation between concentration and activity of bioactive proteins, lipoxygenase and proteinase inhibitors. RESULTS: Glycinin and beta-conglycinin comprise about 750 g kg(-1) of the bean storage protein and as such account for both quantity and quality of the kernel protein. The 11S concentration of the varieties studied ranged from 503.4 to 602.9 g kg(-1) and those of 7S varied from 178.2 to 230.6 g kg(-1) of total extractable proteins. The ratio of 11S/7S proteins varied from 2.43 to 3.29 among the varieties. A very strong positive correlation was found between the concentration of Kunitz trypsin inhibitor and activity of total trypsin inhibitor (r = 0.96). However, lipoxygenase concentration did not show a strong correlation with lipoxygenase activity. CONCLUSION: It appears that among the seven ZP soybean genotypes there are genotypes with different amounts of subunits that should be bred in the future for a desired level of protein components. (C) 2010 Society of Chemical Industry",
publisher = "John Wiley & Sons Ltd, Chichester",
journal = "Journal of the Science of Food and Agriculture",
title = "Characterization of proteins from kernel of different soybean varieties",
volume = "91",
number = "1",
pages = "60-67",
doi = "10.1002/jsfa.4148",
url = "conv_772"
}
Žilić, S., Barać, M., Pešić, M., Mladenović-Drinić, S., Ignjatović-Micić, D.,& Srebrić, M.. (2011). Characterization of proteins from kernel of different soybean varieties. in Journal of the Science of Food and Agriculture
John Wiley & Sons Ltd, Chichester., 91(1), 60-67.
https://doi.org/10.1002/jsfa.4148
conv_772
Žilić S, Barać M, Pešić M, Mladenović-Drinić S, Ignjatović-Micić D, Srebrić M. Characterization of proteins from kernel of different soybean varieties. in Journal of the Science of Food and Agriculture. 2011;91(1):60-67.
doi:10.1002/jsfa.4148
conv_772 .
Žilić, Slađana, Barać, Miroljub, Pešić, Mirjana, Mladenović-Drinić, Snežana, Ignjatović-Micić, Dragana, Srebrić, Mirjana, "Characterization of proteins from kernel of different soybean varieties" in Journal of the Science of Food and Agriculture, 91, no. 1 (2011):60-67,
https://doi.org/10.1002/jsfa.4148 .,
conv_772 .
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Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes

Barać, Miroljub; Pešić, Mirjana; Stanojević, Slađana; Macej, Ognjen; Ristić, Nikola; Cabrilo, Slavica; Žilić, Slađana

(Mdpi Ag, Basel, 2010)

TY  - JOUR
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Stanojević, Slađana
AU  - Macej, Ognjen
AU  - Ristić, Nikola
AU  - Cabrilo, Slavica
AU  - Žilić, Slađana
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/347
AB  - Extractability, extractable protein compositions, technological-functional properties of pea (Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the relationship between these characteristics was presented. Investigated genotypes showed significant differences in storage protein content, composition and extractability. The ratio of vicilin: legumin concentrations, as well as the ratio of vicilin + convicilin: Legumin concentrations were positively correlated with extractability. Our data suggest that the higher level of vicilin and/or a lower level of legumin have a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the solubility, while no significant correlation was found between emulsion stability (ESI) and solubility, nor between foaming properties and solubility. No association was evident between ESI and EAI. A moderate positive correlation between emulsion stability and foam capacity was observed. Proteins from the investigated genotypes expressed significantly different emulsifying properties and foam capacity at different pH values, whereas low foam stability was detected. It appears that genotype has considerable influence on content, composition and technological-functional properties of pea bean proteins. This fact can be very useful for food scientists in efforts to improve the quality of peas and pea protein products.
PB  - Mdpi Ag, Basel
T2  - International Journal of Molecular Sciences
T1  - Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes
VL  - 11
IS  - 12
SP  - 4974
EP  - 4991
DO  - 10.3390/ijms11124973
UR  - conv_773
ER  - 
@article{
author = "Barać, Miroljub and Pešić, Mirjana and Stanojević, Slađana and Macej, Ognjen and Ristić, Nikola and Cabrilo, Slavica and Žilić, Slađana",
year = "2010",
abstract = "Extractability, extractable protein compositions, technological-functional properties of pea (Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the relationship between these characteristics was presented. Investigated genotypes showed significant differences in storage protein content, composition and extractability. The ratio of vicilin: legumin concentrations, as well as the ratio of vicilin + convicilin: Legumin concentrations were positively correlated with extractability. Our data suggest that the higher level of vicilin and/or a lower level of legumin have a positive influence on protein extractability. The emulsion activity index (EAI) was strongly and positively correlated with the solubility, while no significant correlation was found between emulsion stability (ESI) and solubility, nor between foaming properties and solubility. No association was evident between ESI and EAI. A moderate positive correlation between emulsion stability and foam capacity was observed. Proteins from the investigated genotypes expressed significantly different emulsifying properties and foam capacity at different pH values, whereas low foam stability was detected. It appears that genotype has considerable influence on content, composition and technological-functional properties of pea bean proteins. This fact can be very useful for food scientists in efforts to improve the quality of peas and pea protein products.",
publisher = "Mdpi Ag, Basel",
journal = "International Journal of Molecular Sciences",
title = "Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes",
volume = "11",
number = "12",
pages = "4974-4991",
doi = "10.3390/ijms11124973",
url = "conv_773"
}
Barać, M., Pešić, M., Stanojević, S., Macej, O., Ristić, N., Cabrilo, S.,& Žilić, S.. (2010). Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes. in International Journal of Molecular Sciences
Mdpi Ag, Basel., 11(12), 4974-4991.
https://doi.org/10.3390/ijms11124973
conv_773
Barać M, Pešić M, Stanojević S, Macej O, Ristić N, Cabrilo S, Žilić S. Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes. in International Journal of Molecular Sciences. 2010;11(12):4974-4991.
doi:10.3390/ijms11124973
conv_773 .
Barać, Miroljub, Pešić, Mirjana, Stanojević, Slađana, Macej, Ognjen, Ristić, Nikola, Cabrilo, Slavica, Žilić, Slađana, "Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes" in International Journal of Molecular Sciences, 11, no. 12 (2010):4974-4991,
https://doi.org/10.3390/ijms11124973 .,
conv_773 .
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