Solubilization and electrophoretic characterization of select edible nut seed proteins

Shridhar K. Sathe, Mahesh Venkatachalam, Girdhari M. Sharma, Harshal H. Kshirsagar, Suzanne S Teuber, Kenneth H. Roux

Research output: Contribution to journalArticle

42 Scopus citations

Abstract

The solubility of almond, Brazil nut, cashew nut, hazelnut, macadamia, pecan, pine nut, pistachio, walnut, and peanut proteins in several aqueous solvents was qualitatively and quantitatively assessed. In addition, the effects of extraction time and ionic strength on protein solubility were also investigated. Electrophoresis and protein determination (Lowry, Bradford, and micro-Kjeldahl) methods were used for qualitative and quantitative assessment of proteins, respectively. Depending on the seed, buffer type and ionic strength significantly affected protein solubility. The results suggest that buffered sodium borate (BSB; 0.1 M H3BO3, 0.025 M Na 2B4O7, 0.075 M NaCI, pH 8.45) optimally solubilizes nut seed proteins. Qualitative differences in seed protein electrophoretic profiles were revealed. For a specific seed type, these differences were dependent on the solvent(s) used to solubilize the seed proteins. SDS-PAGE results suggest the polypeptide molecular mass range for the tree nut seed proteins to be 3 - 100 kDa. The results of native IEF suggested that the proteins were mainly acidic, with a p/range from >4.5 to <7.0. Western immunoblotting experiments indicated that rabbit polyclonal antibodies recognized substantially the same polypeptides as those recognized by the corresponding pooled patient sera IgE.

Original languageEnglish (US)
Pages (from-to)7846-7856
Number of pages11
JournalJournal of Agricultural and Food Chemistry
Volume57
Issue number17
DOIs
StatePublished - Sep 9 2009

Keywords

  • Ige
  • Lmmunoblot
  • Polypeptide
  • Protein
  • SDS-PAGE
  • Solubility
  • Tree nut

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Chemistry(all)

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