Use of scanning electron microscopy to indicate the similarities and differences in pseudocereal and cereal proteins

Shela Gorinstein; Elke Pawelzik; Efren Delgado-Licon; Kazutaka Yamamoto; Shoichi Kobayashi; Hajime Taniguchi; Ratiporn Haruenkit; Yong Seo Park; Soon Teck Jung; Jerzy Drzewiecki; Simon Trakhtenberg

doi:10.1046/j.0950-5423.2003.00773.x

Use of scanning electron microscopy to indicate the similarities and differences in pseudocereal and cereal proteins

Shela Gorinstein^*, Elke Pawelzik, Efren Delgado-Licon, Kazutaka Yamamoto, Shoichi Kobayashi, Hajime Taniguchi, Ratiporn Haruenkit, Yong Seo Park, Soon Teck Jung, Jerzy Drzewiecki, Simon Trakhtenberg

^*Corresponding author for this work

School of Pharmacy

Research output: Contribution to journal › Article › peer-review

22 Scopus citations

Abstract

Isolated and separated protein fractions from cereal and pseudocereal grains were analysed by sodium dodecyl sulphate polyacrylamide gel electrophoresis and scanning electron microscopy. Prolamin, the main storage protein in cereal such as maize, showed a difference in electrophoretic patterns and fine structure in comparison with those from amaranth and soybean. In contrast glutelins from amaranth, soybean and maize showed some similarity in the distribution of protein bands and in microstructure. Amaranth and soybean were closely similar in distribution of protein fractions and their microscopic structure. As an addition to chemical analyses, microscopy helped to understand and visualize structural changes and textural differences in protein fractions. Pseudocereals can be used as a nutritive substitute of some cereals in functional foods.

Original language	English
Pages (from-to)	183-189
Number of pages	7
Journal	International Journal of Food Science and Technology
Volume	39
Issue number	2
DOIs	https://doi.org/10.1046/j.0950-5423.2003.00773.x
State	Published - Feb 2004

Keywords

Electrophoretic separation
Isolated protein fractions
Main storage proteins
Nutritive substitution
Structural changes

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10.1046/j.0950-5423.2003.00773.x

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Gorinstein, S., Pawelzik, E., Delgado-Licon, E., Yamamoto, K., Kobayashi, S., Taniguchi, H., Haruenkit, R., Park, Y. S., Jung, S. T., Drzewiecki, J., & Trakhtenberg, S. (2004). Use of scanning electron microscopy to indicate the similarities and differences in pseudocereal and cereal proteins. International Journal of Food Science and Technology, 39(2), 183-189. https://doi.org/10.1046/j.0950-5423.2003.00773.x

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abstract = "Isolated and separated protein fractions from cereal and pseudocereal grains were analysed by sodium dodecyl sulphate polyacrylamide gel electrophoresis and scanning electron microscopy. Prolamin, the main storage protein in cereal such as maize, showed a difference in electrophoretic patterns and fine structure in comparison with those from amaranth and soybean. In contrast glutelins from amaranth, soybean and maize showed some similarity in the distribution of protein bands and in microstructure. Amaranth and soybean were closely similar in distribution of protein fractions and their microscopic structure. As an addition to chemical analyses, microscopy helped to understand and visualize structural changes and textural differences in protein fractions. Pseudocereals can be used as a nutritive substitute of some cereals in functional foods.",

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author = "Shela Gorinstein and Elke Pawelzik and Efren Delgado-Licon and Kazutaka Yamamoto and Shoichi Kobayashi and Hajime Taniguchi and Ratiporn Haruenkit and Park, {Yong Seo} and Jung, {Soon Teck} and Jerzy Drzewiecki and Simon Trakhtenberg",

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Gorinstein, S, Pawelzik, E, Delgado-Licon, E, Yamamoto, K, Kobayashi, S, Taniguchi, H, Haruenkit, R, Park, YS, Jung, ST, Drzewiecki, J & Trakhtenberg, S 2004, 'Use of scanning electron microscopy to indicate the similarities and differences in pseudocereal and cereal proteins', International Journal of Food Science and Technology, vol. 39, no. 2, pp. 183-189. https://doi.org/10.1046/j.0950-5423.2003.00773.x

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T1 - Use of scanning electron microscopy to indicate the similarities and differences in pseudocereal and cereal proteins

AU - Gorinstein, Shela

AU - Pawelzik, Elke

AU - Delgado-Licon, Efren

AU - Yamamoto, Kazutaka

AU - Kobayashi, Shoichi

AU - Taniguchi, Hajime

AU - Haruenkit, Ratiporn

AU - Park, Yong Seo

AU - Jung, Soon Teck

AU - Drzewiecki, Jerzy

AU - Trakhtenberg, Simon

PY - 2004/2

Y1 - 2004/2

N2 - Isolated and separated protein fractions from cereal and pseudocereal grains were analysed by sodium dodecyl sulphate polyacrylamide gel electrophoresis and scanning electron microscopy. Prolamin, the main storage protein in cereal such as maize, showed a difference in electrophoretic patterns and fine structure in comparison with those from amaranth and soybean. In contrast glutelins from amaranth, soybean and maize showed some similarity in the distribution of protein bands and in microstructure. Amaranth and soybean were closely similar in distribution of protein fractions and their microscopic structure. As an addition to chemical analyses, microscopy helped to understand and visualize structural changes and textural differences in protein fractions. Pseudocereals can be used as a nutritive substitute of some cereals in functional foods.

AB - Isolated and separated protein fractions from cereal and pseudocereal grains were analysed by sodium dodecyl sulphate polyacrylamide gel electrophoresis and scanning electron microscopy. Prolamin, the main storage protein in cereal such as maize, showed a difference in electrophoretic patterns and fine structure in comparison with those from amaranth and soybean. In contrast glutelins from amaranth, soybean and maize showed some similarity in the distribution of protein bands and in microstructure. Amaranth and soybean were closely similar in distribution of protein fractions and their microscopic structure. As an addition to chemical analyses, microscopy helped to understand and visualize structural changes and textural differences in protein fractions. Pseudocereals can be used as a nutritive substitute of some cereals in functional foods.

KW - Electrophoretic separation

KW - Isolated protein fractions

KW - Main storage proteins

KW - Nutritive substitution

KW - Structural changes

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Use of scanning electron microscopy to indicate the similarities and differences in pseudocereal and cereal proteins

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Keywords

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