Fractionation and Structural Characterization of Peach Kernel Proteins
The major protein fractions of peach kernel was extracted and isolated by Osborne’s method. The proteins were then characterised by gel electrophoresis, differential scanning calorimetry (DSC) and scanning electron microscopy(SEM) in order to elucidate its nature and structural properties. It was shown that albumins (85 g/100 g) and globulins(9 g/100 g) were the main components of the protein extract. Glutelins and prolamins are minor components (＜2 g/100 g). Sodium dodecylsul- phate polyacrylamide gel electrophoresis (SDS- PAGE) revealed a number of proteins with molecular masses ranging from approximately 20 to 63 kDa for peach kernel proteins; All the curves of DSC had two distinct endothermic peaks; One of The denaturation temperature (Td1) for various peach kernel proteins was less than 60°C, and the other (Td2) was more than 90°C. SEM showed that various proteins had some difference in microstructure .
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
Z. B. Zhu et al., "Fractionation and Structural Characterization of Peach Kernel Proteins", Advanced Materials Research, Vols. 236-238, pp. 1974-1977, 2011