The seed globulins of Lupinus albus
References (28)
Biochim. Biophys. Acta
(1956)Biochim. Biophys. Acta
(1956)- et al.
Phytochemistry
(1976) - et al.
Biochim. Biophys. Acta
(1975) - et al.
Phytochemistry
(1979) - et al.
J. Biol. Chem.
(1949) - et al.
J. Biol. Chem.
(1972) - et al.
Arch. Biochem. Biophys.
(1969) - et al.
J. Chromatogr.
(1972) - et al.
Plant Food for Man
(1976)
Aust. J. Plant Physiol.
Aust. J. Plant Physiol.
J. Food Sci.
J.S. Afr. Chem. Inst.
Cited by (106)
Lupin seed γ-conglutin: Extraction and purification methods - A review
2018, Trends in Food Science and TechnologyCitation Excerpt :The detailed information on structural characteristics and isolation methods of α, β, δ-conglutins have previously been outlined (Duranti, Consonni, Magni, Sessa, & Scarafoni, 2008). Very few reports (Blagrove & Gillespie, 1975; Duranti, Restani, Poniatowska, & Cerletti, 1981) however are available for the purification of γ-conglutin, and these reports focus only on lab scale preparation of γ-conglutin (Duranti, Scarafoni, Di Cataldo, & Sessa, 2001). Therefore, there is a lack of effective larger scale technology for γ-conglutin purification for nutraceutical application, making it unavailable on a commercial scale.
Reverse phase HPLC method for detection and quantification of lupin seed γ-conglutin
2017, Journal of Chromatography B: Analytical Technologies in the Biomedical and Life SciencesProtein distribution in lupin protein isolates from Lupinus angustifolius L. prepared by various isolation techniques
2016, Food ChemistryCitation Excerpt :Conglutin γ (also termed 7S protein) is an exceptional globulin soluble in both water and salt solutions. In contrast to the other lupin conglutins, the isoelectric point of the 7S protein lies within the alkaline range (7.9, Arnoldi et al., 2007; Duranti, Restani, Poniatowska, & Cerletti, 1981; Duranti et al., 2008). The glycoprotein shows a very high sulfur content, although it represents only 5% of total globulins.
β-N-Acetylhexosaminidase involvement in α-conglutin mobilization in Lupinus albus
2013, Journal of Plant PhysiologyComposition of marama bean protein
2012, Food Chemistry
- 1
On leave of absence from the Institute of Plant Genetics, Polish Academy of Sciences, Pozanan. Poland.