The globulins of cotton seeds XI. The structure of the chymotryptic peptides of the 7S globulin

1977 ◽  
Vol 13 (5) ◽  
pp. 566-569 ◽  
Author(s):  
N. L. Ovchinnikova ◽  
M. A. Kuchenkova ◽  
T. D. Kasymova ◽  
P. Kh. Yuldashev
Keyword(s):  
7S Globulin ◽  
Cotton Seeds

The globulins of cotton seeds X. Structures of tryptic peptides of the 7S globulin

1977 ◽  
Vol 13 (5) ◽  
pp. 563-566 ◽  
Author(s):  
É. F. Redina ◽  
M. A. Kuchenkova ◽  
L. G. Petrosyan ◽  
P. Kh. Yuldashev
Keyword(s):  
Tryptic Peptides ◽  
7S Globulin ◽  
Cotton Seeds

A study of the globulins of cotton seeds VI. Peptides of a trytpic hydrolyzate of subunit I of the 7S globulin

1977 ◽  
Vol 13 (4) ◽  
pp. 493-494
Author(s):  
E. F. Redina ◽  
M. A. Kuchenkova ◽  
P. Kh. Yuldashev
Keyword(s):  
7S Globulin ◽  
Cotton Seeds

Investigation of the globulins of cotton seeds VII. Peptides of a triptic hydrolyzate of the 7S-globulin

1977 ◽  
Vol 13 (4) ◽  
pp. 464-467
Author(s):  
É. F. Redina ◽  
M. A. Kuchenkova ◽  
P. Kh. Yuldashev
Keyword(s):  
7S Globulin ◽  
Cotton Seeds

The globulins of cotton seeds XII. The structure of the 7S-globulin

1977 ◽  
Vol 13 (5) ◽  
pp. 570-572 ◽  
Author(s):  
M. A. Kuchenkova ◽  
É. F. Redina ◽  
N. L. Ovchinnikova ◽  
P. Kh. Yuldashev
Keyword(s):  
7S Globulin ◽  
Cotton Seeds

Warm and freeze-fracture of cotton seed radicles

1987 ◽  
Vol 45 ◽  
pp. 984-985
Author(s):  
E. L. Vigil ◽  
E. F. Erbe
Keyword(s):  
Thin Film ◽  
Water Vapor ◽  
Fracture Surface ◽  
Membrane Structure ◽  
Room Temperature ◽  
Freeze Fracture ◽  
Longitudinal Axis ◽  
Fracture Plane ◽  
Cotton Seeds ◽  
Condensed Water

In cotton seeds the radicle has 12% moisture content which makes it possible to prepare freeze-fracture replicas without fixation or cryoprotection. For this study we have examined replicas of unfixed radicle tissue fractured at room temperature to obtain data on organelle and membrane structure.Excised radicles from seeds of cotton (Gossyplum hirsutum L. M-8) were fractured at room temperature along the longitudinal axis. The fracture was initiated by spliting the basal end of the excised radicle with a razor. This procedure produced a fracture through the tissue along an unknown fracture plane. The warm fractured radicle halves were placed on a thin film of 100% glycerol on a flat brass cap with fracture surface up. The cap was rapidly plunged into liquid nitrogen and transferred to a freeze- etch unit. The sample was etched for 3 min at -95°C to remove any condensed water vapor and then cooled to -150°C for platinum/carbon evaporation.

Molecular identification of a new soybean germplasm Zhonghuang 608 lacking of 7S globulin alpha' subunit

2019 ◽  
Vol 45 (1) ◽  
pp. 18
Author(s):  
Jun-Ying LI ◽  
Ru-Jian SUN ◽  
Zhong-Feng LI ◽  
Zhong-Yan WEI ◽  
Yu-Long REN ◽  
...  
Keyword(s):  
Molecular Identification ◽  
Alpha Subunit ◽  
Soybean Germplasm ◽  
7S Globulin

scholarly journals Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1244
Author(s):  
Malik Adil Nawaz ◽  
Tanoj Kumar Singh ◽  
Regine Stockmann ◽  
Hema Jegasothy ◽  
Roman Buckow
Keyword(s):  
Physicochemical Properties ◽  
Faba Bean ◽  
Protein Concentration ◽  
High Concentration ◽  
Molecular Weights ◽  
Oil In Water ◽  
Sds Page ◽  
Lower Protein ◽  
7S Globulin ◽  
Bean Protein

The objective of this research was to develop a model faba bean drink with a high concentration of protein (>4% w/w). The protein molecular weights and frequency for both faba and soy were assessed using SDS-PAGE. Results showed similarities in the protein molecular weight of both faba and soy (mainly 11S globulin ~Glycinin and 7S globulin ~β-conglycinin). Thus, faba can be considered as a potential soy replica in plant-based milk beverages. Oil-in-water emulsions (5–8% w/w available protein) were prepared using faba bean protein concentrate (FPC), 1% sunflower oil, and 0.2% sunflower lecithin. These emulsions were used as model beverages and were further investigated for UHT processibility, stability, and physicochemical properties. The physicochemical properties of emulsions at various processing stages viz., coarse emulsification, homogenisation, and UHT, were measured. An increase in the protein concentration and thermal treatment resulted in an increased oil droplet size, coalescence and flocculation, and protein aggregation. Lower protein concentrations viz., 5–6%, showed greater negative ζ-potential, and thereby, high dispersibility through enhanced electrostatic repulsions than those of higher concentrations (7–8%). Furthermore, an increase in protein concentration and UHT treatment resulted in an increased creaming index. In total, 21 different volatile compounds were detected and quantified, representing different chemical classes, namely alcohols, aldehydes, ketones, esters, furan, and acids. These volatiles have major consequences for the overall flavour chemistry of the model beverage product. Overall, this study showed the potential for application of faba bean as a protein source in UHT-treated legume-based beverages and identified areas for further development.

Lipids of defective cotton seeds and the influence of microflora on their composition

1986 ◽  
Vol 22 (6) ◽  
pp. 635-642
Author(s):  
S. D. Gusakova ◽  
S. G. Yunusova ◽  
T. V. Chernenko ◽  
I. P. Nazarova ◽  
A. I. Glushenkova
Keyword(s):  
Cotton Seeds

Lipolytic enzymes of cotton seeds V. Triacetinase

1974 ◽  
Vol 10 (6) ◽  
pp. 785-787
Author(s):  
N. R. Dzhanbaeva ◽  
M. M. Rakhimov ◽  
P. Kh. Yuldashev
Keyword(s):  
Lipolytic Enzymes ◽  
Cotton Seeds
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