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

Gorinstein, S., Pawelzik, E., Delgado-Licon, E., Yamamoto, K., Kobayashi, S., Taniguchi, H., Haruenkit, R., Park, Y.S., Jung, S.T., Drzewiecki, J.
International journal of food science & technology 2004 v.39 no.2 pp. 183-189
amaranth grain, soybeans, corn, seeds, extraction, polyacrylamide gel electrophoresis, plant extracts, corn protein, prolamins, glutenins, grain protein, protein isolates, storage proteins, scanning electron microscopy, nutritive value, microstructure, texture
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.