Oxidized Glutathione Promotes the Association of Proteins from Bean Seeds to Potato Starch
DOI:
https://doi.org/10.29356/jmcs.v56i1.272Keywords:
GSSG, starch, starch-protein interactionAbstract
In this paper, we report the use of oxidized glutathione (GSSG) in promoting the association of bean seed proteins to starch granules purified from potato tubers. The resulting interaction was stable and only a small fraction of the bound proteins was released by washing with 5% glucose. Higher concentrations of glucose or other sugars (fructose, mannose and mannitol) failed to further increase protein release. Dithiothreitol (DTT) at concentrations up to 50 mM did not liberate the proteins associated to starch; however, applied after GSSG but before adding the proteins, it was very effective in preventing binding of proteins to starch. Lastly, starch modified by the bound proteins increased its water absorption capacity.Downloads
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Published
2017-10-12
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