1. Precipitation of sword bean proteins by heating and addition of magnesium chloride in a crude extract
- Author
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Fumito Tani, Tetsuya Masuda, Yasuyuki Takenaka, Kaho Nishizawa, Yasuhiro Arii, and Hironori Masui
- Subjects
0301 basic medicine ,Hot Temperature ,Magnesium Chloride ,chemistry.chemical_element ,Food technology ,Applied Microbiology and Biotechnology ,Biochemistry ,Analytical Chemistry ,03 medical and health sciences ,0404 agricultural biotechnology ,Canavalia gladiata ,Botany ,Chemical Precipitation ,Humans ,Protein precipitation ,Food science ,SWORD ,Molecular Biology ,Plant Proteins ,biology ,Chemistry ,Magnesium ,Precipitation (chemistry) ,business.industry ,Organic Chemistry ,food and beverages ,04 agricultural and veterinary sciences ,General Medicine ,Canavalia ,biology.organism_classification ,040401 food science ,Molecular Weight ,Kinetics ,030104 developmental biology ,Distilled water ,Seeds ,Food Technology ,Soybeans ,business ,Biotechnology - Abstract
Sword bean (Canavalia gladiata) seeds are a traditional food in Asian countries. In this study, we aimed to determine the optimal methods for the precipitation of sword bean proteins useful for the food development. The soaking time for sword beans was determined by comparing it with that for soybeans. Sword bean proteins were extracted from dried seeds in distilled water using novel methods. We found that most proteins could be precipitated by heating the extract at more than 90 °C. Interestingly, adding magnesium chloride to the extract at lower temperatures induced specific precipitation of a single protein with a molecular weight of approximately 48 kDa. The molecular weight and N-terminal sequence of the precipitated protein was identical to that of canavalin. These data suggested that canavalin was precipitated by the addition of magnesium chloride to the extract. Our results provide important insights into the production of processed foods from sword bean.
- Published
- 2016