Master's Dissertation
DOI
https://doi.org/10.11606/D.9.1983.tde-18042011-162051
Document
Author
Full name
Flavio Finardi Filho
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 1983
Supervisor
Title in Portuguese
Parâmetros estruturais do inibidor de α-amilase de feijão (Phaseolus vulgaris)
Keywords in Portuguese
Bioquímica dos alimentos
Caracterização molecular
feijão (Análise)
Feijão preto
Glicoproteína
Caracterização molecular
feijão (Análise)
Feijão preto
Glicoproteína
Abstract in Portuguese
Não consta resumo na publicação.
Title in English
Structural parameters of the α-amylase inhibitor from beans (Phaseolus vulgaris)
Keywords in English
Black bean
Food biochemistry
Glycoprotein
Molecular characterization
Food biochemistry
Glycoprotein
Molecular characterization
Abstract in English
The α-amylase inhibitor from Phaseolus vulgaris is a glucoprotein with a Molecular Weight of 53,000 daltons and an isoelectric point of 4.35. It can be dissociated by SDS or guanidin in three subunities having molecular weight of 17,500, 16,000 and 13,500. The molecule has 400 amino acid residues and no disulfide brigde. The C and N terminal amino acid are respectively: leucine and tyrosine and threonine, alanine, and glutamic acid. It is resistent to proteolysis in the native state.
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FlavioFinardiFilho_Mestrado.pdf (1.84 Mbytes)
Publishing Date
2011-06-22
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