Solubilization and electrophoretic characterization of select edible nut seed proteins.

  title={Solubilization and electrophoretic characterization of select edible nut seed proteins.},
  author={Shridhar K Sathe and Mahesh Venkatachalam and Girdhari M. Sharma and Harshal H Kshirsagar and Suzanne S. Teuber and Kenneth H. Roux},
  journal={Journal of agricultural and food chemistry},
  volume={57 17},
The solubility of almond, Brazil nut, cashew nut, hazelnut, macadamia, pecan, pine nut, pistachio, walnut, and peanut proteins in several aqueous solvents was qualitatively and quantitatively assessed. In addition, the effects of extraction time and ionic strength on protein solubility were also investigated. Electrophoresis and protein determination (Lowry, Bradford, and micro-Kjeldahl) methods were used for qualitative and quantitative assessment of proteins, respectively. Depending on the… CONTINUE READING
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