Extraction and partial characterization of storage proteins of snap beans (Phaseolus vulgaris L.)
Date
3-2012
Degree
Bachelor of Science in Chemistry
College
College of Arts and Sciences (CAS)
Adviser/Committee Chair
Mark Rickard N. Angelia
Restrictions
Restricted: Not available to the general public. Access is available only after consultation with author/thesis adviser and only to those bound by the confidentiality agreement.
Abstract
The total protein from snap beans, Phaseolus vulgaris L. (var. bush Blue Lake 274), was extracted with 0.25 M NaCl in 0.05 M sodium phosphate buffer (pH 7). Ammonium sulfate fractionation at 60% ammonium sulfate was optimum to remove most of the protein contaminants. The total globulins were then precipitated and separated from the total albumins through selective precipitation. The protein content of the crude extract, globulin and albumin fractions were found to be 18.0 mg/g, 10.60 mg/g and 4.40 mg/g, respectively.Osborne fractionation of the total proteins yielded: 53.33% globulin (9.6 mg/g) 22.22% albumin (4.0 mg/g) 15.56% glutelin (2.8 mg/g) and 8.89% prolamin (1.6 mg/g). It was found that albumin fractions have the estimated molecular weights of 52 kDa, 25 kDa, 18 kDa, 15 kDa, and 8 kDa. The predominant bands observed on the prolamin and glutelin had estimated molecular weights of around 52 kDa for the thicker upper band and 25 kDa for the thinner lower band. The major storage protein globulin, with estimated molecular weights of 8 kDa, 15 kDa, 25 kDa, and 52 kDa, was found to be glycosylated using Molisch?s test.
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 993.5 2012 C42 /P33
Recommended Citation
Pacna, Debbie B., "Extraction and partial characterization of storage proteins of snap beans (Phaseolus vulgaris L.)" (2012). Undergraduate Theses. 2034.
https://www.ukdr.uplb.edu.ph/etd-undergrad/2034
Document Type
Thesis