Co-Authors:
Lindner, P., Division of Food Technology, Agricultural Research Organisation, The Volcari Center, PO Box 6, Bet Dagan, 50-200, Israel
Kaplan, B., Division of Food Technology, Agricultural Research Organisation, The Volcari Center, PO Box 6, Bet Dagan, 50-200, Israel
Weiler, E., Division of Food Technology, Agricultural Research Organisation, The Volcari Center, PO Box 6, Bet Dagan, 50-200, Israel
Ben-Gera, I., Division of Food Technology, Agricultural Research Organisation, The Volcari Center, PO Box 6, Bet Dagan, 50-200, Israel
Abstract:
Potato juice proteins were fractionated by acidification to pH 3 into acid-coagulable and acid-soluble fractions. Both fractions are heterogeneous. They differ in molecular weight, conformation in solution and composition of amino acids. The acid-coagulable fraction consists of units of molecular weight between 32,000 and 87,000, while the acid-soluble fraction consists of units of molecular weight between 17,000 and 27,000. Circular dichroism measurements show that the acid-coagulable fraction is in helical and beta conformations whilst, for the acid-soluble fraction, a substantial contribution of the random conformation is observed. The acid-coagulable fraction has a higher content of methionine than the acid-soluble fraction. It is shown that this type of fractionation is more meaningful than fractionation in terms of albumins and globulins by solubility in water or dilute salt solutions. © 1981.
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