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pubmed-article:15686413pubmed:dateCreated2005-2-2lld:pubmed
pubmed-article:15686413pubmed:abstractTextQuantitative and qualitative analysis of uncooked zein and kafirin fractions were performed through sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and electrophoretic profiles. Kafirins and zeins present the same oligomer and monomer compositions with the exception of a 66 kDa oligomer that is only present in kafirins. The quantitative analysis showed differences between zein and kafirin. The composition of each oligomer was established via preparative SDS-PAGE. Part of the cooked oligomers resists reduction; the presence of those oligomers could be related to the decrease on protein digestibility with the cooking process.lld:pubmed
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pubmed-article:15686413pubmed:authorpubmed-author:CorreiaIsabel...lld:pubmed
pubmed-article:15686413pubmed:authorpubmed-author:BarrosAntónio...lld:pubmed
pubmed-article:15686413pubmed:authorpubmed-author:NunesAlexandr...lld:pubmed
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pubmed-article:15686413pubmed:pagination639-43lld:pubmed
pubmed-article:15686413pubmed:dateRevised2008-11-21lld:pubmed
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pubmed-article:15686413pubmed:year2005lld:pubmed
pubmed-article:15686413pubmed:articleTitleCharacterization of kafirin and zein oligomers by preparative sodium dodecyl sulfate-polyacrylamide gel electrophoresis.lld:pubmed
pubmed-article:15686413pubmed:affiliationDepartment of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.lld:pubmed
pubmed-article:15686413pubmed:publicationTypeJournal Articlelld:pubmed
pubmed-article:15686413pubmed:publicationTypeComparative Studylld:pubmed
pubmed-article:15686413pubmed:publicationTypeResearch Support, Non-U.S. Gov'tlld:pubmed