Amaranth-Protein Interaction in Food System and its Impact on Tryptic Digestibility.

作者：Saeed Syed Muhammad Ghufran^*; Sayeed Syed Asad; Ashraf Seema; Qureshi Afreen; Ali Rashida; Kausar Rana; Saify Zafar Saied

来源：Journal of the Chemical Society of Pakistan, 2013, 35(3): 823-827.

• Amaranth
• nisin
• BSA
• nut proteins
• pulse proteins
• PAGE
• tryptic digestibility

Amaranth, a food color, is used in variety of food products to attract consumers, especially children. The purpose of the present study was to identify the component present in the food system which acts as a carrier of color and its distribution. The protein is the most possible candidate for color-conjugates and this was first explored by staining the resolved food proteins on PAGE simultaneously and separately with Amaranth as well as by Coomassie brilliant blue R250. It is the most widely used dye for protein assay. The color intensity of the Amaranth-protein complexes was slightly less than those of Coomassie brilliant blue R250, although the bands stained by Amaranth were very sharp, clearly separated and distinct. The staining procedure followed for Amaranth was quick. The impact of tryptic digestibility on amaranth-protein complexes has illustrated that dye may safely be used without any adverse effect. The possible mo0de of conjugation between amino acid and azo-bond is also discussed. The possible moode of conjugation between amino acid and azo-bond is also discussed.

• 出版日期2013-6