Identification of botanical origin of starches by SDS-PAGE analysis of starch granule-associated proteins

Starch granule-associated proteins (SGAPs) were extracted from various starches and analyzed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) with silver staining. The SDS-PAGE results showed that granule-bound starch synthase (GBSS) of approximately 60 kDa was found in mos...

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Bibliographic Details
Published in:Journal of cereal science 2010-09, Vol.52 (2), p.321-326
Main Authors: Yoon, Jae-Wook, Jung, Jae-Yeon, Chung, Hyun-Jung, Kim, Mi-Ryung, Kim, Chan-Wha, Lim, Seung-Taik
Format: Article
Language:English
Subjects:
Biological and medical sciences
Botanical origin
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
SDS-PAGE
Starch and starchy product industries
Starch granule-associated protein (SGAP)
Starch noodle
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Summary:Starch granule-associated proteins (SGAPs) were extracted from various starches and analyzed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) with silver staining. The SDS-PAGE results showed that granule-bound starch synthase (GBSS) of approximately 60 kDa was found in most starches, except waxy-type starches. Starches exhibited the presence of proteins specific to the botanical origin, including those of 22 kDa for maize; 160 and 98 kDa for potato; 140, 115, 90, and 80 kDa for wheat. These proteins could be detected from noodles prepared with the corresponding starches. The detection of the specific proteins by SDS-PAGE may be used to identify the origin of starch incorporated in various foods and industrial products.
ISSN:0733-5210
1095-9963
DOI:10.1016/j.jcs.2010.06.015