Abstract
The protein solubility of some citrus seeds flours as well as physico-chemical characteristics were determined by gel filtration, polyacrylamide gel electrophoresis (PAGE), polyacrylamide gel electrophoresis in the presence of sodium dodecylsulphate (SDS-PAGE), and UV-spectrum. The highest solubility was in 0.1 M NaOH followed by both 0.1 M KCl and NaCl, respectively. The lowest solubility was in water. The protein solubility showed a minium with shift towards the acidic side in presence of 0.1 M and 0.5 M NaCl. The PAGE pattern showed two major protein fractions for citron, orange and mandarin seeds. SDS-PAGE proved presence of 3 major polypeptide chains in all seeds proteins. The apparent molecular weight was 37 304, 23 516 and 16 740 daltons, respectively. Also, the major protein fraction in all samples was globulin. The polypeptide chains were 4 for both albumins and globulins, 3 and 2 for prolamins and glutelins, respectively. Gel filtration revealed four peaks in all samples. The major peaks were eluted at 79 and 160 ml. All peaks were principally free from nucleic acids except peak No. 4.
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