Chia siementen prolamiineista ja gluteliineista .Yhden proteiinin sekvenssi.

https://www.ncbi.nlm.nih.gov/pubmed/23240604

J Agric Food Chem. 2013 Jan 9;61(1):193-201. doi: 10.1021/jf3034978. Epub 2012 Dec 28.

Isolation and characterization of proteins from chia seeds (Salvia hispanica L.).

Sandoval-Oliveros MR¹, Paredes-López O.

Abstract

Chia ( Salvia hispanica L.) is a plant that produces seeds rich in some nutraceutical compounds with high protein content, but little is known about them; for this reason the aim of this study was to characterize the seed storage proteins.
 Protein fractions were extracted from chia seed flour. The main protein fraction corresponded to globulins (52%).
 Sedimentation coefficient studies showed that the globulin fraction contains mostly 11S and 7S proteins. The molecular sizes of all the reduced fractions were about 15-50 kDa. Electrophoretic experiments under native conditions exhibited four bands of globulins in the range of 104-628 kDa. The denaturation temperatures of crude albumins, globulins, prolamins, and glutelins were 103, 105, 85.6, and 91 °C, respectively; albumins and globulins had relatively good thermal stability. Selected globulin peptides by mass spectrometry showed homology to sesame proteins. A good balance of essential amino acids was found in the seed flour and globulins, especially of methionine+cysteine.

PMID:

23240604

DOI:

10.1021/jf3034978

Paljon tarinaa, hyvää mainintaa, mutta  ei struktuuria prolamiinista tai gluteliinista. .
http://www.sciencedirect.com/topics/agricultural-and-biological-sciences/salvia

Chia—The New Golden Seed for the 21st Century

D. Orona-Tamayo¹, ... O. Paredes-López¹², in Sustainable Protein Sources, 2017

Abstract

Salvia hispanica L., commonly known as chia, is an ancient food that provides a balanced amount of nutrients composed of insoluble fiber, high ω-3/-6 fatty acids, proteins with an excellent quality of amino acids, high content of antioxidants, and minerals. In the first instance, chia seed coat contains mucilage that protects all seed nutrients and is involved in water retention in foods. The seed is a valuable source of one of the most important ω-3 fatty acids, α-linoleic. Chia seed storage proteins are composed mainly of globulin, followed by albumin, prolamin, and glutelin fractions containing essential amino acids encrypted in their primary sequences. Rosmarinic, caffeic, and gallic acids are the main phenolic compounds. Nutritionists, researchers, and industry have paid attention to chia for its outstanding benefits. Chia is now recognized as a “seed for the first 21st century” that confers invaluable nutraceutical benefits such as antihypertensive and antioxidant functions. The seed compounds may be improved and modified by genome edition technologies to obtain better nutraceutical attributes for health and food industry. Chia can be crowned as the new golden and super seed with excellent benefits for human health.

• LÖYYY ENTSYYMIRAKENTEITA:

Fatty acid desaturase Salvia hispanica: Hyvää ainesta!  Chia mainiostetaan   gluteenittomaksi. Ilahduttavasti  histidiinejä ja lysiinejä.Ainakaan tästä entsyymirakenteesta ei ole liimaisen gluteenin muodostukseen.
https://www.ncbi.nlm.nih.gov/protein/ARE67908.1

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