1989•Journal of Food BiochemistryRequires access

THE 7S PROTEIN FROM BRAZIL NUT

David L. Weller

Abstract

The 7S (6.2S) protein of Brazil nut (Bertholletia excelsa) was isolated by ammonium sulfate solubilization from a high molecular weight fraction which contained primarily the major 11S (10.5S) nut globulin excelsin. Electrophoretic characterization of the protein showed that, in addition to sedimenting more slowly, it differed from excelsin in size, being smaller, and in subunit composition.

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Key concepts: Nut, Brazil nut, Globulin, Ammonium sulfate, Food science, Chemistry, Protein subunit, Cashew nut