Table 2 Molecular properties of selected plant and animal proteins.
From: A brief review of the science behind the design of healthy and sustainable plant-based foods
MW (kDa) | pI | Tm (°C) | |
|---|---|---|---|
Meat proteins | |||
Collagen | 300 | 5–8 | 62–67 |
Hemoglobin | 67 | 6.8 | 67 |
Myoglobin | 17 | 6.8–7.2 | 79 |
Actin | 43 | ~5.2 | 70–80 |
Myosin | 520 | ~5.3 | 40–50 |
Sarcoplasmic | 20–100 | Varies | 50–70 |
Egg proteins | |||
Ovalbumin | 45 | 4.6 | 85 |
Conalbumin | 80 | 6.6 | 63 |
Ovomucoid | 28 | 3.9 | 70 |
Ovoglobulins | 30–45 | 5.5–5.8 | 93 |
Lysozyme | 14.6 | 10.7 | 78 |
Milk proteins | |||
αS1−casein | 23.6 | 4.6 | – |
αS2−casein | 25.2 | 4.6 | – |
β−casein | 24.0 | 4.6 | – |
κ−casein | 19.6 | 4.6 | – |
β−lactoglobulin | 18.4 | 5.4 | 72 |
α−lactalbumin | 14.2 | 4.4 | 35 and 64* |
BSA | 66.3 | 4.9 | 64 |
Plant proteins | |||
Soy protein | 150–380 | 4.5–5.0 | 80–93 |
Pea protein | 50–360 | 4.5 | 75–79 |
Lentil protein | 15–82 | 4.5 | 120 |
Chickpea protein | 15–82 | 4.5 | 90 |
Lupin protein | 150–216 | 4.5 | 79–101 |
Canola protein | 14–59 | 4.5 | 84–102 |
Corn zein | 14–27 | 6.4 | 89 |
