Table 2.
Molecular properties of selected plant and animal proteins.
| 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 |
*The lower and higher temperatures for alpha-lactalbumin are for the apo- (calcium free) and holo- (calcium bound) forms, respectively.