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Physicochemical characterisation of mung bean (Phaseolus aureus) protein isolates

✍ Scribed by Rahma, E Helmy; Dudek, Steffi; Mothes, Ralf; G�rnitz, Eckhard; Schwenke, K Dieter

Publisher
John Wiley and Sons
Year
2000
Tongue
English
Weight
182 KB
Volume
80
Category
Article
ISSN
0022-5142

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✦ Synopsis

Protein isolates were prepared from mung bean (Phaseolus aureus) ¯our by two different methods, ie by traditional alkaline water extraction/isoelectric precipation and by micellisation, and studied with regard to chemical composition and protein fractional distribution. Micellisation decreased the phytic acid content, whereas the `isoelectrical' isolate preparation resulted in an increase in phytic acid. Using size exclusion liquid chromatography (SE-HPLC) and analytical ultracentrifugation, it has been shown that the major protein component in both isolates is a 7S globulin, which was most enriched in the micelle isolate. The results of one-and two-dimensional SDS gel electrophoresis give evidence for the absence of interchain disulphide bonds in the polypeptide chains, which are typical for the 7S globulin class. The presence of minor protein zones corresponding to disulphide-linked a and b chains of 11S globulin-like storage proteins in the protein isolates has also been shown.

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