Structural and functional changes of faba bean legumin during super-limited tryptic hydrolysis

✍ Scribed by Henning, Th. ;Mothes, R. ;Dudek, Steffi ;Krause, J. P. ;Schwenke, K. D.

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 712 KB
• Volume: 41
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19970410205

✦ Synopsis

The influence of a super-limited tryptic hydrolysis on physicochemical and surface functional properties of faba bean legumin has been studied using size-exclusion HPLC, SDS-PAGE, UV and fluorescence spectroscopy, fluorescence probe techniques, surface tension measurements as well as determination of emulsifying activity index (EAI) and emulsion droplets diameter (D). The extent of legumin hydrolysis comprised the range between about 14 and 60 split peptide bonds per molecule resulting in a stepwise decrease of legumin molecular weight to 240 kDa (legumin-T) via discrete intermediates with characteristic subunit patterns. These changes are accompanied by an increase in the surface hydrophobicity and the exposure of aromatic chromophores. No differences were found in the surface tension between the variously hydrolyzed legumin samples. Best emulsifying properties (highest EAI and lowest D values) were attained after a rather low tryptic hydrolysis (about 30 split peptide bonds per mol). Further hydrolysis impaired the emulsifying parameter which were, however, higher (EAI) or lower (D) than those for native legumin.