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首页> 外文期刊>Journal of Agricultural and Food Chemistry >SOME PHYSICOCHEMICAL AND INTERFACIAL PROPERTIES OF NATIVE AND ACETYLATED LEGUMIN FROM FABA BEANS (VICIA FABA L)
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SOME PHYSICOCHEMICAL AND INTERFACIAL PROPERTIES OF NATIVE AND ACETYLATED LEGUMIN FROM FABA BEANS (VICIA FABA L)

机译：蚕豆天然和乙酰化豆蔻的某些理化和界面特性

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摘要

The influence of acetylation on adsorption kinetics, film compression behavior (air/water), emulsifying properties (n-decane/water emulsions), and conformation of legumin from faba beans was studied. These measurements involved the Wilhelmy plate method, film balance, turbidity measurements, centrifugation, and size exclusion and reversed phase HPLC, UV absorption, and fluorescence probes. While distinct changes in physicochemical properties only occurred above a ''critical degree of modification'' (approximately 60%) e.g. dissociation and denaturation of the molecule and increased surface hydrophobicity, emulsifying property parameters linearly improved with acetylation as indicated by an increase in the emulsifying activity index of the legumin, improved coalescence stability of the emulsions, and decreased droplet size distribution and protein load of the oil droplets. The measured contact angle due to adsorption of legumin at the Wilhelmy plate distinctly influenced parameters of the Gibbs adsorption isotherms. A correlation between the critical association concentration and the emulsifying activity of the protein samples was also found.
机译：研究了乙酰化对蚕豆吸附动力学，薄膜压缩行为（空气/水），乳化特性（正癸烷/水乳液）和豆科豆构象的影响。这些测量涉及Wilhelmy平板法，膜平衡，浊度测量，离心和尺寸排阻以及反相HPLC，UV吸收和荧光探针。虽然理化性质的明显变化仅发生在``临界修饰度''（约60％）以上。分子的解离和变性以及增加的表面疏水性，乳化特性参数随乙酰化而线性提高，如豆类的乳化活性指数增加，乳液的聚结稳定性提高，油滴大小分布和蛋白质负载减少所表明飞沫。由于豆类蛋白在Wilhelmy板上的吸附，所测得的接触角明显影响了吉布斯吸附等温线的参数。还发现了临界缔合浓度与蛋白质样品的乳化活性之间的相关性。

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