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首页> 外文期刊>Journal of the Science of Food and Agriculture >Functional and conformational properties of phaseolin (Phaseolus vulgris L.) and kidney bean protein isolate: A comparative study
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Functional and conformational properties of phaseolin (Phaseolus vulgris L.) and kidney bean protein isolate: A comparative study

机译：菜豆蛋白（菜豆）和芸豆蛋白分离物的功能和构象性质：比较研究

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BACKGROUND: Kidney bean (Phaseolus vulgris L.) seed is an underutilised plant protein source with good potential to be applied in the food industry. Phaseolin (also named G1 globulin) represents about 50 g kgp# of total storage protein in the seed. The aim of the present study was to characterise physicochemical, functional and conformational properties of phaseolin, and to compare these properties with those of kidney bean protein isolate (KPI).RESULTS: Compared with kidney bean protein isolate (KPI), the acid-extracted phaseolin-rich protein product (PRP) had much lower protein recovery of 320 g kgp# (dry weight basis) but higher phaseolin purity (over 950 g kgp#). PRP contained much lower sulfhydryl (SH) and disulfide bond contents than KPI. Differential scanning calorimetry analyses showed that the phaseolin in PRP was less denatured than in KPI. Thermal analyses in the presence or absence of dithiothreitol, in combination with SH and SS content analyses showed the contributions of SS to the thermal stability of KPI. The analyses of near-UV circular dichroism and intrinsic fluorescence spectra indicated more compacted tertiary conformation of the proteins in PRP than in KPI. PRP exhibited much better protein solubility, emulsifying activity index, and gel-forming ability than KPI. The relatively poor functional properties of KPI may be associated with protein denaturation/unfolding, with subsequent protein aggregation.CONCLUSION: The results presented here suggest the potential for acid-extracted PRP to be applied in food formulations, in view of its functional properties. Copyright
机译：背景：芸豆（Phaseolus vulgris L.）种子是一种未被充分利用的植物蛋白来源，具有在食品工业中应用的良好潜力。菜豆蛋白（也称为G1球蛋白）代表种子中总存储蛋白约50 g kgp＃。本研究的目的是表征菜豆蛋白的理化，功能和构象特性，并将这些特性与芸豆蛋白分离物（KPI）进行比较。结果：与酸提取的芸豆蛋白分离物（KPI）进行比较富含菜豆蛋白的蛋白质产品（PRP）的蛋白质回收率要低得多，为320 g kgp＃（以干重计），而菜豆蛋白的纯度更高（超过950 g kgp＃）。 PRP的巯基（SH）和二硫键含量比KPI低得多。差示扫描量热分析表明，PRP中的菜豆蛋白比KPI中的菜豆变性少。在有或没有二硫苏糖醇存在下进行热分析，结合SH和SS含量分析表明，SS对KPI的热稳定性有贡献。对近紫外圆二色性和固有荧光光谱的分析表明，与KPI相比，PRP中蛋白质的三级构象更为紧密。与KPI相比，PRP具有更好的蛋白质溶解性，乳化活性指数和凝胶形成能力。 KPI相对较差的功能特性可能与蛋白质变性/解折叠以及随后的蛋白质聚集有关。结论：鉴于其功能特性，此处给出的结果表明酸提取的PRP在食品配方中的应用潜力。版权

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