Physicochemical, structural and functional properties of protein isolates and major protein fractions from common vetch (Vicia sativa L.)
文献类型: 外文期刊
作者: Chen, Wang 1 ; Wang, Yuhui 1 ; Lv, Xin 1 ; Yu, Guangshui 2 ; Wang, Qiankun 1 ; Li, Haokun 1 ; Wang, Jialin 1 ; Zhang, Xiaodong 3 ; Liu, Quanlan 1 ;
作者机构: 1.Qingdao Univ Sci & Technol, Coll Marine Sci & Biol Engn, Qingdao 266042, Shandong, Peoples R China
2.Qingdao Univ Sci & Technol, Sch Polymer Sci & Engn, Qingdao 266042, Shandong, Peoples R China
3.Shandong Ctr Crop Germplasm Resources, Jinan 250100, Shandong, Peoples R China
关键词: Common vetch; Protein isolates; Protein fractions; Properties
期刊名称:INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES ( 影响因子:8.025; 五年影响因子:7.626 )
ISSN: 0141-8130
年卷期: 2022 年 216 卷
页码:
收录情况: SCI
摘要: Common vetch (CV), a leguminous crop cultivated for green manure and fodder rich in protein and starch, is widespread over much area of the northern hemisphere. Its seeds can be used as a protein source to human consumption. CV protein isolates (CVPI) and major protein fractions (CV albumin protein, CVAP; CV globulin protein, CVGP; CV glutelin protein, CVGTP) from 4 samples were investigated the properties to facilitate full use of protein resources. Protein comprises 27.70 %-32.14 % of the dry CV seed weight, which is mainly composed by CVAP (26.79 %-56.12 %) and CVGP (22.78 %-52.42 %). CVPI, CVAP and CVGP mainly presented 7S and 11S components. CVGTP mainly contained the 11S component. They showed difference in thermal properties and surface hydrophobicity. Circular dichroism data showed that alpha-helix was their major secondary structure. CVPI and major protein fractions exhibited a U-shape protein solubility. CVPI and CVAP had advantages in emulsifying and foaming properties. This study provided novel insights on unexploited sources of CV proteins with inter-esting characteristics in terms of potential uses as protein-based foods.
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