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Physicochemical characterisation of mung bean ( Phaseolus aureus ) protein isolates
Author(s) -
Rahma E Helmy,
Dudek Steffi,
Mothes Ralf,
Görnitz Eckhard,
Schwenke K Dieter
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(200003)80:4<477::aid-jsfa553>3.0.co;2-0
Subject(s) - globulin , phaseolus , mung bean , chemistry , isoelectric point , size exclusion chromatography , chromatography , extraction (chemistry) , micelle , phytic acid , biochemistry , electrophoresis , food science , biology , enzyme , botany , organic chemistry , aqueous solution , immunology
Protein isolates were prepared from mung bean ( Phaseolus aureus ) flour 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 α and β chains of 11S globulin‐like storage proteins in the protein isolates has also been shown. © 2000 Society of Chemical Industry