| Summary: | This study focused on the physicochemical properties of the common vetch albumin protein (CVAP) and globulin protein (CVGP) from CV seeds under different pH (2.0~13.0) conditions. The molecular weight composition, surface hydrophobicity, Zeta-potential, solubility, emulsifying and foaming properties were studied. Results revealed that the secondary structure, the surface hydrophobicity and Zeta-potential of proteins experienced dynamic changes. These changes were possibly related to the different compositions of proteins as shown by the SDS-PAGE profiles. Meanwhile, the solubility, emulsifying and foaming properties of CVAP and CVGP were significantly changed under different pH treatments, respectively. A lower solubility in CVAP under pH<5.0 and a higher solubility in CVAP under pH>7.0 than that in CVGP were observed, respectively. The emulsifying and foaming properties of CVAP and CVGP under pH11.0~12.0 treatments were superior to those under other pH. In conclusion, the physicochemical properties of common vetch protein can be changed by different pH treatments. Moreover, a better emulsifying and foaming properties of CVAP and CVGP can be obtained under pH11.0~12.0 treatments.
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