Effects of pH on the Physicochemical Properties of Common Vetch (Vicia sativa L) Albumin Protein and Globulin Protein
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110019 |
| _version_ | 1797737873641832448 |
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| author | Yuhui WANG Jinfeng ZHANG Haokun LI Lihao WANG Quanlan LIU |
| author_facet | Yuhui WANG Jinfeng ZHANG Haokun LI Lihao WANG Quanlan LIU |
| author_sort | Yuhui WANG |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-12T13:35:47Z |
| format | Article |
| id | doaj.art-bf411142d7f44e9babd20f6d42dc8317 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-12T13:35:47Z |
| publishDate | 2023-09-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-bf411142d7f44e9babd20f6d42dc83172023-08-24T05:51:58ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-09-014417768310.13386/j.issn1002-0306.20221100192022110019-17Effects of pH on the Physicochemical Properties of Common Vetch (Vicia sativa L) Albumin Protein and Globulin ProteinYuhui WANG0Jinfeng ZHANG1Haokun LI2Lihao WANG3Quanlan LIU4College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao 266045, ChinaCollege of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao 266045, ChinaCollege of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao 266045, ChinaCollege of Food Science and Engineering, Ocean University of China, Qingdao 266003, ChinaCollege of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao 266045, ChinaThis 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.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110019common vetch albumin proteincommon vetch globulin proteinphstructurephysicochemical property |
| spellingShingle | Yuhui WANG Jinfeng ZHANG Haokun LI Lihao WANG Quanlan LIU Effects of pH on the Physicochemical Properties of Common Vetch (Vicia sativa L) Albumin Protein and Globulin Protein Shipin gongye ke-ji common vetch albumin protein common vetch globulin protein ph structure physicochemical property |
| title | Effects of pH on the Physicochemical Properties of Common Vetch (Vicia sativa L) Albumin Protein and Globulin Protein |
| title_full | Effects of pH on the Physicochemical Properties of Common Vetch (Vicia sativa L) Albumin Protein and Globulin Protein |
| title_fullStr | Effects of pH on the Physicochemical Properties of Common Vetch (Vicia sativa L) Albumin Protein and Globulin Protein |
| title_full_unstemmed | Effects of pH on the Physicochemical Properties of Common Vetch (Vicia sativa L) Albumin Protein and Globulin Protein |
| title_short | Effects of pH on the Physicochemical Properties of Common Vetch (Vicia sativa L) Albumin Protein and Globulin Protein |
| title_sort | effects of ph on the physicochemical properties of common vetch vicia sativa l albumin protein and globulin protein |
| topic | common vetch albumin protein common vetch globulin protein ph structure physicochemical property |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110019 |
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