Artículo
Physicochemical and structural properties of major protein fractions of two varieties of cowpea (Vigna unguiculata L.): A comparative study
Avanza, María Victoria
; Acevedo, Belén Andrea
; Chaves, María Guadalupe; Aphalo, Paula
; Añon, Maria Cristina
Fecha de publicación:
09/2015
Editorial:
International Journal of Food and Nutritional Sciences
Revista:
International Journal of Food and Nutritional Sciences
ISSN:
2319-1775
e-ISSN:
2320-7876
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The polypeptide composition, structural and physicochemical properties of the major protein fractions from two cowpea (Vigna unguiculata L. walp) varieties (CU: Cuarentón; CO: Colorado) were determined. In both cowpea varieties, the globulin was the major protein fraction, followed by albumins, glutelins and prolamins with 48 ± 2 g/100 g, 33 ± 2 g/100 g, 8 ± 1 g/100 g and 2 ± 0.5 g/100 g of the total seed protein content, respectively. Under non-reducing conditions, the CU and CO globulin fractions, showed four major polypeptides with molecular masses of 80 ± 3, 65 ± 3, 56 ± 2 and 52 ± 2 kDa and some minor polypeptides with molecular masses distributed over a range of 45-25 kDa. The minor values of enthalpy (delta H) obtained for the major protein fractions of CU when compared to CO suggest that the former are partially denatured. The conformational studies performed on the globulin fraction of both varieties showed a higher content of aromatic amino acids than that of the albumin fraction and displayed a more hydrophobic behavior. Results provide useful data that will be supplemented with further studies on functional properties of these proteins fractions, followed by the development of legume protein products.
Palabras clave:
ALBUMIN
,
GLOBULIN
,
THERMAL PROPERTIES
,
SURFACE HIDROPHOBICITY
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CCT - NORDESTE)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - NORDESTE
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - NORDESTE
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Avanza, María Victoria; Acevedo, Belén Andrea; Chaves, María Guadalupe; Aphalo, Paula; Añon, Maria Cristina; Physicochemical and structural properties of major protein fractions of two varieties of cowpea (Vigna unguiculata L.): A comparative study; International Journal of Food and Nutritional Sciences; International Journal of Food and Nutritional Sciences; 4; 4; 9-2015; 240-247
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