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

第一作者： Chen, Wang

作者： Chen, Wang;Wang, Yuhui;Lv, Xin;Wang, Qiankun;Li, Haokun;Wang, Jialin;Liu, Quanlan;Yu, Guangshui;Zhang, Xiaodong

作者机构：

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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[1]Physicochemical, structural and functional properties of protein isolates and major protein fractions from common vetch (Vicia sativa L.). Chen, Wang,Wang, Yuhui,Lv, Xin,Wang, Qiankun,Li, Haokun,Wang, Jialin,Liu, Quanlan,Yu, Guangshui,Zhang, Xiaodong. 2022

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