Effects of pH on the Physicochemical Properties of Common Vetch (<i>Vicia sativa</i> L) Albumin Protein and Globulin Protein

WANG Yuhui; ZHANG Jinfeng; LI Haokun; WANG Lihao; LIU Quanlan

doi:10.13386/j.issn1002-0306.2022110019

Volume 44 Issue 17

Aug. 2023

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Science and Technology of Food Industry > 2023 > 44(17): 76-83. > DOI: 10.13386/j.issn1002-0306.2022110019

WANG Yuhui, ZHANG Jinfeng, LI Haokun, et al. Effects of pH on the Physicochemical Properties of Common Vetch (Vicia sativa L) Albumin Protein and Globulin Protein[J]. Science and Technology of Food Industry, 2023, 44(17): 76−83. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110019.

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Effects of pH on the Physicochemical Properties of Common Vetch (Vicia sativa L) Albumin Protein and Globulin Protein

1.
College of Marine Science and Biological Engineering, Qingdao University of Science and Technology, Qingdao 266045, China
2.
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China

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Received Date: November 01, 2022
Available Online: July 03, 2023

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Abstract

Abstract

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.
- common vetch albumin protein,
- common vetch globulin protein,
- pH,
- structure,
- physicochemical property

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