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Effects of polysaccharides upon the functional properties of 11 S globulin of broad beans

1992; Elsevier BV; Volume: 18; Issue: 2 Linguagem: Inglês

10.1016/0144-8617(92)90131-9

1879-1344

Tatiana V. Burova, Natalia V. Grinberg, Valery Ya. Grinberg, A.L. Leontiev, V. B. Tolstoguzov,

Food Chemistry and Fat Analysis

The effect of polysaccharides upon the conformational stability, emulsifying properties and thermal gelation ability of the 11 S globulin (legumin) from broad beans under conditions of both protein-polysaccharide incompatibility and complex formation has been investigated. Under conditions of incompatibility (pH 7·6 for carboxyl-containing and neutral polysaccharides) the conformational stability of the legumin is not changed by the presence of the polysaccharides. At the same time a significant decrease in the emulsifying threshold and an increase in the stability of oil-in-water emulsions, stabilized by the protein, as well as some decrease in the gelation threshold in the presence of polysaccharides have been observed. Under conditions of legumin-polysaccharide complex formation (pH 4·2–6·0, low ionic strength for carboxyl- and sulphate-containing polysaccharides) a significant decrease in the temperature and enthalpy of legumin denaturation as well as a decrease in the minimum biopolymer concentration required for emulsions formation and an increase in emulsion stability have been observed. As a rule, legumin-polysaccharide complexes were poorly soluble even at a substantial excess of polysaccharide. Their solubility which was independent of the method of mixing was a limiting factor for preparing gels and stable foams on using these complexes.