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

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 pH7.0 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.

Keywords

• common vetch albumin protein
• common vetch globulin protein
• ph
• structure
• physicochemical property