Structural Changes of Legumin from Faba Beans (Vicia faba L.) by SuccinylationClick to copy article linkArticle link copied!
Abstract
The effect of progressive succinylation upon the conformation of faba bean legumin has been studied using chemical analysis, viscometry, analytical ultracentrifugation, UV and fluorescence spectroscopy, and differential scanning calorimetry (DSC). The protein dissociates gradually into 3 S subunits forming a 7 S intermediate. DSC measurements revealed a continuous loosening of the spacial structure with increasing degree of succinylation. Viscometric and spectroscopic studies indicate the presence of a particular conformational state at 60−80% succinylation, whereas a largely expanded structure was shown to exist in exhaustively succinylated legumin due to a cumulative effect of N- and O-succinylation.
Keywords: Legumin; faba bean protein; succinylation; conformational changes
*
Corresponding author's present address: Institut für Angewandte Proteinchemie e.V., Stahnsdorfer Damm 81, D-14532 Kleinmachnow, Germany (e-mail food.proteins@ prochem.pm.shuttle.de).
†
University Potsdam.
‡
Russian Academy of Sciences.
Cited By
Smart citations by scite.ai include citation statements extracted from the full text of the citing article. The number of the statements may be higher than the number of citations provided by ACS Publications if one paper cites another multiple times or lower if scite has not yet processed some of the citing articles.
This article is cited by 16 publications.
- Klaus Dieter Schwenke,, Ralf Mothes,, Steffi Dudek, and, Eckhard Görnitz. Phosphorylation of the 12S Globulin from Rapeseed (Brassica napus L.) by Phosphorous Oxychloride: Chemical and Conformational Aspects. Journal of Agricultural and Food Chemistry 2000, 48
(3)
, 708-715. https://doi.org/10.1021/jf9907900
- Cynthia K. Larive,, Susan M. Lunte,, Min Zhong,, Melissa D. Perkins,, George S. Wilson,, Giridharan Gokulrangan,, Todd Williams,, Farhana Afroz,, Christian Schöneich,, Tiffany S. Derrick,, C. Russell Middaugh, and, Susan Bogdanowich-Knipp. Separation and Analysis of Peptides and Proteins. Analytical Chemistry 1999, 71
(12)
, 389-423. https://doi.org/10.1021/a1990013o
- Lutz Grossmann, David Julian McClements. Current insights into protein solubility: A review of its importance for alternative proteins. Food Hydrocolloids 2023, 137 , 108416. https://doi.org/10.1016/j.foodhyd.2022.108416
- Stephen David Cork, Chris Blanchard, Andrew John Mawson, Asgar Farahnaky. Pulse flaking: Opportunities and challenges, a review. Comprehensive Reviews in Food Science and Food Safety 2022, 21
(3)
, 2873-2897. https://doi.org/10.1111/1541-4337.12931
- Yangling Wan, Jingyuan Liu, Shuntang Guo. Effects of succinylation on the structure and thermal aggregation of soy protein isolate. Food Chemistry 2018, 245 , 542-550. https://doi.org/10.1016/j.foodchem.2017.10.137
- Outi Nivala, Outi E. Mäkinen, Kristiina Kruus, Emilia Nordlund, Dilek Ercili-Cura. Structuring colloidal oat and faba bean protein particles via enzymatic modification. Food Chemistry 2017, 231 , 87-95. https://doi.org/10.1016/j.foodchem.2017.03.114
- Cheng-Bin Zhao, Hao Zhang, Xiu-Ying Xu, Yong Cao, Ming-Zhu Zheng, Jing-Sheng Liu, Fei Wu. Effect of acetylation and succinylation on physicochemical properties and structural characteristics of oat protein isolate. Process Biochemistry 2017, 57 , 117-123. https://doi.org/10.1016/j.procbio.2017.03.022
- Kun Wang, Susan D. Arntfield. Modification of interactions between selected volatile flavour compounds and salt-extracted pea protein isolates using chemical and enzymatic approaches. Food Hydrocolloids 2016, 61 , 567-577. https://doi.org/10.1016/j.foodhyd.2016.05.040
- Manashi Das Purkayastha, Anuj Kumar Borah, Sougata Saha, Ajay Kumar Manhar, Manabendra Mandal, Charu Lata Mahanta. Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate. Journal of Food Science and Technology 2016, 53
(4)
, 1784-1797. https://doi.org/10.1007/s13197-016-2197-9
- Shou-Wei Yin, Chuan-He Tang, Qi-Biao Wen, Xiao-Quan Yang, De-Bao Yuan. The relationships between physicochemical properties and conformational features of succinylated and acetylated kidney bean (Phaseolus vulgaris L.) protein isolates. Food Research International 2010, 43
(3)
, 730-738. https://doi.org/10.1016/j.foodres.2009.11.007
- Shou‐Wei Yin, Chuan‐He Tang, Qi‐Biao Wen, Xiao‐Quan Yang. Functional and structural properties and
in vitro
digestibility of acylated hemp (
Cannabis sativa
L.) protein isolates. International Journal of Food Science & Technology 2009, 44
(12)
, 2653-2661. https://doi.org/10.1111/j.1365-2621.2009.02098.x
- Shou‐Wei Yin, Chuan‐He Tang, Qi‐Biao Wen, Xiao‐Quan Yang. Effects of Acylation on the Functional Properties and
In Vitro
Trypsin Digestibility of Red Kidney Bean (
Phaseolus vulgaris
L.) Protein Isolate. Journal of Food Science 2009, 74
(9)
https://doi.org/10.1111/j.1750-3841.2009.01349.x
- A. Szymkiewicz, L. Jędrychowski. Immunoreactivity of acetylated and succinylated pea proteins. Acta Alimentaria 2009, 38
(3)
, 329-339. https://doi.org/10.1556/AAlim.2009.0002
- J.-P. Krause. Comparison of the effect of acylation and phosphorylation on surface pressure, surface potential and foaming properties of protein isolates from rapeseed (Brassica napus). Industrial Crops and Products 2002, 15
(3)
, 221-228. https://doi.org/10.1016/S0926-6690(01)00117-0
- Klaus Dieter Schwenke, Constanze Knopfe, Arndt Seifert, Eckhard G�rnitz, Dietrich Zirwer. Acetylation of faba bean legumin: conformational changes and aggregation. Journal of the Science of Food and Agriculture 2001, 81
(1)
, 126-134. https://doi.org/10.1002/1097-0010(20010101)81:1<126::AID-JSFA788>3.0.CO;2-Y
- C.V. Santos, P.M. Tomasula. Acylation and Solubility of Casein Precipitated by Carbon Dioxide. Journal of Food Science 2000, 65
(2)
, 227-230. https://doi.org/10.1111/j.1365-2621.2000.tb15984.x
Article Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.
Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.
The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated.