Carbohydrate moieties contribute significantly to the physicochemical properties of french bean 7s globulin phaseolin

Journal of Agricultural and Food Chemistry
Aiko KimuraNobuyuki Maruyama

Abstract

We have previously reported that the solubility of French bean 7S globulin (phaseolin) at low ionic strength and its emulsifying stability are remarkably high compared with those of 7S globulins prepared from other plant species, including soybean (Kimura et al. J. Agric. Food Chem. 2008, 56, 10273-10279). In this study, we examined the role of carbohydrate moieties in the properties of phaseolin. Three preparations of phaseolin were analyzed: (i) N7S, prepared from defatted seed meal and having intact carbohydrate moieties; (ii) R7S, expressed in E. coli and lacking N-linked glycans; and (iii) EN7S, having partial N-linked glycans after treatment with Endo H. The solubilities of N7S and EN7S were much higher than that of R7S at a low ionic strength (micro = 0.08). N7S exhibited good emulsifying ability under the conditions examined, but R7S did not. In terms of emulsion stability, an emulsion of R7S separated into two phases after 1 h at micro = 0.01, 0.08, and 0.5, whereas the emulsion of N7S was stable for 5 days at micro = 0.01 and for at least 10 days at micro = 0.08 and 0.5. The emulsion stability of EN7S was comparable to that of N7S under most conditions examined. These results indicate the carbohydrate modifications ar...Continue Reading

References

Nov 11, 1991·Nucleic Acids Research·M ShirzadeganJ R Seemann
Dec 22, 1999·Journal of Agricultural and Food Chemistry·N MaruyamaS Utsumi
Nov 6, 2004·Nature Biotechnology·François Baneyx, Mirna Mujacic
Nov 8, 2007·Molecular & Cellular Proteomics : MCP·Yoshiaki MiuraShin-Ichiro Nishimura

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Citations

Oct 25, 2013·Journal of Agricultural and Food Chemistry·Han-Ni Liang, Chuan-He Tang
Dec 2, 2011·Annual Review of Food Science and Technology·Mary Rose G Tandang-SilvasNobuyuki Maruyama
Aug 6, 2015·Protein Engineering, Design & Selection : PEDS·Krisna PrakShigeru Utsumi

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