Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions
This study reports a comparative evaluation of the physicochemical and functional properties of fava bean albumin, globulin and glutelin proteins. The fava bean globulins had significantly (p < 0.05) higher protein content (88.49 %) than the albumin (83.47 %) and glutelin (86.71 %). Far-UV circul...
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| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009921 |
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| author | Timilehin David Oluwajuyitan Rotimi Emmanuel Aluko |
| author_facet | Timilehin David Oluwajuyitan Rotimi Emmanuel Aluko |
| author_sort | Timilehin David Oluwajuyitan |
| collection | DOAJ |
| description | This study reports a comparative evaluation of the physicochemical and functional properties of fava bean albumin, globulin and glutelin proteins. The fava bean globulins had significantly (p < 0.05) higher protein content (88.49 %) than the albumin (83.47 %) and glutelin (86.71 %). Far-UV circular dichroism results indicate low contents of α-helix, but high levels of unordered and β-sheet structures in the albumin and globulin. Higher surface hydrophobicity of the globulins was directly related to formation of oil-in-water emulsions with smaller oil droplet sizes, and better foaming capacity than the albumin and glutelin. The albumin had a broad range (32–92 %) of protein solubility that covers acidic and alkaline pH while glutelin exhibited significantly higher in vitro protein digestibility (77.33 %) when compared to the 75.34 and 71.73 % for globulin and albumin, respectively. We conclude that each fava bean protein fraction may find specific uses as ingredients for the formulation of various food products. |
| format | Article |
| id | doaj-art-90ac2a41c1f1407c8dfc11cbd15b514e |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-90ac2a41c1f1407c8dfc11cbd15b514e2025-02-12T05:31:58ZengElsevierFood Chemistry: X2590-15752025-01-0125102104Structural and functional properties of fava bean albumin, globulin and glutelin protein fractionsTimilehin David Oluwajuyitan0Rotimi Emmanuel Aluko1Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, CanadaDepartment of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada; Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada; Corresponding author at: Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.This study reports a comparative evaluation of the physicochemical and functional properties of fava bean albumin, globulin and glutelin proteins. The fava bean globulins had significantly (p < 0.05) higher protein content (88.49 %) than the albumin (83.47 %) and glutelin (86.71 %). Far-UV circular dichroism results indicate low contents of α-helix, but high levels of unordered and β-sheet structures in the albumin and globulin. Higher surface hydrophobicity of the globulins was directly related to formation of oil-in-water emulsions with smaller oil droplet sizes, and better foaming capacity than the albumin and glutelin. The albumin had a broad range (32–92 %) of protein solubility that covers acidic and alkaline pH while glutelin exhibited significantly higher in vitro protein digestibility (77.33 %) when compared to the 75.34 and 71.73 % for globulin and albumin, respectively. We conclude that each fava bean protein fraction may find specific uses as ingredients for the formulation of various food products.http://www.sciencedirect.com/science/article/pii/S2590157524009921Fava beanAlbuminGlobulinGlutelinFunctional propertiesPhysicochemical properties |
| spellingShingle | Timilehin David Oluwajuyitan Rotimi Emmanuel Aluko Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions Food Chemistry: X Fava bean Albumin Globulin Glutelin Functional properties Physicochemical properties |
| title | Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions |
| title_full | Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions |
| title_fullStr | Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions |
| title_full_unstemmed | Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions |
| title_short | Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions |
| title_sort | structural and functional properties of fava bean albumin globulin and glutelin protein fractions |
| topic | Fava bean Albumin Globulin Glutelin Functional properties Physicochemical properties |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009921 |
| work_keys_str_mv | AT timilehindavidoluwajuyitan structuralandfunctionalpropertiesoffavabeanalbuminglobulinandglutelinproteinfractions AT rotimiemmanuelaluko structuralandfunctionalpropertiesoffavabeanalbuminglobulinandglutelinproteinfractions |