Physicochemical and structural characterisation of globulin and albumin from common buckwheat (Fagopyrum esculentum Moench) seeds

Physicochemical and functional properties of kidney bean albumin and globulin protein fractions

“…Therefore, the high solubility of albumin suggests that the carbohydrate component may have enhanced protein interactions with water. However, the high PS of the albumin at the acidic pH range may also be due to its high isoelectric point and is similar to data reported for buckwheat albumins (Tang & Wang, 2010).…”

“…Since protein-protein interactions are required during gelation, the presence of high levels of hydrophilic sugar moieties encouraging protein-water interactions in the albumin fraction may have contributed to reduced ability to form gels. However, the reduced gelling ability of the albumin may also be due to lower numbers of hydrophobic clusters as previously shown for buckwheat albumin (Tang & Wang, 2010), which could also limit protein-protein interactions.…”

Polypeptide Profile, Amino Acid Composition and Some Functional Properties of Calabash Nutmeg (Monodora myristica) Flour and Protein Products

“…Appearance of the 55 kDa polypeptide in the reduced albumin (MMA) suggests the presence of a high molecular weight disulfide-bonded protein that was insoluble in the SDS-only buffer and hence was not detected under the non-reducing condition. The results are similar to those reported for buckwheat albumin where the polypeptides were <20 kDa under non-reducing conditions but resolved as bigger 34 kDa polypeptide under reducing conditions [2]. Table 1 shows that Glx (glutamic acid + glutamine) was the most abundant amino acid in the M. myristica products, which is typical of previous reports for plant seed proteins [2,[23][24][25].…”

“…In contrast, the albumin (MMA) was composed mainly of low molecular weight polypeptides (<35 kDa). Similar results showing dominance of high molecular weight polypeptides in globulins and low molecular weights in albumins have been reported for African yam bean seed [6], red kidney bean [3], buckwheat [2], and pea [1]. The results suggest that the major proteins in M. myristica are globulins because the polypeptide composition of MMG mirrors those obtained for MMF and MMI.…”

“…Previous works have described the functional properties of some plant protein fractions (mainly albumin and globulin), with results that suggested potential use as food ingredients. Such protein fractions have been characterized for soybean and common buckwheat seed [2], yellow pea seeds [1], kidney bean [3], Azafran de bolita seed [4], hemp seed [5] and African yam bean seed [6].…”