Protein–Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins

Sęczyk, Łukasz; Świeca, Michał; Kapusta, Ireneusz; Gawlik‐Dziki, Urszula

doi:10.3390/molecules24030408

Cited by 127 publications

(90 citation statements)

References 50 publications

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“…Sȩczyk et al. 45 found that some phenolic compounds preferentially interact with globulins, leading to changes in their SE-HPLC and SDS-PAGE profiles. Regarding peak 18, Defaix et al, 46 who used the same type of column used in our study, suggested that the strong signal near the end of the analysis was due to phenolic compounds.…”

Section: Results and Discussionmentioning

confidence: 99%

Identification and Quantification of Major Faba Bean Seed Proteins

Warsame

Michael

O’Sullivan

et al. 2020

J. Agric. Food Chem.

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Faba bean ( Vicia faba L. ) holds great importance for human and animal nutrition for its high protein content. However, better understanding of its seed protein composition is required in order to develop cultivars that meet market demands for plant proteins with specific quality attributes. In this study, we screened 35 diverse Vicia faba genotypes by employing the one-dimensional sodium dodecyl sulfate–polyacrylamide gel electrophoresis (1D SDS-PAGE) method, and 35 major protein bands obtained from three genotypes with contrasting seed protein profiles were further analyzed by mass spectrometry (MS). Twenty-five of these protein bands (MW range: ∼ 9–107 kDa) had significant (p ≤ 0.05) matches to polypeptides in protein databases. MS analysis showed that most of the analyzed protein bands contained more than one protein type and, in total, over 100 proteins were identified. These included major seed storage proteins such as legumin, vicilin, and convicilin, as well as other protein classes like lipoxygenase, heat shock proteins, sucrose-binding proteins, albumin, and defensin. Furthermore, seed protein extracts were separated by size-exclusion high-performance liquid chromatography (SE-HPLC), and percentages of the major protein classes were determined. On average, legumin and vicilin/convicilin accounted for 50 and 27% of the total protein extract, respectively. However, the proportions of these proteins varied considerably among genotypes, with the ratio of legumin:vicilin/convicilin ranging from 1:1 to 1:3. In addition, there was a significant (p < 0.01) negative correlation between the contents of these major fractions (r = −0.83). This study significantly extends the number of identified Vicia faba seed proteins and reveals new qualitative and quantitative variation in seed protein composition, filling a significant gap in the literature. Moreover, the germplasm and screening methods presented here are expected to contribute in selecting varieties with improved protein content and quality.

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Section: Results and Discussionmentioning

confidence: 99%

Identification and Quantification of Major Faba Bean Seed Proteins

Warsame

Michael

O’Sullivan

et al. 2020

J. Agric. Food Chem.

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“…PI 2.5–8.5 contained an almost two-fold higher amount of phenols (0.71%) than PI 10.5–2.5 (0.42%) ( Table 1 ). In most cases, the interaction of proteins with phenols is mediated by ionic and hydrogen bonds, and therefore, it is highly influenced by ionic strength and pH [ 30 ]. In addition, it was demonstrated that the effect is strongly differential and is dependent on the type of phenolic compounds and proteins.…”

Section: Resultsmentioning

confidence: 99%

Enhanced Solubility of Rapeseed Meal Protein Isolates Prepared by Sequential Isoelectric Precipitation

Kalaydzhiev

Georgiev

Ivanova

et al. 2020

Foods

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The solubility of plant protein isolates is a key determinant of their potential application. Two protein isolates (PI) from ethanol-treated industrial rapeseed meal, PI10.5–2.5 and PI2.5–8.5, were prepared by sequential isoelectric precipitation of alkali-extracted proteins (pH 12) starting from pH 10.5 to 2.5 or from pH 2.5 to 8.5, respectively. Biochemical analyses revealed that PI2.5–8.5 contained a higher amount of crude protein (72.84%) than PI10.5–2.5 (68.67%). In the same protein isolate, the level of total phenols (0.71%) was almost two-fold higher than that in PI10.5–2.5 (0.42%). No glucosinolates were established in both protein isolates. SDS-PAGE analysis demonstrated that PI10.5–2.5 contained 10 to 15 kDa protein fractions in a relatively higher amount, while PI2.5–8.5 was enriched in 18 to 29 kDa protein fractions. PI10.5–2.5 exhibited high solubility, varying from 41.74% at pH 4.5 to 65.13% at pH 6.5, while PI2.5–8.5 was almost two-fold less soluble under the same conditions. Up to pH 5.5, the addition of NaCl at 0.03 and 0.25 M diminished the solubility of PI2.5–8.5, while the solubility of PI10.5–2.5 was increased. The supplementation of PI10.5–2.5 with 0.25 M NaCl enhanced the protein solubility to 56.11% at pH 4.5 and 94.26% at pH 6.5. The addition of 0.03 M NaCl also increased the solubility of this protein isolate but to a lower extent. Overall, the approach for sequential precipitation of proteins influenced the biochemical characteristics, protein fractional profile and solubility of prepared protein isolates.

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“…Moreover, the phenolicsproteins binding due to blocking some amino acid side chains possibly increased the activity. Furthermore, the protein-phenolic complex may also increase the bioaccessibility and activity of phenolics [54][55][56][57][58]. Figure 2 shows the antioxidant activity changes of cucumber juices during the storage period of zero, two, four, and six months period.…”

Section: Dpph Radical-scavenging Activity Of Additivesmentioning

confidence: 99%

Effects of Chemical and Natural Additives on Cucumber Juice’s Quality, Shelf Life, and Safety

El‐Saadony

Elsadek

Mohamed

et al. 2020

Foods

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Microbial contamination affects beverages’ lifetime, quality, and safety. Cucumber crops are seasonally spoiled because of the overproduction. The current study aimed to maximize the importance of natural preservatives and reduce the usage of artificial ones to prolong the cucumber juice’s storage life, enhance flavor, and control the microorganisms after protein isolate and organic acids supplementation. The additions included control (no addition), citric, benzoic acid, sodium salts, kidney bean pepsin hydrolysate (KPH), chicken egg protein isolate (CEPI), duck egg protein isolate (DEPI), and quail egg protein isolate (QEPI) as J-Control, J-Citric, J-Benzoic, J-sod. Citrate, J-sod. Benzoate, J-KPH, J-CEPI, J-DEPI, and J-QEPI, respectively. The antioxidant activity of these additives and juices was evaluated by DPPH radical scavenging activity. The antimicrobial activity, including antibacterial and antifungal activities, was evaluated by using disc assay and the radial growth of fungal mycelium, respectively. The phenolic compounds and flavonoids were estimated by a spectrophotometer as Gallic acid equivalent (GAE) and quercetin equivalent (QE), respectively. Moreover, chemical parameters such as pH, total soluble solids (TSS), Titratable acidity (TTA), and Vitamin C were evaluated by AOAC. Finally, the color properties were estimated by a spectrophotometer, using the Hunter method. KPH had higher significant (p ≤ 0.05) antioxidant activity (88%), along with antimicrobial activity. It significantly (p ≤ 0.05) reduced the growth of G+ and G− bacteria by 71–97% and 58–66% respectively. Furthermore, it significantly (p ≤ 0.05) inhibited the tested fungi growth by 70–88% and the other additives less than that. During the storage of cucumber juice for an interval of zero, two, four, and six months, the phenolic compounds and flavonoids were significantly (p ≤ 0.05) decreased. Consequently, the potential activity of the juice was reduced; in addition, pH and vitamin C were significantly (p ≤ 0.05) decreased during the storage period. Meanwhile, the TSS and Titratable acidity were significantly raised. As for color and sensory properties, J-sod. Benzoate, J-KPH, J-CEPI, and J-DEPI had significantly (p ≤ 0.05) high scores in color, taste, and flavor against the control. Generally, the usage of natural additives extends the cucumber juice’s lifetime and increased the manufacture of high-quality and valuable juice.

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Protein–Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins

Cited by 127 publications

References 50 publications

Identification and Quantification of Major Faba Bean Seed Proteins

Identification and Quantification of Major Faba Bean Seed Proteins

Enhanced Solubility of Rapeseed Meal Protein Isolates Prepared by Sequential Isoelectric Precipitation

Effects of Chemical and Natural Additives on Cucumber Juice’s Quality, Shelf Life, and Safety

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