Functionality of phosphorylated vicilin exposed to chemical and physical agents |
| |
| Authors: | F Casanova A Nakamura H Masuda LMTR Lima E Fialho |
| |
| Affiliation: | 1. Universidade Federal do Rio de Janeiro, UFRJ, Instituto de Nutrição Josué de Castro, Centro de Ciências da Saúde, Departamento de Nutrição Básica e Experimental, Caixa Postal 68041, Cidade Universitária, Ilha do Fundão, Rio de Janeiro, CEP 21941-590, Brazil;2. Universidade Federal do Rio de Janeiro, Instituto de Bioquímica Médica, Rio de Janeiro, RJ 21941-590, Brazil;3. Universidade Federal do Rio de Janeiro, Faculdade de Farmácia, Rio de Janeiro, RJ 21941-590, Brazil |
| |
| Abstract: | The effects of phosphorylation with sodium trimetaphosphate (STMP) on functional and physicochemical properties of pea vicilin, as probed by high hydrostatic pressure and chemical denaturation were evaluated. The isoelectric point of unmodified and phosphorylated vicilin decreased in the presence of 0.5 M NaCl, resulting in a decrease of the solubility at pH 1.0. The gelation capacity of unmodified vicilin in the presence of NaCl decreased approximately 80% when compared with unmodified vicilin without NaCl. Increasing pressure from 0.1 MPa (atmospheric pressure) to 240 MPa significantly decreased the solubility of vicilin phosphorylated with 4% STMP at pH 1.0 and 4.0 by about 30%. Pressure had no effect on solubility of native vicilin. Pressure treatment at 240 MPa improved the gelation capacity of vicilin phosphorylated with 1% STMP. Glycerol decreased the gelation capacity of vicilin and its solubility in the acidic pH range. |
| |
| Keywords: | Pisum sativum Vicilin Functional properties Phosphorylation STMP |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
