Comparative studies on thermodynamic characteristics of pea legumin and legumin-T thermal denaturation

Agronomical factors influencing the legumin/vicilin ratio in pea (Pisum sativum L.) seeds

BACKGROUND

Many research studies have investigated the impact of agronomical factors on the protein content of pea (Pisum sativum). This study aimed to establish if a correlation exists between protein content and legumin/vicilin (L/V) ratio in pea seeds and to identify agronomical factors that have an impact on this ratio.

RESULTS

The L/V ratio was positively correlated with protein content (r = 0.58, P ≤ 0.01), but no linear regression was applicable (adjusted R(2) = 0.31). Both variety and cultivation year had a highly significant effect on the ratio (P < 0.001). The interaction between these two factors was also highly significant (P < 0.001), some varieties being less sensitive to climatic conditions than others. Cultivation location had a highly significant effect (P < 0.01). There was no interaction between variety and location. Seeding density had a highly significant effect on the ratio (P < 0.01), with a saturation effect above 60 seeds m(-2).

CONCLUSION

Further studies should establish if a linear regression model can be applied to pea varieties independently. Varieties with a stable L/V ratio can prove to be useful in the food industry. Other agronomical factors (soil type and seeding density) should be considered for the production of pea seeds with a specific L/V ratio.

Adsorption at the air-water interface and emulsification properties of grain legume protein derivatives from pea and broad bean

Functional properties of native and modified (through induced autolysis) pea (Pisum sativum L.) and broad bean (Vicia faba L.) protein derivatives are studied. In specific, protein solubility and behavior at the air-water interface through surface pressure measurements are investigated. Furthermore the ability of the protein products to act as emulsifying agents and to stabilize emulsions is studied through oil droplet size distribution measurements and by the protein adsorbed at the oil-water interface. The data reveal that the ability of the proteins to act as surfactants and build up a rigid film around the oil droplets, mainly depends on their suitable molecular configuration and structure. Hydrolysis did not promote the functionality of the legume proteins. Broad bean exhibited better functionality than pea, before and after hydrolysis. Some comparisons were also made with lupin (Lupinus albus L.) protein isolate.

Comparative effects of limited tryptic hydrolysis on physicochemical and structural features of seed 11S globulins

The effect of the limited proteolysis by trypsin on selected seed storage 11S globulins (broad bean and pea legumins, glycinin and helianthinin) was studied by high-sensitive differential scanning calorimetry, fluorescence spectroscopy and analysis of proteolysis kinetics. Different behaviour of glycinin and helianthinin, on one hand, and broad bean and pea legumins, on the other, were observed: in the first group changes in the physicochemical characteristics of the proteins due to their limited proteolysis are more pronounced in comparison with the second one, in relation with the extent of primary structure modifications. The differences observed have been evaluated in relation with the amino acid sequence features of the four 11S globulin studied and agree with the literature data concerning the protein structural changes in the course of the limited proteolysis.

Domain coupling in a multimodular cellobiohydrolase CbhA fromClostridium thermocellum

Cellobiohydrolase A (CbhA) from Clostridium thermocellum is composed of an N-terminal carbohydrate-binding domain 4 (CBD4), an immunoglobulin-like domain (Ig), a glycoside hydrolase 9 (GH9), X1(1) and X1(2) domains, a CBD3, and a dockerin domain. All domains, except the Ig, bind Ca2+. The following constructs were made: X1(2), X1(1)X1(2), CBD3, X1(1)X1(2)-CBD3, Ig, GH9, Ig-GH9, Ig-GH9-X1(1)X1(2), and Ig-GH9-X1(1)X1(2)-CBD3. Interactions between domains in (1) buffer, (2) with Ca2+, or (3) ethylenediaminetetraacetic acid (EDTA) were studied by differential scanning calorimetry. Thermal unfoldings of all constructs were irreversible. Calcium increased T(d) and cooperativity of unfolding. Multi-domain constructs exhibited more cooperative unfolding in buffer and in the presence of EDTA than did individual domains. They denatured by mechanism simpler than expected from their modular architecture. The results indicate that domain coupling in thermophilic proteins constitutes a significant stabilizing factor.