Structural Changes of Legumin from Faba Beans (Vicia faba L.) by Succinylation

• Published in: Journal of agricultural and food chemistry Vol. 46; no. 6; pp. 2080 - 2086
• Main Authors: Schwenke, Klaus Dieter, Knopfe, Constanze, Mikheeva, Larissa M, Grinberg, Valerij Y
• Format: Journal Article
• Language: English
• Published: American Chemical Society 01.06.1998
• Subjects: ANALYTICAL METHODS; CHEMICAL COMPOSITION; CHEMICAL REACTIONS; CHEMICAL STRUCTURE; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; ESTABILIDAD; ESTRUCTURA QUIMICA; FABA BEANS; FEVE; GLOBULINAS; GLOBULINE; GLOBULINS; HABA; HIDROFOBICIDAD; HYDROPHOBICITE; HYDROPHOBICITY; MOLECULAR CONFORMATION; REACCIONES QUIMICAS; REACTION CHIMIQUE; STABILITE; STABILITY; STRUCTURE CHIMIQUE; SUCCINIC ANHYDRIDE; TECHNIQUE ANALYTIQUE; TECNICAS ANALITICAS; VISCOSIDAD; VISCOSITE; VISCOSITY

The effect of progressive succinylation upon the conformation of faba bean legumin has been studied using chemical analysis, viscometry, analytical ultracentrifugation, UV and fluorescence spectroscopy, and differential scanning calorimetry (DSC). The protein dissociates gradually into 3 S subunits...