The Nutritional Value and Basic physicochemical Properties of Bamboo Bean Albumin
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The bamboo bean albumin was prepared by Osborne procedure in this study, and its amino acid composition, subunit molecular weight, thermal properties and the secondary structure were preliminarily studied using automatic amino acid analyzer, reducing sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), differential scanning calorimetry (DSC), and Fourier transform infrared spectroscopy (FT-IR), respectively. The results showed that bamboo bean albumin had abundant and comprehensive essential amino acids, belonging to a kind of high quality plant protein. Bamboo bean albumin contained nine subunits confirmed by SDS-PAGE, and the main subunits were distributed in 49.6 ku and 27.6 ku. Thermal analysis showed that the bamboo bean albumin had the highest denaturation temperature (Td) of 100.6℃ at pH = 7.0. And it had the highest degeneration enthalpy (ΔH) of 3.40 J/g at pH = 5.0. The fourier transform infrared spectroscopy showed its secondary structure was as follows: the proportion of beta angle was the highest (33.59%), followed by beta folding (31.38%), alpha helix (17.97%) and random coil (17.07%). Studies showed that bamboo bean albumin had rich nutritional value, wide molecular weight distribution, strong thermal stability, and highly ordered and stable structure, which provided a theoretical basis for subsequent research on the functional properties and application of bamboo bean albumin.
