Some Functional Properties of an Enzymatically Phosphorylated Cowpea (Vigna unguiculata) Globulin Isolate

概要

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A cowpea glubulin isolate was treated with protein kinase, and the functional properties of the reaction product were compared with those of a native protein isolate in the range pH 3-8. The phosphorylated proteins significantly exhibited (p ≤ 0.05) increased solubility in the range pH 4-6, but the solubility at pH 3, 7, and 8 was significantly (p ≤ 0.05) decreased when compared to that of the native proteins. The emulsifying activity index was significantly (p &ie; 0.05) decreased, but the emulsion stability of the proteins was generally increased (p ≤ 0.05) over the pH range investigated due to phosphorylation. The foaming capacity and foam stability were each signinificantly (p ≤ 0.05) increased in the range pH 4-6 and at pH 4 and 5, respectively, as a result of phosphorylation.
社団法人日本農芸化学会の論文
1995-12-23