Selected physico-chemical properties of succinylated legumin from pea (Pisum sativum L.).

Abstract

Selected physico-chemical properties of pea legumin before and after succinylation have been investigated using isoelectric focusing, PAGE, SDS-PAGE, hydrophobicity measurements, SE-HPLC and RP-HPLC. Exhaustive succinylation shifted the I.P. of legumin from 4.75 to 3.5. The stepwise dissociation of legumin by increasing succinylation has been confirmed both by means of PAGE in a nondenaturing system, and by SE-HPLC. The results of SDS-PAGE provided evidence for the exposure of alpha-polypeptide chains in the native legumin. High succinylation resulted in a decrease of the surface hydrophobicity (S0) measured by both fluorescence probes (cis-parinaric acid and anilino-naphthalene sulfonic acid). RP-HPLC gave a response both to conformational changes and the introduced succinyl residues.

Cite this paper

@article{Schwenke1993SelectedPP, title={Selected physico-chemical properties of succinylated legumin from pea (Pisum sativum L.).}, author={Klaus Dieter Schwenke and Ralf Mothes and Bj{\"{o}rn Werner Raab and Harshadrai M. Rawel and Jacques Gu{\'e}guen}, journal={Die Nahrung}, year={1993}, volume={37 6}, pages={519-27} }