CHANGES OF SPECTRAL PROPERTIES IN FABA BEAN (VICIA FABA) PROTEINS UPON STORAGE
 
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Pol. J. Food Nutr. Sci. 1998;48(1):51–58
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ABSTRACT
The purpose of this study was to characterize some changes of spectral properties in raw and stored Tibo faba bean seeds. The work presents some characteristic elements of albumins and globulins conformation. Investigations were based on ultraviolet and infrared spectrophotometries. It was shown that faba bean proteins exist in different conformation structures. Chromatographic and spectral analyses confirm our earlier suggestion, that they are nuclleo- and glycoprotein complexes. The storage caused partial confirmational structure changes of faba bean albumins and globulins.
ISSN:1230-0322