CHANGES OF SPECTRAL PROPERTIES IN FABA BEAN (VICIA FABA) PROTEINS UPON STORAGE

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index June 2024 issue has just been published Our new CiteScore2023 from SCOPUS New IMPACT FACTOR 2023

CHANGES OF SPECTRAL PROPERTIES IN FABA BEAN (VICIA FABA) PROTEINS UPON STORAGE

Małgorzata Darewicz

,

Henryk Kostyra

,

Jerzy Dziuba

Publication date: 1998-03-31

Pol. J. Food Nutr. Sci. 1998;48(1):51-58

KEYWORDS

conformational changes

faba bean proteins

monosaccharides

UV and IR spectroscopy

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.

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