Comparative effects of limited tryptic hydrolysis on physicochemical and structural features of seed 11S globulins
E E Braudo1, A N Danilenko, P V Guslyannikov
1NM Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Food Chemistry and Biotechnology, Kosygin St 4, Moscow, Russia. braudo@ints.ru
Abstract:
The effect of the limited proteolysis by trypsin on selected seed storage 11S globulins (broad bean and pea legumins, glycinin and helianthinin) was studied by high-sensitive differential scanning calorimetry, fluorescence spectroscopy and analysis of proteolysis kinetics. Different behaviour of glycinin and helianthinin, on one hand, and broad bean and pea legumins, on the other, were observed: in the first group changes in the physicochemical characteristics of the proteins due to their limited proteolysis are more pronounced in comparison with the second one, in relation with the extent of primary structure modifications. The differences observed have been evaluated in relation with the amino acid sequence features of the four 11S globulin studied and agree with the literature data concerning the protein structural changes in the course of the limited proteolysis.
