This study was directed at elucidating the structural and functional characteristics of legume protein isolates with different microstructures. / Protein isolates with different microstructures (crystalline and amorphous) were prepared from four varieties of Phaseolus beans; white kidney bean and navy bean (P. vulgaris), and large lima and baby lima beans (P. lunatus). The protein isolates were subjected to tryptic hydrolysis at various time intervals, and the effect of hydrolysis on the functional properties of the protein isolates was studied, using bovine casein as control. Reversed phase HPLC with UV detection was used to generate peptide maps of the tryptic hydrolysates, and electrospray mass spectrometry was used to characterize the peptide profile of the protein hydrolysates. / There was no difference between the susceptibility of the crystalline and amorphous protein isolates to tryptic hydrolysis, however, the hydrolytic products of the crystalline isolates showed higher solubility and functional properties compared with those of the amorphous isolates. Limited hydrolysis markedly improved the functional properties of both crystalline and amorphous protein isolates. The effect of hydrolysis on the functionality of the bean protein isolates was higher compared with casein. In general the hydrolysates of the bean protein isolates showed higher functional properties than casein and its hydrolysates. / Reversed phase HPLC peptide mapping of the tryptic digests and ESI/MS of the RP-HPLC fractions showed structural and compositional difference between crystalline and amorphous protein isolates prepared from the same bean variety. The results also showed that off-line ESI/MS, and ESI/MS/MS of RP-HPLC fractions of the tryptic hydrolysates could be used for the structural characterization of the protein isolates.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.55435 |
| Date | January 1994 |
| Creators | Yeboah, Faustinus Kwabena |
| Contributors | Alli, I. (advisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (Department of Food Science and Agricultural Chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 001462337, proquestno: AAIMM05523, Theses scanned by UMI/ProQuest. |
Page generated in 0.0096 seconds