Changes in interfacial behaviour, emulsifying and foaming properties of faba bean legumin after modification with dimethylsuberimidate

• Published in: Die Nahrung 2000-12, Vol.44 (6), p.403-406
• Main Authors: Krause, J.-P., Dudek, St, Schwenke, K. D.
• Format: Article
• Language: English
• Subjects: Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; Dimethyl Suberimidate - chemistry; Emulsions; Food industries; Fundamental and applied biological sciences. Psychology; Isoelectric Focusing; Legumins; Plant Proteins - chemistry; Plant Proteins - drug effects; Surface Tension; Thermodynamics
• ISSN: 0027-769X; 1521-3803; 1611-6070
• DOI: 10.1002/1521-3803(20001201)44:6<403::AID-FOOD403>3.0.CO;2-H

The effect of a rising rigidity and surface hydrophobicity of the 11S storage protein from faba beans – legumin – induced by chemical modification with dimethylsuberimidate (DMS) on some surface functional properties was studied. Short‐time adsorption kinetics using a droplet‐volume tensiometer, pressure transformation and desorption behaviour of monolayer using a film balance, and emulsifying and foaming properties were determined to characterize surface activity and interfacial film forming behaviour. Tensio‐active properties at the air‐water interface, i. e. decay in surface tension and pressure transformation in monolayer, were improved by modification. However, a decrease in emulsifying activity, foam capacity and foam expansion after modification of the legumin points to an overall deterioration of energy‐induced film forming behaviour. The results support the view that surface activity is generally governed more by molecular flexibility than by surface hydrophobicity.