Study of Thermal Aggregation of Globulin from Common Buckwheat (Fagopyrum esculentum Moench) by Size-Exclusion Chromatography and Laser Light Scattering
Abstract
The heat-induced aggregation of common buckwheat (Fagopyrum esculetum Moench) globulin (BWG) was studied using size-exclusion chromatography (SEC) combined with on-line multiangle laser light scattering (MALLS) and quasielastic light scattering (QELS). The unheated BWG was found to exist mainly as a hexamer, with an estimated weight-average molecular weight (M(w)) of 342 000, close to that deduced from the genomic cloned data of 13S buckwheat globulin. The QELS data predicted that the hexamer exists as two annular trimeric rings (diameter approximately 10.8 nm) placed on top of each other, forming an oblate cylinder (height approximately 9.1 nm). Upon heating, hexamers and trimers were dissociated and then associated to form extended small aggregates, finally forming compact, large macroaggregates. N-Ethylmaleimide would favor macroaggregate formation and increased the molar masses and hydrodynamic radii of the soluble aggregates, suggesting a different aggregation process in the presence of the sulfhydryl-blocking agent. A plot of log hydrodynamic radius versus log molar mass showed changes in the slope during heat treatment, suggesting conformational transformation in the heat-denatured and aggregated BWG molecules.
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The major 13S globulins are typically resolved as high-order oligomers (340 kDa) with fewer intermediate SEC peaks than amaranth, consistent with a stronger native oligomeric structure under mild conditions.
“The major 13S globulins are typically resolved as high-order oligomers (340 kDa) with fewer intermediate SEC peaks than amaranth, consistent with a stronger native oligomeric structure under mild conditions”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Choi & Ma, 2006
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Mession, J.-L., Sok, N., Assifaoui, A., & Saurel, R. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf303739n · Cited by 233 · see citing works
Yan, X., & Zhu, F. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113137
- Authors
- Choi, S.-M., & Ma, C.-Y.
- Affiliations
- Food Science Laboratory, Department of Botany, The University of Hong Kong, Pokfulam Road, Hong Kong
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2005-12-22
- Volume
- 54
- Issue
- 2
- Pages
- 554-561
- ISSN
- 0021-8561
- 1520-5118
- Cited by
- 18
- References
- 0
- Language
- en
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