Physico-chemical characterization of legumin-T from faba bean (Vicia faba L).

Legumin-T, the high-molecular mass product of limited tryptic hydrolysis of faba bean legumin, was investigated using hydrodynamic methods, static light scattering, fluorescence and ultraviolet spectroscopy. The following physico-chemical parameters were determined in a high-ionic strength buffer system: molecular mass, 2.4 × 105 g/mol; sedimentation coefficient, s310= 10.8 × 10−13si; diffusion coefficient, D020= 4.1 × 10−7 cm2 s−1; intrinsic viscosity, [n] = 3.51 mL/g; partial specific volume, v∣⃝= O.719 mL/g; frictional ratio, f/fo= 1.22; shape factor, β= 2.17 × 106. Conformational changes during the formation of legumin-T can be deduced from the fluorescence emission and UV spectra. © Munksgaard 1996