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ZMIANY WIELKOŚCI MAS CZĄSTECZKOWYCH BIAŁEK PREPARATÓW Z NASION ROŚLIN...

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[10]    Sanchez-Vioque R., Vioque J., CIcmente A., Pedrochc J., Bautista J., Milian F.: Interaction of chickpea (Cicer arietinum L.) lcgumin with oxidized linoleic acid. J. Agric. Food Chcm. 47, 1999, 813.

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CHANGES IN MOLECULAR MASS OF LEGUME PROTEIN PREPARATIONS

CAUSED BY HYDROXYL RADICALS

S u m m a r y

Changcs induced in protein preparations from pea, bean and faba bcan by hydroxyl radicals were de-termincd in this study. Sizc exclusion chromatography showed that the protcins of Icgumes invcstigatcd arc subjected to different changes. In pca and faba been protcins the radicals causcd the inerement of high molecular wcight fraction (330-400 kDa) of rcsulted from fragmentation and polymerisation of Iow mo-lecular weight subunits and, on the contrary, the main fraction of bean proteins (7S) undergoes partial fragmentation. |i§