Effects of Glycosylation on Functional Properties of Vicilin, the 7S Storage Globulin from Pea (Pisum sativum)

Functional properties (solubility, foaming, and emulsifying capacities) of neoglycosylated derivatives of pea vicilin were investigated and compared with unmodified vicilin. Glysosylation was achieved by reductive alkylation of e-amino groups of lysine residues using different carbohydrates (lactose, galactose, glucose, or galacturonic acid). Levels of carbohydrate incorporation ranged from 5 to 13 mol of carbohydrate/mol of vicilin. Solubilities of glycosylated derivatives (notably derivatives modified with glucose or galacturonic acid) were significantly improved in the pH range 5−6 compared to unmodified vicilin. Emulsifying capacity and emulsion stability were also significantly increased in glycosylated vicilin derivatives. Modification with galacturonic acid was the most effective in increasing both emulsifying capacity and stability. Derivatives containing lactose or galactose displayed enhanced foaming capacity relative to unmodified vicilin. However, foam stability was found to decrease by glycos...