Isolation and characterization of protein from local navy bean (Phaseolus vulgaris) and cowpea (Vigna unguiculata) and evaluation of their antigenic property prior and after lactic acid fermentation
1996
Zakaria, F.R. | Suciono (Institut Pertanian Bogor (Indonesia). Fakultas Teknologi Pertanian)
Safety evaluation of bean milk products is important to increase their economic value. In this research, the antigenicity of bean milk proteins were evaluated to indicate potential allergenicity. SDS-PAGE with 10 percent gel concentration was used to separate protein isolates from navy bean (Phaseolus vulgaris) and cowpea (Vigna unguiculata). Navy bean protein isolate and its 7S globulin had the same electrophoresis pattern which consisted of 9 protein bands with molecular weight ranging from 19.8, 22.7, 29.3, 33.6, 38.2, 45.2, 56.4, 64.7 and 70.2 kD. Protein with molecular weight 45.2 kD was dominant. Navy bean's 11S globulin consisted of 4 protein bands with molecular weight 29.3, 33.6, 47.4 and 56.4 kD. Cowpea protein isolate and its 7S consisted of 7 protein bands with molecular weight 15.6, 21.7, 24.5, 27.4, 35.9, 47.4 and 76.5 kD. Protein with molecular weight 47.4 kD was dominant. Cowpea's 11S globulin consisted of 3 protein bands with molecular weight 15.6, 24.5 and 48.7 kD. Anti serum for protein isolates was developed in White New Zealand rabbit. Ouchterlony diffusion and immunoelectrophoresis between antiserum and protein isolate was done to verify the antibody formation and to test the antigenicity of bean protein. The results showed positive antigenic reaction toward native proteins. Navy bean and cowpea milk were fermented with Lactobacillus casei subsp. rhamnosus. Ouchterlony diffusion between antiserum and protein after fermentation was negative since antigen-antibody complex was not found. Lactic acid fermentation eliminated the antigenic property of navy bean and cowpea protein
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