Vegetable globulins

Vegetable Globulins.—Similar to animal globulins, but dissolve appreciably in pure water. Precipitated from aqueous solution by NaCl, but redissolved by an excess of the salt, and again precipitated by a large excess. 

Improvements in or relating to the manufacture of filaments from vegetable globulin... 

Method for metallic salt solutions, usually with formaldehyde, to improve the processing strength of fibres produced from alkaline solutions of casein and vegetable globulins such as peanut and soya bean globulin ... 

Generally, it is known that there is a positive correlation between the risk of metabolic syndrome and fruit and vegetable intake, based on the serum concentration of inflammatory markers such as C-reactive protein (CRP). CRP is a globulin that forms a precipitate with the somatic C-polysaccharide of Pneumococcus in vitro and is the most predominant acute phase protein. Then, the appearance of CRP in the serum indicates whether the patients have infectious inflammation or not. 

Some differences exist between milk and soy proteins depending on the pH (Nino et al., 2005). The superficial activity of milk and soy proteins is almost identical at neutral pH. However, at pH 5 (close to the isoelectric point (pi) of these proteins), the superficial activity of soy proteins is lower than at neutral pH. Moreover, at pH 5 the superficial activity of soy proteins is lower than for milk proteins. The adsorption efficiency is also lower at pH 5, especially for soy globulins. The lower surface activity at pH 5 coincides with an aggregation of soy proteins at interface and in the bulk phase, a phenomenon which explains the bad foaming and emulsifying properties of soy and other vegetable proteins at the pi. 

Note Legumin, also known as oven in or vegetable casein, occurring in beans and nnts, is a globulin resembling casein. Isoln from Avena saliva L., Graminea Sanson, Compt. Rend. 96, 75 (1883). Structure C. J. Bailey, D. Boulter, Eur. J. Biochem. 17, 460 (1970). 

The cause, as already stated, is due to the constituents of the proteins of flour. The proteins of wheat are glutenin and gliadin, which constitute the ordinary insoluble protein gluten. The soluble proteins are vegetable albumin and globulin also the proteoses, and amino acids, and amides occur in the process of fermentation. 

The basic chemistry of enzyme catalyzed oxidation of food lipids such as in cereal products, or in many fruits, and vegetables is the same as for autoxidation, but the enzyme lipoxygenase (LPX) is very specific for the substrate and for the method of oxidation." Lipoxygenases are globulins with molecular weights ranging from 0.6-1 x 10 Da, containing one iron atom per molecule at the active site. 

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