Properties of interfacial films formed by succinylated legumin from faba beans (Vicia faba L.)

The influence of succinylation on the interfacial behaviour and emulsifying properties of the main storage protein (legumin) from faba beans was studied. Results of surface tension measurements and surface shear rheometry and properties of n-decane-water emulsions indicate an increased interfacial activity by succinylation whereby the 65% succinylated legumin was the most active derivative.

The equilibrium surface pressure Π_e increased from 16.6 to 20.21 mN m⁻¹ and the critical association concentration, i.e. the subphase concentration at which the plateau of Π_e was reached, strongly decreased with succinylation from 76.6 × 10⁻⁶ to 0.84 × 10⁻⁶ g ml⁻¹. Spread and adsorbed films of legumin exhibited purely viscous behaviour under shear stress whereby the viscosity strongly increased with succinylation (from 7.93 to 93.36 μN s m⁻¹). The droplet size of legumin-stabilized emulsions decreased and the coalescence stability increased with succinylation. The comparison with acetylated legumin supports the view that the dissociated but rather globular subunit is the most interfacially active component of acylated legumin.