Molecular forces in thermal association-dissociation and gelation of legumin from broad beans

An analysis of the molecular behavior in the thermal association-dissociation and gelation properties of legumin obtained from broad beans is presented. An analysis of a solution composed of 0.5% legumin when heated did not manifest dissociation of legumin or gel formation but showed the presence of an association of legumin molecules forming soluble aggregate structures. Furthermore, the gelling process is improved by hydrophobic interactions and disulfide bonding and had significant effects on rate of formation of the soluble aggregate structures.