Variation in composition of storage proteins, minor proteins and amino acids across faba bean cultivars

TY - JOUR

T1 - Variation in composition of storage proteins, minor proteins and amino acids across faba bean cultivars

AU - Xiao, Tianzhen

AU - Roland, Ida Schwartz

AU - Nielsen, Søren Drud Heydary

AU - Le, Thao T.

AU - Olesen, Esben

AU - Larsen, Lotte Bach

AU - Poulsen, Nina Aagaard

N1 - Publisher Copyright: © 2025 The Authors

PY - 2025/8

Y1 - 2025/8

N2 - This study aimed to investigate variations in protein profiles and amino acid (AA) compositions in faba bean seeds among 10 different cultivars. The compositions of salt-soluble proteins and AA were identified and quantified by label-free nano LC-MS/MS and LC-MS/MS (Triple Quadrupole), respectively. The protein contents (dry basis) in faba bean seeds were measured using the DUMAS method, ranging from 21.6 % to 26.8 %. By nano LC-MS/MS, 103 unique proteins were identified under point mutation monitoring analysis and of these, 61 proteins were quantified by label-free quantification. In all cultivars, vicilin and legumin were the most abundant proteins, respectively, varying from 16 to 39 % and 12 to 34 % of total protein content (w/w). The relative abundance of minor proteins like Bowman-Birk proteinase inhibitors was quantified to constitute around 1 % of the total protein content (w/w). There were 400 mg essential amino acids (EAAs) detected per gram protein, where histidine showed the highest concentration (64–82 mg/g protein) in all faba beans.

AB - This study aimed to investigate variations in protein profiles and amino acid (AA) compositions in faba bean seeds among 10 different cultivars. The compositions of salt-soluble proteins and AA were identified and quantified by label-free nano LC-MS/MS and LC-MS/MS (Triple Quadrupole), respectively. The protein contents (dry basis) in faba bean seeds were measured using the DUMAS method, ranging from 21.6 % to 26.8 %. By nano LC-MS/MS, 103 unique proteins were identified under point mutation monitoring analysis and of these, 61 proteins were quantified by label-free quantification. In all cultivars, vicilin and legumin were the most abundant proteins, respectively, varying from 16 to 39 % and 12 to 34 % of total protein content (w/w). The relative abundance of minor proteins like Bowman-Birk proteinase inhibitors was quantified to constitute around 1 % of the total protein content (w/w). There were 400 mg essential amino acids (EAAs) detected per gram protein, where histidine showed the highest concentration (64–82 mg/g protein) in all faba beans.

KW - Amino acids

KW - Faba bean

KW - Globulin

KW - Legumin

KW - Proteomics

KW - Vicilin

UR - https://www.scopus.com/pages/publications/105002286970

U2 - 10.1016/j.foodchem.2025.144225

DO - 10.1016/j.foodchem.2025.144225

M3 - Journal article

C2 - 40222136

AN - SCOPUS:105002286970

SN - 0308-8146

VL - 483

JO - Food Chemistry

JF - Food Chemistry

M1 - 144225

ER -