Effect of nutritional status of faba bean (Vicia faba L.) on protein solubility profiles

A field experiment wets carried out to study the effect of mycorrhizal inoculation. phosphorus and sulphur fertilization. tinder two water regimes, on protein solubility fractions of faba bean. The major protein fraction of faba bean was the globulin fraction that ranged from 69.5 to 78.1%. Phosphorus treatment significantly (Pless than or equal to0.05) increased the globulin fraction of faba bean seeds in the wet treatment but significantly (Pless than or equal to0.05) decreased it in the dry treatment. All fertiliser treatments significantly (Pless than or equal to0.05) increased the albumin fraction in the wet treatment. whereas only treatments of mycorrhiza, mycorrhiza + sulphur and mycorrhiza + phosphorus + sulphur significantly increased it in the dry treatment compared to control. With the exception of the treatment mycorrhiza + sulphur, all other fertilisation treatments showed prolamin contents of faba bean seeds. similar to that of the control in the wet treatment. The G(3)-glutelin fraction of faba heart ranged from 8.9 to 14.4%. Treatments with sulphur. mycorrhiza and mycorrhiza + sulphur significantly increased the G(3)-glutelin fraction, whereas phosphorus and mycorrhiza + phosphorus treatments significantly decreased it. The insoluble protein (residue) of Cuba bean ranged from 1.8 to 3.4%. Generally. fertiliser treatments significantly increased the insoluble protein in the wet treatment. With the exception of treatments mycorrhiza and mycorrhiza + sulphur. all other fertiliser treatments significantly increased the insoluble protein content in the dry treatment. Water regime significantly (Pless than or equal to0.05) affected the protein fractions. (C) 2002 Elsevier Science Ltd. All rights reserved.