Effects of Heat Treatment on the Structural and Functional Properties of Phaseolus vulgaris L. Protein

Abstract

The paper presents the effect of heat treatment at 80 °C at different times (3, 5, 7, and 9 min) on the structural and functional properties of Phaseolus vulgaris L. protein (PVP, bean protein powder). Surface and structure properties of PVP after heat treatment were analyzed using a Fourier transform infrared spectrometer (FTIR), a fluorescence spectrophotometer, a visible light spectrophotometer, a laser particle size analyzer, and other equipment. The secondary structure and surface hydrophobicity (H0) of PVP changed significantly after heat treatment: the β-sheet content decreased from 25.32 ± 0.09% to 24.66 ± 0.09%, the random coil content increased from 23.91 ± 0.11% to 25.68 ± 0.08%, and the H0 rose by 28.96–64.99%. In addition, the functional properties of PVP after heat treatment were analyzed. After heat treatment, the emulsifying activity index (EAI) of PVP increased from 78.52 ± 2.01 m2/g to 98.21 ± 1.33 m2/g, the foaming ability (FA) improved from 87.31 ± 2.56% to 95.82 ± 2.96%, and the foam stability (FS) rose from 53.23 ± 1.72% to 58.71 ± 2.18%. Finally, the degree of hydrolysis (DH) of PVP after gastrointestinal simulated digestion in vitro was detected by the Ortho-Phthal (OPA) method. Heat treatment enhanced the DH of PVP from 62.34 ± 0.31% to 73.64 ± 0.53%. It was confirmed that heat treatment changed the structural properties of PVP and improved its foamability, emulsification, and digestibility. It provides ideas for improving PVP’s potential and producing new foods with rich nutrition, multiple functions, and easy absorption.

Research progress on plant-based protein Pickering particles: Stabilization mechanisms, preparation methods, and application prospects in the food industry

“… Cui et al, 2022a ), Phaseolus vulgaris L . protein (C. Li et al, 2023a , Li et al, 2023b ), corn protein (T. Song et al, 2021 ) and peanut protein ( Ning et al, 2020 ). In a study conducted by C. Li and colleagues in 2023 (C. Li et al, 2023a , Li et al, 2023b ), it was shown that heat treatment can expose Phaseolus vulgaris L .…”

Effect of heat treatment on the structural and emulsifying properties of copra meal protein: Improving interfacial properties to enhance performance of its Pickering emulsion

“…When subjected to heat, proteins undergo unfolding, thereby exposing hydrophobic groups within their structure and inducing functional changes. Li's research demonstrated that heat treatment heightened the foamability, emulsification, and digestibility of Phaseolus vulgaris L. protein ( Li, Tian, Liu, Dou, & Diao, 2023 ). Similar results have been extensively reported for soybean ( Liu et al, 2020 ) and pea proteins ( Shand, Ya, Pietrasik, & Wanasundara, 2007 ).…”