Enzymatic hydrolysis of Carioca bean (Phaseolus vulgaris L.) protein as an alternative to commercially rejected grains

Los, Francine Gomes Basso; Demiate, Ivo Mottin; Dornelles, Rosa Cristina Prestes; Lamsal, Buddhi P.

doi:10.1016/j.lwt.2020.109191

Cited by 22 publications

(30 citation statements)

References 25 publications

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“…Similar results obtained by do Evangelho et al (2017), the 47 and 44 KD bands refer to Phaseolin are seen in SDS-PAGE profiles of black bean PI. Besides, this electrophoretic pattern agree with Montoya et al (2006) and Los et al (2020). Carrasco-Castilla et al (2012) indicated that the phaseolin was the abundant protein of the common bean.…”

Section: Sds-page Of Rbah and 11sgpsupporting

confidence: 74%

“…Also, Figure 1 clears the profile of RBAH after different alcalase hydrolysis time; 8S vicilin bands remained after 15 min of hydrolysis but disappeared after 30 and 60 min of Alcalase hydrolysis, most RPI bands were disappeared in lane 5. do Evangelho et al (2017) found that phaseolin bands are seen in black bean PI, and pepsin hydrolysates after 2 h but protein bands higher than 50 KD disappeared after 6 h (Saad et al 2020). Also, Los et al (2020) found that the presence of carioca bean (Phaseolus vulgaris L.) protein hydrolysates was between 36 and 20 kDa. The SDS-PAGE profile of PI and 11SGP (lanes 2 and 3) are shown in Figure 2.…”

Section: Sds-page Of Rbah and 11sgpmentioning

confidence: 98%

“…Generally, protein solubility was significantly reduced (p .05) with pH increment; high solubility for RBAH and 11SGP was witnessed at pH 10 was 75, and 85%, respectively. Los et al (2020) found that carioca bean and soybean protein hydrolysate have solubility values of 35.13% at pH 3.0 and 100% at pH 7.0 and 9.0, respectively. Osman et al (2016) verified that the isoelectric point of 11S globulin isolated from soybean is 6.5.…”

Section: Protein Ph-solubility Curvesmentioning

confidence: 99%

“…The main protein stored in kidney bean and pea was globulin, 8S in bean and 11S in pea (Romero et al 1975). They are oligopeptides contains 2-20 amino acids with a molecular weight ranging from 43 to 55 KD (Los et al 2020). These BPs from legumes can be produced from total proteins by in vitro enzymatic hydrolysis with alcalase, pepsin, trypsin and papain (Chalamaiah et al 2018;Al-Ruwaih et al 2019;Saad et al 2020).…”

Section: Introductionmentioning

confidence: 99%

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Enhancing quality and safety of raw buffalo meat using the bioactive peptides of pea and red kidney bean under refrigeration conditions

El‐Saadony

Swelum

Al-Sultan

et al. 2021

Italian Journal of Animal Science

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The aim of this study was to extend the shelf life of raw buffalo meat by coating with high solubility bioactive peptides (BPs). In this work, BPs (11S) of pea and red kidney beans were obtained by different isolation techniques. Alcalase-red kidney bean hydrolysate (RBAH) successfully obtained after 60 min enzymatic hydrolysis for red kidney bean protein isolate (RPI) by Alcalase (E/S ratio of 1:100, hydrolysis degree 30%). The 11S pea globulin (11SGP) was isolated from pea total protein by ammonium sulphate. BPs were characterised by SDS-PAGE and used as a shield coated raw buffalo meat because of their basic nature. The isolated peptides have considerable antioxidant and antimicrobial activity. The antioxidant activity was estimated by DPPH assay. The antibacterial activity was evaluated by well diffusion assay; however, antifungal activity was estimated by disc diffusion assay. RBAH and 11SGP (800 mg/mL) were significantly (p .05) scavenged 90, 92% of DPPH_, however, 60mg/mL concentration was significantly (p .05) reduced 48-89% of gram-positive, and 38-82% of gram-negative bacteria, respectively, and they were inhibited 88% of fungal growth. The BPs (400 mg/g) were significantly reduced (p .05) the increment of meat pH and myoglobin oxidation to an acceptable percentage of metmyoglobin (MetMb) (40%) for 15-20 d via eliminating 44% of bacterial load and maintained secured storage for two weeks. RBAH was significantly increased (p .05) a Ã , and b Ã values and enhanced the meat redness, but a Ã value was decreased during storage. RBAH and 11SGP (400 mg/g) (p .05) was maintained the meat colour and odour by 48-68% and 64-73% after two weeks of cold storage, respectively. The tested peptides could be safely applied in novel foods. HIGHLIGHTS11SGP and RBAH are high solubility bioactive peptides (BPs) with antioxidant and antimicrobial activity. 11SGP and RBAH reduce myoglobin oxidation to an acceptable percentage of met-myoglobin. RBAH enhances the whiteness and redness of buffalo meat. 11SGP and RBAH extend meat shelf life for a period exceeds 15 d at 4 C.

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Section: Sds-page Of Rbah and 11sgpsupporting

confidence: 74%

Section: Sds-page Of Rbah and 11sgpmentioning

confidence: 98%

Section: Protein Ph-solubility Curvesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Enhancing quality and safety of raw buffalo meat using the bioactive peptides of pea and red kidney bean under refrigeration conditions

El‐Saadony

Swelum

Al-Sultan

et al. 2021

Italian Journal of Animal Science

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“…Phaseolin “8S” is the main storage protein in kidney bean [ 31 ]. Phaseolins have medium molecular weight in the range 43–55 kD and are encompassing potentially bioactive oligopeptides of 2–20 amino acids’ sizes [ 32 ]. These bioactive peptides (BPs) inherent in the legume seeds can be liberated and produced under the action of different proteases such as Alcalase, Pepsin, Trypsin, and Papain [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

et al. 2021

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A new preservation approach is presented in this article to prolong the lifetime of raw chicken meat and enhance its quality at 4 °C via coating with highly soluble kidney bean protein hydrolysate. The hydrolysates of the black, red, and white kidney protein (BKH, RKH, and WKH) were obtained after 30 min enzymatic hydrolysis with Alcalase (E/S ratio of 1:100, hydrolysis degree 25–29%). The different phaseolin subunits (8S) appeared in SDS-PAGE in 35–45 kD molecular weight range while vicilin appeared in the molecular weight range of 55–75 kD. The kidney bean protein hydrolysates have considerable antioxidant activity as evidenced by the DPPH-scavenging activity and β-carotine-linolenic assay, as well as antimicrobial activity evaluated by disc diffusion assay. BKH followed by RKH (800 µg/mL) significantly (p ≤ 0.05) scavenged 95, 91% of DPPH and inhibited 82–88% of linoleic oxidation. The three studied hydrolysates significantly inhibited the growth of bacteria, yeast, and fungi, where BKH was the most performing. Kidney bean protein hydrolysates could shield the chicken meat because of their amphoteric nature and many functional properties (water and oil-absorbing capacity and foaming stability). The quality of chicken meat was assessed by tracing the fluctuations in the chemical parameters (pH, met-myoglobin, lipid oxidation, and TVBN), bacterial load (total bacterial count, and psychrophilic count), color parameters and sensorial traits during cold preservation (4 °C). The hydrolysates (800 µg/g) significantly p ≤ 0.05 reduced the increment in meat pH and TVBN values, inhibited 59–70% of lipid oxidation as compared to control during 30 days of cold storage via eliminating 50% of bacterial load and maintained secured storage for 30 days. RKH and WKH significantly (p ≤ 0.05) enhanced L*, a* values, thus augmented the meat whiteness and redness, while, BKH increased b* values, declining all color parameters during meat storage. RKH and WKH (800 µg/g) (p ≤ 0.05) maintained 50–71% and 69–75% of meat color and odor, respectively, increased the meat juiciness after 30 days of cold storage. BKH, RKH and WKH can be safely incorporated into novel foods.

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Dry bean proteins: Extraction methods, functionality, and application in products for human consumption

et al. 2021

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Background and objectives Legume proteins, such as those from dried beans, are extracted by methods that can be divided into aqueous or dry fractionation processes. Several techniques have been studied to improve protein extraction in legumes and their functional properties. This article provides relevant information on available extraction methods, their advantages and disadvantages, and the functionality and application of dried bean protein in the manufacture of food products. Findings It is possible to obtain yields of up to 93% in dry bean protein extraction by the aqueous fractionation method, resulting in concentrates with a protein content above 70%. The combination of other treatments (thermal or not), applied before or after extraction, can improve the extraction yield and the functional properties of proteins, respectively. Dry fractionation allows yields of up to 30%, which can be improved with electrostatic separation. Bean proteins have equal or superior performance to soybeans in terms of emulsifying properties, high hydrophobicity, and foaming. Conclusions Dry fractionation is a more sustainable method of protein extraction, as it uses few resources and preserves the native properties of proteins. Aqueous fractionation guarantees a higher protein yield. Dried beans are a raw material with enormous potential for protein extraction and application of its protein in the manufacture of vegetable‐based food products with added value and high nutritional and health benefits, such as vegetable meats, for example, which are part of the trend of this decade. Significance and novelty This review provides insights into the different bean protein extraction methods and their combinations and how the functional properties can be influenced by them, providing the reader with an available resource to select the most appropriate extraction technique(s) for its application in food.

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Enzymatic hydrolysis of Carioca bean (Phaseolus vulgaris L.) protein as an alternative to commercially rejected grains

Cited by 22 publications

References 25 publications

Enhancing quality and safety of raw buffalo meat using the bioactive peptides of pea and red kidney bean under refrigeration conditions

Enhancing quality and safety of raw buffalo meat using the bioactive peptides of pea and red kidney bean under refrigeration conditions

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

Dry bean proteins: Extraction methods, functionality, and application in products for human consumption

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