Functional Properties of Select Dry Bean Seeds and Flours

Gupta, Sahil; Chhabra, Guneet S.; Liu, Changqi; Bakshi, Jasamrit S.; Sathe, Shridhar K.

doi:10.1111/1750-3841.14213

Cited by 34 publications

(41 citation statements)

References 45 publications

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“…Lectin proteins (lectin, phytohemaglutinin E and L, α-amylase inhibitors and arcelins) and protease, trypsin and Bowman-Birk inhibitors are other important proteins found in beans [7]. Functional properties of bean protein such solubility, foaming and emulsifying capacity from flours [8,9], bean protein isolates [10] and bean proteins fractions [11] have already been evaluated.…”

Section: Introductionmentioning

confidence: 99%

Electrospinnability study of pea (Pisum sativum) and common bean (Phaseolus vulgaris L.) using the conformational and rheological behavior of their protein isolates

et al. 2020

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Pea protein isolate (PPI) and bean protein concentrate (BPC) were evaluated as fiber-forming vegetal source materials through electrospinning using various solvents. The effects of hexafluoroisopropanol (HFIP), trifluoroethanol (TFE), trifluoroacetic acid (TFA), formic acid (FA) and water on rheological and conformational properties of the protein solutions were determined. The morphology and molecular organization of the electrospun structures were studied. All PPI and BPC solutions displayed pseudoplastic behavior. Circular dichroism spectroscopy revealed that β-type turns and β-sheets were the dominant protein conformations in water, HFIP, and TFE. After electrospinning, most of the solutions afforded beads. Fiber-like morphologies were only obtained when BPC was dissolved in HFIP. BPC demonstrated better performance in the electrospinning process than PPI. Denaturation of the protein isolates was not sufficient to form fibers, the viscosity of the solution as well as the vapor pressure of the solvents played an important role in defining the morphology.

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Section: Introductionmentioning

confidence: 99%

Electrospinnability study of pea (Pisum sativum) and common bean (Phaseolus vulgaris L.) using the conformational and rheological behavior of their protein isolates

et al. 2020

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“…Pulses are good sources of protein, complex carbohydrates, dietary fiber, vitamins, minerals, and phytochemicals (Costa, Queiroz‐Monici, Reis, & Oliveira, 2006). Apart from their nutritional properties, pulses possess functional properties such as water holding, gelling, emulsifying, oil absorption, and foaming capacity that are important in food formulation and processing (Adebiyi & Aluko, 2011; Barac, Pesic, Stanojevic, Kostic, & Bivolarevic, 2015; Gupta, Chhabra, & Liu, 2018).…”

Section: Introductionmentioning

confidence: 99%

Development of a method for determining oil absorption capacity in pulse flours and protein materials

Wang¹,

Maximiuk²,

Fenn³

et al. 2020

Cereal Chem

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Background and objectives The conventional method for determining oil absorption capacity (OAC) in pulse ingredients involves mixing a sample with excess oil, centrifuging the dispersion, and then calculating the amount of oil absorbed. However, there are issues associated with the conventional method such as loss of the less dense materials through oil decanting process and reabsorption of oil by samples after centrifugation. Therefore, the objective of this work was to develop a method that could eliminate those concerns for determining OAC. Findings A method for measuring OAC of flours or protein concentrates/isolates derived from pulses and soybeans was developed. The new method involved mixing 0.5 g sample with 1.5 ml canola oil intermittently for 20 min, centrifuging the inverted sample tubes at 600 ×g for 25 min, and measuring the amount of oil absorbed per gram of dry sample. Comparing to the conventional method, the new method used a lower sample to oil ratio (1:3 g/ml), and each test tubes were centrifuged upside down in an apparatus at a lower centrifugal force (600 ×g). A syringe barrel was used in the apparatus to hold a filter paper in place to prevent sample materials from draining out with the excess oil during centrifugation. Test efficiency increased due to combining steps of centrifugation and oil draining in the new method. Differences in OAC values determined by the new method were exhibited from various pulse and soybean materials. Conclusions Amounts of oil absorbed by flours and protein concentrates/isolates from pulses and soybeans could be measured by the new method without accounting for the extra free oil trapped in the samples. The new procedure showed good within‐laboratory reproducibility. More samples could be tested with the new method due to its simplified procedure. Flours and protein concentrates/isolates from pulses and soybeans with different OAC values could be separated from each other using the new method. Significance and novelty The method developed was simple and reliable and could be applied to a variety of pulse and soybean ingredients.

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“…Therefore, there is market potential for development of new chickpea-based products. In the United States, increased interest in chickpea utilization could be due to chickpeas (1) being an excellent source of proteins, carbohydrates, fiber, and minerals (Arab, Helmy, & Bareh, 2010;Rachwa-Rosiak, Nebesny, & Budryn, 2015), (2) low in lipid content, (3) reported ability to offset many chronic diseases, such as cardiovascular, type-2 diabetes, some cancers, and weight control (Gupta et al, 2016;Wallace, Murray, & Zelman, 2016), (4) promotion of legume consumption by the 2015-2020 Dietary Guidelines for Americans (HHS, & USDA, 2015), (5) increase in vegetarianism and plant-based foods in Western countries (Gupta, Chabbra, Bakshi, Liu, & Sathe, 2018;Joshi, Liu, & Sathe, 2015;Lea, Crawford, & Worsley, 2006;Tuso, Ismail, Ha, & Bartolotto, 2013), (6) greater demand for nondairy proteins (Mäkinen, Wanhalinna, Zannini, & Arendt, 2016), and (7) a combination thereof. Although there is an increased consumer interest, chickpeas remain underutilized in the United States.…”

Section: Introductionmentioning

confidence: 99%

Quality of a Chickpea‐Based High Protein Snack

Gupta

Liu

Sathe

2019

Journal of Food Science

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A chickpea‐based high protein, ready‐to‐eat snack was prepared using six chickpea types. The chickpea seeds and their corresponding snack products were analyzed for proximate composition, antinutrients, and select quality parameters. Chickpea types had: lipid (4.25% to 6.98%), moisture (6.63% to 9.15%), protein (23.33% to 30.95%), and carbohydrate (54.60% to 60.40%) contents exhibiting significant (P ≤ 0.05) differences. Ash content (1.94% to 2.41%) did not register significant differences. Chickpea types did not show variability in either polypeptide profile or in vitro protein digestibility. In the tested seeds, hemagglutinins and α‐amylase inhibitors were not detected, while trypsin (12.73 to 19.58 units/mg sample) and chymotrypsin inhibitors (62.91 to 84.91 units/mg sample) activity varied significantly (P ≤ 0.05). The chickpea‐based snack product had intermediate‐moisture (23.31% to 27.81%), was low in lipids (5.09% to 5.84%), free of antinutrients, and was a good source of proteins (12.45% to 14.10%), carbohydrates (51.86% to54.96%), and minerals (1.53% to 2.43%). The L*, a*, and b* values of the products ranged from 75.97 to 79.38, 3.46 to 4.75, and 27.65 to 34.65, respectively. The hardness, springiness, and fracturability of the product were 700.89 to 955.23 g, 43.38% to 47.14%, and 5.26 to 5.90 mm, respectively. Practical Application Development of new bean‐based products, such as a chickpea‐based snack with an overall good nutrition and taste, may play an important role in increasing the consumption of underutilized dry beans in the United States, shown to promote better health and wellness.

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Functional Properties of Select Dry Bean Seeds and Flours

Abstract: Understanding the functional properties of the dry bean seeds and flours is important for designing handling, transportation, storage, and processing methods for these beans and in guiding the selection of appropriate dry bean flours as food ingredients.

Cited by 34 publications

References 45 publications

Electrospinnability study of pea (Pisum sativum) and common bean (Phaseolus vulgaris L.) using the conformational and rheological behavior of their protein isolates

Electrospinnability study of pea (Pisum sativum) and common bean (Phaseolus vulgaris L.) using the conformational and rheological behavior of their protein isolates

Development of a method for determining oil absorption capacity in pulse flours and protein materials

Quality of a Chickpea‐Based High Protein Snack

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