Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates

Wani, Idrees Ahmed; Sogi, Dalbir Singh; Shivhare, U. S.; Gill, Balmeet Singh

doi:10.1016/j.foodres.2014.08.027

Cited by 151 publications

(139 citation statements)

References 61 publications

(67 reference statements)

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“…This might be attributed to no net charge on the protein surface induced at pH 4.5 leading to precipitation of proteins. Similar observations had been reported for kidney bean protein isolate (Wani et al 2015) and oat bran protein (Guan et al 2007). ABP had the highest solubility (98.12%) at pH 11.0.…”

Section: Functional Properties Assay Ph-dependent Protein Solubilitysupporting

confidence: 88%

“…Water and oil holding capacity (WHC and OHC) were evaluated according to the method described by Stone et al (2015). Emulsifying capacity (EC) and foaming capacity (FC) of samples were determined following the method described by Wani et al (2015). And the thermal behavior was examined using a differential scanning calorimeter (model DSC-60 Plus, Shimadzu, Japan).…”

Section: Functional Properties Assaymentioning

confidence: 99%

“…Functional and nutritional characteristics of proteins isolated from some varieties of legume seed sources have been studied including soybean (Tang and Sun 2011), pea bean (Stone et al 2015) and kidney bean (Wani et al 2015). However, there is no study on comparative The purpose of this study was to characterize protein separated from Soybean, Black soybean, Adzuki bean and Mung bean for amino acid composition, structure, thermal and their functional properties.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species

et al. 2016

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The physicochemical, functional, antioxidant and anticancer properties of protein isolates from the seeds of Soybean (SP), Black soybean (BSP), Adzuki bean (ABP), and Mung bean (MBP) were comparatively characterized. The difference was found in the protein composition and physicochemical properties of the four types of legume proteins, which affected the functional properties and bioactivities. BSP and SP had six predominant proteins with a molecular weight (M W ) range of 20-95 kDa, whereas ABP and MBP showed the most intense bands of 48 kDa. ABP with higher essential amino acids content and the highest solubility exhibited the highest antioxidant activities among the four types of proteins. While BSP with higher content of acidic amino acids, low content of the hydrophobic amino acids and higher WHC, may have potential nutraceutical uses.

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Section: Functional Properties Assay Ph-dependent Protein Solubilitysupporting

confidence: 88%

Section: Functional Properties Assaymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species

et al. 2016

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“…At 5, 10, 15 and 20 % DH, the casein hydrolysates were 50, 84.8, 86 and 91 % soluble at pH=5.0, respectively. These results accorded with those of Slattery and Fitzgerald (1998), Chobert et al (1988a) and Wani et al (2014). The results indicated that the enzymatic hydrolysis of whey and casein protein concentrates by Papain improved the solubility of their hydrolysates.…”

Section: Protein Solubilitysupporting

confidence: 82%

Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

et al. 2015

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Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of bread were investigated. Water absorption capacity, emulsification capacity, foam volume, foam stability and solubility of Whey and casein protein concentrates and their hydrolysates were determined. The farinograph parameters of wheat flour and blends of wheat flour with casein and whey protein and their hydrolysates were determined to evaluate changes in water absorption capacity, dough development time, dough stability time and mixing tolerance index. The incorporation of WPC, casein and their hydrolysates up to the level of 5 % showed dough properties comparable to control. It was also found that 5 % level incorporation of milk proteins and their hydrolysates have no drastic effect on physical and sensory attributes of bread. The pasting properties showed significant decrease (p≤0.05) when compared with wheat flour at all levels of addition of whey and casein protein concentrates and hydrolysates. Scanning electron microscopy of bread samples shows disruption in the well-defined protein -starch complex of wheat flour bread and the structure of gluten was weak as the concentration of whey protein increases in the wheat flour bread.

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“…The result of foaming capacity was 27.83% in nongerminated chickpea sample while the significant decrease (12.63%) was observed with the increasing period of germination as the value of FC in 9D100. The decrease in foaming capacity in our results is also proved from many other studies where different processing treatments of legumes tend to decrease FC (Jogihalli et al, 2017a;Wani et al, 2015). Maximum foaming stability noted after the time spam of 30 minutes was 16.32% in non-germinated chickpea sample.…”

Section: Effect Of Germination and Mineral Fortification On Functionasupporting

confidence: 88%

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Germination of chickpeas was carried out in the light using a closed germination chamber at 25 ± 2°C and 80% R.H. Calcium, zinc and selenium were sprayed throughout the germination period in concentrations of 25, 50, 75, and 100mg/L. HPLC-UV was used at 260nm to analyze the contents of isoflavones from the samples collected on 1 st , 3 rd , 5 th , 7 th and 9 th day of germination. Profound increase in the content of biochanin A and fermonenetin was found on 7 th day of germination in WM sample with 3.08 and 5.50 mg/g, respectively. Whereas, biochanin glucoside and genistein were acquired in maximum content of 4.34 and 2.41 mg/g in 5D25 and 9D25. The results proved the use of minerals at 25 and 50mg/L during germination to be ideal for increased isoflavone as well as for increased mineral contents. Significant increase of 0.98 g/mL, 1.27 g/g and 2.29 mL/g was observed for bulk density (BD), oil holding capacity (OHC) and water holding capacity (WHC), in a samples germinated for 5 days. The results of emulsifying activity (EA), foaming capacity (FC) and foaming stability (FS) significantly decreased from 44.22-36.48%, 27.82-12.63% and 16.34-8.00%, respectively. Current results of isoflavones, minerals and functional properties encourage the utilization of germinated chickpeas at industrial level for as a functional and nutritional ingredient for the germination period of 5 days at mineral supplementation of 25-50mg/L

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Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates

Cited by 151 publications

References 61 publications

Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species

Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species

Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

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