Thermal Processing Technologies

Proteins isolated from Ganxet common bean (Phaseolus vulgaris L.) landrace: techno‐functional and antioxidant properties

“…Crude protein content of raw Ganxet beans was calculated as 22.7 AE 0.2%, which is comparable to that reported in previous studies (Rivera et al, 2015;Lafarga et al, 2018) or in line to other legumes such as pea and lupine, calculated as 21.9% and 35.1%, respectively (Pelgrom et al, 2015). In addition, the protein content and protein yield of GPI were calculated as 91.08 AE 4.15% and 9.12 AE 0.85%, respectively, which was similar to other protein isolates from white or red cowpea (87.7%-85.9%), several kidney bean (83.3-89.8%) or field pea varieties (90.8-94.7%) (Shevkani et al, 2015a(Shevkani et al, , 2015b.…”

“…The protein content and yield obtained in the current study compared well with those obtained by Garcia-Vaquero et al (2017) seaweed-derived proteins, obtained using the same methodology and calculated as 63.3% and 6.5%, respectively. In a previous study, ultrasound-assisted isoelectric solubilisation-precipitation methodology was used to achieve high Ganxet protein recoveries ranging between 45.6% and 78.7%, but lower purities in the protein isolates (Lafarga et al, 2018). can lead to a further dissociation in trimers (Chambers et al, 1990).…”

“…Ganxet bean is characterised by a high content of protein and a large amount of uronic acids in the seed coat (Casañas et al, 1999(Casañas et al, , 2006. Proteins derived from Ganxet beans showed good foaming and emulsifying properties previously, especially at acidic and alkaline conditions (Lafarga et al, 2018). However, Ganxet-derived proteins obtained in that study showed lower functionality at neutral pH values, probably because of the extraction methodology.…”

“…WHC and OHC were expressed as gram of water or sunflower oil per gram of protein, respectively. FC was measured as the volume of foam generated as a percentage of the initial volume, and foaming stability (FS) was expressed as the percentage of decrease in foam volume over time as described by Lafarga et al (2018). Emulsifying activity (EA) and emulsion stability (ES) of the freeze-dried Ganxet proteins were determined as described by Lafarga et al (2018).…”

“…FC was measured as the volume of foam generated as a percentage of the initial volume, and foaming stability (FS) was expressed as the percentage of decrease in foam volume over time as described by Lafarga et al (2018). Emulsifying activity (EA) and emulsion stability (ES) of the freeze-dried Ganxet proteins were determined as described by Lafarga et al (2018). ES was determined immediately after the emulsion was created and refers to the percentage of emulsion that resists to a thermal treatment (85 °C, 15 min).…”