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Functional Properties of the Great Northern Bean ( Phaseolus Vulgaris L.) Proteins. Amino Acid Composition, In Vitro Digestibility, and Application to Cookies
Author(s) -
SATHE S. K.,
IYER V.,
SALUNKHE D. K.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb11014.x
Subject(s) - phaseolus , globulin , food science , chemistry , hydrolysis , amino acid , in vitro , leucine , composition (language) , biochemistry , protein digestibility , enzyme , biology , botany , linguistics , philosophy , immunology
The Great Northern bean flour proteins, albumins, and protein isolates were characterized by high acidic ammo acid content while globulins and protein concentrates had high proportion of hydrophobic amino acids. Sulfur containing ammo acids and leucine were first and second limiting ammo acids in these proteins, respectively. The bean proteins were resistant to in vitro enzymatic attack. Heating improved in vitro susceptibility of these bean proteins to enzymatic hydrolysis. Moist heat was more effective than dry heat in improving in vitro digestibility of the bean proteins. Cookie diameter was negatively correlated to alkaline water retention capacity of the blends of wheat flour with bean flour (r =–0.90) and protein concentrates (r =–0.93).