Chemical and Functional Properties of Hard-to-Cook Bean (&amp;lt;i&amp;gt;Phaseolus vulgaris&amp;lt;/i&amp;gt;) Protein Concentrate

Maira R Segura-Campos,Jimena Cruz-Salas,Luis Chel-Guerrero,David Betancur-Ancona

doi:10.4236/fns.2014.521220

Abstract

The objective of this research was to evaluate the chemical and functional properties of hard-to-cook (HTC) bean (Phaseolus vulgaris) protein concentrate to determine their potential practical applications. The respective protein concentrate was obtained from the flour using isoelectric precipitation and the protein content was 73.03%. Proximate composition and in vitro digestibility were measured to evaluate the chemical properties, and nitrogen solubility, emulsifying capacity, emulsion stability, foaming capacity, foam stability and viscosity were measured to evaluate its functional properties. The proximate composition of the HTC bean (P. vulgaris) flour and protein concentrate registered values of moisture, ash, protein, fat, fiber and NFE of 8.92, 4.52, 21.71%, 4.41%, 4.11% and 65.25% for flour and of 2.68%, 2.54%, 73.03%, 2.77%, 1.31% and 20.35% for protein concentrate. The in vitro digestibility was of 76.7%. The hard-to-cook bean protein concentrate exhibited good functional properties suggesting its use as additive. This concentrate registered solubility values that are ranging from 2.5% to 71.81%. The emulsifying (EC) and foaming capacity (FC) registered values of 89% - 97% and of 7% - 53% at different pH levels, respectively as well as an emulsion (ES) and foaming stability (FS) pH- and time-dependent. The HTC bean (P. vulgaris) protein concentrate registered a viscosity profile dependent of shear rate. The results suggest that HTC bean (P. vulgaris) protein concentrate is a valuable food ingredient or additive.

Highlights

Inadequate postharvest handling and storage techniques produce the HTC defect in beans
Crude protein content in the HTC bean flour (21.71%)was similar to those reported for HTC of P. vulgaris (21.7%) and P. sativum (21.4%), but lower than this reported for HTC of Vigna unguiculta (25.64%) [16]
Using alkaline extraction and isoelectric precipitation, HTC bean protein concentrate crude protein content (73.03%) was similar to the 71.9% reported by Morales de León et al [5]

Summary

Introduction

Inadequate postharvest handling and storage techniques (i.e. temperature > 25 ̊C and relative humidity > 65%) produce the HTC defect in beans. This defect is the result of physical and chemical changes at the intercellular level during storage, which causes increased stability of the middle lamella during cooking. The rapidly growing food industry demands new ingredients This has drawn the attention of researchers to legume components suited for wet-fractionation. Given the demand of the food industry for new functional ingredients, it is worthwhile to characterize the hard-to-cook bean (Phaseolus vulgaris) protein concentrate with a view toward establishing its possible uses and adding values to this legume seed. The objective of this research is to evaluate the chemical and functional properties of hard-to-cook bean (Phaseolus vulgaris) protein concentrate

Objectives

Results

Conclusion