Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate

Helena M Moreno,Alejandro Varela,A Javier Borderías,Mercedes M Pedrosa,Clara A Tovar,Fátima Domínguez-Timón,M Teresa Díaz

doi:10.1007/s11130-022-00956-5

Abstract

Gelling ability of a bean protein isolate (BPI) obtained from a naturally low-lectin variety (Phaseolus vulgaris var. Almonga) was analysed. For that purpose differences on gels processing: concentration (14% and 17%), salt addition (0 and 2%), and pH (6.5 –lot A- and 7 –lot B), were studied to obtain suitable colour, mechanical and viscoelastic properties for making appropriate meat and seafood analogues. Gelation at pH 7 at both 14 and 17% BPI concentrations, produced less rigid, more flexible, time-stable and cohesive gel networks. Colour of the resulting gels was white enough to be considered as an adequate base for making plant-based analogues. The content of total galactoside, inositol phosphates and trypsin inhibitors (bioactive compounds) present in one serving (100 g) of these BPI gels were up to 0.80 mg/g, 8.06 mg/g and 239 TIUs, respectively.

Highlights

The use of plant protein isolates, pulses, is of growing industrial interest due to their functional and technological properties and their nutraceutical/health beneficial properties [1]
It is important to note that among these phytochemical, the P. vulgaris lectin (PHA) is considered as an antinutrient compound since it can be toxic for humans producing vomits, diarrhoea, bloating and interfering with nutrient absorption; some potential health benefits have been described [2, 6–8] PHA is a glycoprotein highly resistant to thermal denaturation in comparison to other plant proteins, and the presence of this lectin may be the reason for the underutilization of beans as ingredients, mainly, in the elaboration of those food products that are processed at low temperature and/or during a short time
Considering that it is not known the toxicity of all P. vulgaris beans they should be considered carefully the lectin intake [8]; the use of varieties with naturally lowlectin content could be an interesting option for the production of bean protein isolates and for the development of new safe and healthier food products [4, 7, 8]

Summary

Introduction

The use of plant protein isolates, pulses, is of growing industrial interest due to their functional and technological properties and their nutraceutical/health beneficial properties [1]. Different scientific studies have associated the consumption of legumes with physiological and health benefits, such as prevention of some types of cancer, cardiovascular diseases, type 2 diabetes, obesity, improvement of the metabolic syndrome, osteoporosis or chronic degenerative diseases [2, 3] These healthy roles have been linked with pulse proteins and some phytochemicals or. Considering that it is not known the toxicity of all P. vulgaris beans they should be considered carefully the lectin intake [8]; the use of varieties with naturally lowlectin content could be an interesting option for the production of bean protein isolates and for the development of new safe and healthier food products [4, 7, 8].

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Conclusion