Resistance to degradation of reserve proteins in beans after hydration and cooking

Abstract

Hydration and cooking of beans leads to significant losses in their nutritional quality, but some genotypes may have a greater resistance to protein degradation. Therefore, this study aimed to evaluate the effect of the genotype on both quality and quantity of proteins available in the beans before and after hydration and cooking. The grains of six landrace genotypes from the Active Bean Germplasm Bank of the UDESC (BAFs: 03, 07, 57, 75, 97 and 102) were used “in natura” (control) and subjected to the following treatments: hydration for 8 hours and hydration followed by cooking. The content and electrophoretic profile of the soluble proteins were evaluated. Initially, the protein content ranged from 39.4 (BAF 57) to 51.1 mg g-1 FW (BAF 75). Hydration provoked a decrease in the protein content for all genotypes, having it been accentuated with the cooking. BAFs 07 and 75 presented a higher protein content after cooking, 29.1 and 31.4 mg g-1 FW, respectively, and concomitantly, higher intensity and presence of protein bands. In conclusion, BAFs 07 and 75 demonstrate a higher resistance to protein degradation and their use may be recommended in crosses aimed at improving the nutritional and technological grain quality.