Kidney Bean Protein Research Articles

Effects of alkaline extraction on the physicochemical and functional properties of protein concentrates obtained from Vigna mungo and Phaseolus vulgaris L. legumes

Legumes are well-known as sources of nutritionally desirable plant proteins. The objective of this research was to investigate the effects of alkaline extraction on the functional and antioxidant properties of protein concentrates obtained from Black gram (Vigna mungo) and red kidney bean (Phaseolus vulgaris L.) legumes. The alkaline extraction at pH 9.0 for soluble protein revealed significantly (p<0.05) the highest protein content (71-74%). The total essential and non-essential amino acids of Black gram and red kidney bean proteins increased approximately 3-fold when compared to the amino acid content of the flour. The molecular weight profile of the Black gram (BGP) and red kidney bean (RKBP) protein concentrates ranged from 12 to 100 kDa and 16 to 160 kDa, respectively. Results showed that the BGP and RKBP absorbed soybean oil in the range of 2.49 to 2.67 g of oil/ g protein. The protein concentrates had strong emulsion forming and stabilizing activity. In addition, the antioxidant activities of BGP presented significantly the highest capacity to scavenge ABTS•+ with a value of 421.80 mg TEAC/g sample. We conclude that these proteins have the potential to be used as ingredients to formulate functional foods against oxidative stress.

Exploration of Calocybe indica mushroom phenolic acid-kidney bean protein complex: Functional properties, amino acid profiles, in-vitro digestibility, and application in vegan product development

The study evaluates the interaction between Calocybe indica mushroom polyphenols (phenolic acid) and kidney bean protein (KBPM), aiming to enhance vegan food quality. The mushrooms exhibited a carbohydrate content of 3.65%, an antioxidant activity of 55.04 ± 0.17%, and a phenolic content of 4.86 mg GAE/g. Caffeic and cinnamic acids were identified through high-pressure liquid chromatography. Various concentrations of KBPM were tested at phenolic acid concentrations of 0.025, 0.050, 0.1, 0.2, 0.4, 0.8, and 1%, among these, KBPM 0.2 demonstrated the highest binding efficiency of 99.40 ± 0.05%. Notably, this complex improved the protein's functional properties, such as solubility by 11.43%, water and oil holding capacities by 10.62% and 22.04%, and emulsion capacity and stability by 3.69% and 5.83%, respectively, compared to the native protein. The protein-phenolic acid complex also enhanced thermal stability, surface charge, amino acid content, and reduced particle size compared to native protein. These enhancements also improved protein digestibility and sensory attributes in a fruit-based smoothie.

Kidney Bean Protein Prevents High-Fat and High-Fructose Diet-Induced Obesity, Cognitive Impairment, and Disruption of Gut Microbiota Composition.

A long-term intake of a high-fat and high-fructose diet (HFFD), even a high-fat, high-fructose but low-protein diet (HFFD + LP), could cause obesity associated with cognitive impairments. In the present study, rats were subjected to a normal diet (ND), an HFFD diet, an HFFD + LP diet, and an HFFD with kidney bean protein (KP) diet for 8 weeks to evaluate the effect of KP on HFFD- or HFFD + LP-induced obesity and cognitive impairment. The results demonstrated that compared with the HFFD diet, KP administration significantly decreased the body weight by 7.7% and the serum Angiotensin-Converting Enzyme 2 (ACE-2) and Insulin-like Growth Factor 1 (IGF-1) levels by 14.4% and 46.8%, respectively (p < 0.05). In addition, KP suppressed HFFD-induced cognitive impairment, which was evidenced by 8.7% less time required to pass the water maze test. The 16s RNA analysis of the colonic contents showed that the relative abundance of Bifidobacterium, Butyricimonas, and Alloprevotella was increased by KP by 5.9, 44.2, and 79.2 times. Additionally, KP supplementation primarily affected the choline metabolic pathway in the liver, and the synthesis and functional pathway of neurotransmitters in the brain, thereby improving obesity and cognitive function in rats.

Mapping pathogenic bacteria resistance against common antibiotics and their potential susceptibility to methylated white kidney bean protein.

As antibiotics cannot inhibit multidrug-resistant bacteria (MDR), continuous research is mandatory to find other antibacterials from natural resources. Native legume proteins and their modified forms exhibited broad spectra of high antimicrobial activities. Sixteen bacterial isolates were mapped for antibiotic resistance, showing resistance in the range of (58-92%) and (42-92%) in the case of the Gram-negative and Gram-positive bacteria, respectively. White native Phaseolus vulgaris protein (NPP) was isolated from the seeds and methylated (MPP). The MIC range of MPP against 7 MDR bacteria was 10-25 times lower than NPP and could (1 MIC) considerably inhibit their 24h liquid growth. MPP showed higher antibacterial effectiveness than Gentamycin, the most effective antibiotic against Gram-positive bacteria and the second most effective against Gram-negative bacteria. However, MPP recorded MICs against the seven studied MDR bacteria in the 1-20µg/mL range, the same for Gentamycin. The combination of Gentamycin and MPP produced synergistic effects against the seven bacteria studied, as confirmed by the Transmission Electron Microscopic images. The antimicrobial activity of MPP against the seven MDR bacteria remained stable after two years of cold storage at 8-10°C as contrasted to Gentamycin, which lost 20-72% of its antimicrobial effectiveness.

A stable delivery system for curcumin: Fabrication and characterization of self-assembling acylated kidney bean protein isolate nanogels

The construction of protein-based nano-gels as curcumin delivery system effectively enhances the stability and bioavailability of curcumin. In this study, acylation modification and self-assembly techniques were jointly employed to construct acylated kidney bean protein isolate (AKBPI)-nanogels. Optimal conditions for AKBPI-nanogels were determined to be pH 7, concentration of 2 mg/mL, and temperature at 90℃ for 30 min. The optimized AKBPI-nanogels exhibited excellent uniformity as evidenced by decreasing average particle size (137.35 nm) and polydispersity index (0.38). Acylation enhanced the intermolecular interactions within the nanogel by reducing the polarity of tyrosine microenvironment and free sulfhydryl groups. AKBPI-nanogels demonstrated remarkable characteristics in terms of pH sensitivity, salt concentration, and storage tolerance. The curcumin-loaded AKBPI-nanogels exhibited an encapsulation efficiency of 92.30 % and maintained high antioxidant activity. In simulated gastrointestinal digestion, AKBPI-nanogels facilitated the controlled release and higher bioavailability of curcumin. Therefore, AKBPI-nanogels can be a stable tool for delivering curcumin.

Effect of ultrasound on physicochemical, functional and antioxidant properties of red kidney bean (Phaseolus vulgaris L.) proteins extract

A substantial quantity of red kidney bean (RKB) by-products (inferior size beans) is discarded during its processing. This study aimed at valorization of RKB side stream through the recovery of proteins and antioxidant compounds by ultrasound (US) treatment. Impact of US on RKB proteins characteristics was conducted at varying power (300–500 W) and time (5–20 min). The US induced changes were assessed in terms of proteins recovery, physico-chemical, functional, in-vitro proteins digestibility and antioxidant activity. The structural, molecular and thermal properties of the US extracted proteins were analyzed. A highest proteins recovery (67.76 ± 1.29 %) was observed at 450 W and 15 min of ultrasonication treatment. Due to high shear, mechanical, energy and cavitation effect of ultrasonication, some properties of RKB proteins extract significantly (p < 0.05) increased with higher ultrasound power and time. Among those the highest values measured were solubility (98.72 ± 0.87%), emulsification ability (111.85 ± 3.34m2/g), and foaming ability (178.88 ± 7.28%), proteins in-vitro digestibility (87.08 ± 0.1%), DPPH radical scavenging activity (57.53 ± 3.3%) and ferric reducing antioxidant power (64.03 ± 2.4 μg BHT/mL) antioxidant potential, and total phenol content (75.60 ± 2.39141 μg GAE/mL). The solubility and free sulfhydryl group content was significantly (p < 0.01) affected by the interaction between ultrasonication power and time. Hence, high US power and time (10–15 min) could be a suitable technology to improve the properties of RKB proteins extract for food processing applications.

Unlocking nutritional and functional insights: exploring the impact of germination time on bean protein isolate

SummaryThe study aims to investigate the effect of germination time on kidney bean protein isolate (KBPI), enhancing its nutritional and functional qualities to fill a knowledge gap. Using an alkaline extraction‐isoelectric precipitation strategy, KBPI was extracted with different germination periods (0–72 h). Germination up to 48 h significantly increased GKBPI (germinated kidney bean protein isolate) yield to 44.01%–50.01%, with G48H at 81.20% showing the highest protein recovery at 45 °C. Essential amino acids like valine and threonine were notably retained up to 48 h at 45 °C, preserving GKBPI's nutritional profile. Gelling capacity, protein solubility, foaming and emulsification properties were favourable at 35 °C with 48‐h germinated samples, making GKBPI versatile for food applications. GKBPI also displayed antioxidant activity, with DPPH% values ranging from 20.19% to 24.47%. After 72 h of germination, phytic acid levels decreased by 47.94%, leading to higher in vitro protein digestibility (IVDP) in G48R (germinated kidney bean for 48 h at 35 °C alkali extraction temperature; 82.82%) and G48H (germinated kidney bean for 48 h at 45 °C alkali extraction temperature; 85.55%) due to reduced anti‐nutrients. The study delves into the novelty of germination time's impact on KBPI. Extended germination, up to 48 h, increases protein yield, recovery, IVDP, antioxidant activity and enhances functional properties and reduced anti‐nutrients which indicates that GKBPI has significant potential as an ingredient for various food applications. However, further research is needed for in vitro data, toxins profile and a comprehensive understanding of its practical, economic and health‐related implications.

Comparison of pH-induced protein–polyphenol self-assembly methods: Binding mechanism, structure, and functional characteristics

Herein, we used pH-shifted and pH-driven methods to assemble kidney-bean protein isolate (KPI) and luteolin (Lut) into a nanocomplex and subsequently investigated their binding mechanism, structure, and functional properties. Results showed that the nanocomplex prepared by the pH-driven method exhibited a better encapsulation effect and controlled release of Lut. Fluorescence spectroscopy and molecular docking analysis showed that the binding affinities under alkaline conditions were higher than those under acidic and neutral conditions. Various spectral techniques were used to determine the structural changes in the KPI-Lut nanocomplex, including the transformation of α-helices and β-sheets and alteration of specific amino acid microenvironments, which were more pronounced in the pH-driven nanocomplex. The structural changes in the nanocomplex further affected their surface hydrophobicity and thermal stability. Additionally, the combination of KPI and Lut significantly improved the antioxidant activity and α-glucosidase inhibitory ability of the resultant nanocomplexes, particularly the one prepared by the pH-driven method.

Impact of red kidney bean protein on starch digestion and exploring its underlying mechanism

This study aimed to investigate the effect of different proportions of red kidney bean protein (RKP) on the digestibility of co-gelatinized wheat starch (WS) and corn starch (CS), as well as explore the potential underlying mechanisms. The results showed a significant reduction in both the rate and extent of digestion for WS and CS after adding the RKP during co-gelatinization. Furthermore, incorporating RKP at 0 % to 20 % levels increased the content of resistant starch (RS) by 34.89 % and 14.43 % in the digested systems of wheat starch and maize starch, respectively, while decreasing the concentration of rapidly digestible starch (RDS) by 12.24 % and 20.39 %, respectively. Furthermore, RKP was found to inhibit α-amylase in a dose-dependent and non-competitive manner. Its interaction with starch occurred through hydrogen bonds and hydrophobic interactions, resulting in a modification of the short-range ordered structure of starch and ultimately leading to inhibition of starch digestion. The physical barrier effect of RKP on starch digestion also contributed to its inhibitory action. Considering the health-related delay in the rate and extent of postprandial starch digestion, Our findings have important inspirational value for the use of red kidney bean protein in hypoglycemic foods.

Evaluating the Gelling Properties of Red Kidney Beans Protein Isolates with Different Gums

Due to the higher consumption, increased demand of animal based hydrocolloids and problems associated with animal based hydrocolloids are religious beliefs and mad cow disease, researchers are looking for alternative sources of hydrocolloids like marine and plant based hydrocolloids. Objective: To evaluate the gelling properties of red kidney beans protein isolates with different gums. Methods: The gelling powder developed with red kidney bean protein (KPI)-carrageenan (CG) and protein-xanthan (XG) gum with six different concentrations. Results: Added protein increased the plasticity of the gel and showed a higher blooms strength and hardness in all treatments except T1. KPI-CG gel had bloom strength values 198.67 ±1.53g, 249.67 ±1.53g and 282.33 ±1.56g and respectively KPI-XG gel bloom strength values were 170.33 ±1.6g, 232.67 ±2.08g and 256.67 ±2.52g; while hardness of KPI-CG gel shows 23.5 ±0.5N, 37 ±1N, 42.33 ±1.54N and 22 ±1N, 34 ±1N, 40 ±1N of KPI-XG gel respectively. The lower Gˈˈ values than Gˈ indicate that there is gelling ability in all the concentrations. Added carrageenan-protein gelling agent with maximum gum concentration showed the highest gel strength of 1629.99±16.12 pa which is double the amount of KPI-XG gel elasticity 878.043±8.08 pa. Conclusions: These results indicate that the KPI-CG mixed gel has a better gelling strength. The outcomes of this work will be used to provide the groundwork for developing a novel designed plant protein-based gel system and the use of gel in yoghurt, which might increase functionality over protein or gums alone and replace the animal-based gelling component.

Kidney bean protein hydrolysate as a fish meal replacer: Effects on growth, digestive enzymes, metabolic functions, immune-antioxidant parameters and their related gene expression, intestinal and muscular gene expression

A feeding trial for 70 days was designated on Nile tilapia, Oreochromis niloticus (O. niloticus). A total of 200 fish (34.38 ± 0.05 g) were assigned into five groups, four replicates for each (10 fish/replicate; 40 fish/group) and received five isonitrogenous and isocaloric diets with five replacement levels of fishmeal (FM) with kidney bean (Phaseolus vulgaris L) protein hydrolysate (KBH) (0, 25, 50, 75, 100%). The findings demonstrated a significant increase in the performance metrics (final body weight, total weight gain, average daily weight gain, protein efficiency ratio, and specific growth rate) with a considerable improvement in the feed conversion ratio across all replacement levels, with the greatest value obtained in the KBH75 and KBH100 groups. Regarding the broken line regression analysis, the optimum FM replacement level with KBH was 76%. By replacing FM with KBH, the growth hormone and digestive enzymes (amylase and protease) levels were significantly increased, whilst the glucose and leptin hormone levels significantly declined. The amino acid transporters (solute carrier family 15 member 2 and solute carrier family 26 member 6), insulin growth factor-1, the immune-associated genes (interleukin-8, toll-like receptors-7, and cc-chemokine), and the antioxidant-associated genes (glutathione peroxidase, superoxide dismutase, and Glutathione synthetase) expression was substantially boosted in all replacement levels, where the KBH50 group recorded the highest expression. As well as the mRNA expression of myostatin was down-turned in all replacement levels relative to the KBH0 group. Improving the immune functions (lysozyme, complement 3, nitric oxide, phagocytic %, and phagocytic index) was noticed by FM replacement with KBH. The cumulative mortality as a result of challenging with Aeromonas sobria at the end of the feeding trial was decreased by increasing the replacement level (80, 40, 37, 30, and 25% for KBH0, KBH25, KBH50, KBH75, and KBH100, respectively). From the economic point of view, the feed costs and feed cost/ kg gain declined in the KBH75 and KBH100 diets. From the aforementioned outcomes, KBH could replace the FM up to 100% with improving the growth and their related genes expression, digestive enzymes activity, and immune/antioxidant parameters and their encoding gene expression, and the optimal replacement level was 76%. The replacement of FM with KBH was economically efficient.

Effect of pH-shifting and sonication-assisted treatment on properties and stability of vegetable oil-based whipped cream stabilized by kidney bean protein aggregates

Whipped cream stabilized by kidney bean protein aggregates (KPAgs) was constructed, and the effects of pH-shifting and sonication-assisted treatment on the structure of KPAgs and the properties and stability of the resulting whipped cream were invFestigated. The relationship between the properties and stability of whipped cream and the structure of KPAgs was analyzed. The visual appearance, ThT fluorescence, TEM, endogenous fluorescence and FT-IR results showed that KPAgs prepared at pH 2.0 had better gel properties than those at pH 4.5 and 7.0, because the former produced fibril aggregates while the latter two mainly produced particle aggregates. The CLSM results of the emulsion showed that the strength of the protein gel structure decreased with increasing pH during preparation, and gradually failed to form a continuous phase. Kidney bean protein was more suitable than soybean protein for preparing fibril protein aggregates suitable for whipped cream. The protein gel three-dimensional network structure of the kidney bean protein after sonication-assisted treatment was more compact because more KPAgs were generated. Protein fibril aggregates had a higher aspect ratio and structural flexibility than particle aggregates, and were easier to arrange on the interface to form an interface layer, thereby avoiding the aggregation of air bubbles and thus having better whipped cream structural stability.

Kidney bean: Protein's treasure trove and creates avenues for a healthy lifestyle

AbstractKidney beans (KBs) are a nutrient‐dense and inexpensive legume crop that plays a crucial role in ensuring food security and is consumed globally. They are a treasure trove of nearly 20–30% protein, called vicilin or phaseolin, and these beans are also fair sources of vitamins, minerals, antioxidants, and bioactive compounds. These protein compounds have significant potential as plant‐based protein sources, owing to their functional properties and nutritional benefits. The current article provides an enthralling insight into the nutritional profile, constraints on its usage, production, and other basic details of KB. It highlighted the processing technology of the kidney bean protein isolates (KBPIs), and an in‐depth discussion was done on the KBPI's structural and functional traits to explore their potential, which is helpful in the formulation of novel foods and beverages. In the present scenario, KBPI in large‐scale industrial applications is skimpy; hence, the present article provides the applications of KB proteins in foods and edible films, which could be beneficial in the futuristic world. The current article opens up new avenues for investigating the utilization of KBs and their proteins in research and development (R&amp;D) and manufacturing. This approach encourages further exploration of KB and their proteins in R&amp;D, manufacturing, and commercialization. Such efforts have the potential to add significant value to KBs, promote healthy lifestyles among consumers, and boost the economy. Overall, the article presents a compelling case for expanding the utilization of KB in various applications, highlighting the possibilities for innovation and Legume Science development in this area.

Solid-state fermentation alters the fate of red kidney bean protein during buccal and gastrointestinal digestion: Relationship with cotyledon cell wall integrity

The relationship between legume cotyledon cell wall and macromolecular nutrient digestibility has attracted increased attention. In this study, the effect of solid-state fermentation by Rhizopus oligosporus RT-3 on the digestibility of red kidney bean protein and its relationship with cotyledon cell integrity were investigated. Buccal digestion and gastrointestinal digestion were performed to compare the fate of protein between unfermented (F0) and fermented samples. Results showed a remarkable disruption in cotyledon cell integrity at the late fermentation period, and it was accompanied by a possible migration/degradation of protein matrix. Buccal and gastrointestinal digestion barely affected cell wall integrity at F0 but notably disintegrated cell morphology at 29 h of fermentation (F29). As this fermentation time, gastrointestinal digestion resulted in higher contents of soluble proteins, peptides, and free amino acids by 1.4-, 1.8-, and 2.5-fold, respectively. Therefore, solid-state fermentation facilitated the structural breakdown of cotyledon cell walls, thereby further improving protein digestibility.

Use of Tuna Visceral Pepsin in Combination with Trypsin as Digestion Aid: Enhanced Protein Hydrolysis and Bioavailability.

Freeze-dried tuna pepsin powder (TPP) was prepared using maltodextrin (10%) and trehalose (5%), while trypsin-loaded beads (TLB) with 5% glycerol were obtained via chitosan/alginate ionotropic gelation. The storage stability of TPP and TLB and their proteolytic activity toward red kidney bean protein (RKB), threadfin bream surimi (TBS) and egg white protein (EWP) in varying simulated in vitro gastrointestinal (GI) tract conditions were studied. The intestinal transepithelial transportation of generated peptides was also carried out through Caco-2 cell monolayers after the cytotoxicity test. Enzyme activity was dropped when TPP and TLB in blister packs were kept for 10 weeks of storage at room (28 °C) and refrigerated (4 °C) temperatures. TPP and TLB at a level of 50% (w/w of proteins) effectively hydrolyzed RKB, TBS and EWP in a simulated in vitro GI tract, as indicated by marked protein degradation and increased degree of hydrolysis. Some peptides generated after GI digestion could transport through Caco-2 cell monolayers. Those peptides had different molecular size distribution and antioxidant activities. The highest antioxidant activity was observed for RKB hydrolysate after passing through the Caco-2 cell monolayer. Therefore, TPP and TLB from skipjack tuna viscera could potentially be used for enzyme supplementation to help digest food proteins. Food-derived bioactive peptides generated after GI digestion could assist in improving human health due to their antioxidant activity.

Structure modification, functionality and interfacial properties of kidney bean (Phaseolus vulgaris L.) protein concentrate as affected by post-extraction treatments

In this study, in-house extracted kidney bean protein concentrate (KPC) was treated with pH-shift (pH-S), pH-shift combined with ultrasound (pH-SU) or heat (pH-SH), and the structural, functional, and interfacial properties of the modified KPC were comprehensively evaluated. Upon treatments, the increase of KPC surface hydrophobicity (H 0 ) was observed, and the intensity was in the order of pH-SH > pH-SU > pH-S > control. The intrinsic tryptophan fluorescence of KPC solution had a negatively proportional relationship with their H 0 . All post-extraction treatments also significantly decreased the contents of total and free sulfhydryl groups. But disulfide bonds (SS) showed a different trend that the KPC from pH-S had the highest SS of 18.60 μmol/g followed by the control (17.32 μmol/g), pH-SU (17.15 μmol/g), and pH-SH (11.90 μmol/g). In functional properties, KPC from pH-SH showed significantly improved percentage solubility at pH 6.0 when compared to the others. All treated KPC exhibited a higher emulsifying activity index (EAI) than the control (8.2 m 2 /g), and pH-S, pH-SU, and pH-SH showed EAI values of 20.9, 19.0, 23.9 m 2 /g, respectively. But only KPC from pH-SH showed an improved emulsifying stability index (ESI) of 60.7% when compared to the control (27.2%). Meanwhile, the improved foaming capacity was only found in KPC from pH-SH, but a decrease in foaming stability was observed. The interfacial properties indicated that the improvement in EAI is associated with the fast diffusion rate while a higher ESI found in KPC from pH-SH has been closely related to the formation of a stronger viscoelastic film. Overall this study has established the relationships among structural characteristics of KPC upon various post-extraction treatments, their functional properties and interfacial properties. • Kidney bean protein concentrate (KPC) was modified via post-extraction treatment. • Three treatments include pH-shift (pH-S), pH-shift + ultrasound/heat (pH-SU/pH-SH). • Different structural characteristics were observed in pH-SU and pH-SH modified KPC. • Structural change notably affected interfacial and functional properties of KPC. • KPC with pH-SH treatment showed better emulsifying properties.

Antibacterial activity of bioactive compounds extracted from red kidney bean (Phaseolus vulgaris L.) seeds against multidrug-resistant Enterobacterales.

In the present study, biologically active compounds such as phenolic-rich extract (PRE), 7S globulin (vicilin), and 11S globulin (legumin) from red kidney bean (Phaseolus vulgaris L.) seeds were extracted and evaluated as antibacterial agents against multidrug-resistant (MDR) Enterobacterales isolated from both animal and human sources. The overall occurrence rate of Enterobacterales was 43.6%, which significantly differed between animal (38.75%) and human (56.67%) sources. Antimicrobial susceptibility testing revealed that Enterobacterales isolates exhibited full resistance (100%) to amoxicillin-clavulanic acid, followed by ampicillin (75.44%), erythromycin (71.93%), cefoxitin (70.18%), amoxicillin (66.66%), ceftriaxone (64.91%), and trimethoprim/sulfamethoxazole (56.14%). Worthy of note, 97.92% of Enterobacterales isolates were MDR. The total phenolic contents (TPC; 53 ± 2 mg GAE g-1) and total flavonoid contents (TFC; 26 ± 1 mg QE g-1) were recorded. The major phenolic and flavonoid components were catechol (17.63 μg/mL) and hesperidin (11.37 μg/mL), respectively. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed to detect the 7S and 11S globulin's molecular mass. The data revealed that red kidney bean protein isolate (KPI) includes two major portions: 7S and 11S globulins. The bioactive compounds of Phaseolus vulgaris were investigated for their antibacterial activities against Enterobacterales for the first time. The protein component (MIC = 0.125 - 2 μg/mL; 53.85%) and its 7S and 11S globulin subunits (MIC = 0.5 - 2 μg/mL; 30.77% each) were the most potent extracts, whereas the methanolic extract was the least effective one (MIC = 2 μg/mL; 15.38%). The results displayed the potential of protein bioactive compounds as a hopeful candidate for enhancing future medication plans for the treatment of Enterobacterales originating from animal and human sources.

Quality attributes of cookies enriched with functional protein isolate from red kidney beans

Red kidney bean protein isolate was prepared and incorporated into wheat flour at levels of 0, 5, 10, 15, and 20% to prepare protein-enriched cookies which were then evaluated for various quality attributes. Nutritional evaluation of cookies showed that the supplementation of bean protein isolate increased the protein content of the cookies from 7.87% in T&lt;sub&gt;1&lt;/sub&gt; (control or wheat flour cookies) to 16.92% in T&lt;sub&gt;6 &lt;/sub&gt;(cookies supplemented with 20% bean protein isolate), which indicated a 115% increase in protein content. The physical characteristics of cookies such as width, thickness and spread factors differed significantly. Sensory attributes of all the supplemented cookies were within the acceptable range but cookies supplemented with 20% level of protein isolate were less preferred due to slightly darker colour and harder texture. Conclusively, the red kidney bean protein isolate can be successfully utilised for the production of high-protein cookies. Such high-protein products can be advantageously utilised to cope with the problem of protein-energy malnutrition. Moreover, such nutritious products can also be used as emergency foods during natural disasters as well as during war times.

Effects of Ultrasound Treatment on Physicochemical Properties and Antioxidant Ability of Kidney Bean Protein

Effects of Ultrasound Treatment on Physicochemical Properties and Antioxidant Ability of Kidney Bean Protein

Tracking the driving forces for the unfolding and folding of kidney bean protein isolates: Revealing mechanisms of dynamic changes in structure and function

Tracking the dynamic changes in the structure of kidney bean protein isolate (KPI) during extreme pH-shifting can reveal the different mechanisms that drive the unfolding and refolding of the protein from a conformational perspective and elucidate the relationship between its structure and function. The secondary and tertiary structures of KPI were analyzed using multispectral techniques. The results showed that acidic-shifting affected the hydrophobic interactions of KPI molecules, whereas alkaline-shifting affected hydrogen bonding and electrostatic interactions of the molecules. Therefore, alkaline-shifting was more likely to affect KPI conformation. SEM revealed that pH-shifting transformed the sheet structure of KPI into spheres and rods; moreover, it improved the surface hydrophobicity, thermal stability, emulsification, foaming, and antioxidant properties of KPI. In summary, each pH-shifting stage disrupts a different intermolecular force, resulting in protein conformational diversity, while structural changes further affect function. Therefore, pH-shifting treatment broadens the applications scope of KPI in the food industry.