Functional Properties of Proteins from Lima Bean (Phaseolus lunatus L.) Seeds-Reference-Cited by-同舟云学术

Functional Properties of Proteins from Lima Bean (Phaseolus lunatus L.) Seeds

Published:2011-03-18 Issue:2 Volume:17 Page:119-126
ISSN:1082-0132
Container-title:Food Science and Technology International
language:en
Short-container-title:Food sci. technol. int.

Author:

Chel-Guerrero L.¹,Gallegos-Tintoré S.²,Martínez-Ayala A.³,Castellanos-Ruelas A.¹,Betancur-Ancona D.⁴

Affiliation:

1. Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Kilómetro 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, México

2. Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste. Calle 30 151 x 7 y 7A, Col. García Ginerés, Interior CANACINTRA, 97070 Mérida, Yucatán, México

3. Centro de Investigación en Biotecnología Aplicada, Unidad Tlaxcala - Instituto Politécnico Nacional, Tlaxcala, México

4. Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Kilómetro 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, México,

Abstract

Functional properties were identified for the total globulin (TG), 7S and 11S fractions of Lima bean ( Phaseolus lunatus L.) seeds. The 11S component accounted for 58.3% of TGs and the 7S for 41.7%. Solubility was higher in the 7S fraction, especially at alkaline pHs. Water-holding capacity was similar (3 g water/g sample) in both globulin fractions. Oil-holding capacity was higher in the 11S fraction, which also exhibited better foaming capacity and foam stability than the 7S and TG fractions at alkaline pHs. The TG and 7S fractions exhibited low emulsifying capacity and emulsion stability at different pHs (5, 7 and 9), but the 11S fraction had relatively higher values. In suspension at low concentrations, all fractions exhibited shear-thinning (pseudoplastic) behavior. The studied Lima bean globulin fractions exhibit functional properties which make them potentially apt for use in some industrial food systems.

Publisher

SAGE Publications

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Link

http://journals.sagepub.com/doi/pdf/10.1177/1082013210381433

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