Proteins isolated from Ganxet common bean (Phaseolus vulgaris L.) landrace: techno-functional and antioxidant properties

被引：9

作者：

Aguilo-Aguayo, Ingrid ^{[1
]}

Alvarez, Carlos ^{[2
]}

Saperas, Montse ^{[3
]}

Rivera, Ana ^{[4
,5
]}

Abadias, Maribel ^{[1
]}

Lafarga, Tomas ^{[1
,6
]}

机构：

[1] IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Cientific Tecnol Agroalimentari Lleida, Lleida Catalonia, Spain

[2] Teagasc Food Res Ctr, Dept Food Qual & Sensory Anal, Dublin 15, Ireland

[3] Grup Recerca Cuina Gastron, CETT UB, Campus Turisme,Can Marcet 36-38, Barcelona 08035, Spain

[4] Miquel Agust Fdn, Campus Baix Llobregat,Esteve Terrades 8, Castelldefels 08860, Spain

[5] Univ Politec Catalunya, Dept Agri Food Engn & Biotechnol, BarcelonaTech, Campus Baix Llobregat, Castelldefels 08860, Spain

[6] Univ Almeria, Dept Chem Engn, Almeria, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021年 / 56卷 / 11期

关键词：

Antioxidant activity; common beans; functional properties; Ganxet beans; vegetable proteins; I-CONVERTING-ENZYME; CHEMICAL-COMPOSITION; SDS-PAGE; PEPTIDES; PH; IDENTIFICATION; HYDROLYSATE; SOLUBILITY; GENERATION; INHIBIT;

D O I：

10.1111/ijfs.15201

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Ganxet protein isolates (GPI) were assessed for antioxidant and functional properties including emulsifying and foaming capacity. The protein content and water activity (a(w)) value of GPI were 91.08 +/- 4.15% and 0.248 +/- 0.008%, respectively. The oil- and water-holding capacities of GPI were calculated as 2.76 +/- 0.33 and 1.25 +/- 0.11 g g(-1) of GPI, respectively (P < 0.05). Foaming and emulsifying properties were found to be pH-dependent (P < 0.05). The highest foaming capacity values were observed at pH 8.0 and 10.0 and were calculated as 86.25 +/- 5.30% and 78.75 +/- 1.77%, respectively. In addition, the generated emulsions were found to be stable, especially at pH 8.0 and 10.0 with emulsion stability values of 94.1 +/- 0.0 and 93.9 +/- 0.1, respectively (P < 0.05). Results obtained in the current study demonstrate the potential applications of Ganxet-derived proteins as techno-functional ingredients for the development of novel foods.

引用

页码：5452 / 5460

页数：9

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