HIGH-TEMPERATURE EXTRUSION EFFECTS ON PROTEIN SOLUBILITY AND DISTRIBUTION IN NAVY AND PINTO BEANS

Osborne protein solubility fractionation and polyacrylamide gel electrophoresis (PAGE) showed changes in protein distribution during high temperature extrusion of pinto and navy bean high starch fraction (HSF). A high degree of protein insolubility was found after extrusion, which resulted in a decrease in solubility of albumin and globulin fractions and an increase in the residue. An extrusion temperature of 110-degrees-C had a greater effect on solubility of albumin and globulin fractions of pinto than navy bean. Sodium dodecyl sulfate (SDS)-PAGE showed more changes in subunit patterns of albumin and globulin for pinto than for navy beans at 110-degrees-C. Higher temperatures of 135 and 150-degrees-C caused greater changes in gel electrophoretic patterns of albumin and globulin fractions of navy beans.