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A comparative study of physicochemical characteristics and functionalities of pinto bean protein isolate (PBPI) against the soybean protein isolate (SPI) after the extraction optimisation
Ist Teil von
Food chemistry, 2014-06, Vol.152, p.447-455
Ort / Verlag
Kidlington: Elsevier Ltd
Erscheinungsjahr
2014
Link zum Volltext
Quelle
Elsevier ScienceDirect Journals Complete
Beschreibungen/Notizen
•Its functionalities have great potentials in food applications or researches.•High extraction yield was obtained after the optimisation.•PBPI could be used as an alternative protein source for food application.
Optimisation of protein extraction yield from pinto bean was investigated using response surface methodology. The maximum protein yield of 54.8mg/g was obtained with the optimal conditions of: temperature=25°C, time=1h and buffer-to-sample ratio=20ml/g. PBPI was found to obtain high amount of essential amino acids such as leucine, lysine, and phenylalanine compared to SPI. The predominant proteins of PBPI were vicilin and phytohemagglutinins whereas the predominant proteins of SPI were glycinin and conglycinins. Significantly higher emulsifying capacity was found in PBPI (84.8%) compared to SPI (61.9%). Different isoelectric points were found in both PBPI (4.0–5.5) and SPI (4.0–5.0). Also, it was found that PBPI obtained a much higher denaturation temperature of 110.2°C compared to SPI (92.5°C). Other properties such as structural information, gelling capacity, water- and oil-holding capacities, emulsion stability as well as digestibility were also reported.