Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology
This study investigated different methods of extraction of protein fromGanxetbeans (Phaseolus vulgarisL. var.Ganxet) and evaluated the functional properties of these valuable proteins. Overall, ultrasound processing(40 kHz, 250 W) resulted in higher yields and increased percentages of material solubilized and proteins re-covered. The highest percentage of recovered protein was obtained after extraction using 0.4 M NaOH followedby ultrasound processing for 60 min and was calculated as 78.73 ± 4.88% (p< 0.05). Extraction using 0.4 MNaOH followed by sonication for 60 min resulted in the highest yield and percentage of solubilized materialcalculated as 37.98 ± 0.02 and 54.58 ± 0.19%, respectively (p< 0.05). The water- and oil-holding capacitiesof theGanxetprotein concentrate were calculated as 2.33 ± 0.12 and 2.69 ± 0.32 g of water or oil per g ofprotein concentrate, respectively. The highest emulsifying capacity was observed at pH 8.0 and was calculated as69.4 ± 0.8%.
Is part of
LWT - Food Science and Technology
Lafarga, Tomás, Carlos Álvarez, Gloria Bobo, and Ingrid Aguiló-Aguayo. 2018. "Characterization Of Functional Properties Of Proteins From Ganxet Beans (Phaseolus Vulgaris L. Var. Ganxet) Isolated Using An Ultrasound-Assisted Methodology". LWT 98: 106-112. Elsevier BV. doi:10.1016/j.lwt.2018.08.033.
Grant agreement number
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /
This item appears in the following Collection(s)
The following license files are associated with this item: