4.5 Article

Protein profile and antioxidant capacity of processed seeds from two common bean (Phaseolus vulgaris L.) cultivars

Journal

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 57, Issue 7, Pages 3934-3943

Publisher

WILEY
DOI: 10.1111/ijfs.15537

Keywords

Antioxidant capacity; Phaseolus vulgaris; processed seeds; protein profile

Funding

  1. Coordination for the Improvement of Higher Education Personnel (CAPES) Brazil [001]
  2. CAPES PhD fellowship
  3. National Council of Scientific and Technological Development (CNPq) Brazil scholarship [150058/2021-7]
  4. CNPq research fellowship PQ [303085/2019-3]

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Common bean seeds are a cost-effective protein source rich in bioactive compounds with antioxidant activity. Germination for 36 hours enhances antioxidant capacity, and cooking combined with enzymatic digestion improves antioxidant capacity of bean protein isolates.
Common bean (Phaseolus vulgaris L.) seeds are an economical protein source rich in bioactive compounds with antioxidant activity. In this work, we evaluated processed seeds from two common bean cultivars regarding protein profile and antioxidant capacity before and after enzymatic digestion in vitro. We provided protein maps by two-dimensional electrophoresis (2-DE) of seeds germinated during 36 h and 72 h. The principal component analysis (PCA) showed that protein abundance had more variation on germination times than the cultivar ones. Seeds germinated for 36 h showed greater antioxidant capacity compared to germination for 72 h and cooking, before and after enzymatic digestion. In protein isolates, cooking associated with digestion provided better antioxidant capacity. Germination time influences protein expression as well as the antioxidant capacity of common beans. Furthermore, in vitro digestion increases the antioxidant capacity of cooked bean protein isolates.

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