4.7 Article

Comparison of crude prolamins from seven kidney beans (Phaseolus vulgaris L.) based on composition, structure and functionality

期刊

FOOD CHEMISTRY
卷 357, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129748

关键词

Prolamin; Extraction; Protein identification; Structure; Functional property

资金

  1. Science and Technology Major Project of Anhui Province [202003b06020030, 201903b06020007]
  2. Key Research and Development Project of Anhui Province [201904a06020030, 202004a07020038]
  3. Chengdu Technological Innovation Research and Development Project, China [2019-YF05-00965-SN]
  4. CAST Outstanding Chinese and Foreign Youth Exchange Program

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Different extraction protocols were compared for extracting prolamins from kidney beans, showing that 70-80% ethanol concentrations and a two-step protocol were beneficial for higher protein content. Variations in protein subunits and properties were observed, with potential applications in food packaging materials due to the hydrophobic nature of kidney bean prolamins.
Ethanol protocol, two-step protocol and enzymatic extraction were used to extract prolamins from seven kidney beans (P. vulgaris L.) compared with Osborne protocol. 70-80% (v/v) ethanol concentrations were beneficial to the extraction, and two-step protocol was conducive to higher prolamin content. Varied protein subunits were observed in electrophoresis profiles, and further differences in composition were identified by LC-MS/MS while potential functions were annotated. Stronger hydrophobicity was found with prolamins enrichment from light speckled kidney bean (LSKB), black speckled kidney bean (BSKB), and red kidney bean (RKB), which was negative correlation with alpha-helix content based on the principal component analysis (PCA). The crude prolamins from the two kinds of white kidney beans possessed higher sulfhydryl and exhibited better water holding capacity (WHC), while higher oil absorption capacity (OAC) was observed in LSKB, BSKB, and RKB. Compared with zein, kidney bean prolamins could be used as food packaging materials due to hydrophobicity.

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