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

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.

Automated summary

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.