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 from Ganxet beans (Phaseolus vulgaris L. 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...

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Bibliographic Details
Published in:Food science & technology 2018-12, Vol.98, p.106-112
Main Authors: Lafarga, Tomás, Álvarez, Carlos, Bobo, Gloria, Aguiló-Aguayo, Ingrid
Format: Article
Language:English
Subjects:
Common beans
Functional properties
Ganxet beans
Protein extraction
Ultrasound-assisted extraction
Vegetable proteins
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Summary:This study investigated different methods of extraction of protein from Ganxet beans (Phaseolus vulgaris L. 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 recovered. The highest percentage of recovered protein was obtained after extraction using 0.4 M NaOH followed by ultrasound processing for 60 min and was calculated as 78.73 ± 4.88% (p 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2018.08.033