Wet Fractionation of Hard-to-Cook Bean (Phaseolus vulgaris L.) Seeds and Characterization of Protein, Starch and Fibre Fractions

A 2 3 factorial design with four replicates of the central trial was used to evaluate wet-fractionation conditions for complete use of hard-to-cook ( Phaseolus vulgaris L.) seeds. Tested variables were flour/water ratio (1:5, 1:7.5 and 1:10  w / v ), pH (8, 9.5 and 11) and a soaking time (1, 2 and 3...

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Bibliographic Details
Published in:Food and bioprocess technology 2012-07, Vol.5 (5), p.1531-1540
Main Authors: Ruiz-Ruiz, Jorge C., Dávila-Ortíz, Gloria, Chel-Guerrero, Luis A., Betancur-Ancona, David A.
Format: Article
Language:English
Subjects:
Agriculture
Amino acids
Amylopectin
Amylose
Beans
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Dietary fiber
Digestibility
Factorial design
Flour
Food industry
Food processing industry
Food Science
Fractionation
Industrial applications
Methionine
Original Paper
pH effects
Phaseolus vulgaris
Preschool children
Proteins
Residues
Seeds
Starch
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Summary:A 2 3 factorial design with four replicates of the central trial was used to evaluate wet-fractionation conditions for complete use of hard-to-cook ( Phaseolus vulgaris L.) seeds. Tested variables were flour/water ratio (1:5, 1:7.5 and 1:10  w / v ), pH (8, 9.5 and 11) and a soaking time (1, 2 and 3 h). The optimum conditions (1:10  w / v flour/water ratio; pH 8; and 1 h soaking time) were determined by the percentages of protein and starch recovery. Three fractions were obtained by the process: a protein isolate, starch fraction and fibrous residue. Isolate crude protein content was 73.03%; its in vitro digestibility was 76.7%, and its amino acids concentrations, except for methionine and cysteine, met essential amino acids requirements for preschool children and adults. Total starch content was 71.41% with an amylose content of 21.46% and an amylopectin content of 78.54%. Total dietary fibre in the fibrous residue was 42.12%, with 81.10% insoluble fibre and 18.91% soluble fibre. The protein isolate’s high protein content, the purity of the starch fraction and high proportion of insoluble fibre in the fibrous residues show wet fractionated hard-to-cook bean to be a promising source of functional ingredients with possible food industry applications.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-010-0451-0