Foodstuffs Analysis, Extraction of Nitrogenous Constituents from the Navy Bean Seed, Phaseolus Vulgaris

Abstract

The extraction of nitrogenous constituents from bean meal with various solvents has been studied. With four successive extraction periods, 1 0.40 and 1 1.47% of the total meal nitrogen was extracted with 70% ethyl alcohol solution and 70% ethyl alcohol solution containing sodium acetate, respectively. By extracting bean meal three times with a sodium chloride solution, about 74% of the total meal nitrogen was extracted. A minimum of 16.6% of the total meal nitrogen was obtained in an extract with a pH of 3.66. An optimum amount of nitrogenous constituents was extracted with an alkaline solvent.

Extraction of nitrogenous constituents from the Jack Bean (Canavalia ensiformis)

“…However, part of this low solubility could also be due to the formation of protein-phytic acid complexes as reported for navy beans (Phaseolus ~u l g a r i s ) at similar pH values (Powrie, 1961). However, part of this low solubility could also be due to the formation of protein-phytic acid complexes as reported for navy beans (Phaseolus ~u l g a r i s ) at similar pH values (Powrie, 1961).…”

“…The low protein solubility at the pH values of 4.0 to 6.0 may be attributed to the intermolecular attraction of proteins in the isoelectric zone. However, part of this low solubility could also be due to the formation of protein-phytic acid complexes as reported for navy beans (Phaseolus vulgaris) at similar pH values (Powrie, 1961). The different pattern of protein solubility found when using acidic 0.5 N NaCI solutions (Figure 1) seems to support such a possibility, since in navy beans (Phaseolus vulgaris) the NaCI ions in acid solvent and at similar concentrations seem to restrict the binding of phytic acid by proteins (Powrie, 1961).…”

Composition and Functional Properties of Saline‐Soluble Protein Concentrates Prepared from Four Common Dry Beans (Phaseolus vulgaris L.)

“…Protein from common beans was extracted by adapting the method described by Powrie (). In a 4‐L beaker, 300 g defatted bean (Db) meal was dispersed with 3.0 L of 0.5 M aqueous NaCl (pH 6.13).…”

Protein Isolation, Extraction and Precipitation of Nitrogenous Constituents of Dry Navy Beans (Phaseolus vulgaris).

“…With the development of newer methods of protein separation, such as zone electrophoresis and chromatog-raphy on substituted cellulose columns, the need arises for a thorough study of the extraction and precipitation of the proteins of beans, such as has been done for the proteins of flaxseed (14,18) peanuts (3, 7, 10), cottonseed (8), soybeans (4,17), and peas (6). Stoikoff and Sweschtarowa-Dinewa (21), Smith, Earle, and Wolff (20), and Powrie (15) have conducted limited studies of solubility characteristics of the proteins of dried beans. The present investigation was made to determine suitable ways to extract the protein from dried Navy beans (Phaseolus vulgaris) and to precipitate the extracted protein for further study and isolation of the individual proteins.…”