Isolation and Characterization of the Major Protein from Great Northern Beans (Phaseolus vulgaris)

Abstract

The major protein of Great Northern beans was isolated through salt extraction, ammonium sulfate fractionation, gel filtration and DEAE-cellulose ion exchange chromatography. Physicochemical properties of the major bean protein were determined. Results from heat stability studies showed that the protein was the most stable at pH values between 4 and 6. A complete unfolding of the bean protein was not essential in order to improve its digestibility. The native protein had a compact structure and therefore was resistant to the attack by proteolytic enzymes. A glycopeptide containing a N-glycosidic protein-carbohydrate linkage, isolated from a protease digestion of the major bean protein was also characterized. Results implied that the carbohydrate moeity might have a negative influence on the digestibility of the native protein.

Changes in Selected Biochemical Components, In Vitro Protein Digestibility and Amino Acids in Two Bean Cultivars During Germination

“…These results agreed with the report (Chang and Satterlee, 1981) that the major storage protein of the Great Northern beans contained a glycopeptide which is resistant to the mammalian digestive enzymes and a bacterial protease. Chang (1980) and Chang and Satterlee (1981) showed that a protease-resistant glycopeptide from the major storage protein of Great Northern beans contained a high molar ratio of asparagine. Csoma and Polgar (1984) showed that a purified thiol-endopeptidase developed during germination was highly specific for the asparagine side chain.…”

Efeito do processamento doméstico sobre o teor de nutrientes e de fatores antinutricionais de diferentes cultivares de feijão comum

“…A Tabela 8 apresenta a composição aminoacídica das cultivares de feijões cozidos com água de maceração, observando-se que as cultivares são caracterizadas pelo baixo conteúdo de metionina e alto conteúdo de aminoácidos aromáticos (fenilalanina e tirosina), leucina, lisina, ácido aspártico e ácido glutâmico, o que concorda com a literatura (CHANG;SATTERLEE, 1981;SGARBIERI;WHITAKER, 1982).…”

Enzymatic Release of Peptides, Methionine and Cystine from Dry Beans Following Various Heat Treatments

“…The major storage protein (globulin Gl) of the Great Northern bean was isolated using the procedure described by Chang and Satterlee, (1981). The Gl protein fraction isolated was Characterization of the methionine-containing peptides Peptides released during the digestion of Gl protein were separated, based on their degree of hydrophobicity, using reverse phase HPLC.…”

“…Author Romero's current address is Univ. of Sonora, Hermosillo, Sonora, Mexico 83000. ibility for both legume flours and protein concentrates (Sathe et al, 1984;Deshpande et al, 1983;Chang and Satterlee, 1981;Liener and Thompson, 1980;Romero and Ryan, 1978;Bender et al, 1979;Pusztai et al, 1975;Seidl et al, 1969).…”

“…Several researchers have found legumes to possess peptides and/or sections of its storage proteins resistant to hydrolysis by proteases (Boonvisut and Whitaker, 1976;Chang and Satterlee, 1981;Romero and Ryan, 1978;Marquez and Lajolo, 1981). Some of these constraints can be overcome by heat treatment, which improves in vivo and in vitro protein digestAuthor Rayas-Duarte is with the Dept.…”