Preparation of Bean Curds from Protein Fractions of Six Legumes

Abstract

Chickpeas, lentils, smooth peas, mung beans, and faba beans were milled into flours and fractionated to protein and starch fractions. Compositions of the seeds, cotyledons, and flours were compared for each legume and the weight and protein recovery of each fraction analyzed. Bean curds were prepared from the protein fractions through heat denaturation of protein milk, followed by coagulation with calcium sulfate or magnesium sulfate. The effect of chickpea protein concentration and coagulant dosage on the texture of bean curds was evaluated using a texture analyzer. Textural analysis indicated that curd prepared at 2.3-3.0% protein concentration and 1.5% CaSO(4) dosage had better yield and better texture than curds prepared under other conditions. Bean curds prepared from chickpeas and faba beans exhibited the second highest springiness and cohesiveness after those from soybeans. Curds of mung beans and smooth peas, on the other hand, had the highest yields and the highest moisture contents. The protein yield of the first and second soluble extracts used for curd preparation accounted for approximately 90% of the total protein of the seeds.

Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties Composición química, digestibilidad de carbohidratos, y capacidad antioxidante de variedades mexicanas cocidas de frijol negro, garbanzo, y lenteja

“…The fat content of chick pea was 51.8 g/kg, a value that is close to that in a previous report for cooked (52 g/kg) (Candela et al, 1997) and raw chickpea (66 g/kg) (Cai et al, 2001). In lentils seeds, the fat value was 9.8 g/kg, whereas in other studies with the same species, fat values have fluctuated between 10 and 36 g/kg (Cai et al, 2001;Candela et al, 1997). The fat content in legumes may be of importance in the formation of amylose-lipid complexes that could be developed during starch gelatinization upon cooking, a phenomenon that tends to limit starch bioavailability.…”

“…Lentils exhibited a 224 g/kg protein value, which is close to the 253 g/kg reported in cooked lentils (Candela, Astiasaran, & Bello, 1997). Higher protein content (307 g/kg) has been recorded for other lentil varieties (Cai, Klamcynska, & Baik, 2001). In addition to its direct nutritional value, the protein content might be important because of the possible complex formation Table 1.…”

“…Mexican black bean varieties have been characterized with a lipid content ranging between 13 and 28 g/kg (Vargas-Torres et al, 2004a), whereas 20 g/kg was reported for 'mayocoba' variety (Carmona-Garcı´a et al, 2007). The fat content of chick pea was 51.8 g/kg, a value that is close to that in a previous report for cooked (52 g/kg) (Candela et al, 1997) and raw chickpea (66 g/kg) (Cai et al, 2001). In lentils seeds, the fat value was 9.8 g/kg, whereas in other studies with the same species, fat values have fluctuated between 10 and 36 g/kg (Cai et al, 2001;Candela et al, 1997).…”

Functionality-driven fractionation the need for mild food processing

“…As an example, ultrafiltration improved the solubility, emulsification, and gelation properties of the protein fractions obtained. Furthermore, several starch-and oil-rich legumes showed potential for milder fractionation Pelgrom et al 2015;Cai et al 2001). A further step in the fractionation process is to consider the natural structure.…”

“…For most legumes, like yellow peas, it is known that a starch and protein rich fraction can be obtained through suspending flour in water and subsequently applying gravitational forces (Czuchajowska 1993;Cai et al 2001;. The obtained fraction is rich in starch, which means that, also other components are present.…”