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

Evans, Robert; Kerr, Mary Margaret

doi:10.1021/jf60125a007

Cited by 12 publications

(6 citation statements)

References 12 publications

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“…Extraction of proteins by different salt solutions at various concentrations (Table IV) confirms the findings of Smith et al (1938,1959) and Evans and Kerr (1963). Observation of the inhibiting influence of the divalent Cu+2 ions on the solubility of proteins is also in accord with the findings of Smith et al (1938) with soybean proteins;…”

Section: Resultssupporting

confidence: 88%

Solubility, amino acid composition, and biological evaluation of protein isolated from leguminous seeds

Pant¹,

Tulsiani²

1969

J. Agric. Food Chem.

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Preliminary determination of the nutritional constituents of 19 wild leguminous seeds suggested their possible inclusion in animal nutrition. Since the whole seeds proved unpalatable as well as toxic, it was thought that their proteins might be extracted and used instead. Accordingly, simple and effective methods were standardized for isolation of proteins by subjecting defatted Phaseolus seeds to extraction studies. Distribution of total nitrogen and disper-sion of nitrogenous constituents in the seeds were also studied. Proteins of considerable purity are best extracted with sodium chloride solution (5%, w./v.), with subsequent dialysis of the extract. Proteins were isolated from four varieties of Phaseolus seeds and their protein efficiency ratio and biological value evaluated by animal experiments with and without supplementing diets with the missing essential amino acids.

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Section: Resultssupporting

confidence: 88%

Solubility, amino acid composition, and biological evaluation of protein isolated from leguminous seeds

Pant¹,

Tulsiani²

1969

J. Agric. Food Chem.

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“…The protein content varied between 20.5 and 27.8% (N × 5.7) for peas, lentils, faba beans and white beans and between 40.2 and 56.5% for lupins and soybeans. These results are similar to the protein contents of legume flours reported by others, where the protein contents were found to be 21.4% in lentils, 23.1% in white beans, 27.9% in peas, 32.2% in faba beans and 52.6% in soybeans, using the different nitrogen conversion factor of N × 6.25 (Evans and Kerr ; Chakraborty et al . ; Tyler et al .…”

Section: Resultssupporting

confidence: 91%

An Optimization Approach for the Production of Fatlike Protein Isolates from Different Leguminous Seeds Using Response Surface Methodology

Sußmann

Halter

Pickardt

et al. 2013

J Food Process Engineering

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Plant proteins are gaining increasing importance in the food industry and are isolated by extraction followed by precipitation. However, the yields obtained are often unsatisfactory, especially when isolating proteins for specific purposes. In this study, relevant processing parameters and different raw materials have been investigated systematically to obtain high yields of protein preparations with characteristic fatlike textural properties by salt-assisted extraction followed by dilution precipitation. A d-optimal design was used and analyzed by response surface methodology considering individual processing parameters (independent variables) and their influence on extraction and protein yield (dependent variables). The extraction parameters (pH value [5.0-6.5], NaCl concentration [0.0-1.0 M], solid-to-solvent ratio [1:7-1:13]) and different raw materials (peas, lentils, white beans, faba beans, soybeans, full-fat und deoiled lupins) were investigated. Quadratic equations for the response variables were calculated and used to identify optimum protein extraction conditions for all raw materials used. The highest protein yields (38%) were calculated for full-fat lupins as the raw material extracted at pH 5.0, a NaCl concentration of 0.6 M and a solid-to-solvent ratio of 1:7. The protein yields of other grain legumes were considerably lower. Furthermore, the sensory profile of the lupin protein isolate showed unique creamy, smooth and fatlike characteristics. PRACTICAL APPLICATIONSPlant-based proteins, particularly protein isolates from grain legumes, are becoming increasingly important to industry as food ingredients due to their nutritional and functional properties. The major draw back of the specific protein isolation is the poor economic efficiency of the process and the low protein yields. Even though some processing parameters for protein isolation are well established, there is a lack of systematic studies on protein preparations with specific properties using different raw materials. In this study, the influence of key process parameters on the overall protein yields were investigated using pea, lentil, white bean, faba bean, soybean and lupin as raw materials. The findings will facilitate the choice of different leguminous seeds for the production of protein isolates and their potential use as fat replacers. bs_bs_banner Journal of Food Process Engineering

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“…Protein extraction of various legume seeds has been extensively reported in the literature [13,14,15,16,17]. The protein fractions are often used in various food applications based on their functional properties.…”

Section: Introductionmentioning

confidence: 99%

Protein nutritional quality of cowpea and navy bean residue fractions

Jackson¹

2009

African Journal of Food, Agriculture, Nutrition and Development

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Cereal-legume protein complementation has long been recommended as a suitable strategy for augmenting the protein quality of cereal and legume based foods. However, the use of the insoluble legume residue, following protein extraction for cereal-legume protein complementation has not been widely studied. In fact, legume residue is considered a waste by-product. The protein quality of cowpea residuewheat and navy bean residue-wheat diets was determined using in-vivo and in-vitro protein digestibility assays with an AIN-93G diet as control. The diets were fed to laboratory rats over 4 weeks. The in-vitro digestibility of the diets was assessed using the pH drop and pH stat enzymatic methods. The proximate composition, limiting amino acid profile and phytohemagglutinin activity were also determined. All six diets had lower levels of the sulphur amino acid requirements for rats as expected but had higher than the FAO/WHO recommended levels for preschool children. The cowpea residue diets had higher levels of limiting amino acids than the navy bean residue diets. Phytohemagglutinin activity was only detectable in the raw cowpea and navy bean samples. All cowpea residue diets, the 30% and 70% navy bean residue diets and the control diet supported growth while the 100% navy bean residue diet resulted in weight loss. The in-vitro digestibility ranged from 77.82%-84.54% and 66.51%-79.59% for the cowpea residue and the navy bean residue diets, respectively. These ranges were lower than the control (98.1%) but correlated highly to those obtained using the in-vivo true protein digestibility method; 73.7%-87.5% and 62.6%-78.2%, respectively. These findings suggest that the cowpea residue diets had higher protein quality overall than the navy bean residue diets. In addition, it suggests that the 30:70 ratio of cowpea residue to wheat diet had the highest protein quality of all the 6 experimental diets. Legume residues after protein extraction could be recommended for human food if complemented with a cereal, particularly as it meets the amino acid pattern for preschool children. Finally, in-vitro assays can also be reliably used to assess the protein quality of foods.

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

Cited by 12 publications

References 12 publications

Solubility, amino acid composition, and biological evaluation of protein isolated from leguminous seeds

Solubility, amino acid composition, and biological evaluation of protein isolated from leguminous seeds

An Optimization Approach for the Production of Fatlike Protein Isolates from Different Leguminous Seeds Using Response Surface Methodology

Protein nutritional quality of cowpea and navy bean residue fractions

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