Functional properties of proteins from Lima bean (Phaseolus lunatus L.) seeds

Functional properties were identified for the total globulin (TG), 7S and 11S fractions of Lima bean (Phaseolus lunatus L.) seeds. The 11S component accounted for 58.3% of TGs and the 7S for 41.7%. Solubility was higher in the 7S fraction, especially at alkaline pHs. Water-holding capacity was simil...

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Bibliographic Details
Published inFood science and technology international Vol. 17; no. 2; p. 119
Main Authors Chel-Guerrero, L, Gallegos-Tintoré, S, Martínez-Ayala, A, Castellanos-Ruelas, A, Betancur-Ancona, D
Format Journal Article
LanguageEnglish
Published United States 01.04.2011
Subjects
Emulsifying Agents - chemistry
Emulsions
Globulins - analysis
Globulins - chemistry
Globulins - isolation & purification
Hydrogen-Ion Concentration
Phaseolus - chemistry
Plant Proteins - analysis
Plant Proteins - chemistry
Plant Proteins - isolation & purification
Seeds - chemistry
Solubility
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Summary:Functional properties were identified for the total globulin (TG), 7S and 11S fractions of Lima bean (Phaseolus lunatus L.) seeds. The 11S component accounted for 58.3% of TGs and the 7S for 41.7%. Solubility was higher in the 7S fraction, especially at alkaline pHs. Water-holding capacity was similar (3 g water/g sample) in both globulin fractions. Oil-holding capacity was higher in the 11S fraction, which also exhibited better foaming capacity and foam stability than the 7S and TG fractions at alkaline pHs. The TG and 7S fractions exhibited low emulsifying capacity and emulsion stability at different pHs (5, 7 and 9), but the 11S fraction had relatively higher values. In suspension at low concentrations, all fractions exhibited shear-thinning (pseudoplastic) behavior. The studied Lima bean globulin fractions exhibit functional properties which make them potentially apt for use in some industrial food systems.
ISSN:1082-0132
DOI:10.1177/1082013210381433