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Proteins isolated from Ganxet common bean (Phaseolus vulgaris L.) landrace: techno-functional and antioxidant properties |
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| Authors: | Ingrid Aguiló-Aguayo Carlos Álvarez Montse Saperas Ana Rivera Maribel Abadias Tomás Lafarga |
| Affiliation: | 1. IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Lleida, Catalonia, 25003 Spain;2. Department of Food Quality and Sensory Analysis, Teagasc Food Research Centre, Dublin 15, Ireland;3. Grup de Recerca en Cuina i Gastronomia, CETT-UB, Campus Turisme, Hoteleria i Gastronomia, Av. Can Marcet 36-38, Barcelone, 08035 Spain
Contribution: Investigation (equal);4. Miquel Agustí Foundation, Campus Baix Llobregat, Esteve Terrades 8, Castelldefels, 08860 Spain Department of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya, BarcelonaTech, Campus Baix Llobregat, Esteve Terrades 8, Castelldefels, 08860 Spain Contribution: Investigation (equal);5. IRTA, Postharvest Programme, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Lleida, Catalonia, 25003 Spain Contribution: Conceptualization (equal) |
| Abstract: | Ganxet protein isolates (GPI) were assessed for antioxidant and functional properties including emulsifying and foaming capacity. The protein content and water activity (aw) value of GPI were 91.08 ± 4.15% and 0.248 ± 0.008%, respectively. The oil- and water-holding capacities of GPI were calculated as 2.76 ± 0.33 and 1.25 ± 0.11 g g−1 of GPI, respectively (P < 0.05). Foaming and emulsifying properties were found to be pH-dependent (P < 0.05). The highest foaming capacity values were observed at pH 8.0 and 10.0 and were calculated as 86.25 ± 5.30% and 78.75 ± 1.77%, respectively. In addition, the generated emulsions were found to be stable, especially at pH 8.0 and 10.0 with emulsion stability values of 94.1 ± 0.0 and 93.9 ± 0.1, respectively (P < 0.05). Results obtained in the current study demonstrate the potential applications of Ganxet-derived proteins as techno-functional ingredients for the development of novel foods. |
| Keywords: | Antioxidant activity common beans functional properties Ganxet beans vegetable proteins |