High Temperature Extrusion Effects on Protein Solubility and Distribution in Navy and Pinto Beans |
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| Authors: | ELZBIETA GUJSKA KHALIL KHAN |
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| Affiliation: | Author Gujska is with the Faculty of Food Technology Institute of Agric. and Technology, Olsztyn, Poland. Author Khan is with the Dept. of Cereal Science &Food Technology, North Dakota State Univ., Fargo, ND 58105. Address inquiries to Dr. K. Khan. |
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| Abstract: | Osborne protein solubility fractionation and polyacrylamide gel electrophoresis (PAGE) showed changes in protein distribution during high temperature extrusion of pinto and navy bean high starch fraction (HSF). A high degree of protein insolubility was found after extrusion, which resulted in a decrease in solubility of albumin and globulin fractions and an increase in the residue. An extrusion temperature of 110°C had a greater effect on solubility of albumin and globulin fractions of pinto than navy bean. Sodium dodecyl sulfate (SDS)-PAGE showed more changes in subunit patterns of albumin and globulin for pinto than for navy beans at 110°C. Higher temperatures of 135 and 150°C caused greater changes in gel electrophoretic patterns of albumin and globulin fractions of navy beans. |
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