Protein profile and antioxidant capacity of processed seeds from two common bean (Phaseolus vulgaris L.) cultivars
Common bean (Phaseolus vulgaris L.) seeds are an economical protein source rich in bioactive compounds with antioxidant activity. In this work, we evaluated processed seeds from two common bean cultivars regarding protein profile and antioxidant capacity before and after enzymatic digestion in vitro...
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| Veröffentlicht in: | International journal of food science & technology 2022-07, Vol.57 (7), p.3934-3943 |
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| container_title | International journal of food science & technology |
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| creator | Rossi, Gabriela Barbosa Seraglio, Siluana Katia Tischer Honaiser, Tuany Camila Toaldo, Isabela Maia Costa, Ana Carolina de Oliveira Faria, Josias Correa de Arisi, Ana Carolina Maisonnave |
| description | Common bean (Phaseolus vulgaris L.) seeds are an economical protein source rich in bioactive compounds with antioxidant activity. In this work, we evaluated processed seeds from two common bean cultivars regarding protein profile and antioxidant capacity before and after enzymatic digestion in vitro. We provided protein maps by two‐dimensional electrophoresis (2‐DE) of seeds germinated during 36 h and 72 h. The principal component analysis (PCA) showed that protein abundance had more variation on germination times than the cultivar ones. Seeds germinated for 36 h showed greater antioxidant capacity compared to germination for 72 h and cooking, before and after enzymatic digestion. In protein isolates, cooking associated with digestion provided better antioxidant capacity. Germination time influences protein expression as well as the antioxidant capacity of common beans. Furthermore, in vitro digestion increases the antioxidant capacity of cooked bean protein isolates.
Protein profile and antioxidant capacity of processed seeds from two common bean cultivars. |
| doi_str_mv | 10.1111/ijfs.15537 |
| format | Article |
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In this work, we evaluated processed seeds from two common bean cultivars regarding protein profile and antioxidant capacity before and after enzymatic digestion in vitro. We provided protein maps by two‐dimensional electrophoresis (2‐DE) of seeds germinated during 36 h and 72 h. The principal component analysis (PCA) showed that protein abundance had more variation on germination times than the cultivar ones. Seeds germinated for 36 h showed greater antioxidant capacity compared to germination for 72 h and cooking, before and after enzymatic digestion. In protein isolates, cooking associated with digestion provided better antioxidant capacity. Germination time influences protein expression as well as the antioxidant capacity of common beans. Furthermore, in vitro digestion increases the antioxidant capacity of cooked bean protein isolates.
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| ispartof | International journal of food science & technology, 2022-07, Vol.57 (7), p.3934-3943 |
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| source | Wiley-Blackwell Journals; Oxford Open |
| subjects | Antioxidant capacity Antioxidants Beans Bioactive compounds Cooking Cultivars Digestion Electrophoresis French beans Germination Phaseolus vulgaris Principal components analysis processed seeds protein profile Proteins Seeds Vegetables |
| title | Protein profile and antioxidant capacity of processed seeds from two common bean (Phaseolus vulgaris L.) cultivars |
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