TY - JOUR
T1 - Comparison of crude prolamins from seven kidney beans (Phaseolus vulgaris L.) based on composition, structure and functionality
AU - Yang, Yufei
AU - He, Shudong
AU - Zhang, Yi
AU - Li, Xingjiang
AU - Liu, Haiyan
AU - Li, Qiming
AU - Cao, Xiaodong
AU - Ye, Yongkang
AU - Sun, Hanju
N1 - Funding Information:
The authors are grateful for the financial support from Science and Technology Major Project of Anhui Province (No. 202003b06020030, No. 201903b06020007), Key Research and Development Project of Anhui Province (No. 201904a06020030, No. 202004a07020038), Chengdu Technological Innovation Research and Development Project, China (No. 2019-YF05-00965-SN) and 2019 CAST Outstanding Chinese and Foreign Youth Exchange Program. The authors would like to thank Shanghai Hoogen Biotechnology Co. Ltd for excellent assistance with LC-MS/MS analysis used in this study.
Funding Information:
The authors are grateful for the financial support from Science and Technology Major Project of Anhui Province (No. 202003b06020030, No. 201903b06020007), Key Research and Development Project of Anhui Province (No. 201904a06020030, No. 202004a07020038), Chengdu Technological Innovation Research and Development Project, China (No. 2019-YF05-00965-SN) and 2019 CAST Outstanding Chinese and Foreign Youth Exchange Program. The authors would like to thank Shanghai Hoogen Biotechnology Co. Ltd for excellent assistance with LC-MS/MS analysis used in this study.
Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/9/30
Y1 - 2021/9/30
N2 - Ethanol protocol, two-step protocol and enzymatic extraction were used to extract prolamins from seven kidney beans (P. vulgaris L.) compared with Osborne protocol. 70–80% (v/v) ethanol concentrations were beneficial to the extraction, and two-step protocol was conducive to higher prolamin content. Varied protein subunits were observed in electrophoresis profiles, and further differences in composition were identified by LC-MS/MS while potential functions were annotated. Stronger hydrophobicity was found with prolamins enrichment from light speckled kidney bean (LSKB), black speckled kidney bean (BSKB), and red kidney bean (RKB), which was negative correlation with α-helix content based on the principal component analysis (PCA). The crude prolamins from the two kinds of white kidney beans possessed higher sulfhydryl and exhibited better water holding capacity (WHC), while higher oil absorption capacity (OAC) was observed in LSKB, BSKB, and RKB. Compared with zein, kidney bean prolamins could be used as food packaging materials due to hydrophobicity.
AB - Ethanol protocol, two-step protocol and enzymatic extraction were used to extract prolamins from seven kidney beans (P. vulgaris L.) compared with Osborne protocol. 70–80% (v/v) ethanol concentrations were beneficial to the extraction, and two-step protocol was conducive to higher prolamin content. Varied protein subunits were observed in electrophoresis profiles, and further differences in composition were identified by LC-MS/MS while potential functions were annotated. Stronger hydrophobicity was found with prolamins enrichment from light speckled kidney bean (LSKB), black speckled kidney bean (BSKB), and red kidney bean (RKB), which was negative correlation with α-helix content based on the principal component analysis (PCA). The crude prolamins from the two kinds of white kidney beans possessed higher sulfhydryl and exhibited better water holding capacity (WHC), while higher oil absorption capacity (OAC) was observed in LSKB, BSKB, and RKB. Compared with zein, kidney bean prolamins could be used as food packaging materials due to hydrophobicity.
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U2 - 10.1016/j.foodchem.2021.129748
DO - 10.1016/j.foodchem.2021.129748
M3 - Article
C2 - 33892353
AN - SCOPUS:85104477941
SN - 0308-8146
VL - 357
JO - Food Chemistry
JF - Food Chemistry
M1 - 129748
ER -