Dry beans of Phaseolus. A review. Part 1. Chemical composition: Proteins.
1984
Sathe Shridhar K. | Deshpande S.S. | Salunkhe D.K.
Biochemical, technological, nutritional, and toxicological aspects, limitations, and problems associated with dry Phaseolus beans as a nutritional and economic food are reviewed and discussed. Protein and amino acid compositional data relative to protein quality are presented. Antinutritional and/or toxic factors found in beans, several of which may be deactivated by heating, are cited. Other factors considered include methods for isolation of bean proteins, the various types of water associated with the bean proteins, functional properties of the proteins (e.g., solubility, emulsification, gelation, buffer capacity), and chemical and enzymatic modifications for improved functionality. These proteinaceous beans (containing, nominally, 20-30% protein) play a significant part in the diets of countries in Asia, Africa, the Middle East, and South America. (wz).
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