Production and characterization of a protein concentrate from navy beans (Phaseolus vulgaris)
1991
Kohnhorst, A.L. | Smith, D.M. | Uebersax, M.A. | Bennink, M.R.
Different methods were evaluated for the production of a navy bean protein concentrate (NPC). Most of the concentrates prepared by isoelectric precipitation contained 80-83% protein. Salt fractionation of the navy bean flour resulted in low concentrate yields. The most satisfactory method for production of a NPC from dry bean flour was a modification of the isoelectric precipitation method of Fan & Sosulski (1974) in which the centrifugation speed was increased to 15 000 X g. This concentrate had a protein content of 83.9% and a starch content of 2.4%. The concentrate contained more soluble protein and less phytohemagglutinin than the flour from which it was produced. The major protein was a 7S protein with three subunits of about 45-48 kDa typical of vicilin. About 10% of the protein present was in the form of a 6O kDa fraction.
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