PHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA BEAN (Phaseolus vulgaris L.) PROTEIN EXTRACT

Background: Although legume protein extracts are useful in food preparation and processing as foam stabilizers and as viscosity, palatability and nutrition enhancers, many legume proteins from South America have not been characterized extensively. One such legume is the ñuña bean (Phaseolus vulgaris...

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Autores principales:	Tania Alejandra Vargas-Salazar, Kevin A Wilkinson, Josué Manuel Urquiaga-Zavaleta, Antonio Ricardo Rodríguez-Zevallos
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2020
Materias:	ñuña protein functional properties phaseolus food additive Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/17c5764238754645950b7c64f18fd06e
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spelling	oai:doaj.org-article:17c5764238754645950b7c64f18fd06e2021-11-16T19:19:49ZPHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA BEAN (Phaseolus vulgaris L.) PROTEIN EXTRACT0121-40042145-266010.17533/udea.vitae.v27n2a01https://doaj.org/article/17c5764238754645950b7c64f18fd06e2020-08-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/340566https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Background: Although legume protein extracts are useful in food preparation and processing as foam stabilizers and as viscosity, palatability and nutrition enhancers, many legume proteins from South America have not been characterized extensively. One such legume is the ñuña bean (Phaseolus vulgaris L.), which is cooked using dry heat until the cotyledons rapidly expand with a pop. The bean is widely cultivated in the Andes, but almost unknown elsewhere. Objective & Methods: In this study, we characterized ten functional properties of a ñuña protein extract using standard food analysis methods. Results: The extract was similar to other legume protein extracts for many properties (amino acid profile, proximate analysis, yield, water absorption, color, isoelectric point, and thermogravimetric analysis). The electrophoretic analysis revealed that the sample was nearly pure phaseolin. Additionally, the ability to form foam and increase solution viscosity were comparatively low when contrasted to other extracts. Conclusion: These properties make ñuña protein extract useful as a nearly pure phaseolin nutrition enhancer in beverages where foaming and high viscosity are undesirable, such as in fortified beverages, drinkable yogurts, or protein supplements. The extract may also have relevance as a weight-loss supplement. Therefore, we expect that incorporating ñuña protein in processed foods would be a straightforward process.Tania Alejandra Vargas-SalazarKevin A WilkinsonJosué Manuel Urquiaga-ZavaletaAntonio Ricardo Rodríguez-ZevallosUniversidad de Antioquiaarticleñuñaproteinfunctional propertiesphaseolusfood additiveFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 27, Iss 2 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	ñuña protein functional properties phaseolus food additive Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	ñuña protein functional properties phaseolus food additive Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Tania Alejandra Vargas-Salazar Kevin A Wilkinson Josué Manuel Urquiaga-Zavaleta Antonio Ricardo Rodríguez-Zevallos PHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA BEAN (Phaseolus vulgaris L.) PROTEIN EXTRACT
description	Background: Although legume protein extracts are useful in food preparation and processing as foam stabilizers and as viscosity, palatability and nutrition enhancers, many legume proteins from South America have not been characterized extensively. One such legume is the ñuña bean (Phaseolus vulgaris L.), which is cooked using dry heat until the cotyledons rapidly expand with a pop. The bean is widely cultivated in the Andes, but almost unknown elsewhere. Objective & Methods: In this study, we characterized ten functional properties of a ñuña protein extract using standard food analysis methods. Results: The extract was similar to other legume protein extracts for many properties (amino acid profile, proximate analysis, yield, water absorption, color, isoelectric point, and thermogravimetric analysis). The electrophoretic analysis revealed that the sample was nearly pure phaseolin. Additionally, the ability to form foam and increase solution viscosity were comparatively low when contrasted to other extracts. Conclusion: These properties make ñuña protein extract useful as a nearly pure phaseolin nutrition enhancer in beverages where foaming and high viscosity are undesirable, such as in fortified beverages, drinkable yogurts, or protein supplements. The extract may also have relevance as a weight-loss supplement. Therefore, we expect that incorporating ñuña protein in processed foods would be a straightforward process.
format	article
author	Tania Alejandra Vargas-Salazar Kevin A Wilkinson Josué Manuel Urquiaga-Zavaleta Antonio Ricardo Rodríguez-Zevallos
author_facet	Tania Alejandra Vargas-Salazar Kevin A Wilkinson Josué Manuel Urquiaga-Zavaleta Antonio Ricardo Rodríguez-Zevallos
author_sort	Tania Alejandra Vargas-Salazar
title	PHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA BEAN (Phaseolus vulgaris L.) PROTEIN EXTRACT
title_short	PHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA BEAN (Phaseolus vulgaris L.) PROTEIN EXTRACT
title_full	PHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA BEAN (Phaseolus vulgaris L.) PROTEIN EXTRACT
title_fullStr	PHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA BEAN (Phaseolus vulgaris L.) PROTEIN EXTRACT
title_full_unstemmed	PHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA BEAN (Phaseolus vulgaris L.) PROTEIN EXTRACT
title_sort	physicochemical characterization of ñuña bean (phaseolus vulgaris l.) protein extract
publisher	Universidad de Antioquia
publishDate	2020
url	https://doaj.org/article/17c5764238754645950b7c64f18fd06e
work_keys_str_mv	AT taniaalejandravargassalazar physicochemicalcharacterizationofnunabeanphaseolusvulgarislproteinextract AT kevinawilkinson physicochemicalcharacterizationofnunabeanphaseolusvulgarislproteinextract AT josuemanuelurquiagazavaleta physicochemicalcharacterizationofnunabeanphaseolusvulgarislproteinextract AT antonioricardorodriguezzevallos physicochemicalcharacterizationofnunabeanphaseolusvulgarislproteinextract
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PHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA BEAN (Phaseolus vulgaris L.) PROTEIN EXTRACT

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