Comparison of crude prolamins from seven kidney beans (Phaseolus vulgaris L.) based on composition, structure and functionality

Yufei Yang; Shudong He; Yi Zhang; Xingjiang Li; Haiyan Liu; Qiming Li; Xiaodong Cao; Yongkang Ye; Hanju Sun

doi:10.1016/j.foodchem.2021.129748

Comparison of crude prolamins from seven kidney beans (Phaseolus vulgaris L.) based on composition, structure and functionality

Food Chem. 2021 Apr 8:357:129748. doi: 10.1016/j.foodchem.2021.129748. Online ahead of print.

Authors

Yufei Yang¹, Shudong He², Yi Zhang³, Xingjiang Li¹, Haiyan Liu⁴, Qiming Li⁵, Xiaodong Cao¹, Yongkang Ye¹, Hanju Sun¹

Affiliations

¹ School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China.
² School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China. Electronic address: shudong.he@hfut.edu.cn.
³ Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue H9X 3V9, Québec, PR, Canada.
⁴ Sichuan Huamei Pharmaceutical Co., Ltd., Chengdu Sanojon Pharmaceutical Group, Chengdu 610045, Sichuan, PR China; Dairy Nutrition and Function, Key Laboratory of Sichuan Province, Chengdu 610000, Sichuan, PR China.
⁵ Dairy Nutrition and Function, Key Laboratory of Sichuan Province, Chengdu 610000, Sichuan, PR China.

PMID: 33892353
DOI: 10.1016/j.foodchem.2021.129748

Abstract

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.

Keywords: Extraction; Functional property; Kidney bean (Phaseolus vulgaris L.); Prolamin; Protein identification; Structure.