Cited by 206Proteins in Food SystemsFood and Agricultural SciencesFood composition and properties

Physicochemical and functional properties of kidney bean albumin and globulin protein fractions

Mundi, S., Aluko, R.E.·2012·Food Research International

Abstract

Albumin and globulin proteins obtained after ammonium sulfate precipitation of proteins from red kidney beans were investigated for their functional properties. Protein contents of the fractions were found to be 40 and 91.5% for albumin and globulin, respectively. Amino acid analysis showed that sulfur-containing amino acids (cysteine and methionine) were limiting but the proteins were rich in acidic amino acids. SDS-PAGE pattern of the globulin fraction revealed two major polypeptides (7S vicilin) with molecular weights (MW) of ~43 and 45kDa in addition to three minor low MW (<25kDa) polypeptides. In contrast the albumin had one major polypeptide with estimated MW of 27kDa. The solubility profiles showed minimum values at pH 4–6 for globulin but the albumin was more than 60% soluble at pH 3–9. Water holding and oil binding capacity were, respectively, 3.4 and 2.37mL/g for globulin, which were significantly higher (p<0.05) than the values of 2.56 and 1.87mL/g for albumin. The least gelation concentration was 6% for globulin compared with a significantly higher (p<0.05) 16% for albumin.

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Crossref · 10.1016/j.foodres.2012.04.006

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  • Proteins rich in 11S and 7S globulins exhibit stronger gelation capacities.

    “Therefore, proteins rich in 11S and 7S globulins exhibit stronger gelation capacities (Tay et al. 2006), such as soy protein, pea protein, chickpea protein, kidney bean protein, and panda bean protein (Mundi and Aluko 2012;Pang et al. 2021;Zhu et al. 2022;Ge et al. 2022).”

    From A Review of Gelation of Plant Proteins and Their Influencing Factors (2025) · cites this paper as Mundi and Aluko 2012

  • Albumins contribute less to gelation compared to globulins.

    “Albumins contribute less to the gelation compared to globulins (Mundi and Aluko 2012;Djoullah et al. 2018).”

    From A Review of Gelation of Plant Proteins and Their Influencing Factors (2025) · cites this paper as Mundi and Aluko 2012

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Authors
Mundi, S., & Aluko, R. E.
Affiliations
University of Manitoba (CA)
Corresponding author
Aluko, R.E.
Venue
Food Research International
Publisher
Elsevier BV
Published
2012-08
Volume
48
Issue
1
Pages
299-306
ISSN
0963-9969 (ISSN-L)
OpenAlex
W2106906259
Cited by
206
References
53
Citations by year
2026: 19 · 2025: 26 · 2024: 26 · 2023: 19 · 2022: 25 · 2021: 20 · 2020: 10 · 2019: 8 · 2018: 15 · 2017: 13 · 2016: 6 · 2015: 9 · 2014: 7 · 2013: 2 · 2012: 1
FWCI
9.34
Type
journal article
Language
en
Open access
closed
Locations
Food Research International (publishedVersion)
Funders
Natural Sciences and Engineering Research Council of Canada (NSERC)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords
kidney bean, Phaseolus vulgaris, albumin, globulin, protein fractions, functional properties, solubility, water holding capacity, oil absorption capacity, gelation, amino acid composition

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