Cited by 206Proteins in Food SystemsFood Nutrient Composition and Product DevelopmentFood composition and properties

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

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

DOI 10.1016/j.foodres.2012.04.006

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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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Authors: Mundi, S., & Aluko, R. E.
Affiliations: University of Manitoba (CA)
Corresponding author: Aluko, R.E.
ORCID: 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)
DOI: 10.1016/j.foodres.2012.04.006
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
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
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 Nutrient Composition and Product Development
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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Physicochemical and functional properties of kidney bean albumin and globulin protein fractions

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