The DOI matches its Crossref record; 52 of the 53 references it cites were found in a registry or an index.
Physicochemical and functional properties of kidney bean albumin and globulin protein fractions
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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“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
In the citing paper
“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
Citations
Cites
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Pulse proteins: secondary structure, functionality and applications
Shevkani, K., Singh, N., Chen, Y., Kaur, A., & Yu, L. F. (2019) · Journal of Food Science and Technology · doi:10.1007/s13197-019-03723-8 · Cited by 342
Comparison of functional properties of edible insects and protein preparations thereof
Zielińska, E., Karaś, M., & Baraniak, B. (2018) · LWT · doi:10.1016/j.lwt.2018.01.058 · Cited by 337
Review: The Potential of the Common Bean (Phaseolus vulgaris) as a Vehicle for Iron Biofortification
Petry, N., Boy, E., Wirth, J. P., & Hurrell, R. F. (2015) · Nutrients · doi:10.3390/nu7021144 · Cited by 302
Structural and Functional Properties of Hemp Seed Protein Products
Malomo, S. A., He, R., & Aluko, R. E. (2014) · Journal of Food Science · doi:10.1111/1750-3841.12537 · Cited by 272
Self-citation
Metadata
- 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)
- 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 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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