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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
06/12/2021 |
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Data da última atualização: |
04/10/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FERREIRA, K. C.; BENTO, J. A. C.; CALIARI, M.; BASSINELLO, P. Z.; BERRIOS, J. de J. |
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Afiliação: |
KAREN CARVALHO FERREIRA, UFG; JULIANA APARECIDA CORREIA BENTO, UFG; MARCIO CALIARI, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; JOSE DE J. BERRIOS, USDA-ARS. |
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Título: |
Dry bean proteins: extraction methods, functionality, and application in products for human consumption. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Cereal Chemistry, v. 99, n. 1, p. 67-77, Jan./Feb. 2022. |
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ISSN: |
1943-3638 |
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DOI: |
https://doi.org/10.1002/cche.10514 |
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Idioma: |
Inglês |
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Conteúdo: |
Legume proteins, such as those from dried beans, are extracted by methods that can be divided into aqueous or dry fractionation processes. Several techniques have been studied to improve protein extraction in legumes and their functional properties. This article provides relevant information on available extraction methods, their advantages and disadvantages, and the functionality and application of dried bean protein in the manufacture of food products. Findings: It is possible to obtain yields of up to 93% in dry bean protein extraction by the aqueous fractionation method, resulting in concentrates with a protein content above 70%. The combination of other treatments (thermal or not), applied before or after extraction, can improve the extraction yield and the functional properties of proteins, respectively. Dry fractionation allows yields of up to 30%, which can be improved with electrostatic separation. Bean proteins have equal or superior performance to soybeans in terms of emulsifying properties, high hydrophobicity, and foaming. Conclusions: Dry fractionation is a more sustainable method of protein extraction, as it uses few resources and preserves the native properties of proteins. Aqueous fractionation guarantees a higher protein yield. Dried beans are a raw material with enormous potential for protein extraction and application of its protein in the manufacture of vegetable-based food products with added value and high nutritional and health benefits, such as vegetable meats, for example, which are part of the trend of this decade. Significance and Novelty: This review provides insights into the different bean protein extraction methods and their combinations and how the functional properties can be influenced by them, providing the reader with an available resource to select the most appropriate extraction technique(s) for its application in food. MenosLegume proteins, such as those from dried beans, are extracted by methods that can be divided into aqueous or dry fractionation processes. Several techniques have been studied to improve protein extraction in legumes and their functional properties. This article provides relevant information on available extraction methods, their advantages and disadvantages, and the functionality and application of dried bean protein in the manufacture of food products. Findings: It is possible to obtain yields of up to 93% in dry bean protein extraction by the aqueous fractionation method, resulting in concentrates with a protein content above 70%. The combination of other treatments (thermal or not), applied before or after extraction, can improve the extraction yield and the functional properties of proteins, respectively. Dry fractionation allows yields of up to 30%, which can be improved with electrostatic separation. Bean proteins have equal or superior performance to soybeans in terms of emulsifying properties, high hydrophobicity, and foaming. Conclusions: Dry fractionation is a more sustainable method of protein extraction, as it uses few resources and preserves the native properties of proteins. Aqueous fractionation guarantees a higher protein yield. Dried beans are a raw material with enormous potential for protein extraction and application of its protein in the manufacture of vegetable-based food products with added value and high nutritional and health benefits, such as veget... Mostrar Tudo |
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Thesagro: |
Consumo Alimentar; Feijão; Phaseolus Vulgaris; Proteína. |
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Thesaurus Nal: |
Beans; Fractionation; Protein hydrolysates; Proteins. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02742naa a2200289 a 4500
001 2137187
005 2022-10-04
008 2022 bl uuuu u00u1 u #d
022 $a1943-3638
024 7 $ahttps://doi.org/10.1002/cche.10514$2DOI
100 1 $aFERREIRA, K. C.
245 $aDry bean proteins$bextraction methods, functionality, and application in products for human consumption.$h[electronic resource]
260 $c2022
520 $aLegume proteins, such as those from dried beans, are extracted by methods that can be divided into aqueous or dry fractionation processes. Several techniques have been studied to improve protein extraction in legumes and their functional properties. This article provides relevant information on available extraction methods, their advantages and disadvantages, and the functionality and application of dried bean protein in the manufacture of food products. Findings: It is possible to obtain yields of up to 93% in dry bean protein extraction by the aqueous fractionation method, resulting in concentrates with a protein content above 70%. The combination of other treatments (thermal or not), applied before or after extraction, can improve the extraction yield and the functional properties of proteins, respectively. Dry fractionation allows yields of up to 30%, which can be improved with electrostatic separation. Bean proteins have equal or superior performance to soybeans in terms of emulsifying properties, high hydrophobicity, and foaming. Conclusions: Dry fractionation is a more sustainable method of protein extraction, as it uses few resources and preserves the native properties of proteins. Aqueous fractionation guarantees a higher protein yield. Dried beans are a raw material with enormous potential for protein extraction and application of its protein in the manufacture of vegetable-based food products with added value and high nutritional and health benefits, such as vegetable meats, for example, which are part of the trend of this decade. Significance and Novelty: This review provides insights into the different bean protein extraction methods and their combinations and how the functional properties can be influenced by them, providing the reader with an available resource to select the most appropriate extraction technique(s) for its application in food.
650 $aBeans
650 $aFractionation
650 $aProtein hydrolysates
650 $aProteins
650 $aConsumo Alimentar
650 $aFeijão
650 $aPhaseolus Vulgaris
650 $aProteína
700 1 $aBENTO, J. A. C.
700 1 $aCALIARI, M.
700 1 $aBASSINELLO, P. Z.
700 1 $aBERRIOS, J. de J.
773 $tCereal Chemistry$gv. 99, n. 1, p. 67-77, Jan./Feb. 2022.
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| 1. |  | PEREIRA, F. S.; STEMPKOWSKI, L. A.; LAU, D.; FAJARDO, T. V. M.; NHANI JUNIOR, A.; BOGO, A.; CASA, R. T.; SILVA, F. N. da. Caracterização molecular do vírus da espiga branca do trigo no Brasil. In: REUNIÃO DA COMISSÃO BRASILEIRA DE PESQUISA DE TRIGO E TRITICALE, 14., 2021. Atas e resumos... Castro: Fundação ABC: Passo Fundo: Biotrigo Genética, 2021. p. 276-279.| Tipo: Resumo em Anais de Congresso |
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| 1. | | 1250047, CEPALINDEX; RESUMENES DE DOCUMENTOS CEPAL/ILPES, Comision Economica para America Latina. Centro Latino Americano de Documentacion Economica y Social, Santiago-Chile
Biblioteca(s): Catálogo Coletivo de Periódicos Embrapa; Embrapa Acre; Embrapa Amazônia Oriental; Embrapa Meio-Norte; Embrapa Soja. | |
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