Introducing panda bean (Vigna umbellata (Thunb.) Ohwi et Ohashi) protein isolate as an alternative source of legume protein: Physicochemical, functional and nutritional characteristics. (15th September 2022)

• Record Type: Journal Article
• Authors: Ge, Jiao; Sun, Cui-Xia; Sun, Manman; Zhang, Yin; Fang, Yapeng
• Is Part Of: Food chemistry. Volume 388(2022)
• Publication Date: 2022-09-15
• Subjects: Panda bean protein isolate -- Physicochemical characteristics -- Functional properties -- Rheology -- Amino acid composition; PDPI Panda bean protein -- SPI Soybean protein -- PPI Pea protein -- AE/IP Alkaline extraction and isoelectric precipitation -- ZP Zeta potential -- H0 Surface hydrophobicity -- S0 Surface tension -- WI Whiteness index -- PS Protein solubility -- WHC Water holding capacity -- OHC Oil holding capacity -- FC Foaming capacity -- FS Foaming stability -- EAI Emulsifying activity index -- ESI Emulsifying stability index -- LGC Least gelling concentration -- PER Protein efficiency ratio; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133016
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: PDPI showed good foaming and emulsifying properties. PDPI formed high-strength gels at pH 3.0, 7.0 and 9.0. PDPI possessed more superior amino acid composition than SPI and PPI. PDPI had excellent protein efficiency ratio. Abstract: Panda bean protein isolate (PDPI), a legume-protein with Chinese characteristics, was investigated as an alternative potential food protein source. The physicochemical characteristics, functional properties and amino-acid composition of PDPI were determined and compared with soybean (SPI) and pea protein isolate (PPI). Results showed that PDPI was rich in phaseolin (mainly 7S vicilin), and its molecular weight was lower than that of SPI and PPI which were rich in legumin and vicilin. In comparison to SPI and PPI, PDPI showed the lowest solubility, surface-charge and surface-tension at pH 3.0, 7.0 and 9.0, but it exhibited comparable or even superior functionalities, especially in emulsifying and foaming abilities, gelling behaviour, rheological and textural properties. Moreover, the amino-acid composition and protein efficiency ratio of PDPI were excellent. The knowledge gained in the study is expected to provide reliable scientific science data for the potential application of PDPI in the food industry.