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dc.contributor.authorLafarga, Tomas
dc.contributor.authorÁlvarez García, Carlos
dc.contributor.authorBobo, Gloria
dc.contributor.authorAguilo-Aguayo, Ingrid
dc.date.accessioned2019-08-19T13:31:41Z
dc.date.available2019-08-19T13:31:41Z
dc.date.issued2018-08-17
dc.identifier.citationLafarga, T., Álvarez, C., Bobo, G. and Aguiló-Aguayo, I. (2018). Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology. LWT, [online] 98, pp.106-112. Available at: https://dx.doi.org/10.1016/j.lwt.2018.08.033.en_US
dc.identifier.urihttp://hdl.handle.net/11019/1762
dc.descriptionpeer-revieweden_US
dc.description.abstractThis study investigated different methods of extraction of protein from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) and evaluated the functional properties of these valuable proteins. Overall, ultrasound processing (40 kHz, 250 W) resulted in higher yields and increased percentages of material solubilized and proteins recovered. The highest percentage of recovered protein was obtained after extraction using 0.4 M NaOH followed by ultrasound processing for 60 min and was calculated as 78.73 ± 4.88% (p < 0.05). Extraction using 0.4 M NaOH followed by sonication for 60 min resulted in the highest yield and percentage of solubilized material calculated as 37.98 ± 0.02 and 54.58 ± 0.19%, respectively (p < 0.05). The water- and oil-holding capacities of the Ganxet protein concentrate were calculated as 2.33 ± 0.12 and 2.69 ± 0.32 g of water or oil per g of protein concentrate, respectively. The highest emulsifying capacity was observed at pH 8.0 and was calculated as 69.4 ± 0.8%.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesLWT - Food Science and Technology;Vol. 98
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectFunctional Propertiesen_US
dc.subjectVegetable proteinsen_US
dc.subjectProtein extractionen_US
dc.subjectCommon beansen_US
dc.subjectUltrasound-assisted extractionen_US
dc.subjectGanxet beansen_US
dc.titleCharacterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodologyen_US
dc.typeArticleen_US
dc.embargo.terms2019-08-17en_US
dc.identifier.doihttps://dx.doi.org/10.1016/j.lwt.2018.08.033
dc.contributor.sponsorGeneralitat de Catalunyaen_US
dc.contributor.sponsorJuan de la Cierva contract awarden_US
dc.contributor.sponsorPostdoctoral Senior Grant Ramon y Cajalen_US
dc.contributor.sponsorGrantNumberFJCI-2016-29541en_US
dc.contributor.sponsorGrantNumberRYC-2016-19949en_US
refterms.dateFOA2019-08-17T00:00:00Z


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