Abstract：
:Blanching is an important process in the preparation of navy beans (Phaseolus vulgaris L.) for canning. We here explore the effect of blanching which can profoundly affect protein composition and introduce protein-primary-level modifications. Amino acid analysis showed significantly decreased protein abundance (58.5%) in blanched beans compared to raw beans. Proteomic analyses revealed a decrease in high molecular weight isoforms of the major storage globulin proteins phaseolin (mean fold-change -3.7) and legumin (mean fold-change -2.5) and concomitant increase in their low molecular weight isoforms (mean fold-change 6.4 and 8.3, respectively). Blanched beans also had decreased abundance of lipoxygenase (mean fold-change -13.1), an enzyme responsible for product spoilage during storage. Increased lysinoalanine (up to 47%) and highly modified protein fragments were found in the processing waters, indicating heat- induced modifications. Correlating these molecular level changes thus provides a basis for evaluating how processing parameters can be modified to increase protein food quality.
journal_name
Food Chemjournal_title
Food chemistryauthors
Deb-Choudhury S,Cooney J,Brewster D,Clerens S,Knowles SO,Farouk MM,Grosvenor A,Dyer JMdoi
10.1016/j.foodchem.2020.128950subject
Has Abstractpub_date
2021-06-01 00:00:00pages
128950eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32832-6journal_volume
346pub_type
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