title: Functional properties of proteins from Lima bean (Phaseolus lunatus L.) seeds.
abstract: Functional properties were identified for the total globulin (TG), 7S and 11S fractions of Lima bean (Phaseolus lunatus L.) seeds. The 11S component accounted for 58.3% of TGs and the 7S for 41.7%. Solubility was higher in the 7S fraction, especially at alkaline pHs. Water-holding capacity was similar (3 g water/g sample) in both globulin fractions. Oil-holding capacity was higher in the 11S fraction, which also exhibited better foaming capacity and foam stability than the 7S and TG fractions at alkaline pHs. The TG and 7S fractions exhibited low emulsifying capacity and emulsion stability at different pHs (5, 7 and 9), but the 11S fraction had relatively higher values. In suspension at low concentrations, all fractions exhibited shear-thinning (pseudoplastic) behavior. The studied Lima bean globulin fractions exhibit functional properties which make them potentially apt for use in some industrial food systems.
authors.affiliation: Universidad Autónoma de Yucatán, Mérida, Yucatán, México.
authors.forename: L
authors.initials: L
authors.lastname: Chel-Guerrero
authors.forename: S
authors.initials: S
authors.lastname: Gallegos-Tintoré
authors.forename: A
authors.initials: A
authors.lastname: Martínez-Ayala
authors.forename: A
authors.initials: A
authors.lastname: Castellanos-Ruelas
authors.forename: D
authors.initials: D
authors.lastname: Betancur-Ancona
mesh_terms: D045703:Emulsifying Agents / Q000737:chemistry; D004655:Emulsions; D005916:Globulins / Q000032:analysis / Q000737:chemistry* / Q000302:isolation & purification*; D006863:Hydrogen-Ion Concentration; D027805:Phaseolus / Q000737:chemistry*; D010940:Plant Proteins / Q000032:analysis / Q000737:chemistry* / Q000302:isolation & purification*; D012639:Seeds / Q000737:chemistry*; D012995:Solubility
chemical_list: D045703:Emulsifying Agents; D004655:Emulsions; D005916:Globulins; D010940:Plant Proteins