Composition analysis of some selected legumes for protein isolates recovery

Journal of Animal and Plant Sciences

Volumn 22, Issue 4, 2012, Pages 1156-1162

  Qayyum, M M N ^a   Butt, M S ^a   Anjum, F M ^a   Nawaz, H ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Antinutritional factors; Legumes; Protein; Protein isolates; SDS page

Indexed keywords

CICER ARIETINUM; LENS CULINARIS; PHASEOLUS VULGARIS; VICIA FABA;

EID: 84873537867     PISSN: 10187081     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (43)

1. AACC (2000). Approved Methods of American Association of Cereal Chemists. The American Association of Cereal Chemists, Inc. St. Paul. Minnesota, USA.
2. Agbede, J. O. and V. A. Aletor (2005). Studies of the chemical composition and protein qualityevaluation of differently processed Canavalia ensiformis and Mucuna pruriens seed flours. J. Food Compos. Anal. 18:89-103.
3. Almeida, D. T., R. Greiner, D. M. N. Furtunado, I. N. S. Trigueiro, and M. D. P. Araujo (2008). Content of some antinutritional factors in bean cultivars frequently consumed in Brazil. Int. J. Food Sci. Technol. 43:243-249.
4. Alonso, R., E. E. Oru, M. J. Zabalza, G. Grant, and F. Marzo (2000). Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins. J. Sci. Food Agric. 80:397-403.
5. Alsohaimy, S. A., M. Z. Sitohy, and R. A. El-Masry (2007). Isolation and partial characterization of chickpea, lupine and lentil seed proteins. World J. Agric. Sci. 3(1):123-127.
6. Anjum, F. M., I. Ahmad, M. S. Butt, M. A. Sheikh, and I. Pasha (2005). Amino acid composition of spring wheats and losses of lysine during chapatti baking. J. Food Comp. Anal. 18:523-532.
7. Arcan, I. and A. Yemenicioǧlu (2007). Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans. Food Chem. 103:301-312.
8. th of October 2009, Galati -Romania.
9. Bahnassey, Y., K. Khan, and R. Harrold (1986). Fortification of spaghetti with edible legumes. I. Physicochemical, antinutritional, amino acid and mineral composition. Cereal Chem. 63:210-215.
10. Baloch, M. S. and M. Zubair (2010). Effect of nipping on growth and yield of chickpea. J. Anim. Plant Sci. 20(3):208-210.
11. Bampidis, V. A. and V. Christodoulou (2011). Chickpeas (Cicer arietinum) in animal nutrition: A review. Anim. Food Sci. Technol. 168:1-20.
12. Benedito-de, B. C. and S. Barber (1978). Toxic constituents of rice bran: Haemagglutinating activity of raw and heat treated bran. Rev. Agroquim. Tecnol. Aliment. 18:89-94.
13. Boye, J. I., F. Zare, and A. Pletch (2010). Pulse proteins: processing, characterization, functional properties and applications in food and feed. Food Res. Int. 43:414-431.
14. Davis, L. (2004). Fortifying grain-based products with whey protein. Cereal Foods World. 49(1):4-5.
15. Decker, L. A. (1977). Worthington Enzyme Manual. Worthington Biochemical Corporation Feedhold, NJ.
16. Deolankar, R. P. and K. S. Singh (1979). Trypsin inhibitor, mineral availability and performance of broiler chickens fed on diets based on rice bran. Anim. Feed Sci. Technol. 4:133-141.
17. El-Adawy, T. A. (2000). Functional properties and nutritional quality of acetylated succinylated mung bean protein isolate. Food Chem. 70:83-91.
18. Haug, W. and H. J. Lantzesch (1983). Sensitive method for the rapid determination of phytate in cereals and cereal products. J. Sci. Food Agric. 34:1423-1426.
19. Khan, S., M. L. Khan, and N. Bhatty (2009). Blood glucose responses to conventional leguminous dishes in normal and diabetics. J.Anim. PlantSci. 19(2):63-66
20. Khan, S. H., M. S. Butt, F. M. Anjum, and A. Sameen (2011). Quality evaluation of rice bran protein isolates based weaning food for preschoolers. Int. J. Food Sci. Nutr. 62(3):280-288.
21. Khattab, R. Y. and S. D. Arntfield (2009). Nutritional quality of legume seeds as affected by some physical treatments Antinutritional factors. LWT- Food Sci. Technol. 42:1113-1118.
22. Kimura, A., T. Fukuda, M. Zhang, S. Motoyama, N. Maruyama, and S. Utsumi (2008). Comparison of physicochemical properties of 7s and 11s globulins from pea, fava bean, cowpea, and french bean with those of soybean french bean 7s globulin exhibits excellent properties. J. Agric. Food Chem. 56 (21):10273-10279.
23. Leon, J. C. M., N. V. A. Mata, N. Torres, G. Zenteno, and R. Bressani (2007). Preparation and Characterization of Protein Isolate from Fresh and Hardened Beans (Phaseolus vulgaris L.). Food Chem. Toxicol. 72(2):96-102.
24. Liener, I. E. (1994). Implication of anti-nutritional components in soybeans foods. Crit. Rev. Food Sci. Nutr. 34(10):31-67.
25. Longnecker, N., R. Kelly, and S. Huang (2002). The lentil lifestyle-Health benefits of lentils and their use in diets. In Proceedings of Lentil Focus: National Conference, Horsham (Victoria). Pp:58-59.
26. Ma, Z., J. I. Boye, B. K. Simpson, S. O. Prasher, D. Monpetit, and L. Malcolmson (2011). Thermal processing effects on the functional properties and microstructure of lentil, chickpea and pea flours. Food Res. Int. 44(8):2534-2544.
27. Makri, E., E. Papalamprou, and G. Doxastakis (2005). Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides. Food Hydrocolloid. 19:583-594.
28. Mortuza, M. G. and J. T. Tzen (2009). Physicochemical and functional properties of ten cultivars of seem (Lablab purpureus L.), anunderexploited bean in Bangladesh. J. Sci. Food Agric. 89:1277-1283.
29. Olivera-Castillo, L., F. Pereira-Pacheco, E. Polanco-Lugo, M. Olvera-Novoa, and J. Rivas-Burgos, and G. Grant (2007). Composition and bioactive factor content of cowpea (Vigna unguculata L. Walp) raw meal and protein concentrate. J. Sci. Food Agri. 87:112-119.
30. Paredes-Lopez, O., C. Ordorica-Falomir, and M. R. Olivares-vazquez (2006). Chickpea protein isolates: physicochemical, functional and nutritional characterization. J. Food Sci. 56(30):726-729.
31. Rangel, A., K. Saraiva, P. Schwengber, M. S. Narciso, G. B. Domont, S. T. Ferreira, and C. Pedrosa (2004). Biological evaluation of a protein isolates from cowpea (Vignaunguiculata) seeds. Food Chem. 87(4):491-499.
32. Rodriguez-Ambriz, S. L., A. L. Martinez-Ayala, F. Millan, and C. Davila-ortiz (2005). Composition and functional properties of Lupinus campestris protein isolates. Plant Foods Hum. Nutr. 60:99-107.
33. Sai-Ut, S., S. Ketnawa, P. Chaiwut, and S. Rawdkuen (2009). Biochemical and functional properties of proteins from red kidney, navy and adzuki beans. As. J. Food Ag-Ind. 2(04):493-504.
34. Shimelis, E. A. and S. K. Rakshit (2007). Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chem. 103:161-172.
35. Steel, R. G. D., J. H. Torrie, and D. A. Dickey (1997). Principles and procedures of statistics: A biometrical approach, 3rd ed. McGraw Hill Book Co., New York.
36. Suliman, M. A., A. H. El-Tinay, A. E. O. Elkhalifa, E. E. Babiker, and E. A. I. Elkhalil (2006). Solubility as influenced by pH and NaCl concentration and functional properties of lentil proteins isolate. Pakistan J. Nutr. 5(6):589-593.
37. Tan, N. H., Z. H. A. Rahim, H. T. Khor, and K. C. Wong (1983). Winged bean (Psophocarpustetragonolobus) tannin level, phytate content and haemagglutinin activity. J. Agric. Food Chem. 31:591-599.
38. Tashiro, M. and S. Ikegami (1996). Changes in activity, antigenicity and molecular size of rice bran trypsin inhibitor by in-vitro digestion. Nutr. Sci. Vit. 42:367-376.
39. Tavano, O., S. Z. C. Silva, J. R. A. Demonte, and V. A. Neves (2008). Nutritional responses of rats to diets based on chickpea (Cicer arietinum L.) seed meal or its protein fractions. J. Agric. Food Chem. 56:11006-11010.
40. Tsoukala, A., E. Papalamprou, E. Makri, G. Doxastakis, and E. E. Braudo (2006). Adsorption at the airwater interface and emulsification properties of grain legume protein derivatives from pea and broad bean. Coll. Surf. B. 53:203-208.
41. Vasagam, K. P. K. and M. Rajkumar (2011). Beneficial influences of germination and subsequent autoclaving of grain legumes on proximate composition, antinutritional factors and apparent digestibility in black tiger shrimp, Penaeus monodon Fabricius. Aquacult. Nutr.17(2):188-195.
42. Wang, M., N. S. Hettiarachchy, M. Qi, W. Burks and T. Siebenmorgen (1999). Preparation and functional properties of rice bran protein isolate. J. Agric. Food Chem. 47(2):411-416.
43. Zia-ur-Rehman and W. H. Shah (2005). Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes. Food Chem. 91:327-331.