Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgaris L.)
Bean protein concentrate (BPC) as a protein source from seven varieties of Mexican common beans (alubia, flor de mayo, garbancillo, peruano, pinto, mantequilla, and negro) was utilized for formulating edible films (EF). EF were prepared with BPC (3% w/w) and glycerol as a plasticizer by the casting...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/9782591 |
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| author | Claudia Montalvo-Paquini Raúl Avila-Sosa Aurelio López-Malo Enrique Palou |
| author_facet | Claudia Montalvo-Paquini Raúl Avila-Sosa Aurelio López-Malo Enrique Palou |
| author_sort | Claudia Montalvo-Paquini |
| collection | DOAJ |
| description | Bean protein concentrate (BPC) as a protein source from seven varieties of Mexican common beans (alubia, flor de mayo, garbancillo, peruano, pinto, mantequilla, and negro) was utilized for formulating edible films (EF). EF were prepared with BPC (3% w/w) and glycerol as a plasticizer by the casting method; their thickness, water content, soluble matter, protein solubility, color, puncture strength, elongation, water vapor permeability (WVP), and chemical properties (Fourier transform infrared, FTIR, and spectroscopy) were evaluated. Tested EF had an average thickness of 0.045±0.001 mm. Good stability was observed since the studied polymers did not exceed 35% of the total soluble matter while protein solubilities were not greater than 3%. EF made from peruano bean protein presented a lower value of total matter solubility (25.38±2.24%) than the other tested EF. A low value of WVP (2.06±0.25×10-10 g m/Pa s m2) was observed in films from negro bean protein, while EF from flor de mayo bean protein exhibited the highest values of puncture strength (17.35±0.82 MPa) and elongation (38.21±0.64%). Most bean protein EF had reddish or brownish color; however, films from alubia and peruano bean proteins displayed light yellowish colors. FTIR spectra of EF revealed that glycerol did not react with the studied bean proteins through covalent bonds. |
| format | Article |
| id | doaj-art-660bf443586f437b8e9682319910ebcc |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-660bf443586f437b8e9682319910ebcc2025-02-03T01:10:04ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/97825919782591Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgaris L.)Claudia Montalvo-Paquini0Raúl Avila-Sosa1Aurelio López-Malo2Enrique Palou3Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, 72810 San Andrés Cholula, PUE, MexicoDepartamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Edificio FCQ4, Ciudad Universitaria, 72570 Puebla, PUE, MexicoDepartamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, 72810 San Andrés Cholula, PUE, MexicoDepartamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, 72810 San Andrés Cholula, PUE, MexicoBean protein concentrate (BPC) as a protein source from seven varieties of Mexican common beans (alubia, flor de mayo, garbancillo, peruano, pinto, mantequilla, and negro) was utilized for formulating edible films (EF). EF were prepared with BPC (3% w/w) and glycerol as a plasticizer by the casting method; their thickness, water content, soluble matter, protein solubility, color, puncture strength, elongation, water vapor permeability (WVP), and chemical properties (Fourier transform infrared, FTIR, and spectroscopy) were evaluated. Tested EF had an average thickness of 0.045±0.001 mm. Good stability was observed since the studied polymers did not exceed 35% of the total soluble matter while protein solubilities were not greater than 3%. EF made from peruano bean protein presented a lower value of total matter solubility (25.38±2.24%) than the other tested EF. A low value of WVP (2.06±0.25×10-10 g m/Pa s m2) was observed in films from negro bean protein, while EF from flor de mayo bean protein exhibited the highest values of puncture strength (17.35±0.82 MPa) and elongation (38.21±0.64%). Most bean protein EF had reddish or brownish color; however, films from alubia and peruano bean proteins displayed light yellowish colors. FTIR spectra of EF revealed that glycerol did not react with the studied bean proteins through covalent bonds.http://dx.doi.org/10.1155/2018/9782591 |
| spellingShingle | Claudia Montalvo-Paquini Raúl Avila-Sosa Aurelio López-Malo Enrique Palou Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgaris L.) Journal of Food Quality |
| title | Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgaris L.) |
| title_full | Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgaris L.) |
| title_fullStr | Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgaris L.) |
| title_full_unstemmed | Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgaris L.) |
| title_short | Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgaris L.) |
| title_sort | preparation and characterization of proteinaceous films from seven mexican common beans phaseolus vulgaris l |
| url | http://dx.doi.org/10.1155/2018/9782591 |
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