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Characterization and Comparison of Protein and Peptide Profiles and their Biological Activities of Improved Common Bean Cultivars (Phaseolus vulgaris L.) from Mexico and Brazil.墨西哥和巴西改良普通菜豆品种（菜豆）的蛋白质和肽谱特征、比较及其生物活性
Plant Foods Hum Nutr. 2015 Jun;70(2):105-12. doi: 10.1007/s11130-015-0477-6.
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Occurrence of isoflavonoids in Brazilian common bean germplasm (Phaseolus vulgaris L.).巴西普通豆种质（菜豆）中异黄酮的存在情况。
J Agric Food Chem. 2014 Oct 8;62(40):9699-704. doi: 10.1021/jf5033312. Epub 2014 Sep 30.
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Nutritional and health perspectives of beans (Phaseolus vulgaris L.): an overview.豆类（菜豆属植物）的营养与健康视角：概述。
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In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil (Lens culinaris).两种不同品种小扁豆（兵豆）的面粉和蛋白质浓缩物的体外蛋白质消化率和物理化学特性。
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Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates.菜豆球蛋白和豆蛋白水解物肽段的抗氧化和金属螯合活性。
Food Chem. 2012 Dec 1;135(3):1789-95. doi: 10.1016/j.foodchem.2012.06.016. Epub 2012 Jul 3.
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Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.).巴西和秘鲁菜豆品种（菜豆属）种皮和子叶中的多酚与抗氧化能力
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不同品种菜豆（L.）中蛋白质和金属蛋白的分布：烹饪的影响

Protein and Metalloprotein Distribution in Different Varieties of Beans ( L.): Effects of Cooking.

作者信息

Oliveira Aline P, Andrade Geyssa Ferreira, Mateó Bianca S O, Naozuka Juliana

机构信息

Departamento de Química, Universidade Federal de São Paulo, Diadema, SP, Brazil.

出版信息

Int J Food Sci. 2017;2017:5957178. doi: 10.1155/2017/5957178. Epub 2017 Feb 23.

DOI:10.1155/2017/5957178
PMID:28326316
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5343270/
Abstract

Beans ( L.) are among the main sources of protein and minerals. The cooking of the grains is imperative, due to reduction of the effect of some toxic and antinutritional substances, as well as increase of protein digestibility. In this study, the effects of cooking on albumins, globulins, prolamins, and glutelins concentration and determination of Fe associated with proteins for different beans varieties and on phaseolin concentration in common and black beans were evaluated. Different extractant solutions (water, NaCl, ethanol, and NaOH) were used for extracting albumins, globulins, prolamins, and glutelins, respectively. For the phaseolin separation NaOH, HCl, and NaCl were used. The total concentration of proteins was determined by Bradford method; Cu and Fe associated with phaseolin and other proteins were obtained by graphite furnace atomic absorption spectrometry and by flame atomic absorption spectrometry, respectively. Cooking promoted a negative effect on (1) the proteins concentrations (17 (glutelin) to 95 (albumin) %) of common beans and (2) phaseolin concentration (90%) for common and black beans. Fe associated with albumin, prolamin, and glutelin was not altered. In Fe and Cu associated with phaseolin there was an increase of 20 and 37% for the common and black varieties, respectively.

摘要

菜豆（L.）是蛋白质和矿物质的主要来源之一。由于某些有毒和抗营养物质的影响降低以及蛋白质消化率提高，谷物的烹饪至关重要。在本研究中，评估了烹饪对不同菜豆品种的白蛋白、球蛋白、醇溶蛋白和谷蛋白浓度以及与蛋白质结合的铁的测定的影响，以及对普通菜豆和黑豆中菜豆蛋白浓度的影响。分别使用不同的提取剂溶液（水、氯化钠、乙醇和氢氧化钠）来提取白蛋白、球蛋白、醇溶蛋白和谷蛋白。对于菜豆蛋白的分离，使用了氢氧化钠、盐酸和氯化钠。蛋白质的总浓度通过Bradford法测定；与菜豆蛋白和其他蛋白质结合的铜和铁分别通过石墨炉原子吸收光谱法和火焰原子吸收光谱法获得。烹饪对（1）普通菜豆的蛋白质浓度（17（谷蛋白）至95（白蛋白）%）和（2）普通菜豆和黑豆的菜豆蛋白浓度（90%）产生了负面影响。与白蛋白、醇溶蛋白和谷蛋白结合的铁没有改变。普通品种和黑色品种与菜豆蛋白结合的铁和铜分别增加了20%和37%。