Susceptibility of Phaseolin to in Vitro Proteolysis Is Highly Variable across Common Bean Varieties (Phaseolus vulgaris)

A study was conducted to investigate the amino acid (AA) composition and the susceptibility to in vitro proteolysis (pepsin, 120 min and pancreatin, 240 min) of a collection of purified phaseolins (n = 43) in unheated or heat-treated form. The AA composition of phaseolin varied little across bean va...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2008-03, Vol.56 (6), p.2183-2191
Main Authors: Montoya, Carlos A, Leterme, Pascal, Victoria, Nestor F, Toro, Orlando, Souffrant, Wolfgang B, Beebe, Stephen, Lallès, Jean-Paul
Format: Article
Language:English
Subjects:
amino acid composition
Amino Acids - analysis
beans
Biological and medical sciences
cultivars
digestible protein
enzymatic hydrolysis
Food Chemistry/Biochemistry
Food engineering
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
heat treatment
Hot Temperature
in vitro studies
Life Sciences
nutritional value
Nutritive Value
pancreatin
Pancreatin - metabolism
pepsin
Pepsin A - metabolism
Peptide Hydrolases - metabolism
phaseolin
Phaseolus - chemistry
Phaseolus vulgaris
Plant Proteins - chemistry
Plant Proteins - metabolism
protein structure
proteolysis
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Summary:A study was conducted to investigate the amino acid (AA) composition and the susceptibility to in vitro proteolysis (pepsin, 120 min and pancreatin, 240 min) of a collection of purified phaseolins (n = 43) in unheated or heat-treated form. The AA composition of phaseolin varied little across bean varieties. At 360 min of in vitro proteolysis, the degree of hydrolysis varied from 11 to 27% for unheated and from 57 to 96% for heated phaseolins (P < 0.001). Heat treatment markedly increased the susceptibility of phaseolin to proteolysis (P < 0.001). The AA scores (AAS) and the protein digestibility corrected for AAS indicated S-containing AA as the limiting AA (39 ± 3 and 30 ± 5%, respectively). In conclusion, susceptibility to proteolysis of heat-treated phaseolin rather than its AA composition affects the nutritional value of phaseolin estimated in vitro. Therefore, it should be the criterion of choice in breeding programs aimed at improving the nutritional value of common beans for humans.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf072576e