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Dry bean protein functionality.

S K Sathe1

  • 1Department of Nutrition, Food and Excercise Science, Florida State University, Tallahassee 32306-1493, USA.

Critical Reviews in Biotechnology
|July 24, 2002
PubMed
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Dry beans are a key source of plant-based protein, offering significant nutritional value despite lower sulfur amino acids. This overview examines dry bean protein functionality, focusing on nutritional quality and hydration properties.

Area of Science:

  • Agricultural Science
  • Food Science
  • Nutritional Science

Background:

  • Dry beans, particularly Phaseolus species, are globally significant food crops.
  • They are a vital source of protein (15-25% dry weight basis), carbohydrates, fiber, minerals, and vitamins.

Purpose of the Study:

  • To provide an overview of dry bean protein functionality.
  • Emphasis on nutritional quality and hydration-related properties.

Main Methods:

  • Analysis of protein composition in dry beans.
  • Review of existing literature on protein functionality.

Main Results:

  • Dry bean proteins include water-soluble albumins (10-30%) and salt-soluble globulins (45-70%).

Related Experiment Videos

  • A dominant 7S globulin comprises up to 55% of total protein.
  • Proteins are limited by sulfur amino acids (methionine, cysteine), impacting nutritional quality compared to animal proteins.

    • Conclusions:

    • Dry beans contribute substantially to dietary protein intake.
    • Bean proteins offer functional properties like surface activity, hydration, structure, and organoleptic characteristics.