Use of By-Products of Selection Process of Bean (Phaseolus vulgaris L.): Extraction of Protein and Starch

ALANCAY MATIAS; CALLIOPE SONIA; MIRANDA RITA; SAMMÁN NORMA

Valencia

Conferencia; V International Conference la ValSe-Food and VIII Symposium Chia-Link; 2023

CYTED-IATA

The industrial selection process of bean (Phaseolus vulgaris L.) produced in NorthwestArgentina (NOA) region produces 7000 tons/year of by-products integrated from broken, bruised,and reduced-sized seeds. This investigation aimed to study the possibilities of using these byproducts as a source of protein and starch. Samples were crushed to obtain flour (BF) with particle size of 250 µm. Starch and protein were extracted in a 6:1 and 10:1 water/flour ratio at pH 9 and10, respectively. After centrifugation, the protein was precipitated from the supernatant at pH 4.5,and a bean protein concentrate (BPC) was obtained. The chemical composition of BF, S, and BPCwas determined. Starch swelling power (SP), water solubility index (WSI), water absorption index(WAI), and syneresis in cooling (SC) and freezing (SF) conditions were determined. The proportionof molecular structure of BPC was determined using deconvolution of infrared spectrum (AmideI zone), and their solubility using Bradford reactive. The yield of obtaining processes of BPC andbean starch (BS) of high purities was 13.0 and 50.3 g/100 g of BF, respectively. The BS showed SP,WSI, and WAI values of 3.5 ± 0.5 (sediment weight g/100 g BS), 1.7 ± 1.6 (weight of the soluble BSg/100 g of BS), and 3.6 ± 0.5 (sediment weight g/weight of BS (dry solid) g), respectively. The SCwas higher than SF and was double with respect to starches of other origins. The BPC solubility was 15.5 g protein/100 g BPC (pH 4.5), higher than concentrates of conventional vegetable proteins. The infrared profile showed higher proportions of deployed structures, i.e., β-sheets (22%) and randomcoils (18.8%), suitable for emulsifying and gelling properties. Results showed bean by-products as an alternative source of ingredients for the food industry.