Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins

Abstract

Pea (Pisum sativum L cv Ballet) and kidney bean (Phaseolus vulgaris L cv Pinto) seeds were extruded at 148 and 156 °C respectively. Protein solubility at various pH values and in various solvents was determined and analysis of protein fractions was carried out by SDS-PAGE. Also, sulphhydryl and disulphide groups, water-holding capacity (WHC), water solubility index (WSI) and oil absorption capacity (OAC) were determined. No changes in total nitrogen content of pea and kidney bean seeds occurred as a result of thermal treatment. Protein solubility from raw and extruded legumes was significantly higher in saline solutions than in water in the pH range 2–10. The solubility of proteins from extruded pea and kidney bean flours was greatly decreased with respect to native flours when extraction was in buffer (pH 7.0) alone. Extraction with buffer containing 2-mercaptoethanol (2-ME) or sodium dodecyl sulphate (SDS), alone or in combination, greatly increased protein extractability. As a result, the relative solubility was nearly 100% in buffer with SDS and 2-ME for both raw and extruded samples. Total and free sulphhydryl group and disulphide contents decreased significantly (P < 0.05) after extrusion cooking. Moreover, extrusion treatment caused major changes in the band patterns of the albumin and globulin fractions obtained by SDS-PAGE. WHC and WSI of extrudates increased significantly in both peas and kidney beans. A significant reduction in OAC was observed in extruded kidney bean flour. © 2000 Society of Chemical Industry