[2Lp01~09] 豆、イモ、その他食品

4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

[2Lp06] Emulsifying Properties of Common Bean (Phaseolus vulgaris L.) and its Application for Food

*Nobuko Egi¹, Rieko Hirose¹, Kazuko Hirao¹, Kyoko Saio¹ (1. Aikoku Gakuen Junior College)

Keywords:

Common Bean,Lectin,Enzyme-hydrolysis,emulsion,beaked cake

【Purpose】We previously reported that the emulsifying properties of pea and soybean proteins improved by hydrolysis after heating. We also reported on the preparation of baked goods using whole beans soaked at 50°C and enzyme-hydrolyzed using fruit juice¹⁾. This paper investigates common bean soaking temperatures in order to develop new food products. 【Methods】Otebo (Hokkaido) were soaked at 10°C intervals between 20°C and 70°C. The soaking solutions were analyzed using SDS-PAGE and hemagglutination assay. Whole beans and beans soaked at 50°C for 4 hours were each crushed to prepare crude protein solutions. These were heated at 95°C and treated with papain to prepare emulsions. Then, flow curves were measured. In a separate experiment, beans soaked and heated at 95°C for 1 hour were treated with pineapple juice to prepare emulsions, and flour and baking powder were added, then baking. 【Results】 Soaking solutions at 50°C and 60°C showed hemagglutination activity, and the SDS-PAGE image showed a band near 30kDa, corresponding to the reagent lectin. These prepared protein solutions were degraded into lower molecular weight fractions by heating and enzyme treatment. In particular, soaking at 50°C resulted in the disappearance of the 30kDa band. The resulting emulsion had stable and highly viscous emulsifying properties. Meanwhile, cakes made from emulsions prepared by soaking at 50°C, heating to 95°C, and hydrolyzing with pineapple juice had a softer texture and contained more air bubbles compared to those made from beans soaked at room temperature. 1) Egi et al, Japanese Society for Food Science and Technology 71s Annual Meeting (3Ha-06).