Protein and Metalloprotein Distribution in Different Varieties of Beans (Phaseolus vulgaris L.): Effects of Cooking

Table 3

Proteins concentrations in different varieties of Phaseolus beans (raw and cooked).

Variety	Condition	Concentration (mg g^−1) ± standard deviation ( = 3)
		Albumins	Globulins	Prolamins	Glutelins
Common	Raw	1.2 ± 0.1	1.2 ± 0.1	1.3 ± 0.1	14 ± 1
	Cooked	0.99 ± 0.01	0.94 ± 0.01	0.98 ± 0.01	0.74 ± 0.01
Black	Raw	1.3 ± 0.1	1.2 ± 0.1	1.2 ± 0.1	2.8 ± 0.2
	Cooked	0.71 ± 0.01	0.76 ± 0.01	0.64 ± 0.01	2.2 ± 0.2
Rosinha	Raw	0.99 ± 0.01	1.3 ± 0.2	0.87 ± 0.01	6.1 ± 0.1
	Cooked	0.92 ± 0.01	0.81 ± 0.01	0.85 ± 0.01	3.1 ± 0.3
Bolinha	Raw	0.77 ± 0.01	0.73 ± 0.01	0.83 ± 0.01	14 ± 1
	Cooked	0.99 ± 0.01	0.94 ± 0.01	0.97 ± 0.01	2.3 ± 0.1
Rajado	Raw	0.95 ± 0.01	0.83 ± 0.01	0.87 ± 0.01	1.9 ± 0.1
	Cooked	1.1 ± 0.1	0.98 ± 0.01	0.85 ± 0.01	0.72 ± 0.01
Fradinho	Raw	1.0 ± 0.1	1.1 ± 0.1	1.04 ± 0.01	6.3 ± 0.1
	Cooked	1.1 ± 0.1	0.98 ± 0.01	0.95 ± 0.01	4.5 ± 0.1
Jalo	Raw	0.72 ± 0.01	1.1 ± 0.1	0.96 ± 0.01	2.4 ± 0.2
	Cooked	1.1 ± 0.1	0.97 ± 0.01	0.89 ± 0.01	1.7 ± 0.1