Research Article
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 |
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