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

Table 6

Concentrations of precipitated proteins without phaseolin and phaseolin in the common and black beans.

	Concentration (mg g^−1) ± standard deviation ( = 3)
	Common		Black
	Raw	Cooked	Raw	Cooked
Precipitated proteins without phaseolin	5.8 ± 0.1	2.64 ± 0.01	3.31 ± 0.04	2.7 ± 0.1
Phaseolin	0.12 ± 0.01	0.013 ± 0.001	0.10 ± 0.01	0.009 ± 0.001