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

Table 8

Cu and Fe concentration associated with precipitated proteins without phaseolin and phaseolin.

	Concentration (g g^−1) ± standard deviation; ( = 3)
	Fe		Cu
	Raw	Cooked	Raw	Cooked
Common beans
Precipitated proteins without phaseolin	8.9 ± 0.1	17 ± 1	4.2 ± 0.9	2.6 ± 0.4
Phaseolin	3.2 ± 0.1	2.4 ± 0.1	0.72 ± 0.04	0.86 ± 0.03
Black beans
Precipitated proteins without phaseolin	5.6 ± 0.3	14 ± 1	4.1 ± 0.5	1.8 ± 0.1
Phaseolin	2.9 ± 0.1	2.3 ± 0.1	0.84 ± 0.03	1.2 ± 0.1