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Journal of Food Quality
Volume 2018, Article ID 9782591, 8 pages
Research Article

Preparation and Characterization of Proteinaceous Films from Seven Mexican Common Beans (Phaseolus vulgaris L.)

1Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, 72810 San Andrés Cholula, PUE, Mexico
2Ingeniería en Biotecnología, Universidad Politécnica de Puebla, Tercer Carril del Ejido Serrano s/n, San Mateo Cuanalá, 72640 Juan C. Bonilla, PUE, Mexico
3Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Edificio FCQ4, Ciudad Universitaria, 72570 Puebla, PUE, Mexico

Correspondence should be addressed to Enrique Palou; xm.paldu@uolap.euqirne

Received 21 October 2017; Accepted 12 December 2017; Published 3 January 2018

Academic Editor: Jorge Barros-Velázquez

Copyright © 2018 Claudia Montalvo-Paquini et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Bean protein concentrate (BPC) as a protein source from seven varieties of Mexican common beans (alubia, flor de mayo, garbancillo, peruano, pinto, mantequilla, and negro) was utilized for formulating edible films (EF). EF were prepared with BPC (3% w/w) and glycerol as a plasticizer by the casting method; their thickness, water content, soluble matter, protein solubility, color, puncture strength, elongation, water vapor permeability (WVP), and chemical properties (Fourier transform infrared, FTIR, and spectroscopy) were evaluated. Tested EF had an average thickness of  mm. Good stability was observed since the studied polymers did not exceed 35% of the total soluble matter while protein solubilities were not greater than 3%. EF made from peruano bean protein presented a lower value of total matter solubility (%) than the other tested EF. A low value of WVP ( g m/Pa s m2) was observed in films from negro bean protein, while EF from flor de mayo bean protein exhibited the highest values of puncture strength ( MPa) and elongation (%). Most bean protein EF had reddish or brownish color; however, films from alubia and peruano bean proteins displayed light yellowish colors. FTIR spectra of EF revealed that glycerol did not react with the studied bean proteins through covalent bonds.