engleski

Legumes as important sources of plant proteins

Proteins represent one of the most concentrated nutrients in legumes and they can be easily used as components in innovative human foods and therefore, have attracted interest of food industry. Legume proteins extractable in dilute salt solutions belong to the globulin family of seed storage proteins and are called legumins (11S), vicilins (7S) and convicilin (15S). The content of water soluble proteins is a critical factor in food quality and production of isolated soybean proteins. The total grain proteins of soybean and pea varieties were determined on Infratec 1241 Grain Analyzer, while the total soluble proteins were analyzed by the HPLC. Proteins extractability (%) was calculated as a ratio of total soluble proteins and total grain proteins on a dry weight basis (DM). On average, soybean varieties contained 40.22% of total grain proteins compared to 22.46% in peas, while the content of total soluble proteins varied from 124.80 mg/gDM to 175.36 mg/gDM in soybeans and from 60.84 mg/gDM to 89.06 mg/gDM in peas. Extractability of soluble proteins varied from 30.74% to 43.16% in soybeans and from 27.05% to 41.26% in peas, which means that the content and extractability of soluble proteins depends on the type and variety of legumes.

legumes, total grain proteins, water soluble proteins, HPLC

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