Cooking Effects on Iron and Proteins Content of Beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS


Autoria(s): Naozuka, Juliana; Oliveira, Pedro Vitoriano de
Contribuinte(s)

UNIVERSIDADE DE SÃO PAULO

Data(s)

01/11/2013

01/11/2013

02/08/2013

Resumo

The effects of domestic cooking on proteins, organic compounds and Fe distribution in beans (Phaseolus vulgaris L.) were investigated. Sequential extraction with different extractant solutions (mixture of methanol and chloroform 1:2 v/v, water, 0.5 mol L-1 NaCl, 70% v/v ethanol and 0.5 mol L-1 NaOH) were used for extracting lipids, albumins, globulins, prolamins and glutelins, respectively. Iron determination by graphite furnace atomic absorption spectrometry (GF AAS), proteins by Bradford method and organic compounds by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) were carried out in this work. High concentration of albumins, globulins and glutelins were found in raw beans, while in the cooked beans, albumins and glutelins are main proteins types. The MALDI-TOF MS spectra of raw and cooked beans revealed that the domestic cooking altered the molecular weight of the organic compounds, since that in the cooked beans were found compounds between 2 and 3.5 kDa, which were not presented in the raw beans. Besides this, in cooked beans were also observed the presence of four compounds of high molecular weight (12-16 kDa), being that in the raw grains there is only one (ca. 15.2 kDa). In raw grains is possible to observe that Fe is mainly associated to albumins, globulins and glutelins. For cooked grains, Fe is associated to albumins and globulins.

Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)

Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)

Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP)

Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP)

Identificador

JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY, SAO PAULO, v. 23, n. 1, pp. 156-162, JAN, 2012

0103-5053

http://www.producao.usp.br/handle/BDPI/37141

10.1590/S0103-50532012000100022

http://dx.doi.org/10.1590/S0103-50532012000100022

Idioma(s)

eng

Publicador

SOC BRASILEIRA QUIMICA

SAO PAULO

Relação

JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY

Direitos

closedAccess

Copyright SOC BRASILEIRA QUIMICA

Palavras-Chave #IRON #PROTEINS #BEANS #GF AAS #MALDI-TOF MS #BERTHOLLETIA-EXCELSA #BRAZIL-NUT #COMMON BEANS #SPECTROMETRY #FRACTIONS #CHICKPEAS #CULTIVARS #QUALITY #BINDING #SEEDS #CHEMISTRY, MULTIDISCIPLINARY
Tipo

article

original article

publishedVersion