Legume seed protein

Gueguen, J. (1983). Legume seed protein extraction, processing, and end product characteristics. Qual. Plant Plant Foods Hum. Nutr. 32(3 ), 267-303. 

Table 7.1 shows that rather similar results were also found by Makri et al. (2005) for samples of coarse emulsions containing thermodynamically incompatible mixtures of legume seed protein + xanthan gum. The protein surface load was found to be enhanced in the presence of xanthan gum, especially at elevated ionic strengths. That is, there was observed to be an increase in the adsorption of legume seed proteins at the surface of the emulsion droplets which could be attributed to an increase in the thermodynamic activity of the proteins in the system in the presence of the incompatible polysaccharide (see Table 7.1). Associated with the greater extent of protein adsorption, the authors reported an enhancement in the emulsion stability.

Table 7.1 Effect of xanthan (XG) and NaCl on oil-in-water emulsions (50 vol% com oil) made at pH = 7.0 with legume seed protein isolate (LSPI) as emulsifying agent total protein adsorbed (Tt), average droplet size c/32, and amount of LSPI adsorbed per unit area of surface (Ts). Data from Makri et al. (2005) with permission.

Duranti, M. and Gius, C. 1997. Legume seeds Protein content and nutritional value. Field Crops Res 53 31 -5. 

Legumes Soybean High seed protein content, seed coat expression, low producer price Lower expression levels... 

Legume seeds, such as soy and other pulses, are widely used as protein sources in the human diet. Recent advances in technology suggest that protein concentrates and isolates made by relatively simple methods can be incorporated into food products. 

Protein contents of selected oilseeds and legume seeds, and food protein ingredients prepared by various procedures, are shown in Table I. Amino acid contents and protein efficiency ratios (PER s)... 

Characteristically, legume seeds are rich in protein and contain intermediate to high levels of lysine and threonine which are important in balancing the deficiencies of these essential amino acids in cereal diets. Certain legume proteins, such as soybean, also exhibit strong functional properties, especially water solubility, water and fat binding and emulsification. Thus soybean flours, protein concentrates and isolates have been used widely as nutritional supplements and functional ingredients in foods. 

Derbyshire, E., Wright, D.J., Boulter, D. (1976). Legumin and vicilin, storage proteins of legume seeds. Phytochemistry, 15, 3-24. 

J Gueguen, P Cerletti. Proteins of some legumes seeds soybean, pea, fababean and lupin. In B Hudson, ed. New and Developing Sources of Food Proteins. London Chapman Hall, 1994, pp 145-160. 

Faba beans contain several ANFs such as tannins, protease inhibitors (vicin/ convicin) and lectins. Use of low-vicin/convicin cultivars may allow substantial levels of faba beans to be included in poultry diets (Danner, 2003). The levels of trypsin inhibitor and lectin activities are low compared with other legume seeds and do not pose problems in poultry diets when faba beans are incorporated into diets at the levels shown below. Of most concern for poultry is the tannin fraction, which has been shown to depress digestibility of the protein and AA (Ortiz et al., 1993). Tannins in whole faba beans are associated with the seedcoat (testa), and the tannin content is related to the colour of the seedcoat (and flowers). Tannins are lower in white than in the colour-seeded varieties. 

Gatel, F. (1993) Protein quality of legume seeds for non-ruminant animals a literature review. Animal Feed Science and Technology 45, 317-348. 

The Bowman-Birk type protease inhibitors represent a class of low molecular weight, cysteine-rich proteins found in legume seeds (.10). The major Bowman-Birk inhibitor in soybean seeds is a double-headed protein capable of blocking the activity of both trypsin and chymotrypsin. This protein represents approximately 4% of the total protein in soybean seeds (1J ). In contrast to the soybean trypsin inhibitor (Kunitz), the "double-headed inhibitor (referred to as BB) is typical of protease inhibitors present in a large number of legume seeds for example, peanuts (12) chick peas (33)5 kidney beans (3JO adzuki beans (33) lima beans (16). 

Mosse, J., Nitrogen to protein conversion factor for 10 cereals and 6 legumes or oilseeds—a reappraisal of its definition and determination—Variation according to species and to seed protein content. Journal of... 

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