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ijfs12495-sup-0001-FigS1.docxWord document541K

Figure S1. Sodium dodecyl sulphate polyacrilamide gel electrophoresis profiles of protein concentrates and hydrolysates: (a) limited and (b) extensive from Phaseolus in the presence of β-mercaptoethanol. (i) Molecular weight markers; (ii) Protein concentrate from Phaseolus lunatus; (iii) Hydrolysate from P. lunatus; (iv) Protein concentrate from HTC Phaseolus vulgaris; (v) Hydrolysate from HTC Phaseolus vulgaris. α', α and β, subunits of 7S globulin; A and B, acidic and basic polypeptides of 11S globulin.

ijfs12495-sup-0002-FigS2.docxWord document275K

Figure S2. Differential scanning calorimeter profiles of protein concentrates and hydrolysates from (a) Phaseolus lunatus and (b) HTC Phaseolus vulgaris. The samples were dispersed in 0.01 m phosphate buffer (pH 7) and heated at a rate of 10 °C min−1 from 30 to 110 °C.

ijfs12495-sup-0003-FigS3.docxWord document21K

Figure S3. Solubility profiles of protein concentrates and hydrolysates from Phaseolus lunatus and HTC Phaseolus vulgaris. The solubility of the protein is expressed as (%) nitrogen solubility. Data are the mean of three determinations.

ijfs12495-sup-0004-FigS4.docxWord document23K

Figure S4. Foam capacity (%) of protein concentrates and limited hydrolysates from Phaseolus lunatus and HTC Phaseolus vulgaris at diffrent pH. a–jDifferent letters indicate significant difference (P < 0.05). Data are the mean of three determinations.

ijfs12495-sup-0005-FigS5.docxWord document24K

Figure S5. Emulsifying activity indices (m2 g−1) of the protein concentrates and limited hydrolysates from Phaseolus lunatus and HTC Phaseolus vulgaris at diffrent pH. a–mDifferent letters indicate significant difference (P < 0.05). Data are the mean of three determinations.

ijfs12495-sup-0006-FigS6.docxWord document24K

Figure S6. Emulsifying stability indices (%) of the protein concentrate and their limited hydrolysates at diffrent pH: (i) Phaseolus lunatus and (ii) HTC Phaseolus vulgaris. a-mDifferent letters indicate significant difference (P < 0.05). Data are the mean of three determinations.

ijfs12495-sup-0007-TableS1-S4.docxWord document24K

Table S1. Amino acid composition (g per 100 g of protein) of hydrolysates (limited and extensive) from Phaseolus lunatus and HTC Phaseolus vulgaris.

Table S2. Differential scanning calorimetric characteristics of Phaseolus protein concentrates and its hydrolysates.

Table S3. Antioxidant and metal-chelating activities of concentrates and extensive hydrolysates from Phaseolus lunatus and HTC Phaseolus vulgaris.

Table S4. Foaming stability (%) of protein concentrates and their limited hydrolysates from Phaseolus lunatus and HTC Phaseolus vulgaris.

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