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Food Chem. 2013 Jun 1;138(2-3):776-80. doi: 10.1016/j.foodchem.2012.11.079. Epub 2012 Nov 28.

Interaction and digestibility of phaseolin/polyphenol in the common bean.

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  • 1Department of Agri-food Industry, Food and Nutrition/Luiz de Queiroz College of Agriculture, University of São Paulo, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil.

Abstract

The polyphenols and phaseolin interaction in common bean varieties was studied. Raw beans of three different colours were analysed: black (BRS Supremo), brown (BRS Pontal) and white (WAF-75). Based on the phaseolin digestibility in vitro and phaseolin-polyphenol complexation obtained by SDS-PAGE on a 10% polyacrylamide gel, it was observed that the polyphenols interfere with the digestibility of beans by decreasing the hydrolysis of phaseolin, especially in the darker ones. Furthermore it was possible to verify a difference in the electrophoretic pattern of phaseolin, indicating an interaction between phaseolin and polyphenols.

Copyright © 2012 Elsevier Ltd. All rights reserved.

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