Conformational and thermal properties of phaseolin, the major storage protein of red kidney bean (Phaseolus vulgaris L.)

2010 ◽  
Vol 91 (1) ◽  
pp. 94-99 ◽  
Author(s):  
Shou-Wei Yin ◽  
Chuan-He Tang ◽  
Qi-Biao Wen ◽  
Xiao-Quan Yang
Keyword(s):  
Thermal Properties ◽  
Phaseolus Vulgaris ◽  
Storage Protein ◽  
Kidney Bean ◽  
Phaseolus Vulgaris L ◽  
Major Storage Protein ◽  
Red Kidney Bean

scholarly journals Cell-free Synthesis of the Major Storage Protein of the Bean, Phaseolus vulgaris L.

1975 ◽  
Vol 56 (6) ◽  
pp. 780-785 ◽  
Author(s):  
Sai-Ming M. Sun ◽  
Barry U. Buchbinder ◽  
Timothy C. Hall
Keyword(s):  
Phaseolus Vulgaris ◽  
Storage Protein ◽  
Phaseolus Vulgaris L ◽  
Major Storage Protein

OAC Redstar common bean

2009 ◽  
Vol 89 (2) ◽  
pp. 309-311
Author(s):  
T. H. Smith ◽  
T. E. Michaels ◽  
A. M. Lindsay ◽  
K. P. Pauls
Keyword(s):  
Phaseolus Vulgaris ◽  
Common Bean ◽  
Bean Common Mosaic Virus ◽  
Kidney Bean ◽  
Yield Potential ◽  
Phaseolus Vulgaris L ◽  
Early Maturity ◽  
Cultivar Description ◽  
Common Bean Cultivar ◽  
Red Kidney Bean

OAC Redstar is a determinate bush dark red kidney bean (Phaseolus vulgaris L.) cultivar with early maturity and good yield potential. It is resistant to races 1 and 15 of bean common mosaic virus as well as race 17 of anthracnose. Its seed has acceptable cooking and canning quality. Key words: Phaseolus vulgaris L., kidney bean, common bean, cultivar description

scholarly journals Heritable Variation in a Polypeptide Subunit of the Major Storage Protein of the Bean, Phaseolus vulgaris L.

1975 ◽  
Vol 56 (6) ◽  
pp. 776-779 ◽  
Author(s):  
Jeanne Romero ◽  
Sai-Ming M. Sun ◽  
Robert C. McLeester ◽  
Fredick A. Bliss ◽  
Timothy C. Hall
Keyword(s):  
Phaseolus Vulgaris ◽  
Storage Protein ◽  
Phaseolus Vulgaris L ◽  
Heritable Variation ◽  
Major Storage Protein

scholarly journals Nutrient and sensory analysis of analog rice made with arrowroot (Maranta arundinaceae) flour, germinated red kidney bean (Phaseolus vulgaris L) flour, germinated white sorghum flour, and sago starch

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2241-2246
Author(s):  
M. Nugraheni ◽  
S. Purwanti ◽  
P. Ekawatiningsih
Keyword(s):  
Phaseolus Vulgaris ◽  
Dietary Fiber ◽  
Sensory Evaluation ◽  
Resistant Starch ◽  
Kidney Bean ◽  
Chemical Characteristics ◽  
Sago Starch ◽  
Phaseolus Vulgaris L ◽  
Sorghum Flour ◽  
Red Kidney Bean

This research was aimed to analyze the chemical characteristics and sensory evaluation of analog rice. The manufacture of analog rice was done by formulating the tuber's flour, cereal, and legume. A sensory evaluation was performed with a hedonic test. The chemical characteristics of analog rice analyzed were the content of protein, lipid, moisture, ash, amylose, amylopectin, dietary fiber, resistant starch, and calculating the amount of energy. The results showed that analog rice development was done by conducting three formulations with a percentage of different composition on the constituent ingredients. The ingredients were arrowroot (Maranta arundinaceae) flour, modified arrowroot flour rich in resistant starch, germinated of red kidney bean (Phaseolus vulgaris L) flour, germinated of white sorghum flour, sago starch, hydrocolloid, GMS, water, and oil. The hedonic test indicated that the selected formulation was the third formulation. The nutrients content of selected analog rice were moisture: 9.71±0.05%; ash: 3.38±0.01%, protein: 8.07±0.04%, lipid: 1.01±0.01%, dietary fiber: 19.81±0.45%, carbohydrate: 68.74±0.01%, resistant starch: 3.43±0.02%, amylose: 18.25±0.04%, amylopectin: 49.94±0.13% and energy: 308.24±0.14 cal/100 g.

Sign in / Sign up

Export Citation Format

Share Document