Perfil proteômico e parâmetros de qualidade tecnológica, nutricional e sensorial de feijão branco armazenado

Abstract

Common bean (Phaseolus vulgaris L.) is a source of protein, complex carbohydrates, vitamins, iron and calcium for thousands of people around the world. In addition, experimental evidence supports the existence of an alpha-amylase enzyme blocker, which has a weight-loss effect and a reduction in glycemia and a high occurrence in white beans, known as phaseolamine. Before being consumed beans should be stored safely, thus preserving their quality. Information on biochemical changes occurring in grains during storage is widely studied, however, detailed changes in protein profile are limited. Thus, white beans cultivated in an organic system, stored for a year, with modified atmosphere, temperature variations and with influence of light were studied through evaluations of technological, nutritional and sensorial parameters, in addition to the comparison of the proteomic profile obtained by electrophoresis two-dimensional. From all the evaluations carried out, it was concluded that vacuum storage in a refrigerated environment protected from light delays physicochemical changes of the grains, however, after one year, the bean grains suffer degradation / alteration of their proteins with significant reduction of the phaseolamine contente and of expressive proteins in beans.