Effect of different salts, with varying concentrations on the extractability of nitrogenous compounds from three cultivars of Phaseolus vulgaris showed that maximum nitrogen extractability attained by the salts can be arranged on a decreasing order as follows: sodium carbonate, disodium phosphate, sodium citrate, magnesium chloride and sodium sulphate. 
The amount of nitrogen extracted can be arranged on decreasing order for each 
variety as follows:  Swissblan, Contender and Giza and this agrees with the amount of 
total nitroten resp. protein in each variety and found to be 25.1%, 23.8% and 21.45%, 
respectively (NX 6.25 basis)

ABDEL SAMEI, M. B.

LÁSZTITY, Radomir

English

Periodica Polytechnica (Budapest University of Technology and Economics)

PERIODICA POLYTECHNICA SER. CHEM. ENG. VOL. 36. NO. 4. PP. 219-223 {1992} EFFECT OF CONCENTRATIONS AND TYPE OF SALT SOLUTIONS ON THE EXTRACTION OF NITROGENOUS COMPOUNDS FROM PHASEOLUS VULGARIS SEEDS Radomir L\'SZTITY* and M. B. AB DEL SAMEI** *Department of Biochemistry and Food Technology Technical University of Budapest ** Agricultural Chemistry Department Faculty of Agriculture El-Minia University, El-Minia, Egypt Received: July 23, 1992 Abstract Effect of different salts, with varying concentrations on the extractability of nitrogenous compounds from three cultivars of Phaseolus vulgaris showed that maximum nitrogen extractability attained by the salts can be arranged on a decreasing order as follows: sodium carbonate, disodium phosphate, sodium citrate, magnesium chloride and sodium sulphate. The amount of nitrogen extracted can be arranged on decreasing order for each variety as follows: Swissblan, Contender and Giza and this agrees with the amount of total nitroten resp. protein in each variety and found to be 2.5.1 %, 23.8% and 21.45%, respectively (NX 6.25 basis). Keywords: bean, Phaseolus vulgaris, proteins, nitrogenous compounds, extraction. Introduction Among the protein sources for human nutrition the role of legume proteins including different varieties of beans is one of the most important. The relatively high protein content of beans makes them a potential raw mate-rial for production of protein concentrates and isolates. The most effective technique of protein extraction needs exact data about solubility and ex-tractability of these proteins. In contrast to soybean proteins, common bean proteins have not been studied extensively. Although research on identification and quantification of the storage proteins of beans started at the end of last century with the pioneering work of Osborne, nevertheless a lack in uniformity of nomenclature of fractions separated by solvents may be observed [1]. It is generally accepted that among the storage proteins globulin and albumin like proteins are dominating. The dependence of sol u bili ty on pH is well known and is characterized by solubility profile of proteins resp. protein preparations [2]. 220 R. LASZTITY, M. B. ABDEL SAMEI Nitrogen dispersibility of legume seeds was studied by numerous in-vestigators [3, 4, 5, 6]. Their results indicated that the highest nitrogen dispersibility occurred at pH 1.0 - 2.0 in the acidic range and above pH 7.0 in the basic range with minimum solubility occuring in the pH range 4.0 - 5.0. Moreover, HANG et al. [6] concluded that the amount of nitrogen extracted from mung beans at alkaline pH was greater than that produced at their neutral or acidic pH values and the minimum point of nitrogen dispersion occurred at pH 4.0. Many laboratory studies indicated that the ratio 1:10 (meal/solvent) is adequate with or without a second extraction at a 1:15 ratio. A 1:20 or 1:40 ratio may remove a greater amount of the total protein but also results in a more dilute protein solution [7]. Although extraction with high pH al-kaline solvents results in the highest yield of extracted protein nevertheless some chemical changes (racemization, lysino-alanine formation) may occur decreasing nutritional value of proteins. Therefore the possibility to use salt solution for extraction may be interesting both from theoretical and practical point of view. The purpose of this work W8,S to study the effect of six salts in wide ranges of concentrations on nitrogen extractability of three local varieties of Phaseolus vulgaris. Materials and Methods The Phaseolus varieties used in this investigation were Contender, Swiss-blan and Giza. One kg of each variety obtained from plant breeding de-partment Ministry of Agriculture was used, then cleaned by excluding the foreign seeds and materials; the grains were then milled and sieved using prufsieb (0.315 Din 4188) sieve. Six different salt solutions, sodium chloride, sodium sulfate, trisodium citrate, sodium carbonate, disodium phosphate and magnesium chloride at different concentrations 0.25 and 1.00 M; except sodium phosphate solu-tions were 0.25, 0.50 and 0.75 M. The defatted seed meals (about four grams) were extracted in duplicate with each of the previous extractants in 250 ml by stirring for two hours at room temperature (30 DC); and then centrifuging for 15 minutes at 2500 r.p.m. The pH of the clear supernatant was measured, and nitrogen was determined in 5 ml of each extract by using the method of GABOR [8, 9] adapted to beans. EFFECT OF CONCENTRATIONS AND TYPE 221 Results and Discussions The amount of extracted protein with six different salt solutions and the pH of the clear supernatant are summarized in Table 1. It is quite clear from the results shown in Table 1 that maximum nitrogen extract abilities attained by the salt extractants, except sodium chloride, can be arranged on a decreasing order as follows: sodium carbon-ate, disodium phosphate, sodium citrate, magnesium chloride and sodium sulfate. Interestingly, if arranged similarly, the pH of the protein extracts with these extractants will have the same decreasing order for the sodium salt, e. g. 11.05, 8.9, 7.35 and 7.1, respectively. Therefore, salt concentrations producing the most alkaline final pH extract most of the nitrogen, The differences in protein solubilizing capacity between and within the extrac-tants, observed, are not surprising. It is well known that the solubility of proteins is a function of several parameters. In different N a2S04 concentrations the solubility rise to maxima at 0.5 M and increasing the concentration of this salt beyond the previously mentioned value results in a sharp decrease in its dispersing power. Dilute solutions of MgCb lower the extraction of nitrogenous constituents. The solubilities of the nitrogenous constituents in three basic salts, Na2HP04, Na3C6H607 and Na2C03, indicated that increasing ofthe quan-tity of these salts causes a gradual increase in the amount of nitrogen ex-tracted from the beans until the solubilities reach maxima and then drop slightly. In case of N aCI solutions maximum nitrogen extractabilities were at 0.5 M [NaCI]. It is noted that the amount of nitrogen extracted can be arranged on decreasing order for each variety as follows, Swissbl~n, Con-tender and Giza and this agreed with the amount of total nitrogen resp. protein and found to be 25.1 %, 23.8 % and 21.45 %, respectively (NX 6.25 basis). Our results about protein extraction by different salt solutions showed that alkaline salts were found to be fairly effective dispersing agents for Phaseolus proteins; this agreed with the results published by HA:\"G et al. [6], PADIIYE et al. [10] observed that lower concentration of polyphos-phate solubilized more proteins than the higher one in case of black gram (Phaseolus mungo) proteins. This fact may be elucidated taking in mind that the solubility of proteins depends upon hydration. Increasing the ionic strength of the solvent the hydration increases also. But after reach-ing an optimum a decrease in hydration resp. solubility may occur. Degree of solubility of mostly globular bean proteins depends also on the surface hydrophobicity resp. hydrophility. Table 1 l'-' l'-' l'-' Extraction of Phasl'olus SP('d prot.pins by salt. solut.ion at diffPrent. concentrations (averages of fi ve replications) 0.25 M 0.50 M 0.75 M Salt. Seed mg N / 100 ml Resultant pH g N /100 ml Resultant pH mg N/lOO ml Resultant pH ext.ract of extract extract. of extract extract of extract 1 35.56 6.1 47.04 5.2 53.76 5.0 NaCl 2 40.6 4.1 50.68 5.9 57.4 5.7 3 32.62 5.3 40.8 5.9 47.32 5.8 :x, 1 ,15.92 5.-1 44.52 5.:l 43.68 4.75 .,.. MgCl2 2 51.52 5.(t -17.04 5.3 49.00 -1.7 ;".. 'n '" :l :18.64 ,1.9 36.12 5.:3 -10.88 4.95 ::l 1 :IS.08 7.1 41.03 7.1 :J5.98 7.45 '-l .'<: Na2S04 2 41.'14 6.9 45.08 7.2 43.82 7.7 " :.I 32.06 7.1 :J5.98 7.35 :32.48 7.7 tu 52.92 1l.O5 55.16 1U5 -15.36 11.4 ,. tu Na2CO:1 2 .5.5.72 11.15 .'i8.8 1 U 54.88 11.5 I::J l>J .,.. :1 21.2,1 11.2 51.8 11.a5 39.76 11.6 '" ,. 1 ·1,1.8 8.}) '19.84 8.85 36.12 8.95 ;,.. Na2HPO.l 2 ·I}).O 8.85 60.48 8.S5 -17 .04 8.95 ~ :1 ·11.'1,1 9.0 44.8 8.9 31.64 8.95 '\6.2 7.:1[) ·18.72 lA 50.68 7.(;5 Na:IC(;H 5 O, 2 52.8 7.:15 52.6'1 7.'15 54.:32 7.7 :1 ,ll.,H 7.:15 43.12 7.6 45.8 7.8 VariPly of speds: \ . Cont.endPr, 2 .. _. Swissblan, :3 - Giza EFFECT OF CONCENTRATIONS AND TYPE 223 Denaturation of globular proteins would theoretically increases the access to polar residues for hydration which in turn would result in better hydration (and then solubilization) of globular proteins (SATHE et al., [7]), but protein-protein interactions may compensate this action. References 1. SGARBIERI, V. C.: Physical, Chemical and Nutritional Properties of Common Bean (Phaseolus) Proteins, Advances in Food Research, Vo!. 28, p. 93, 1982. 2. LASZTITY, R.: Technofunktionelle Eigenschaften von Lebensmittelproteinen. Int. Zeit-schrift fur Lebensmittel-Technologie und Verfahrenstechnik, Vo!. 40, p. 174, 1989. 3. EVANs, R. J. - KERR, M. H.: Extraction and Precipitation of Nitrogenous Constituents of Dry Navy Beans, Agric. Food. Chem., Vo!. 11, p. 26, 1963. 4. PUSZTAI, A.: Studies on the Extraction of Nitrogenous and Phosphorus Containing Materials from the Seed of Kidney Beans (Phaseolus vulgaris), Biochim. J., Vo!. 94, p. 611, 1965. 5. PANT, R. TULSIANI, D. R. P.: Solubility, Amino Acid Composition and Biological Evaluation of Proteins Isolated from Leguminous Seeds. J. Agric. Food. Chem., Vo!. 17, p. 361, 1979. 6. HANG, Y. D. - STEINKRAUS, K. H. - HACKLER, L. R.: Comparative Studies on the Nitrogen Solubility of Mung Beans, Pea Beans and Red Kidney Beans. J. Food. Sci., Vo!. 45, p. 388, 1980. 7. SATHE, S. K. - SALUNKHE, D. K.: Solubilization and Electrophoretic Characterization of the Great Northern Bean (Phaseolus vulgaris L.) Proteins. J. Food. Sci., Vo!. 46, p. 82, 1981. 8. G . \BOR, E.: Determination of Wheat Protein by a New Spectrophotometric Method. Acta Alimentaria, Vo!. 18. pp. 31-35, 1989. 9. G . \BOR, E.: Rapid Simultaneous Protein and Fat Content Determination in Milk by Spectrophotometry, Die Nahrung, Vol. 33, pp. 549-.555, 1989. 10. PADHYE, V. W. - S . uUNKHE, D. K.: Biochemical Studies on Black-gram (Phaseolus mung): Solubilization and Electrophoretic Characterization of the Proteins, J. Food Biochem., Vo!. 1, p. 111,1977. 

EFFECT OF CONCENTRATIONS AND TYPE OF SALT SOLUTIONS ON THE EXTRACTION OF NITROGENOUS COMPOUNDS FROM PHASEOLUS VULGARIS SEEDS

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EFFECT OF CONCENTRATIONS AND TYPE OF SALT SOLUTIONS ON THE EXTRACTION OF NITROGENOUS COMPOUNDS FROM PHASEOLUS VULGARIS SEEDS

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