RELATIONSHIP BETWEEN IN-VITRO FE AND ZN DIALYZABILITY AND PEPTIDE COMPOSITION OF ALBUMIN AND GLOBULINS EXTRACTED FROM COOKED BEAN (PHASEOLUS-VULGARIS L)

In vitro dialysability of iron, zinc and protein was determined from w hole bean (Phaseolus vulgaris), albumin and globulin (G1, G2) after co oking. Albumin showed the highest iron, zinc, protein and phytic acid content. Cooking increased iron and protein dialysability only in whol e bean and albumin. Compared to globulins, albumin also presented a hi gher in vitro protein digestibility and cystine chemical reactivity. H PLC analysis of peptides in dialysates of bean and protein fractions s uggested that some aggregation occurred during dialysis. The percentag e of amino acids in dialysed peptides was found to be different betwee n albumin and globulins. The difference in iron and zinc dialysability between albumin and globulins seems to depend on the phytic acid cont ent of the albumin fraction and the protein properties of globulins.