{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,12]],"date-time":"2026-11-12T06:41:14Z","timestamp":1794465674845,"version":"4.9.1"},"reference-count":68,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2023,7,28]],"date-time":"2023-07-28T00:00:00Z","timestamp":1690502400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Earmarked Fund for the Talent Project of Heilongjiang Education Department","award":["UNPYSCT-2020044"],"award-info":[{"award-number":["UNPYSCT-2020044"]}]},{"name":"Earmarked Fund for the Talent Project of Heilongjiang Education Department","award":["DQKJJYD0001"],"award-info":[{"award-number":["DQKJJYD0001"]}]},{"name":"Earmarked Fund for the Talent Project of Heilongjiang Education Department","award":["2021ZX12B06"],"award-info":[{"award-number":["2021ZX12B06"]}]},{"name":"Central Guidance on Local Science and Technology Development Fund","award":["UNPYSCT-2020044"],"award-info":[{"award-number":["UNPYSCT-2020044"]}]},{"name":"Central Guidance on Local Science and Technology Development Fund","award":["DQKJJYD0001"],"award-info":[{"award-number":["DQKJJYD0001"]}]},{"name":"Central Guidance on Local Science and Technology Development Fund","award":["2021ZX12B06"],"award-info":[{"award-number":["2021ZX12B06"]}]},{"name":"Heilongjiang Major Science and Technology Projects","award":["UNPYSCT-2020044"],"award-info":[{"award-number":["UNPYSCT-2020044"]}]},{"name":"Heilongjiang Major Science and Technology Projects","award":["DQKJJYD0001"],"award-info":[{"award-number":["DQKJJYD0001"]}]},{"name":"Heilongjiang Major Science and Technology Projects","award":["2021ZX12B06"],"award-info":[{"award-number":["2021ZX12B06"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The paper presents the effect of heat treatment at 80 \u00b0C at different times (3, 5, 7, and 9 min) on the structural and functional properties of Phaseolus vulgaris L. protein (PVP, bean protein powder). Surface and structure properties of PVP after heat treatment were analyzed using a Fourier transform infrared spectrometer (FTIR), a fluorescence spectrophotometer, a visible light spectrophotometer, a laser particle size analyzer, and other equipment. The secondary structure and surface hydrophobicity (H0) of PVP changed significantly after heat treatment: the \u03b2-sheet content decreased from 25.32 \u00b1 0.09% to 24.66 \u00b1 0.09%, the random coil content increased from 23.91 \u00b1 0.11% to 25.68 \u00b1 0.08%, and the H0 rose by 28.96\u201364.99%. In addition, the functional properties of PVP after heat treatment were analyzed. After heat treatment, the emulsifying activity index (EAI) of PVP increased from 78.52 \u00b1 2.01 m2\/g to 98.21 \u00b1 1.33 m2\/g, the foaming ability (FA) improved from 87.31 \u00b1 2.56% to 95.82 \u00b1 2.96%, and the foam stability (FS) rose from 53.23 \u00b1 1.72% to 58.71 \u00b1 2.18%. Finally, the degree of hydrolysis (DH) of PVP after gastrointestinal simulated digestion in vitro was detected by the Ortho-Phthal (OPA) method. Heat treatment enhanced the DH of PVP from 62.34 \u00b1 0.31% to 73.64 \u00b1 0.53%. It was confirmed that heat treatment changed the structural properties of PVP and improved its foamability, emulsification, and digestibility. It provides ideas for improving PVP\u2019s potential and producing new foods with rich nutrition, multiple functions, and easy absorption.<\/jats:p>","DOI":"10.3390\/foods12152869","type":"journal-article","created":{"date-parts":[[2023,7,28]],"date-time":"2023-07-28T07:35:24Z","timestamp":1690529724000},"page":"2869","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":41,"title":["Effects of Heat Treatment on the Structural and Functional Properties of Phaseolus vulgaris L. Protein"],"prefix":"10.3390","volume":"12","author":[{"given":"Chaoyang","family":"Li","sequence":"first","affiliation":[{"name":"National Coarse Cereal Engineering Technology Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yachao","family":"Tian","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Caihua","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhongyou","family":"Dou","sequence":"additional","affiliation":[{"name":"National Coarse Cereal Engineering Technology Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingjing","family":"Diao","sequence":"additional","affiliation":[{"name":"National Coarse Cereal Engineering Technology Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,7,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"106835","DOI":"10.1016\/j.foodhyd.2021.106835","article-title":"Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins","volume":"119","author":"Guo","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"580","DOI":"10.1080\/10408398.2011.596639","article-title":"Nutritional and health perspectives of beans (Phaseolus vulgaris L.): An overview","volume":"54","author":"Hayat","year":"2014","journal-title":"Crit. 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