Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours from the north-east Argentina
The effect of germination (G; 5 days), soaking-cooking (SC; 6 h–20 min, 6 h–40 min, 6 h–60 min) and microwave (M; 50%, 70%, 100%) treatments on pigeon pea (PP), dolichos bean (DB) and jack bean (JB) seeds was studied. Microstructure of seeds and functional (protein solubility, water-holding capacity...
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Blackwell Publishing Ltd
2017
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 10860caa a22009977a 4500 | ||
|---|---|---|---|
| 001 | PAPER-15428 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204609.0 | ||
| 008 | 170725s2017 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-85006102539 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Acevedo, B.A. | |
| 245 | 1 | 0 | |a Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours from the north-east Argentina |
| 260 | |b Blackwell Publishing Ltd |c 2017 | ||
| 270 | 1 | 0 | |m Acevedo, B.A.; Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE), Avenida Libertad 5450, Argentina; email: belenapovolo@gmail.com |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Acevedo, B., Avanza, M., Chaves, M., Ronda, F., Gelation, thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lab-lab L.) and jack bean (Canavalia ensiformis) flours (2013) Journal of Food Engineering, 119, pp. 65-71 | ||
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| 504 | |a Urbano, G., Aranda, P., Vilchez, A., Effects of germination on the composition and nutritive value of proteins in Pisum sativum, L (2005) Food Chemistry, 93, pp. 671-679 | ||
| 504 | |a Van Der Wilden, W., Herman, E.M., Chrispeels, M.J., Protein bodies of mung bean cotyledons as autophagic organelles (1980) Proceedings of National Academy of Science of the United States of America, 77, pp. 428-432 | ||
| 504 | |a Wagner, J., Propiedades superficiales (2000) Caracterización Funcional y Estructural de Proteínas, pp. 55-70. , In, (edited by, G. Bartholomai, &, A. Pilosof, Buenos Aires, Argentina, EUDEBA | ||
| 520 | 3 | |a The effect of germination (G; 5 days), soaking-cooking (SC; 6 h–20 min, 6 h–40 min, 6 h–60 min) and microwave (M; 50%, 70%, 100%) treatments on pigeon pea (PP), dolichos bean (DB) and jack bean (JB) seeds was studied. Microstructure of seeds and functional (protein solubility, water-holding capacity, oil-holding capacity, emulsion stability) and pasting properties of flours were determined. Germination and microwave treatments modified the protein matrix of cotyledon cells preserving the shape of the starch granule, whereas the SC treatment (6 h–60 min) affected both. The soaking-cooking is the most influential treatment on the functional properties of PP, DB and JB flours, as increased water absorption capacity (73–96%), decreased protein solubility (>80%) and the tendency to retrogradation of amylose (69–85%) also improved emulsion stability. © 2016 Institute of Food Science and Technology |l eng | |
| 536 | |a Detalles de la financiación: PICT-2010-2341, ANPCyT, Agencia Nacional de Promoción Científica y Tecnológica | ||
| 536 | |a Detalles de la financiación: The authors acknowledge the financial support from ANPCyT (PICT-2010-2341) and Universidad Nacional del Nordeste, Argentina (PI F003-11). The authors thank Dra. Felicidad Ronda for her support with the developing of pasting analysis. M. V. Avanza is research member of CONICET (IQUIBANEA). | ||
| 593 | |a Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE), Avenida Libertad 5450, Corrientes, Argentina | ||
| 593 | |a Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Consejo Nacional de Investigaciones Científicas y Técnicas (IQUIBA-NEA-CONICET), Avenida Libertad 5450, Corrientes, Argentina | ||
| 593 | |a Laboratorio de Estructura-Función e Ingeniería de Proteínas, Fundación Instituto Leloir, IIBBA-CONICET, Avenida Patricias Argentinas 435, Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a CREAM DESTABILISATION PERCENTAGE |
| 690 | 1 | 0 | |a EMULSION STABILITY |
| 690 | 1 | 0 | |a MICROSTRUCTURE |
| 690 | 1 | 0 | |a PASTING PROPERTIES |
| 690 | 1 | 0 | |a PROTEIN SOLUBILITY |
| 690 | 1 | 0 | |a CULTIVATION |
| 690 | 1 | 0 | |a FOOD PROCESSING |
| 690 | 1 | 0 | |a MICROSTRUCTURE |
| 690 | 1 | 0 | |a OILS AND FATS |
| 690 | 1 | 0 | |a PROTEINS |
| 690 | 1 | 0 | |a SEED |
| 690 | 1 | 0 | |a SOLUBILITY |
| 690 | 1 | 0 | |a WATER ABSORPTION |
| 690 | 1 | 0 | |a CREAM DESTABILISATION PERCENTAGE |
| 690 | 1 | 0 | |a EMULSION STABILITY |
| 690 | 1 | 0 | |a FUNCTIONAL PROPERTIES |
| 690 | 1 | 0 | |a OIL HOLDING CAPACITIES |
| 690 | 1 | 0 | |a PASTING PROPERTY |
| 690 | 1 | 0 | |a PROTEIN SOLUBILITY |
| 690 | 1 | 0 | |a WATER ABSORPTION CAPACITY |
| 690 | 1 | 0 | |a WATER HOLDING CAPACITY |
| 690 | 1 | 0 | |a EMULSIFICATION |
| 700 | 1 | |a Thompson, C.M.B. | |
| 700 | 1 | |a González Foutel, N.S. | |
| 700 | 1 | |a Chaves, M.G. | |
| 700 | 1 | |a Avanza, M.V. | |
| 773 | 0 | |d Blackwell Publishing Ltd, 2017 |g v. 52 |h pp. 222-230 |k n. 1 |x 09505423 |w (AR-BaUEN)CENRE-318 |t Int. J. Food Sci. Technol. | |
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| 856 | 4 | 0 | |u https://doi.org/10.1111/ijfs.13271 |y DOI |
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