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Abstract:

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

Registro:

Documento: Artículo
Título: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
Autor:Acevedo, B.A.; Thompson, C.M.B.; González Foutel, N.S.; Chaves, M.G.; Avanza, M.V.
Filiación:Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE), Avenida Libertad 5450, Corrientes, Argentina
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
Laboratorio de Estructura-Función e Ingeniería de Proteínas, Fundación Instituto Leloir, IIBBA-CONICET, Avenida Patricias Argentinas 435, Buenos Aires, Argentina
Palabras clave:Cream destabilisation percentage; emulsion stability; microstructure; pasting properties; protein solubility; Cultivation; Food processing; Microstructure; Oils and fats; Proteins; Seed; Solubility; Water absorption; Cream destabilisation percentage; Emulsion stability; Functional properties; Oil holding capacities; Pasting property; Protein solubility; Water absorption capacity; Water holding capacity; Emulsification
Año:2017
Volumen:52
Número:1
Página de inicio:222
Página de fin:230
DOI: http://dx.doi.org/10.1111/ijfs.13271
Título revista:International Journal of Food Science and Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:http://digital.bl.fcen.uba.ar/collection/paper/document/paper_09505423_v52_n1_p222_Acevedo

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Citas:

---------- APA ----------
Acevedo, B.A., Thompson, C.M.B., González Foutel, N.S., Chaves, M.G. & Avanza, M.V. (2017) . 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. International Journal of Food Science and Technology, 52(1), 222-230.
http://dx.doi.org/10.1111/ijfs.13271
---------- CHICAGO ----------
Acevedo, B.A., Thompson, C.M.B., González Foutel, N.S., Chaves, M.G., Avanza, M.V. "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" . International Journal of Food Science and Technology 52, no. 1 (2017) : 222-230.
http://dx.doi.org/10.1111/ijfs.13271
---------- MLA ----------
Acevedo, B.A., Thompson, C.M.B., González Foutel, N.S., Chaves, M.G., Avanza, M.V. "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" . International Journal of Food Science and Technology, vol. 52, no. 1, 2017, pp. 222-230.
http://dx.doi.org/10.1111/ijfs.13271
---------- VANCOUVER ----------
Acevedo, B.A., Thompson, C.M.B., González Foutel, N.S., Chaves, M.G., Avanza, M.V. 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. Int. J. Food Sci. Technol. 2017;52(1):222-230.
http://dx.doi.org/10.1111/ijfs.13271