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本文利用单因素实验在压热过程中研究了淀粉乳浓度、压热温度、压热时间、回生温度和回生时间5个因素对蚕豆抗性淀粉得率的影响。在此基础上,结合响应面试验优化制备工艺,并进一步通过X-射线衍射、傅里叶红外光谱和扫描电子显微镜分析了蚕豆抗性淀粉的结构表征。结果表明,蚕豆抗性淀粉的最佳制备工艺为:淀粉乳浓度31%,121 ℃下压热38 min,4 ℃下回生32 h。在该条件下,抗性淀粉得率为26.80%±0.82%,与预测值26.13%±1.50%相近,证明响应面模型与实际情况拟合良好。X-射线衍射结果表明,蚕豆淀粉颗粒呈椭球形,为A型淀粉;而抗性淀粉颗粒为不规则片层状或多边形堆积块状,为C型淀粉。红外光谱结果表明,在通过制备蚕豆抗性淀粉的过程中,没有发生化学反应,但产生了大量的分子间氢键。综上,本试验研究结果可为蚕豆抗性淀粉的制备及开发提供参考。 相似文献
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Yuwei Luo Weihua Xie Qunxiang Cui 《International Journal of Food Science & Technology》2010,45(2):358-364
Simulations of gastro‐intestinal digestion was used to try to identify the nature of the complexes between antinutritional factors and zinc in faba bean fractions. In the hull fraction, the action of phytases and the simultaneous action of cellulase and phytase allowed about 7% and 35% additional zinc to be solubilised, respectively. Single enzymatic degradation of phytates from dehulled faba bean allowed solubilisation from 65% to 93% of zinc depending upon the treatment. The zinc of faba bean flour was mainly linked to phytates and the greater the degree of phytate degradation before in vitro digestion, the greater the quantity of zinc released. In dehulled faba bean zinc was almost exclusively chelated by phytates. In the hull of faba bean, the majority of zinc was chelated in complexes between phytates and fibres. 相似文献
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The effect of dephytinisation, using an exogenous phytase under optimal conditions (pH 5.5, 37 °C), and subsequent removal of the soaking solution after processing, on the bioavailability of iron from faba bean (Vicia faba L.) flour was studied. Soaking of the faba bean flour led to a considerable reduction in the content of iron (39%), whereas a lower reduction in iron content (10%), was obtained after additional treatment with phytase, than in the soaked faba bean flour. The digestive utilisation of iron from the raw and soaked faba bean flours by growing rats was negligible, but increased significantly as a result of phytase treatment. The low iron absorption obtained for the former two treatments, during an experimental period of 10 days, was not reflected in any of the haematological indices (red blood count, haemoglobin, haematocrit) or tissues (femur, heart, kidney) studied, with the exception of the sternum. The latter appears to be a useful indicator of iron bioavailability. 相似文献
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Tannic acid (TA) and green tea extract (GTE) were added to faba bean flour, before and after incubation with polyphenol oxidase (mushroom tyrosinase), and the effect on in vitro iron availability was investigated. The inhibitory effect of TA and GTE was dose dependent, and the in vitro iron availability decreased from 64.5% in the pure faba bean flour to 9.8% (P < 0.05) with the addition of 1 mg of TA 1 g?1 to faba bean flour. The addition of 5 mg of GTE resulted in low in vitro iron availability as after the addition of 10 mg of TA (11.6% against 10.3% for 1 mg TA). Incubation of the polyphenols with tyrosinase before addition to the faba bean flour significantly increased the in vitro iron availability. The increase in iron availability was significant (P < 0.05) when amounts of 0.2, 0.5 or 1 mg g?1 TA or GTE added to faba bean flour, respectively, were oxidised, even with the lowest amount of tyrosinase (150 u). Oxidation of 1 mg TA or GTE with 150 u tyrosinase increased the in vitro iron availability from 10.3% to 15.5% and from 19.2% to 26.1%, respectively. At the 300‐u level, the addition of higher amounts of enzyme (from 600 to 900 u) did not have any effect. The results from the study therefore suggest that the oxidation of polyphenols may be a promising way to increase the availability of iron in polyphenol‐containing legume foods. 相似文献
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The content of retrograded resistant starch (RS3) and RS3/total starch ratio was determined in 74 cultivars of six legumes currently found in human food. There were significant differences in individual crops as well as their cultivars. All analysed legumes (except soybean) are a suitable natural source of health‐promoting RS3. The highest levels of RS3 were found in peas. There were extensive differences in RS3 content and RS3/total starch ratio in the latter crop types. Higher resistant and lower total starch amounts were found in wrinkle seeded peas. Maximal RS3 content was detected in Ctirad, Dinara, Royal Salute and Elkan cultivars. In smooth seeded peas, lower resistant and higher total starch were estimated. High RS3 levels were also observed in lentils, especially in the LCMB12/58 and LCMB1941 cultivars. Similar RS3 values were found in the chickpea, faba bean and kidney bean. The highest RS3 levels were demonstrated in the kidney bean Ultima, Fabia, 545/97472 and 545/974532; chickpea Alfa, CM7185, BG004233, PK51814 and 88199; and faba bean Alfréd and Omar cultivars. No soybean cultivar was found to be a suitable source of RS3. 相似文献
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Khalid S. Al-Numair Saif Eldein B. Ahmed Abdullah H. Al-Assaf Mohammed S. Alamri 《Food chemistry》2009
Two faba bean (Hudieba-72 and Bsabir) and three white bean (Serge, Giza and RO21) cultivars were sprouted for 6 days. The sprouted grains were dried and milled. Phytic acid and polyphenols contents and hydrochloric acid (HCl) extractability of minerals from the malt flours were determined at intervals of 2 days during sprouting. Phytic acid and polyphenols contents decreased significantly (P ? 0.01) with increase in sprouting time with concomitant increase in HCl extractable major and trace minerals. The contents of both major and trace minerals were slightly increased with sprouting time. When faba bean seeds were sprouted for 6 days, Bsabir had higher extractable Ca, while Hudieba-72 had higher P, whereas Fe and Mn recorded high level in Hudieba-72. When white bean seeds were sprouted for 6 days, RO21 cultivar had higher extractable Ca, while Giza-3 cultivar had higher P, whereas Fe and Mn recorded high levels in Serge and RO21 cultivars, respectively. There was a good correlation between phytate and polyphenols reduction and increase in extractable minerals with increase in sprouting time for all cultivars. 相似文献
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Nadia Chaieb Johannes Luis Gonzlez Montserrat Lpez-Mesas Mohamed Bouslama Manuel Valiente 《Food research international (Ottawa, Ont.)》2011,44(4):970-977
In vitro antioxidant capacity of thirteen genotypes of faba bean (Vicia faba L.) collected during three different growing stages (vegetative, reproductive and maturity) have been evaluated. For the vegetative stage (VS) and reproductive stage (RS) the whole plant (WP) has been used for the analysis while for the maturity stage (MS) the plant was divided and analyzed in different parts, the whole seed (WS), seed coat (SC), cotyledons (Cot) and pod (Pod). The antioxidant capacity has been evaluated by means of the total phenolic and total flavonoid contents (TPC and TFC respectively), the ferric-reducing/antioxidant power (FRAP) and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assays. The results showed different antioxidant properties for the same genotype when considering the different parts or stages of the plant. High content of both total phenolics (> 92.85 mg as gallic acid equivalent (GAE)/g of dried plant) and flavonoids contents (> 11.87 mg as rutin equivalent (RE)/g of dried plant) were found for all genotypes during the vegetative and the reproductive stages, which also showed the highest antioxidant activity (FRAP value ≥ 1.157 mmol/g and DPPH radical-scavenging capacity > 43.49%), indicating their potential as natural sources of antioxidant foods. For the maturity stage, the highest values for the TPC, TFC, FRAP and DPPH scavenging capacity were observed for the pods and the lowest for the cotyledons.The results of this study indicate that faba beans are a good source of natural antioxidants independently to their genotype. The quantification of the antioxidant capacity according to the stage and the plant part could be suitable for applications on the food industry in relation to production and preservation of faba bean food products. 相似文献
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For this study, 28 lambs were allocated to four groups: two groups were raised in stalls and fed a hay-concentrate ration. The two remaining groups were reared on dry pasture and received concentrate in stalls. In each feeding system, two iso-nitrogen concentrates were used, soya bean and soya plus faba bean. At the end of the growth trial (77 days), all lambs were slaughtered. Samples of longissimus dorsi muscle were used for muscle analysis and fatty acid (FA) composition determination. Average daily gain (134g) was similar for all treatments. Stall lambs deposited significantly (p<0.001) more fat per day (13 vs 5g) and slightly more muscle (41 vs 35g) than pasture grazing ones; the first had more fat tissue (5.2kg) than the later (4.6kg). All these parameters were not influenced by nitrogen source. FA profile and meat characteristics were similar for all dietary treatments. It could be concluded that dry pasture did not affect meat quality but lead to the leaner lambs. 相似文献
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Mohammed H El-Sherbeeny Larry D Robertson 《Journal of the science of food and agriculture》1992,58(2):193-196
A set of 840 pure line faba beans (Vicia faba L) derived by a process of cyclic single plant selection from 1979 to 1985 was used for this study. Mean content of protein was 240 g kg?1 with a standard deviation of 18 g kg?1 and a range of 180 to 310 g kg?1. For eight subregional groups (Nile Valley, West Asia, Northern Europe, Southern Europe, Eastern Europe, North Africa, Ethiopia and the Indian subcontinent) and for a large and small grouping, the means and ranges of protein content were similar. There were no significant correlations between protein content and seed yield or its components. This resulted in a strong correlation (significant at P < 0.01) between seed yield and protein yield (r = 0-98), supporting the hypothesis that the optimal way to increase sustainable protein yield per hectare is to increase and stabilise seed yield. 相似文献
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Isabel Sierra Concepción Vidal-Valverde Halina Kozlowska 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1998,206(2):126-129
Seeds of yellow pea lupin (Lupinus luteus L., cv. Juno), pea (Pisum sativum L., cv. Ergo) and faba bean (Vicia faba sp. minor Harz., cv. Tibo) were harvested at different stages of seed maturity. Changes in thiamin and riboflavin levels
during growth and maturation were studied. The results obtained showed that thiamin and riboflavin were found in high abundance
early in the development of lupins and peas, but that their content decreased during maturation. The thiamin content of faba
bean seeds increased from 33 to 47 days after flowering (DAF), then a decrease was observed until 61 DAF; however, no significant
differences between these levels in faba bean seeds harvested from 61 to 89 DAF were found. The riboflavin content of faba
beans increased after 54 DAF, and no significant changes were observed between then and 89 DAF. The thiamin and riboflavin
contents in lupin, pea and faba bean seeds during development were fitted to modelling curves in order to predict the vitamin
content at different stages of maturity.
Received: 17 July 1997 相似文献
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Isabel Sierra Concepción Vidal-Valverde Halina Kozlowska 《European Food Research and Technology》1998,206(2):126-129
Seeds of yellow pea lupin (Lupinus luteus L., cv. Juno), pea (Pisum sativum L., cv. Ergo) and faba bean (Vicia faba sp. minor Harz., cv. Tibo) were harvested at different stages of seed maturity. Changes in thiamin and riboflavin levels
during growth and maturation were studied. The results obtained showed that thiamin and riboflavin were found in high abundance
early in the development of lupins and peas, but that their content decreased during maturation. The thiamin content of faba
bean seeds increased from 33 to 47 days after flowering (DAF), then a decrease was observed until 61 DAF; however, no significant
differences between these levels in faba bean seeds harvested from 61 to 89 DAF were found. The riboflavin content of faba
beans increased after 54 DAF, and no significant changes were observed between then and 89 DAF. The thiamin and riboflavin
contents in lupin, pea and faba bean seeds during development were fitted to modelling curves in order to predict the vitamin
content at different stages of maturity.
Received: 17 July 1997 相似文献