Sex pheromone biology and behavior of the cowpea weevilCallosobruchus maculatus (Coleoptera: Bruchidae)

Female cowpea weevils,Callosobruchus maculatus (F.), emitted a pheromone which excited males. Pheromone release began soon after emergence and continued for one week. Synchronization of pheromone release with calling behavior was demonstrated. Mating reduced pheromone release but not male response. Pheromone obtained by aeration collection was utilized for determining a quantitative dose-response relationship.Mention of a commercial product does not constitute an endorsement by the USDA.Visiting scholar on leave from Shanghai Institute of Entomology, PRC.     

Firmness of Cowpea Gels as a Function of Moisture and Oil Content, and Storage

Cowpea gels produced using cold-mixed cowpea flour slurry showed large firmness gradients; the gradients were small when the slurries were hot-mixed at 70°C and held for 30–60 min. Firmness of the gels decreased exponentially with fat and moisture contents, and linearly with salt content. Firmness increase during storage could be described by an apparent first-order rate equation; the apparent rate constants followed an Arrhenius-type relationship with an apparent activation energy of about 5 kcal/mol over the range 20–41°C.     

Cowpea cooking characteristics as affected by micronisation temperature: a study of the physicochemical and functional properties of starch

Bechuana white cowpeas were micronised to three temperatures (130, 153 and 170 °C). Cooking properties of the cowpea seeds and the role of starch‐related properties were studied. In all cases, micronisation significantly reduced the cooking time and thus the time required for the cowpea seeds to attain a suitably soft texture. This was attributed in part to the significant improvement in rate of water absorption during cooking and starch pre‐gelatinisation, as evidenced by loss of birefringence and increased susceptibility of the cowpea starch to α‐amylase digestion. However, micronisation to 170 °C resulted in a severe deterioration in pasting properties of the cowpea flour, possibly due to starch depolymerisation and/or amylose‐associated crosslinking. Owing to these changes, cowpea seeds micronised to 170 °C required a longer cooking time than the other two micronised samples. Flour prepared from cowpea seeds micronised to 170 °C may have limited starch functionality. Copyright © 2006 Society of Chemical Industry     

紫皮豇豆(Vigna unguiculata L.)花色苷的研究

首次应用高效液相色谱-二极管阵列检测器-质谱联用技术(HPLC-DAD-MS)鉴定出紫皮豇豆主要含有三种花色苷,分别为飞燕草色素、矢车菊色素、天竺葵色素的葡萄糖苷,其中矢车菊葡萄糖苷相对百分含量达到93.4%;应用pH示差法测定出其单体花色苷的含量为57.15mg/100g鲜重;应用DPPH法测定结果显示,花色苷粗提液有较强的抗氧化能力。     

Cholesterol‐Lowering Properties of Whole Cowpea Seed and Its Protein Isolate in Hamsters

ABSTRACT: Hypercholesterolemic hamsters were fed for 4 wk on diets rich in saturated fatty acids and cholesterol, differing only in protein source (20 %): casein (control group, HC), whole cowpea seed (HWS), and cowpea protein isolate (HPI). Hamsters fed on HWS and HPI presented significant reductions in plasma total cholesterol and non‐HDL cholesterol. HPI and HC presented similar protein digestibility, which were significantly higher than that of HWS. Animals fed on HWS presented significantly higher levels of bile acids and cholesterol in feces than did the animals fed on casein or HPI diets. Histological analyses of the liver showed that HC diet resulted in steatosis widely distributed throughout the hepatic lobule, while HWS and HPI diets promoted reductions in liver steatosis. The effectiveness of HWS for modulating lipid metabolism was greater than that of HPI, as measured by plasma cholesterol reduction and liver steatosis.     

浅渍法发酵豇豆的工艺优化

以具有降解亚硝酸盐功能的植物乳杆菌（Lactobacillus plantarum）SD-7和具有优良抗氧化能力的植物乳杆菌（Lactobacillus plantarum）FM-LP-9为复合发酵剂（1∶1），采用浅渍法发酵豇豆。以硬度和感官评分为考察指标，通过单因素试验及响应面试验研究复合发酵剂接种量、发酵温度和发酵时间对浅渍法发酵豇豆品质的影响。结果表明，最佳发酵工艺条件为发酵温度25 ℃，接种量5%，发酵时间125 h，在此优化条件下，得到的浅渍法发酵豇豆硬度为47.31 N，感官评分为90.98分，香气浓郁、口感脆嫩。     

QuEChERS-气相色谱-串联质谱法同时测定豇豆中6种菊酯农药残留

建立QuEChERS-气相色谱-串联质谱技术同时测定豇豆中6种菊酯农药(甲氰菊酯、氯氟氰菊酯、氟氯氰菊酯、氯氰菊酯、氟胺氰菊酯、氰戊菊酯)含量的快速检测方法。豇豆样品经乙腈提取,采样QuEChERS法进行净化,目标化合物经TG-5SILMS(30 m×0.25 mm,0.25μm)色谱柱分离,采用三重串联四级杆选择反应监测模式(selected reaction monitoring,SRM)进行定性定量分析,外标法定量。结果表明,6种农药在0.001~0.5 mg/L范围内线性关系良好,相关系数均大于0.99;在3个添加浓度水平(0.01,0.05,0.10 mg/kg)下,平均回收率在89.6%~106.9%之间;5次重复的相对标准偏差在4.0%~11.9%;甲氰菊酯、氟氯氰菊酯和氰戊菊酯的定量限为0.003 mg/kg,氯氟氰菊酯、氯氰菊酯和氟胺氰菊酯的定量限为0.0015 mg/kg。该方法操作简便,结果准确,能满足豇豆中6种菊酯农药残留检测的要求。     

蔬菜快速无水发酵工艺研究

以豇豆为代表性原料,添加食盐、食醋等常见辅料,探讨不同盐度条件下,豇豆无水快速发酵过程中的pH值、酸度、产乳酸速率以及亚硝酸盐含量的变化,最终采用感官评价法确定该工艺最适盐度为3%,发酵76 h后即达最佳成熟点pH值3.75,所得豇豆成品色泽美观、质地脆嫩、咸度适度且风味独特。与此同时,将无水发酵与浸泡发酵工艺进行对比,并借助其他蔬菜验证了快速无水发酵方法的可行性。与传统浸泡发酵蔬菜相比,无水快速发酵工艺具有发酵速度快、食盐及亚硝酸盐含量低、节省水资源、环境友好、生产成本低、应用范围广、产品风味好等诸多优势,值得进一步开发和利用。     

Cowpea: an overview on its nutritional facts and health benefits

Cowpea (Vigna unguiculata) is a legume consumed as a high‐quality plant protein source in many parts of the world. High protein and carbohydrate contents with a relatively low fat content and a complementary amino acid pattern to that of cereal grains make cowpea an important nutritional food in the human diet. Cowpea has gained more attention recently from consumers and researchers worldwide as a result of its exerted health beneficial properties, including anti‐diabetic, anti‐cancer, anti‐hyperlipidemic, anti‐inflammatory and anti‐hypertensive properties. Among the mechanisms that have been proposed in the prevention of chronic diseases, the most proven are attributed to the presence of compounds such as soluble and insoluble dietary fiber, phytochemicals, and proteins and peptides in cowpea. However, studies on the anti‐cancer and anti‐inflammatory properties of cowpea have produced conflicting results. Some studies support a protective effect of cowpea on the progression of cancer and inflammation, whereas others did not reveal any. Because there are only a few studies addressing health‐related effects of cowpea consumption, further studies in this area are suggested. In addition, despite the reported favorable effects of cowpea on diabetes, hyperlipidemia and hypertension, a long‐term epidemiological study investigating the association between cowpea consumption and diabetes, cardiovascular disease and cancer is also recommended. © 2018 Society of Chemical Industry