次氯酸钠溶液对鲜毛豆荚清洗杀菌效果的研究

以新鲜毛豆荚为试材,研究了不同浓度次氯酸钠溶液作为清洗剂对毛豆荚清洗后冷藏过程中表面微生物、组织电导率和感官品质的影响。通过实验表明,次氯酸钠溶液清洗处理能显著降低毛豆荚表面微生物的数量,延缓贮藏过程中微生物的增长,且使用浓度越高杀菌效果越好,但较高剂量的次氯酸钠溶液反而会加速贮藏过程中毛豆荚的品质劣变。有效氯浓度为250 mg/L的酸化次氯酸钠水溶液清洗处理,结合聚乙烯薄膜包装和冷藏,可延长毛豆荚商品货架期至31 d。     

硝普钠处理对芹菜生理活性的影响

以硝普钠(SNP)为一氧化氮(NO)供体,研究了不同浓度NO对芹菜保鲜效果的影响,结果表明:SNP处理的最佳浓度为0.05 mmol/L,最佳条件为密闭浸泡2 h。0.05 mmol/L SNP溶液处理显著提高了芹菜保存的品质并延缓了VC和可溶性蛋白含量的下降,芹菜的叶绿素降解速率明显降低。说明适宜浓度外源NO处理能够降低延缓芹菜氧化衰老进程,对采后芹菜有显著的保鲜效果。     

一氧化氮处理对杏果实贮藏品质的影响

以硝普钠(SNP)为一氧化氮供体,研究了不同浓度NO处理对兰州"大接杏"采后贮藏品质的影响。结果表明,采后适当浓度的SNP浸泡处理可显著降低"大接杏"果实贮藏期间的腐烂率,延缓了果实可溶性固形物(SSC)含量的增加,可滴定酸含量、硬度和Vc含量的下降,可溶性果胶含量的升高以及色泽的转变,较好地维持果实的贮藏品质,其中以1mmol/L的SNP处理作用效果最佳。     

乙醇处理对食荚豌豆保鲜效果的影响

研究了不同浓度的外源乙醇(1、2和3ml／kg)采后处理对食荚豌豆低温贮藏期间主要生理指标、腐烂和品质的影响c结果表明，1ml／kg的外源乙醇可有效抑制食荚豌豆贮藏期间的呼吸强度、乙烯释放和蒸腾失水，延缓了豆荚中叶绿素含量的下降及纤维素和木质素含量的上升，降低豆荚贮藏中腐烂的发生，从而较好地保持豆荚的食用品质，延长贮藏期。2和3ml／kg乙醇处理促进了食荚豌豆的衰老进程和腐烂发生，这可能与高浓度乙醇对豆荚产生伤害有关。     

不同漂烫、蒸制及冻存处理对菜用大豆贮藏和感官品质的影响

试验以菜用大豆为供试材料，首先研究不同漂烫和蒸制时间对过氧化物酶(Peroxidase,POD)活性和豆荚色泽的影响，并在此结果基础上研究不同冻存方式(–20、–80℃冷冻24 h后转–20℃和–80℃贮藏)对菜用大豆贮藏过程中品质、矿物质元素和感官品质的影响。结果表明，1.5～4min漂烫和蒸制菜用大豆后POD完全失活；漂烫和蒸制时间对豆荚表面亮度(L^*值)无显著影响，但红绿值(a^*值)随漂烫和蒸制时间延长先降低后增加，而黄蓝值(b^*值)在漂烫和蒸制处理2 min后降低。为最大程度抑制POD活性并保持豆荚鲜绿色，漂烫和蒸制时间应控制在2 min。随后，将漂烫和蒸煮处理后的菜用大豆分别在–20、–80℃速冻24 h后再转存–20℃以及–80℃条件下贮藏4个月，结果发现–80℃冻存方式能延缓漂烫和蒸制处理后菜用大豆中淀粉、抗坏血酸和还原性糖下降。漂烫和蒸制处理均能造成Fe、Zn和Ca损失，提高Mg含量，但对K无影响。此外，–80℃冻存方式能保留漂烫处理中较高的Ca含量。贮藏2个月和4个月后，漂烫处理的菜用大豆香气、质地和口...     

一氧化氮对采后大五星枇杷常温贮藏下品质的影响

以"大五星"枇杷为材料,研究不同浓度硝普钠(SNP,NO供体)处理对常温贮藏下枇杷果实品质的影响。结果表明,0.05和0.25 mmol/L SNP处理能有效降低果实硬度的增加和水分损失,降低果实腐烂率和褐变发生程度,维持果实贮藏期间的可溶性固形物、可滴定酸和V_C含量,降低果实呼吸强度,延缓了果实衰老进程。但0.01 mmol/L SNP处理对枇杷保鲜效果不明显,而1.0 mmol/L SNP处理则产生毒害效应,加速了果实的衰老进程和品质的劣变。综合比较,0.05 mmol/L SNP处理对"大五星"枇杷果实采后保鲜效果较好。     

不同清洗剂对鲜荚毛豆低温贮藏过程中品质的影响

研究了二氧化氯、苯甲酸钠、次氯酸纳和热水处理对鲜荚毛豆的低温贮藏效果及采后品质的影响.结果表明:ClO2清洗剂有助于延缓叶绿素的分解,并降低丙二醛的含量,提高菜用毛豆的商品率,但促进了Vc的降解;苯甲酸钠在一定程度上可以抑制Vc的分解;50℃热水处理可以有效抑制POD的活性;次氯酸钠在鲜荚毛豆豆荚微生物的抑制效果方面有显著效果.     

不同预处理对鲜荚毛豆低温贮藏过程中品质的影响

研究了二氧化氟、苯甲酸钠、次氯酸纳和热水处理对鲜荚毛豆的低温贮藏效果及采后品质的影响.结果表明:ClO2预处理有助于延缓叶绿素的分解,并降低丙二醛的含量,提高菜用毛豆的商品率,但促进了Vc的降解;苯甲酸钠在一定程度上可以抑制Vc的分解;50℃热水处理可以有效抑制POD的活性;次氯酸钠预处理组在鲜荚毛豆豆荚微生物的抑制效果显著.     

采后硝普钠处理对南果梨果实贮藏品质和细胞壁降解酶的影响

为探究采后硝普钠(sodium nitroprusside,SNP)处理对南果梨果实贮藏效果的影响,将南果梨果实采后用0.25 mmol/L SNP溶液和清水(对照)浸泡处理,研究常温贮藏期间果实品质和细胞壁降解酶活性的变化。结果表明:与对照相比,SNP处理能抑制果实质量损失率的升高,显著降低果实呼吸高峰值,显著延缓南果梨果肉硬度的下降,维持果实较高水平的可溶性固形物质量分数,延缓抗坏血酸含量及可滴定酸质量分数的下降。此外,SNP处理能明显抑制多聚半乳糖醛酸酶、果胶甲基反式消除酶、果胶甲酯酶和多聚半乳糖醛酸反式消除酶活力。由此说明,SNP保持果实贮藏品质与抑制果胶降解酶活性有关。     

高丽菜脉冲喷动床-低频微波干燥品质与能耗

为解决调理蔬菜热风干燥(AD)产品粘连、品质差、能耗高及高污染等问题,以高丽菜为实验原料,利用常压脉冲喷动床-低频微波干燥(PSBLMD)中试平台,进行调理高丽菜PSBLMD品质、均匀度及能耗研究,并与AD方式进行对比分析。结果表明,PSBLMD调理高丽菜(加糖比例15%)抗坏血酸质量浓度、叶绿素质量浓度及复水比(4.69 mg/hg、3.48 mg/hg、26.22)均高于AD高丽菜相应值(1.46 mg/hg、3.14 mg/hg、19.40),PSBLMD样品的水分、色差及收缩率均匀度(91.2%、93.7%、92.3%)达到90%以上;与AD方式相比,PSBLMD不但可以有效解决高糖调理高丽菜干燥过程产品粘结问题,提升干燥产品品质,而且缩短干燥周期50%以上且降低能耗40%以上。     

低温贮藏对蚕豆鲜荚品质的影响

为研究低温对蚕豆鲜荚贮藏品质的影响,通过对其结冰点的研究,设置不同的冷藏温度0、4、8 ℃,定期测定贮藏期间的PPO活性、褐变指数、质量损失率等指标。结果表明:蚕豆鲜荚的结冰点为-0.8 ℃;0 ℃处理组的PPO活性、褐变指数、质量损失率、籽粒色泽变化均小于其余处理组,0 ℃处理组的叶绿素含量较高;而0 ℃处理组的硬度指标相对较好。各低温处理组对蚕豆籽粒中的V_C含量影响的差异均不显著(p>0.05),蚕豆鲜荚适宜在0 ℃条件下贮藏。     

Changes in differently processed soya bean (Glycine max.) and lima bean (Phaseolus lunatus) with particular reference to their chemical composition and their mineral and some inherent anti-nutritional constituents

The effects of 3 processing techniques: cooking, roasting and autoclaving on the proximate chemical composition, the mineral content and some inherent toxic factors of soya and lima beans were investigated. The processing techniques generally reduced the crude fibre levels and enhanced the extractable fat in the soya and lima beans. The coefficients of variability for crude fibre and ether extract due to the processing techniques of soya and lima beans were 20.9%, 16.0% and 22.3%, 38.1%, respectively. In parallel with decreased ash content in the cooked bean samples, there was a decrease in the K, Mg, Na and P levels relative to the raw bean and also relative to the other processing techniques. Mineral contents of the autoclaved bean samples were generally similar to those of the raw (unprocessed) samples. Under the processing conditions, roasting caused the highest reduction in thioglucoside content (59%) in soya bean while cooking caused the highest reduction in lima bean (78%). Trypsin inhibitor activity (TIA) ranged between 0.59 mg/g sample in the cooked soya bean and 11.6 mg/g sample in the raw bean while the corresponding values for lima bean ranged between 0.59 and 6.3 mg/g sample. Cooking and roasting caused over 90% reduction of TIA, while autoclaving caused 64-69% reduction in both bean samples. Under the assay conditions, haemagglutinating activity was not detected in the cooked and autoclaved soya and lima beans. The need to prevent both functional and nutritional damage to food proteins and other nutrients, resulting from excessive heating, was discussed.     

Structural and some nutritional characteristics of Velvet bean (Mucuna pruriens) and Lima bean (Phaseolus lunatus) starches

Velvet bean (Mucuna pruriens) and lima bean (Phaseolus lunatus) starches were isolated from seeds and their structural characteristics evaluated using XRD, size‐exclusion chromatography and light scattering analyzes. Total starch, available starch, RS and in vitro digestibility were also determined. Structural and nutritional characteristics of Velvet bean and Lima bean starches were compared to those of commercial corn starch. The legumes starches presented a C‐type XRD pattern and crystallite sizes of 43.1 Å for velvet bean and 48.3 Å for lima bean. Lima bean starch average molar mass (4.9 × 10⁶ g/mol) was slightly higher than the velvet bean starch (3.04 × 10⁶ g/mol). Size‐exclusion chromatography indicated structural similarity between the lima bean and corn starches which differed from that of the velvet bean starch. Hydrodynamic radius (R_H) for the velvet bean and lima bean starches was 45.5 and 55 nm, respectively, and their radius of gyration (R_G) was 67.7 and 82.5 nm, respectively. Total starch content in all three starches was greater than 98%. Their complex crystalline structure provided the legume starches lower in vitro digestibility values than the corn starch. RS content in both the velvet bean starch (7.72%) and lima bean starch (5.66%) was higher than in the corn starch, essentially qualifying these polysaccharides as natural dietary fiber sources, with the associated physiologic advantages.     

'Fagiolo a Formella', an Italian lima bean ecotype: biochemical and nutritional characterisation of dry and processed seeds

BACKGROUND: An ecotype of the lima bean, named ‘fagiolo a Formella’, which, to the best of our knowledge, is the only example of an Italian lima bean (Phaseolus lunatus L.) ecotype, is cultivated in the Campania region of southern Italy. Physical, nutritional and processing traits of dry seeds were evaluated for two consecutive growing seasons (2009 and 2010). The canning quality was also investigated, but only for the harvest of 2010. RESULTS: Sodium dodecyl sulfate–polyacrylamide gel electrophoresis of total seed proteins allowed the attribution of ‘fagiolo a Formella’ to the Mesoamerican gene pool and Sieva morphotype. Seeds have a trapezoid shape, white coat and 100‐seed weight greater than 42 g. Yield, protein, trypsin inhibitor and phytic acid values were found comparable with those reported for lima bean varieties cultivated in sub‐tropical areas. Moreover, we found that this ecotype is devoid of lectin. CONCLUSIONS: The good adaptation to growing environment is indicated by the fact that ‘fagiolo a Formella’ seed quality is comparable to that of lima beans grown in America. Overall the canning quality was found satisfactory and canning significantly destroys the main anti‐nutritional compounds present in dry seeds. Copyright © 2012 Society of Chemical Industry     

NO处理对黄金勾豆角采后贮藏品质的影响

黄金勾豆角在采后极易转紫衰老,影响贮藏品质,为明确一氧化氮（NO）对采后黄金勾豆角品质的影响,本研究采用0.2 mmol/L的外源NO供体硝普钠（sodium nitroprusside,SNP）溶液浸泡黄金勾豆角10 min,(8±1)℃贮藏条件下,测定贮藏过程中黄金勾豆角转紫率、锈斑率、外观品质、色泽、可溶性固形物质量分数、质量损失率、硬度及相关抗氧化物质含量和抗氧化酶活力。与对照组（去离子水浸泡）相比,SNP处理可有效延缓转紫和锈斑的发生,降低黄金勾豆角的质量损失率,维持可溶性固形物质量分数,抑制贮藏后期花青素含量的降低,减少丙二醛生成,提高总酚、类黄酮、类胡萝卜素等抗氧化物质的含量,整体上显著或极显著增加过氧化氢酶和抗坏血酸过氧化物酶活力（P<0.05、P<0.01）,抑制多酚氧化酶、过氧化物酶活力（P<0.05、P<0.01）。结果表明,SNP处理可通过调节抗氧化酶活性和抗氧化物质含量变化延缓贮藏期间黄金勾豆角的转紫衰老,维持贮藏期间的品质,延长贮藏期。     

Amino Acid Composition of Protein Fractions Extracted from Phaseolus Beans and the Field Bean (Vicia faba L.)

Protein fractions were extracted sequentially with 2% sodium chloride, 30% isopropyl alcohol, 4% lactic acid and 0.5% potassium hydroxide from three varieties of adzuki beans, kafae and red kafae bean, three varieties of lima beans and red lima bean, two varieties of kidney beans and field bean that were grown in the tropics and sub-tropics. The sodium chloride extract had the highest range of protein concentration (51.2 to 81.4%). The sodium chloride extract was separated into two fractions based on solubility in water. The amino acid compositions of the flour from the seed and of the two fractions from the sodium chloride extract were determined. High contents of lysine, aspartic acid, glutamic acid and leucine were obtained, whereas the sulphur-containing amino acids contents were low.     

Constitution of leguminous seeds. The effect of some physico-chemical factors on the yield of proteins isolated from Phaseolus beans

The yields of acid-soluble proteins isolated from white kidney beans (Phaseolus vulgaris), navy beans (P. vulgaris) and baby lima beans (P. lunatus) were determined under different conditions of extraction. Highest yields of protein material were obtained when malic acid solutions [0.4M (pH 3.5) white kidney bean and navy bean; 0.05M (pH 3.5) baby lima bean] were used and under the following conditions: shaking time 20-30 min; extraction temperature 40-45°C; particle size 0.50-1.00 mm.     

Effect of processing on the nutrients and anti-nutrients of lima bean (Phaseolus lunatus L.) flour

The effect of soaking, autoclaving and toasting methods on the proximate and mineral composition and anti-nutrients of lima (butter) bean (Phaseolus lunatus L.) was investigated. The raw seed showed high content of proteins, lipids and ash with good values of K, Ca, Mg, P, Na and Fe in comparison with other legumes. Potassium was the most abundant macro mineral while sodium was the least. Iron content was the highest among the micro minerals. Manganese was not detected in any of the samples. Raw lima bean contained cyanide, trypsin inhibitor, lectin, phytin and tannin. Phytate phosphorus was calculated to be 28.2% of total phosphorus. There was no significantly different (P > 0.05) in the crude protein content of raw and processed flour. There was significant difference (P < 0.05) in the values of the macro and micro mineral. Soaking, autoclaving and toasting completely eliminated trypsin inhibitor and lectin while it significantly (P < 0.05) reduced the levels of phytin, tannin and cyanide. Except for tannin autoclaving for 20 min was found to eliminate all the other anti-nutrients in lima bean.     

Effect of Thermal Processing on Lima Bean Vitamin B-6 Availability

Unit operations in lima bean processing were evaluated by their effects on the availability of vitamin B-6. Blanching of rehydrated lima beans resulted in the loss of about 20% of the pyridoxine. In the enzymic digests of the heat processed samples, pyridoxal and pyridoxal-5′-phosphate were not found in appreciable quantities. This was interpreted as a loss in availability, because the acid hydrolysates of both the processed and blanched samples showed a difference of only 15% in the pyridoxal content. This showed that although vitamin B-6 was destroyed only to a small extent during thermal processing, its availability was reduced by almost 50%.     

Effects of Blanching, Soaking, and Cooking on the HCN Yields, Nitrogen, Ash, and Minerals of Lima Beans (Phaseolus lunatus)

Blanching, soaking, and cooking two cultivars of lima bean reduced the HCN concentrations to a safe level. Beans soaked for 12 hr had lower HCN levels than those soaked for 6 hr. Traditional processing was also effective in reducing the HCN concentration in the beans. The treatment of the beans also resulted in a reduction in ash, and the concentration of some minerals.