包装与贮藏温度对蚕豆采后品质的影响

为明确适宜于鲜食蚕豆采后贮藏的温度与自发气调包装材料,以无保鲜膜包装的蚕豆为对照,研究了(1.0±0.5)℃下聚乙烯(PE)、聚氯乙烯(PVC)、微孔(W)3种保鲜膜包装和(5±1)℃PE保鲜膜包装对蚕豆硬度、色泽、水分含量等品质指标的影响。结果表明,(1.0±0.5)℃下采用PVC保鲜膜包装的蚕豆品质优于其它处理,蚕豆贮藏28d,仍保持较好品质。     

Preparation of broad bean (Vicia faba L. minor) products Part 3. Pretreatment of broad beans and broad bean flour —processes and effects

For improving sensory, functional and other properties broad beans are pretreated in 3 different ways. The pretreatments include defatting or isoelectric washing of broad bean flour and hydrothermal treatment of whole dehulled broad beans. Every pretreatment process leads to particular advantages, described in this paper, although sensory improvements are found in all pretreated products.     

Functional and electrophoretic characteristics of faba bean (Vicia faba) flour proteins as affected by germination

Faba beans (Vicia faba) were germinated at room temperature for 3 and 6 days respectively. The effect of germination on the protein fractions, protein solubility index, PAGE pattern and some functional properties i.e. emulsification capacity (EC), foaming capacity (FC), foam stability (FS), water and fat absorption capacities of the flour was studied. Germination decreased albumins, globulins and prolamins at different levels but non protein nitrogen and glutelins were increased. The protein solubility index was high at both extreme pH values with an isoelectric point (IP) at pH of 4.4-4.5. The solubility of the protein slightly increased due to germination at all the pH values. PAGE pattern revealed on obvious dissociation and utilization for both fast and slow moving protein fractions during germination. Emulsification and foaming properties vs pH profile were similar to the pattern of solubility vs pH. Both properties were high at acidic and alkaline pH's and the minimum values were at pH 4 to 5. Germination process improved EC, FC and FS of the flour in comparison with that of dry bean flour. Water absorption of faba bean flours was improved during germination but the fat absorption markedly decreased.     

Commercial pasta manufacture: Changes in lipid binding during processing of durum wheat semolina

Summary The quantities of total free (hexane-extractable) and bound (extracted by hot water-saturated butanol but not hexane) acyl lipids have been determined in durum wheat semolina and pasta and at intermediate stages during pasta manufacture. Semolina contained approximately equal amounts of free and bound lipids, but about 90% of the free lipid became bound during processing, especially during the drying stages. The triacylglyceride fraction exhibited a similar binding during the process and this fraction probably accounts for much of the binding observed.

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Kommerzielle Erzeugung von Teigwaren: Änderung der Lipidbindung während der Verarbeitung von Durum-Weizengrieß

Zusammenfassung Die Gesamtmengen der freien (mit Hexan extrahierbaren) und gebundenen (heiß mit wassergesättigtem Butanol, über nicht mit Hexan extrahierbaren) Acyllipide in Durum-Weizengrieß, in Teigwaren und in den Zwischenstufen sind bestimmt worden. Der Grieß enthielt etwa gleiche Mengen freier und gebundener Lipide, über während der Verarbeitung, insbesondere bei den Trockenvorgängen, wurden etwa 90% der Lipide gebunden. Die Triglycerid-Fraktion zeigte während der Verarbeitung eine ähnliche Bindung, und ein großer Anteil der beobachteten Bindung ist wahrscheinlich auf diese Fraktion zurückzuführen.

     

Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles

Yellow alkaline noodles (YAN) were prepared from durum and hard white wheat flour blends and evaluated for noodle color, appearance and cooked noodle texture. Raw noodle brightness, L^∗, and yellowness, b^∗, improved significantly with durum flour addition while significant increases in a^∗ values were observed at both 2 h and 24 h. The very low noodle speck count of white wheat noodles remained constant over the 24 h period at any durum flour addition. Noodle bite, MCS, decreased with the addition of durum flour, resistance to compression (RTC) remained equivalent to the hard white flour control while an associated improvement in cooked noodle recovery (REC) was observed. The study indicates that addition of durum flour at even the 25% level, offers a viable product with improved colour characteristics, consistent RTC and improved REC textural attributes. Uniaxial stress relaxation parameters of cooked noodles significantly correlated with the empirical texture measurements.     

Effects of polyphenol oxidation on in vitro iron availability in faba bean (Vicia faba L.) flour

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.     

Effect of semolina replacement with a raw:popped amaranth flour blend on cooking quality and texture of pasta

The replacement of semolina (SEM) with raw:popped (90:10) amaranth flour blend (AFB) in pasta making at 25, 50, 75, and 100 g/100 g levels (flour basis, 14 g of water/100 g) was carried out to evaluate the effects on cooking quality and texture of the supplemented pasta samples. Significant differences on cooking quality characteristics and texture of the pasta samples were observed. The pasta solid loss increased, weight gain and firmness decreased as the AFB level increased. The semolina pasta showed the lowest solid loss (7 g/100 g) and the highest weight gain (188.3 g/100 g) and firmness (1.49 N), whereas the amaranth blend pasta was the softer (around half of the firmness of semolina pasta) and lost the higher amount of solids (11.5 g/100 g). The raw and popped AFB was suitable for increasing the nutritional quality through dietary fiber and high quality protein and even to obtain gluten-free pasta with acceptable cooking quality (solid loss of 3.5 g/100 g higher than that considered as acceptable for semolina pasta). The amaranth blend used in this study enables the partial or total replacement of wheat semolina in pastas with acceptable cooking quality and texture.     

Effect of nutritional status of faba bean (Vicia faba L.) on protein solubility profiles

A field experiment was carried out to study the effect of mycorrhizal inoculation. phosphorus and sulphur fertilization, under two water regimes, on protein solubility fractions of faba bean. The major protein fraction of faba bean was the globulin fraction that ranged from 69.5 to 78.1%. Phosphorus treatment significantly (P⩽0.05) increased the globulin fraction of faba bean seeds in the wet treatment but significantly (P⩽0.05) decreased it in the dry treatment. All fertiliser treatments significantly (P⩽0.05) increased the albumin fraction in the wet treatment, whereas only treatments of mycorrhiza, mycorrhiza+sulphur and mycorrhiza+phosphorus+sulphur significantly increased it in the dry treatment compared to control. With the exception of the treatment mycorrhiza+sulphur, all other fertilisation treatments showed prolamin contents of faba bean seeds, similar to that of the control in the wet treatment. The G₃-glutelin fraction of faba bean ranged from 8.9 to 14.4%. Treatments with sulphur, mycorrhiza and mycorrhiza+sulphur significantly increased the G₃-glutelin fraction, whereas phosphorus and mycorrhiza+phosphorus treatments significantly decreased it. The insoluble protein (residue) of faba bean ranged from 1.8 to 3.4%. Generally, fertiliser treatments significantly increased the insoluble protein in the wet treatment. With the exception of treatments mycorrhiza and mycorrhiza+sulphur, all other fertiliser treatments significantly increased the insoluble protein content in the dry treatment. Water regime significantly (P⩽0.05) affected the protein fractions.     

Preparation of broad bean (Vicia faba L. minor) products. Part 2. Broad bean protein isolates from seed flour in the pH range below the isoelectric point

Broad bean protein isolates in aqueous solutions form stable gels after heating at pH values below the isoelectric point (pH 2-3) if they are extracted at the same pH. But the acid extraction is a time-consuming and expensive process. This paper outlines a new and simple procedure for the preparation of broad bean protein isolates in the acid pH range. It consists of a short extraction of seed flour at pH 7.5 (30 min) followed by an after-treatment at pH 2-3 (60 min) and gives the highest yield of acid treated broad bean protein isolates after a sudden acidification.     

Preparation of broad bean (Vicia faba L. minor) products Part,I. Broad bean protein isolates from seed flour and their acetylation in the neutral pH range

It is possible to prepare broad bean protein isolates with a high yield directly from seed flour using a wet process. This process involves an aqueous extraction at pH 7.5 followed by separation of the insoluble residue and isoelectric precipitation of the protein from the aqueous extract. Following the same principle is it possible to prepare acetylated broad bean protein isolates with any adjustable acetylation degree. For that acetic anhydride is to be added and the adjusted pH is to be maintained during the extraction. In both cases the yield of the protein is mainly determined by the used solid-liquid ratio.     

Effect of cultivar and seed maturity on amino acid content in fresh and canned broad bean (Vicia faba v. major)

The content of dry matter, total nitrogen, and amino acids (except for tryptophan) in fresh and canned broad bean (Vica fabav. major) seedswas determined, in the canned product whole seeds or cotyledons without hull being analysed. Two Dutch bred cultivars, Comprimo RS with large seeds and medium sized Threefoldwhite, were investigated at four stages of maturity defined by the content of dry matter at levels of about 25% (stage I), 30% (II), 35% (III), and 40% (IV). Amino acid content in 100 g fresh weight was similar in the two cultivars, rapidly increasing with maturation. The value of protein expressed by the EAA index was almost the same for the investigated cvs, usually being slightly higher in the case of more mature seeds. Whole seeds from canned product contained slightly less amino acids than the raw material while the EAA index showed similar or slightly lower values for whole seeds than for the raw vegetable. The content of all the amino acids (except for tyrosine) was greater and the EAA indices were higher in the cotyledons of canned broad bean than in whole seeds. Methionine with cystine were the limiting amino acids in fresh and canned seeds.     

Protein content variation in a pure line faba bean (Vicia faba) collection

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.     

Preparation of broad bean (Vicia faba L. minor) products Part 4. Effects of recirculation of waste water on the quality of protein isolates

The isolation of proteins from broad bean flour is a water consuming process. The waste water of that consists of the supernatants after the isoelectric precipitation and washing. Different parts of those supernatant were recirculated into the process of protein extraction and isolation. The results show the possibility to recirculate 25% of the supernatant after the isoelectric precipitation and 100% of the supernatant after washing without any effect on the composition of the protein isolates.     

Seed globulins from legumes. III. Seed globulins from broad bean (Vicia faba L.)]

The seed globulins from Vicia faba predominantly consist of two components, vicilin and legumin, which are exclusively deposited within the protein bodies of the storage cotyledons. The globulin biosynthesis commences with high intensity within a distinct phase during seed development as a consequence of reactivated genetic information. Isolation and purification of vicilin and legumin were achieved by a combination of zone precipitation, ion exchange chromatography, and gel filtration. Purity was controlled by disc electrophoresis on polyacrylamide e gels at pH 4.3 and by two dimensional immunoelectrophoresis, respectively. Vicilin prepared by zone precipitation and ion exchange chromatography consists of several serologically different proteins. One of them occupies the legumin position on polyacrylamide gels, although not identic with legumin, as revealed by tandem immunoelectrophoresis. The serological nonrelationship of vicilin and legumin was confirmed. Vicilin is characterized by micro heterogeneity which seems to indicate a molecular polymorphism.     

The relationship between maturity and quality of canned broad beans (Vicia faba L.)

Summary. This paper describes a co-operative investigation carried out by the Fruit and Vegetable Preservation Research Association and eight of its member firms to determine optimum maturity of broad beans for canning.
The results indicate that (a) there was no difference in flavour in canned broad beans harvested at tenderometer readings from 90 to 200, (b) there was a significant linear deterioration in texture as beans matured, (c) alcohol insoluble solids of raw and canned beans increased linearly as beans matured, (d) a linear relationship was found between tenderometer readings and sample size, (e) consumers equally preferred canned broad beans harvested at tenderometer readings of 120 and 160 and (f) optimum maturity of broad beans for canning from the data obtained was at a tenderometer reading of 136 using a 5 oz sample of raw beans.     

Presence of two saponins in faba bean (Vicia faba L.) seeds

From faba bean (Vicia faba L.), two new saponins were isolated by Sephadex LH-20 gel filtration, ODS column chromatography and semi-preparative HPLC. Their molecular weights determined by FAB-MS were 978 and 962, respectively. Results of TLC and FTIR analyses showed that these compounds are similar to soya saponin group B. The presence of separated saponins was confirmed by TLC for seeds of four cultivars of faba bean.     

Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts

Partial substitution of wheat flour (Triticum aestivum) with vetch flour (Lathyrus sativus L) at the levels of 5, 10, 15 and 20 g/100 g was carried out to determine its influence on physico-chemical, rheological, nutritional and sensory characteristics of composite flour doughnuts. Commercial wheat variety, Inqlab-91 was found suitable for the preparation of doughnuts. Sensory and objective evaluations (weight, volume and specific volume) of doughnuts were carried out to evaluate the acceptability of doughnuts. Protein, lysine and trypsin inhibitor contents increased significantly (P<0.05) from 12.10 to 13.84 g/100 g, 2.46-3.58 g/100 g protein and 173 to 187 TIU/g on increasing the level of vetch flour from 0 to 15 g/100 g in the doughnuts, respectively. In vitro protein digestibility of doughnuts was also found to increase (71.8-76.3 g/100 g). It was inferred that doughnuts supplemented with vetch flour up to the level of 15 g/100 g were sensorily acceptable.     

Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins

The effects of different drying temperatures (20, 60, 85, 110 and 180 °C) on digestibility and potential allergenicity of durum wheat proteins were studied in model pasta samples, cooked in boiling water (MPSs). Increasing the drying temperature resulted in increased protein denaturation and aggregation. In vitro treatment of MPSs with pepsin and pancreatin showed similar protein degradability up to a drying temperature of 110 °C, resulting in the disappearance of the main prolamin components. In contrast, the MPS treated at 180 °C was much less digestible, due to the presence of Maillard-type protein aggregates.