Physicochemical and functional properties of whole legume flour

The physicochemical, functional and pasting properties of whole flours from pinto bean, lima bean, red kidney bean, black bean, navy bean, small red bean, black eye bean, mung bean, lentil and chickpea were investigated. Significant differences in physicochemical characteristics and functional properties were observed (P < 0.05). Bulk densities, water absorption indices, water solubility indices, oil absorption capacities, emulsion activities, and emulsion stabilities ranged from 0.543 g/mL to 0.816 g/mL, 4.09 g/g to 6.13 g/g, 19.44 g/100 g to 29.14 g/100 g, 0.93 g/g to 1.38 g/g, 61.14%–92.20%, and 84.15%–96.90%, respectively. Phaseolus legume flour exhibited higher water absorption capacity, oil absorption capacity, emulsion activity, and emulsion stability compared with other kinds of legume flour. Pasting properties were significantly different (P < 0.05). Pasting temperatures and the peak, final, and setback viscosities of the flours ranged from 73.2 °C to 83.0 °C, 96.2 RVU to 216.8 RVU, 118.5 RVU to 243.8 RVU, and 28.3 RVU to 103.2 RVU, respectively.     

Physicochemical and functional properties of Caryota urens flour as compared to wheat flour

Starch digestibility, thermal, pasting and gelling properties of Caryota urens (CU) flour were investigated using wheat flour as reference. Amylose content of CU and wheat flour was 32.1% and 28.3%, respectively. CU flour had very low content of protein and lipid but had a high content of total starch (98.2%) and resistant starch (RS) [42.5%]. Gelatinisation temperature (78.5 °C) of CU flour was higher than wheat flour. Pasting behaviour of CU flour was similar to that of high swelling tuber and root and waxy starches. CU flour retrograded to a greater extent than wheat flour. Very specific gelling behaviour was noticed for CU flour where it produced significantly harder gel with high paste clarity, fracture ability, adhesiveness, gumminess and chewiness. Expected glycaemic index (eGI) of CU and wheat flour was 92.4 and 100.4, respectively. CU flour had high eGI despite high content of resistant starch.     

Physicochemical,nutritional and functional properties of marama bean flour

Marama bean is a protein-rich, underutilised, drought-tolerant legume in sub-Saharan Africa. Its utilisation may be increased through value addition into protein-rich flours. Defatted flour from unheated and dry-heated (150 °C/20 min) whole marama beans (UMF and HMF) were analysed for physicochemical and protein-based functional properties. Heating significantly increased in vitro protein digestibility of marama bean flour. Of functional importance are the high levels of tyrosine present in marama bean flours. Heating significantly reduced protein solubility and emulsifying capacity of marama bean flours whilst water absorption capacity was improved. Foaming capacity was not affected by heating. UMF could be useful in food systems requiring high emulsifying capacity, but would not be suitable for applications requiring high water absorption and foaming capacity. Due to its high protein contents, marama bean flour could be used to increase the protein quality of cereal-based foods to help alleviate protein-energy nutrition in the region.     

Physicochemical,functional and antioxidant properties of flour from pearl millet varieties grown in India

Indian pearl millet varieties were selected, milled to flour and studied for their proximate composition, hunter color, functional, and antioxidant properties. Proximate composition and hunter color values differed significantly (p < 0.05) among varieties. Hunter L* value was found the highest for HHB-223 flour whereas a*, b* and ΔE was the highest for W-445 flour. Flours also showed significant variations in their total phenolic content (TPC), total flavonoids content (TFC), antioxidant activity (DPPH) and metal chelating activity. Variety GHB-732 showed the highest values for TPC (3137 µg GAE/g) and DPPH (46.7 %) activity. TFC was, however, found the highest for HC-10 (2484 µg CE/g) variety. Several significant correlations were observed among different flour properties as revealed by both pearson correlations and principal component analysis. Formulation of chapatti resulted in decrease in TPC, TFC, DPPH values when compared to its flour. However, reverse was observed for metal chelating activity.     

Physicochemical and functional properties of full‐fat and defatted Moringa oleifera kernel flour

Full‐fat and defatted Moringa oleifera kernel flours were analysed for their functional properties. The effect of pH and NaCl concentrations on the functional properties of the flours was investigated following standard procedures. The protein content of full‐fat and defatted flour was 36.18 and 62.76 g/100 g, respectively. The concentrations of other proximate constituents of the defatted flour were higher than those of the full‐fat flour. Nitrogen solubility was lowest at pH of 4.0 and 9.0, respectively, with maximum solubility occurring at pH of 6.0. Defatting increased the water absorption and fat absorption capacities of Moringa oleifera kernel flour. The foaming capacity and foam stability of the defatted flour were 86.0% and 82.0 mL, whereas that of full‐fat flour were 20.6% and 18.5 mL respectively. The defatted flour showed better emulsification (97.2 mL g^?1) than full‐fat flour (66.0 mL g^?1). The least gelation concentration of the defatted and full‐fat flours was 14% and 16% (w/v) respectively. Moringa oleifera kernel flour can be a valuable source of vegetable protein in fortified food products formulation.     

不同来源的谷物麸皮水溶性膳食纤维理化和功能性质研究

以稻花香米糠、长粒香米糠、籼米米糠、小米米糠、麦麸粗麸、麦麸细麸、燕麦麸皮、甜荞皮粉、苦荞皮粉、小米皮粉等10种谷物麸皮为实验原料提取水溶性膳食纤维（soluble dietary fiber, SDF）,研究了其理化特性、功能特性以及分子结构之间的差异性。结果表明：苦荞皮粉SDF的持水能力最强,小米皮粉SDF的持油能力最强,麦麸细麸SDF吸水膨胀性最强。稻花香米糠SDF、长粒香米糠SDF、小米米糠SDF和甜荞皮粉SDF不具有吸水膨胀性。10种SDF葡萄糖结合能力在56.95～432.83 mg/g之间。SDF胆固醇吸附能力在0.41～66.21 mol/g之间,具有显著性差异。麦麸粗麸SDF的ABTS自由基清除率和DPPH清除率最高,小米米糠SDF羟自由基清除率最高。10种SDF总抗氧化能力在2.00～5.59μmol/g之间,具有显著性差异。扫描电镜结果显示,10种SDF微观结构不同,有的表面凹凸不平呈颗粒状,有的平滑多孔;傅里叶红外吸收光谱呈现不同的强弱峰。综上所述,不同来源SDF的分子结构、理化特性、功能特性存在明显差异性,可根据需要选择不同结构和功能的SDF进行利用。     

Some properties of corn grains and their flours I: Physicochemical,functional and chapati-making properties of flours

The variability in physical (1000 kernel weight and bulk density) and mechanical (rupture force) properties of grains from different Indian corn varieties (African tall, Ageti, Early composite, Girja, Navjot, Parbhat, Partap, Pb sathi and Vijay) were studied. The functional (colour, gelatinization, retrogradation and pasting) and chapati-making properties of flours milled from corn varieties were evaluated. African tall flour showed the highest enthalpy of gelatinization (ΔH_gel), peak-, trough-, breakdown-, final-, and setback viscosities, and L^∗ (84.4) value and resulted in chapaties with higher extensibility (5.76 mm) and of light colour. African tall flour, with the lowest protein content, showed the lowest grain rupture force. Amylose content and hardness of starch gel from African tall were found to be the lowest among all corn varieties. Girja flour, with the lowest transition temperatures and ΔH_gel, showed the lowest extensibility of chapaties made from it. Pearson correlations between physical and textural properties of corn grains and the functional properties of their flours were established. Rupture force of corn grain and protein content of flour showed a negative correlation with peak viscosity of flour (r = −0.917, and −0.863, p < 0.01). The protein content of flours was negatively correlated with L^∗ (r = −0.759, p < 0.01) value and positively with b^∗ (r = 0.635, p < 0.01) value. Pasting temperature of flours showed a significant negative correlation with peak, trough, breakdown, final and setback viscosities (r = −0.836, −0.846, −0.778, −0.871, and −0.847, respectively, p < 0.01). Pearson correlation was also established between the grain and starch properties. Rupture force of corn grains was positively correlated with the amylose content of starch (r = 0.950, p < 0.01).     

Physicochemical properties and application in film preparation of prolamin from distiller's grains

Prolamin of sorghum-based distiller's grains was extracted and its physicochemical properties were further determined. The prolamin was found to be rich in acidic amino acids, resulting in an isoelectric point of pH 4.0. High content of α-helix structure endowed the protein good thermostability with a denaturation of 123.47 °C. The prolamin was resistant to pepsin but susceptible to trypsin in vitro digestion. The nutritional evaluation score was low and the protein does not belong to a good source of food protein due to the low digestion and lack of essential amino acids. The prolamin exhibited low water-holding capacity, oil-holding capacity, foam properties, and emulsifying properties. Moreover, the protein possessed good film-forming properties, and the characteristics of high temperature resistance, low water-holding capacity and oil-holding capacity of prolamin can endow the protein film with excellent properties of water blocking, oil blocking, and high thermal stability.     

Physicochemical properties of flour recovered from broken rice noodles during production

Flour recovered from broken rice noodles was evaluated by microscopy, X‐ray diffractometry, differential scanning calorimetry, in vitro starch digestibility, pasting and gel texture analyses. Rice noodle making processes destroyed the granular and crystalline structures of rice flour (RF), but the process‐induced recrystallised amylopectin and amylose‐lipid complexes were observed. Higher level of resistant starch in broken rice noodle flour (BRNF) was due to the retrograded amylose, which formed during noodle making. The absence of pasting temperature and low pasting viscosity of BRNF were distinct from those of RF, whereas gel textures of both flours were similar. BRNF‐added rice noodles showed lower hardness, but the other cooking and texture qualities were close to the one without BRNF. Up to 17% of BRNF could be incorporated into composite rice noodle making. This study thus provided an approach to the management and utilisation of food processing wastes.     

Physicochemical and functional properties of protein concentrates from pulses

The physicochemical and functional properties of protein concentrates from peas, lentils, navy beans, chickpeas, and defatted chickpeas were investigated. Protein concentrates were prepared using a laboratory wet milling procedure. Chemical composition and colour of the protein concentrates were significantly different among the various pulses. Functional properties of the chickpea protein concentrates, including water hydration capacity, foaming capacity, and emulsion capacity, were improved significantly after a defatting step was added prior to the fractionation process. Navy bean protein concentrate had the largest foaming capacity, whilst chickpea protein concentrates had the smallest. Protein concentrates from lentils had the most stable foams after 120 min, whilst those from chickpeas had the least stable foams. Navy bean protein concentrate also had the highest emulsion capacity, whilst pea protein concentrates had the poorest. Protein content of the protein concentrates was positively correlated, whilst the fat content was negatively correlated with foaming capacity (r = 0.663, p < 0.001 and r = − 0.712, p < 0.001, respectively). Water hydration capacity of the protein concentrates was significantly correlated with ash content (r = 0.597, p < 0.01), fat absorption (r = 0.535, p < 0.01), foaming capacity (r = 0.775, p < 0.001) and foam stability at 120 min (r = 0.595, p < 0.01). Ash content and foaming capacity were significantly correlated with emulsion capacity (r = 0.497, p < 0.05, and r = 0.552, p < 0.01, respectively).     

自然制曲的蚕豆曲中优势微生物的分离与初步鉴定

通过各种培养基进行分离培养,对自然制曲蚕豆曲中的细菌总数、芽孢杆菌、酵母菌、霉菌进行计数;对霉菌进行初步鉴定.结果:从自然制曲蚕豆曲中分离出的霉菌,经鉴定为米曲霉和总状毛霉;微生物菌群,以霉菌为主,米曲霉和毛霉数量分别为2.8×107,3.0×106cfu/g;其次为细菌,数量为5.3×104 cfu/g;酵母菌数量为2.6×102 cfu/g;芽孢杆菌:没有检出.     

Physicochemical and functional properties of flour and protein isolates extracted from seinat (Cucumis melo var. tibish) seeds

The physicochemical and functional properties of seinat seed flour (SSF), defatted seinat flour (DSSF), and protein isolates were studied. Protein was extracted from DSSF using an alkali solution with isoelectric precipitation and freeze drying. Freeze dried seinat seed protein isolates (FSSPI), SSF, and DSSF were evaluated for their physicochemical and functional properties. SSF contained high levels of crude fat and fiber (31.13% and 24.75%, respectively). FSSPI contained 91.83% protein versus 28.58% for SSF. The amounts of potassium, the mineral with the highest content, were 9,548.33, 6,439.03, and 1,029 mg/100 g in SSF, DSSF, and FSSPI, respectively. The functional properties were variable among samples. The protein solubility of FSSPI was significantly higher (p<0.05) than for DSSF and SSF. FSSPI has a significantly better (p<0.05) foaming capacity, water/fat absorption capacity, and bulk density than SSF and DSSF. FSSPI also showed an emulsifying capacity comparable to commercial soy protein isolates.     

Dietary fibre extracted from different types of whole grains and beans: a comparative study

Dietary fibre (DF) from different whole grains and beans (quinoa, buckwheat, highland barley, pea and mung bean) was extracted by enzymatic action. The components, crystallinity and properties were comparatively studied. Furthermore, we evaluated correlations between DF components and their crystallinity, thermal, physicochemical and functional properties. Results showed quinoa DF had highest polyphenol (25.58 mg GAE per 100 g), pectin (4.68%) and cellulose (52.34%) contents, crystallinity value (CV, 30.24%), ΔH (185.53 J g⁻¹), water-holding capacity (WHC, 5.35 g g⁻¹), α-amylase activity inhibition ratio (α-AAIR, 13.34%) and glucose absorption capacity (GAC), but lowest protein content (9.78%) and T_p (163.05 °C). Mung bean DF had highest lignin content (33.56%), fat adsorption capacity (4.73 g g⁻¹), and T_p (176.25 °C), but lowest CV (15.26%) and ΔH (132.15 J g⁻¹). Correlation analysis showed cellulose content had positive linear correlations with CV, ΔH, WHC, α-AAIR and GAC, but a negative correlation with T_p. The structure and properties of DF are largely attributed to cellulose content.     

自然发霉条件下腐乳醅中优势微生物的分离与初步鉴定

对自然发酵腐乳醅中的优势微生物进行分离和初步鉴定,测定其最适生长温度及蛋白酶种类。结果表明:腐乳醅中优势微生物为毛霉M1和毛霉M5,毛霉M1经鉴定为总状毛霉,毛霉M5为鲁氏毛霉。毛霉M1以麦麸曲为培养基,在25℃下培养时间为72h,其产碱性蛋白酶能力达到2808.765u/g干基、产中性蛋白酶能力2453.314u/g干基,产酸性蛋白酶能力较弱为383.330u/g干基。      

不同发芽阶段高粱粉理化及功能特性的变化

该实验以白高粱为原料,研究不同发芽时间对高粱粉淀粉组分及含量、淀粉酶活力、热力学、糊化、流变以及功能特性的影响.结果表明,发芽后高粱淀粉酶活力显著上升;总淀粉、直链淀粉和支链淀粉含量显著下降;热力学性质测定结果表明,发芽使糊化焓增加,提高了其稳定性和结晶度,起始糊化温度上升,峰值和终止糊化温度无显著变化;随着发芽时间的...     

Physicochemical properties of dry matter and starch from potatoes grown in Canada

In this study dry matter and starch were isolated from three potato cultivars (AC Stempede Russet, Russet Burbank and Karnico) grown at two locations (Fredericton and Benton) in New Brunswick, Canada. The chemical composition including total starch, dietary fibre, free glucose and protein content in potato dry matter and apparent amylose and total phosphorus content in potato starch were determined. Differential scanning calorimetry (DSC) was used to determine the thermal properties of gelatinization and retrogradation of potato dry matter and starch. The pasting properties of potato dry matter and starch were investigated by rapid visco analyzer (RVA). The resistant starch measurement method was employed to evaluate the digestibility in vitro of native and gelatinized potato starch. Molecular characteristics including chain length and chain length distribution of potato starch were also analyzed using high performance anion exchange chromatography (HPAEC). The analytical results suggest that differences in chemical composition and molecular chain length of potato starch may contribute to different functional properties of potato dry matter and starch of individual cultivars.     

小红栲抗性淀粉的理化功能特性

以小红栲原淀粉(NS)为对照,研究了两种小红栲抗性淀粉(RS)的体外消化特性、结构特性、糊特性和益生特性。结果显示:与原淀粉对比,小红栲湿热处理抗性淀粉(HMT RS)与酸解—湿热处理抗性淀粉(AH-HMT RS)的RS含量显著增加,属于低血糖指数(pGI)食品配料。HMT RS与AH-HMT RS的晶体结构以B-型晶体占优且平均聚合度都降低,前者的微观结构呈规则片层结构,而后者的则呈小片层散乱堆积结构。HMT RS和AHHMT RS糊的峰值黏度、谷值黏度、冷却黏度、崩解值与回值均显著降低,特别是AH-HMT RS糊的峰值黏度、谷值黏度与冷却黏度均降至14mPa·s以下,两者都只能形成低强度凝胶。HMT RS和AH-HMT RS的起始糊化温度、峰值糊化温度、终止糊化温度和糊化温度范围都显著增加,糊化焓则显著减少。以HMT RS或AHHMT RS作为唯一碳源时,后者比前者对双歧杆菌、乳酸杆菌的增殖作用更强,丁酸产生也更多。     

Physicochemical,thermal, rheological,and morphological properties of flour from different guar seed (Cyamopsis tetragonoloba) cultivars

In the present study, physicochemical, thermal, rheological, and morphological properties of flours from guar seed cultivars (G80, Ageta 112, and HG365) were assessed. Ageta 112 flours showed the highest protein content (26.78%) and varied significantly from G80 and HG365. The fiber, ash, and carbohydrate displayed significant differences in all three guar cultivars. Maximum gum content was extracted from G80 (41.19%), followed by HG365 and Ageta 112. Assessment of thermal properties revealed G80 flours with highest onset, peak, and endset temperature. Flours from cultivar Ageta 112 were recorded with highest paste temperature and peak viscosity and G80 flours showed lowest setback viscosities. Scanning electron microscopy was used to observe the morphological structure of different guar seed flour. Scanning electron micrographs presented the internal structure containing the galactomannans. Several significant correlations between physicochemical, gum yield, and thermal properties were revealed by Pearson correlation.