Tepary Bean Flour, Albumin and Globulin Fractions Functional Properties Compared with Soy Protein Isolate

The solubilities of teparies albumin (TA) and globulin (TG) compared to soy protein isolate (SPI) were higher at pH 1–4 but similar at pH 8–12. Although SPI developed significantly higher viscosity than the tepary bean proteins, the flour (TF) and TA had significantly higher heat coagulability and foaming properties. TG did not coagulate upon heating (100°C). Also, TG formed a weaker and less stable foam and had significantly lower emulsion capacity than TF, TA, and SPI. Tepary bean proteins absorbed significantly higher amounts of fat (corn oil) than SPI.     

Functional Properties of Raw and Heat Processed Winged Bean (Psophocarpus tetragonolobus) Flour

Nitrogen solubility, emulsification capacity, foam capacity, fat and water absorption capacity of raw and heat-processed winged bean flour were compared with those of raw soy flour, both as a function of pH and NaCl concentration. Nitrogen solubility vs pH profile showed only one minimum, at pH 4.5. Heat processing of winged bean flour lowered nitrogen solubility. Water and fat absorption capacity of winged bean flour were 2.1 g/g and 1.4 g/g, respectively; those of raw soy flour were 3.1 g/g and 1.2 g/g. Heat processing increased water and fat absorption capacity of winged bean flour by 38% and 57%, respectively. Emulsification capacity of raw winged bean flour was higher than that of raw soy flour by about 30–60% depending on the pH. Heat processing diminished emulsification and foam capacity of winged bean flour by about 35% and 18%, respectively. Incorporation of NaCl up to 0.4M improved emulsification capacity of winged bean flour and foam capacity up to 0.2 M.     

Effect of Partial Proteolysis on the Functional Properties of Winged Bean (Psophocarpus tetragonolobus) Flour

The effect of partial proteolysis of winged bean flour with a protease from A. oryzae on its functional properties has been determined. At 45% hydrolysis, nitrogen solubility in water increased twofold and in 1M NaCl solution by 63%. Bulk density increased from 0.387 to 0.597 g/mL. Foam volume showed a maximum increase of 50% at 18% hydrolysis and then decreased. Emulsifying capacity did not show any change. Water absorption capacity decreased from 245g/100g to 135g/100g at 45% hydrolysis and oil absorption capacity from 190g/100g to 120g/100g.     

Effect of Acetylation and Succinylation on the Functional Properties of Winged Bean (Psophocarpus tetragonolobus) Flour

Winged bean flour was acylated to various degrees and changes in functional properties were monitored. Nitrogen solubility in water increased up to ?80% acylation and then decreased. Water absorption capacity increased continuously with the extent of acylation. The fat absorption capacity of the acetylated flour increased up to ?30% acetylation and then decreased while that of the succinylated flour remained unchanged. Emulsion capacity showed the same trend as nitrogen solubility in water. Foam capacity increased due to acylation but foam stability decreased. Bulk density of the acetylated flour increased up to ?80% acetylation and then decreased. Succinylated flour had higher bulk density at all levels of succinylation.     

大豆分离蛋白功能性质及其影响因素

作为一种食品添加剂,大豆分离蛋白广泛应用于各种各样的食品体系中。大豆分离蛋白的成功应用在于它具有多种多样的功能性质,功能性质是大豆分离蛋白最为重要的理化性质,如凝胶性、乳化性、起泡性、粘度等。本文主要综述大豆分离蛋白功能性质,并简要概述影响大豆分离蛋白功能性质的主要因素。     

Isolation and Physicochemical Properties of Starch from Winged Bean (Psophocarpus tetragonolobus)

Preparation and physicochemical properties of winged bean starch have been studied. Gelatinization temperature range was 60–70°C and it exhibited single stage swelling and low solubility. The extensive solubility in dimethylsulfoxide may be due to heterogeneous bonding forces within the granule. The amylolytic susceptibility of native and gelatinized starch with human salivary α-amylase and glucoamylase was studied. The starch was found to be non-ionic. The amylose content was 38.5%.     

栗粉的理化与功能特性研究注

本文研究了以毛板红品种为原料加工成的生栗粉和熟栗粉的理化性质与功能特性,并同市售小麦面粉进行了功能特性与营养成分的比较.结果表明,在化学成分方面,熟粉有较多的淀粉发生水解,且直链淀粉含量较生粉高;功能特性方面,熟粉的吸水能力较生粉好,但吸油能力、起泡能力和泡沫稳定性较生粉差;糊化特性方面,熟粉已有部分淀粉发生糊化,各项糊化特征值都较生粉低;生粉在色泽上要比熟粉白.栗粉的脂肪和可溶性糖含量高于小麦面粉,淀粉、直链淀粉和蛋白质含量接近于面粉;栗粉的吸水能力要高于面粉,吸油能力与面粉相似,但起泡能力不及面粉.     

氮气对改性大豆分离蛋白功能性的影响

利用氮气对大豆分离蛋白 (SPI)进行改性 ,研究结果表明充氮气、反应温度、反应时间、充氮量四因素对SPI改性均有影响。通过正交试验确定了经氮气改性的SPI凝胶性、保水性、乳化性和乳化稳定性的 4组最佳处理组合。试验表明改性后SPI的凝胶性、保水性、乳化性和乳化稳定性分别比对照样提高了 10 0 %、 2 10 %、 7%和 91%。     

大豆分离蛋白的超滤制备及其功能特性的研究

研究了超滤法制备大豆分离蛋白 (SPI)过程中温度、压力、pH值对膜通量的影响 ,并确定其最佳工艺参数。同时研究超滤法制备的大豆分离蛋白的功能特性 ,结果表明 ,与碱溶酸沉法制备的大豆分离蛋白相比 ,超滤法制备的大豆分离蛋白的NSI、PDI、乳化性、发泡性均有提高 ,但其凝胶性、黏度比前者要差。在一定 pH值范围内 ,碱溶酸沉法制备的SPI的泡沫稳定性优于超滤法制备的SPI     

Bioavailability of Zinc and Iron from Mature Winged Bean Seed Flour

The relative bioavailability of zinc and iron from mature winged bean (Psophocarpus tetragonolobus) flour was determined utilizing standard rat bioassay procedures. Weight gain of rats after 21 days and total bone (tibia) zinc resulting from zinc addition to the standard diet as zinc carbonate or from zinc endogenous to winged bean flour were compared. The relative bioavailability of winged bean zinc was calculated to be 85% (P < 0.05) and 93% (N.S.) when weight gain and log tibia zinc were the criteria of evaluation. The results of the hemoglobin repletion assay indicated that iron from winged bean was 89% (N.S.) as bioavailable iron from ferrous sulfate.     

百合(Liliumbrownii)粉的物化性质及功能特性的研究

研究了百合粉的化学、物理和功能特性。结果表明 ,百合粉主要由淀粉和少量蛋白质组成 ,含硫氨基酸在百合磷茎含量很少 ,单糖组成主要是葡萄糖。对百合粉的功能特性如吸水性、吸油性、乳化性和起泡性等的研究表明 ,其可用于一些食品的加工。从百合粉中分离出的多糖的相对分子质量在 2 91× 10 2 ～ 1 0 2× 10 6之间。     

Effects of Defatted Jack Bean Flour and Jack Bean Protein Concentrate on Physicochemical and Sensory Properties of Bread

This study evaluated the effects of substituting wheat flour with defatted Jack bean flour and Jack bean protein concentrate on bread quality. Jack bean flour milled from the seed nibs was defatted with n-hexane and part of the defatted flour (DJF) extracted in acid medium (pH; 4.5) for protein concentrate (JPC). Both the DJF and JPC were analysed for nutrient composition, and then used to fortify bread. Five bread samples with 0%, 10% and 20% of DJF or JPC were prepared using straight dough procedure, and then analysed for quality characteristics. The DJF and JPC had 28.8% and 49.47% protein, 46.44% and 30.22% carbohydrate, 0.61% and 1.00% crude fibre respectively; and were rich in Ca, Fe, Zn and P. Both DJF and JPC improved quality of bread but JPC conferred better quality. The 20% DJF and JPC respectively improved protein content of bread from 9.45% to 10. 97% and 11.16%, crude fibre from 2.39% to 5.20% and 5.32%, fat from 2.35% to 7.00% and 6.55%, and ash content from 1.35% to 2.05% and 2.10% but decreased carbohydrate content from 72.12% to 50.45% and 50.39% in the bread samples. All the fortified bread samples had acceptable crumb colour, crumb texture, flavour and loaf volume significantly comparable (p > 0.05) to those of 100% wheat bread. Thus, defatted Jack bean flour and Jack bean protein concentrate is recommended for use in fortifying bread for higher quality.     

蚕豆分离蛋白的制备及其功能性质研究

研究了蚕豆分离蛋白的制备工艺,确定了蚕豆蛋白浸提的最佳工艺参数,并对蚕豆分离蛋白的溶解性、吸水性、吸油性、乳化性及乳化稳定性、起泡性、凝胶性等功能性质进行了研究。研究结果表明：蚕豆蛋白浸提的最佳工艺条件为pH值8．0、提取时间20min、提取温度50℃、料水比1：15;蚕豆分离蛋白的吸油性、乳化稳定性和起泡性优于大豆分离蛋白,吸水性、乳化性较差。     

Physicochemical Characteristics of Dry-Roasted Navy Bean Flour Fractions

Navy beans (Phaseolus vulgaris) were dry roasted in a particle-to-particle heat exchanger, dehulled by air aspiration, pin-milled and air-classified to yield whole, hull, high protein, and high starch flour fractions. Proximate analysis, color, ENDF, starch, nitrogen solubility indices, and oligosaccharide contents of these flour fractions were determined. Compositional differences were demonstrated among all flour fractions. Stachyose was the major oligosaccharide in all fractions and was highest in the protein fraction. Substituting 10% bean flours for wheat changed water absorption and dough stability for all fractions. Dry roasted navy bean flour fractions appeared to be suitable ingredients for use in appropriate food systems.     

蜡质玉米粉与糯米粉物化性质比较

本文分析了干法制粉与湿法制粉获得的蜡质玉米粉与糯米粉的性质差异.结果表明:糯米粉具有常温下透明度好、持水能力强等特点:而蜡质玉米粉则表现了较好的胶粘特性、冻融稳定性.蜡质玉米粉制粉方法的不同也影响其物化性质,干法制蜡质玉米粉的消化性好,溶解率高;湿法制蜡质玉米粉糊液的膨润力强、透明度高、冻融稳定性好、抗剪切能力强.     

Physicochemical Properties of Mango Seed Flour

The proximate composition, functional and antinutritional properties of flour produced from seeds of mangoes grown in Ebonyi State were studied. Two cultivars: India and Indochinese were used for the study. The aim of the study was to determine any possible potential that flour obtained from these seeds might possess. Results revealed that flours from India and Indochinese cultivars had protein contents of 6.00 and 4.95%; moisture, 5.00 and 10.36%; fibre, 11.00 and 15% while the carbohydrate was 74.41 and 64.23% respectively. Results from the functional properties showed that flours from both of the cultivars had water absorption capacities of 2.0 g/g and 1.5 g/g; oil absorption capacity of 2.16 g/g and 1.83 g/g while foaming capacity was 3.79 g/g and 3.75 g/g with India cultivar having higher values for each of the functional properties studied although, there was no significant difference (p > 0.05) in the values except for the water absorption capacity. Levels of hydrogen cyanide, phytic acid and trypsin inhibitors were generally low and within safe levels.     

Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour

Both emulsifying capacity (EC) and emulsion stability (ES) increased with increasing concentrations from 0.4% to 0.8% of soy flour (SF), soy concentrate (SC), soy isolate (SI) and corn germ protein flour (CGPF) when studied by response surface methodology. EC and ES increased as pH increased from 6 to 8 in all samples. Increasing incubation temperatures of protein solutions from 20–70°C or from 4–20°C did not affect EC or ES, respectively. SF had the highest EC, followd by SI, SC, and CGPF.     

Baking Studies with Winged Bean (Psophocarpus tetragonolobus L.DC) Flour-Wheat Flour Blends

Physical, rheological and baking properties of winged bean-wheat composite flours were studied and the acceptability of the bread was evaluated by sensory tests. The sponge-dough method (SPD) gave bread with significantly greater specific loaf volume (P<0.05) than the straight-dough method (STD). Incorporation of 1% sodium stearoyl 2-lactylate (SSL) significantly improved (P<0.05) the specific loaf volume at all concentrations of winged bean full-fat flour (WBFF) tested, except for 15 and 20% substitution, for both STD and SPD methods. Using the STD method, 5% to 8% substitution of WBFF without SSL and 10% substitution with SSL gave acceptable breads. Using the SPD method, WBFF substitution at 10% without SSL and 12% with SSL gave acceptable breads.     

不同大豆分离蛋白凝胶的流变学性质

本文比较研究了三种不同大豆分离蛋白(分别为SG、ADM和ON)的凝胶性能。三种大豆分离蛋白的7S／11S比率和变性热焓类似，但表面疏水性和混浊度却明显不同。通过小变形振荡流变分析研究了三种大豆分离蛋白的热凝胶性能。在去离子水中，SG和ADM的凝胶浓度均是90mg／ml，且两者的凝胶强度接近；ON的凝胶浓度是110mg／ml。在1．0mol／L NaCl溶液中，ADM的凝胶强度高于SG。在NaSCN存在的情况下。ON的凝胶强度明显增加。尽管N-乙基马来酰亚胺(NEM)能够封闭巯基，但该试剂可增强三种大豆分离蛋白的凝胶强度。结果显示SG和ADM之间的凝胶性能的差别主要是由于表面疏水性不同，而造成ON凝胶性能较差的主要原因是大豆蛋白分子的聚集。     

酶解大豆分离蛋白乳化特性的研究

利用枯草芽孢杆菌AS1．398中性蛋白酶对大豆分离蛋白进行水解，并利用浊度法测定了不同水解度、不同pH条件下酶解大豆分离蛋白的乳化特性，结果表明：AS1．398蛋白酶对大豆分离蛋白的最大水解度为36％，水解度为9％时乳化活性最大，水解度为3％是乳化稳定性最好。同一水解度时，pH越高，蛋白质的乳化特性越好。水解度为3％、9％、15％的大豆分离蛋白在pH等于或高于5．0时的乳化活性明显地高于原蛋白质，且水解度为3％时乳化稳定性也明显地高于原蛋白质。