Isolation and Characterization of Adzuki Bean (Vigna angularis cv Takara) Proteins

Protein extract (P-I), isolate (P-II), albumin (PA), and globulin (PC) were isolated from Minnesota-grown adzuki beans. Total extractable protein and water- and salt-soluble fractions accounted for 21.6, 15.8, and 2.3% (d.b.), respectively. Fractions were compared with a commercial soy protein (PS) for chemical and functional properties. Proteins in P-I, PA, PG, P-II, and PS were 78.8, 69.4, 89.2, 91.3, and 89.9% (d.b.), respectively. P-I, PA, and PG were superior to PS in essential amino acid contents; P-II was comparable to it. Adzuki bean proteins, except for PA, showed high solubility at acidic and alkaline pH. Compared to PS, the adzuki bean protein fractions (except P-II) showed greater fat absorption and water adsorption, greater foaming (except PG), and lower emulsifying capacities (except P-II) and stabilities. P-I and PA showed lower, and P-II higher, least gelation concentrations than PS.     

红豆淀粉-脂质复合物结构及体外消化性质

将红豆淀粉与棕榈酸、硬脂酸、油酸和亚油酸4 种脂肪酸复合,采用微波处理淀粉后,使用水浴加热方法制备红豆淀粉-脂质复合物,利用扫描电子显微镜、差示扫描量热仪、傅里叶变换红外光谱及X射线衍射探讨复合物的结构变化,并测定复合物的体外消化特性。结果表明,在扫描电子显微镜下观察,与对照红豆淀粉相比,红豆淀粉-脂质复合物的体积增大,表面凹凸不平。差示扫描量热分析结果表明红豆淀粉只有单一峰,而复合物有3 个峰,证明复合物是由I型和II型复合物共同构成;糊化起始温度、峰值温度、结束温度均升高,说明加入脂肪酸抑制了淀粉的糊化;热焓随着脂肪酸碳链长度及不饱和度的增加而增大,热焓的增加可能与抗性淀粉的形成有关。傅里叶变换红外光谱分析结果表明复合物形成,氢键的增加可能使抗性淀粉含量增多。复合物产生了V型结晶结构的衍射角,晶体特性发生改变,证明了复合物的存在,添加棕榈酸、硬脂酸、油酸形成复合物的特征峰强度明显高于添加亚油酸形成复合物的特征峰强度,随着V型特征峰强度的增加,抗性淀粉含量增多。复合物的快速消化淀粉质量分数降低、缓慢消化淀粉及抗性淀粉质量分数升高,抗消化性随着脂肪酸碳链长度的增加及不饱和度的增加而降低。4 种脂肪酸对红豆淀粉结构及体外消化影响不同,其中,以棕榈酸的影响效果最为显著。本实验可为淀粉-脂质复合物的结构性质及其在抗性淀粉的应用提供参考依据。     

Effect of Storage on the Biochemical Structure and Processing Quality of Adzuki Bean (Vigna angularis)

Storage of adzuki beans and other pulse grains causes biochemical and physical changes that affect the hydration properties of the beans. This affects the quality of products made from the beans such as the Japanese bean paste “ann.” Storage, particularly under unfavourable conditions, leads to the “hard shell” phenomenon, where beans fail to imbibe water when soaked and remain hard, and the “hard-to-cook” phenomenon where the seeds hydrate normally, but the cotyledon fails to hydrate and soften during cooking. The hard shell phenomenon is attributable to impermeability of the seed coat to water, which is due to biochemical changes in the seed coat, such as the formation of protein-tannin complexes, and biophysical changes such as reduction in size or closure of the straphiole aperture in the hilum area—the main area for water entry into the adzuki bean. The hard-to-cook phenomenon is due to changes in the cotyledon tissue, which include formation of insoluble pectinates, lignification of the cell wall and middle lamella, interaction of condensed tannins with proteins and starch, and changes to the structure and functionality of the cellular proteins and starch.     

赤小豆淀粉性质的研究

本文研究测定了赤小豆淀粉的各种结构特性,发现淀粉颗粒粒径范围为18～80μm,平均粒径为40.8μm;偏光十字明显,其X-光衍射图样属A型晶体结构,结晶度为40.5%。淀粉碘复合物可见光吸收光谱的最大吸收波长为618nm,链淀粉含量33.2%。赤小豆淀粉在水中的溶胀能力较玉米淀粉大,比木薯淀粉小。赤小豆淀粉糊属于假塑性流体,糊抗剪切能力和凝沉能力均比玉米淀粉、木薯淀粉强,其冷、热糊粘度稳定性较好,单甘酯对赤小豆淀粉糊的影响较为特别。     

红豆皮多酚提取工艺优化及抗氧化活性分析

采用超声辅助提取工艺提取红豆皮中的多酚化合物,选取乙醇体积分数、超声功率、超声时间、液料比进行单因素试验,在此基础上,采用响应面法优化工艺参数。结果表明,红豆皮多酚超声辅助提取最佳工艺参数:乙醇体积分数60%,超声功率360 W,超声时间30 min,液料比30∶1(mL/g),在此条件下的多酚提取量为(145.28±2.21)mg/g。采用高效液相色谱法测定红豆皮多酚中13种单体酚:没食子酸、芦丁、儿茶素、绿原酸、原花青素B2、表儿茶素、阿魏酸、异牡荆素、牡荆素、异鼠李素、金丝桃苷、山奈酚、槲皮素。抗氧化试验结果表明红豆皮多酚的1,1-二苯基-2-三硝基苯肼自由基、超氧阴离子自由基清除能力略低于VC,而2,2′-联氨-双-(3-乙基苯并噻唑啉-6-磺酸)二胺盐自由基(ABTS+·)、羟自由基清除能力高于VC,说明从红豆皮中提取的多酚化合物具有较强的抗氧化活性,是一种极具开发潜力的天然抗氧化剂。     

Adzuki bean (Vigna angularis): Chemical compositions,physicochemical properties,health benefits,and food applications

Adzuki bean (Vigna angularis), also called red bean, is a legume of Fabaceae (Leguminosae) family. This crop is native to East Asia and is also commercially available in other parts of the world. It is becoming a research focus owing to its distinct nutritional properties (e.g., abundant in polyphenols). The diverse health benefits and multiple utilization of this pulse are associated with its unique composition. However, there is a paucity of reviews focusing on the nutritional properties and potent applications of adzuki beans. This review summarizes the chemical compositions, physicochemical properties, health benefits, processing, and applications of adzuki beans. Suggestions on how to better utilize the adzuki bean are also provided to facilitate its development as a functional grain. Adzuki bean and its components can be further developed into value-added and nutritionally enhanced products.     

Physicochemical Characterization of Mexican Cowpea (Vigna unguiculata) Tailing Starch

A physicochemical characterization was made of tailing starch isolated from cowpea (Vigna unguiculata), a legume. Proximate composition was 1.6% protein, 3.1% fiber, 0.7%, 0.6% ash and 94.0% carbohydrates as nitrogen‐free extract. Total dietary fiber content was 14.1%, soluble fiber was 12.1%, and insoluble fiber was 2.0% as determined by the Prosky method. Amylose content was 22.9%. Gelatinization temperature ranged from 73.5°C to 86.3°C, the peak temperature being 79.3°C. Gelatinization enthalpy was 12.9 J/g. Swelling power ranged from 6.1 g water per gram starch at 60°C to 26.3 g water per gram starch at 90°C. Solubility, analyzed within the same temperature interval, ranged from 4.3% to 23%. Water absorption capacity was 5.8 g water per gram starch at 60°C and 19.4 g water per gram starch at 90°C. Initial pasting temperature was 78°C, breakdown was ‐68 Brabender Units (BU), consistency was 265 BU, and setback was 197 BU. Clarity, expressed as transmittance, was 13.4%. Syneresis in a 6% gel stored for 24 h at 4°C was 6.6% and 22.5% at −10°C. The physicochemical properties of Mexican cowpea tailing starch indicate that it is a good source of dietary fiber which can be included in food systems that require thermal treatments as bakery products.     

蔗糖对不同品种赤小豆淀粉性能的影响

以三种不同赤小豆淀粉为原料,通过分析添加蔗糖前后淀粉的糊化性能、热力学性能、消化性能等特性,探究蔗糖对淀粉性能的影响。结果表明：直链淀粉含量较高的珍珠红赤小豆淀粉,具有较大的粒径、较高的峰值黏度和回生值,但其糊化温度和最终黏度较低;当添加10%的蔗糖后,三种淀粉的平均粒径、峰值黏度、凝沉性和快速消化淀粉（Rapidly digestible starch,RDS）显著降低（P<0.05）,而三种淀粉的糊化温度、热焓值、回生值和衰减值却显著增加（P<0.05）;慢速消化淀粉（Slowly digestible starch,SDS）含量除珍珠红赤小豆淀粉外均显著增加（P<0.05）,淀粉凝胶性以及抗性淀粉（Resistant starch,RS）虽有下降,但不显著。蔗糖的添加促进了赤小豆淀粉的回生;抑制了淀粉的糊化、降低了抗老化性和消化性。     

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%.     

双水相萃取-高效液相色谱法分析红小豆中酰胺除草剂

建立以硫酸铵-乙醇为基础的双水相萃取法,在红小豆中萃取分离富集乙草胺、丁草胺、敌稗、异丙甲草胺4种酰胺类除草剂的方法.采用高效液相色谱法对4种除草剂进行分析测定.在双水相萃取过程中,上相富醇溶液的极性更接近于同一有机溶剂中除草剂的极性.下相盐溶液能有效沉淀蛋白质和脂肪.考察前处理条件,最终选择硫酸铵-乙醇体系双水相体系...     

Physicochemical and Functional Characterization of Baby Lima Bean (Phaseolus lunatus) Starch

One potential source of starch is the tropical legume baby lima bean (Phaseolus lunatus) that contains around 56—60% of starch. The objectives of this work were to evaluate this starch's physicochemical and functional properties and compare it with the properties of other starches. The chemical composition of lima bean starch was: 10.16% moisture, 0.20% protein, 0.67% fiber, 0.14% ash, 0.54% fat, 98.43% starch and 0.013% phosphorus. The amylose content was higher (32.7%) than that of other cereal and tuber starches but similar to other legume starches. The average granule size (diameter 17.9 μm) was comparable to that of corn starch and of other legume starches. The granule was heterogeneous, presenting an oval shape. The gelatinization temperature was 80.16 °C (range 75—87 °CC), which is similar to other legume starches but higher than that of corn starch. The molecular size (alkali number 3.22), was smaller than that of potato starch but similar to that of corn starch. Compared to corn starch, the gels were firmer and presented a higher degree of retrogradation even at high concentrations. The water solubility was positively correlated with the temperature: i.e., 1.8, 3.4, 8.5 and 12.3% at 60, 70, 80 and 90 °C, respectively. The swelling power had the same behaviour: 2.6, 3.3,12.8 and 19.9 g of water/per gram of starch at 60, 70, 80 and 90 °C, respectively. The amylogram showed that the viscosity (680 Brabender units) and stability were higher than those of commercial corn starch (252 Brabender units). The use of this starch in the preparation of syrups with high glucose contents, as well as in baked and canned products that require heating, is suggested.     

Isolation of Velvet Bean (Mucuna pruriens) Starch: Physicochemical and Functional Properties

The velvet bean (Mucuna pruriens) is an excellent potential starch source as it contains approximately 52 % of this carbohydrate. The physicochemical and functional properties of velvet bean starch were evaluated and compared to those of other starches. The chemical composition was: moisture 10.78 %; solid matter: protein 0.71 %; fiber 0.54 %; ash 0.28 %; fat 0.40 %; starch 98.1 %; and phosphorus 0.015 %. Amylose content was higher (39.21 %) than in tuber and cereal starches but similar to other legume starches. Average granule size was 23.6 μm, granules having an oval shape. Paste properties were: gelatinization temperature, 74.82 °C; gelatinization temperature range, 70—80 °C; and alkali number, 3.22. Gels produced with velvet bean starch were firmer than those produced with corn starch, and had a higher degree of retrogradation, even at high concentrations. At 90 °C, solubility was 16.2 % and swelling power was 16.17 g of water/g of starch. Given these properties, velvet bean starch has potential applications in food products requiring high temperature processing, such as jams, jellies and canned products.     

Isolation, Partial Characterization and Modification of the Great Northern Bean (Phaseolus vulgaris L.) Starch

The yield of the Great Northern bean starch was 18.23% (bean flour basis). The starch granule size ranged from 12 × 12 μm to 58 × 40 μm (length × width). The shape of starch granules was round to oval to elliptical, and in some cases, concave as well. Lamellae were present on all the starch granules observed. Amylose content of the starch was 10.2% (starch basis). Hog pancreatic α-amylase hydrolyzed more starch than did malt α-amylase under similar conditions. The Great Northern bean starch had good water and oil absorption capacities at room temperature (21°C). The bean starch formed a stable gel at concentrations of 7% and above (w/v). The viscoamylographic studies of the isolated starch indicated the restricted-swelling character of the bean starch.     

Isolation and Molecular Characterization of Makal (Xanthosoma yucatanensis) Starch

Starch was isolated from a non‐conventional source: makal (Xanthosoma yucatanensis) and molecular characteristics were determined using X‐ray diffraction, light scattering and chain length determination. The granules had an oval shape with sizes between 8 and 20 μm, with an average size of 12.4 μm. Amylose content was 22.4% and amylopectin content 77.6%. The granules presented a C‐type X‐ray diffraction pattern, with a degree of polymerization (DP) of 5–19 for branch chain lengths and an average molar mass of 5.4×10⁶ g/mol. The R_H and the R_G was 61.7 and 92.7 nm, respectively. Gelatinization temperature was 72.6 to 84.2°C and transition enthalpy was 15 J/g, which may be related to the X‐ray diffraction pattern and to the small granule size of makal starch. The retrogradation of makal starch increased during storage.     

红小豆栽培品种胰蛋白酶抑制剂的含量及特性研究

我国17个红小豆栽培品种胰蛋白酶抑制剂(TI)含量范围为236.0 ～ 541.1 TIU/g,平均含量为410.8TIU/g;京农21、辽引红豆、XD1含量最高,分别为541.1、531.5、528.3TIU/g.明胶-PAGE活性染色表明红小豆有7种TI(A1～A7),主要组分为A4、A2和A6;品种间TI种类、丰度存在一定差异,产地北京的京农21有A2、A3,产地吉林白城的A2、A3含量低.红小豆TI提取液经沸水煮30 min或pH 1.5处理8h可以保持92.2％以上的活性.该研究结果表明我国有丰富的高产TI的红小豆资源,经烹煮或酸性条件处理仍可以保持很高的生物活性.     

Isolation and Partial Characterization of Okenia (Okenia hypogaea) Starch

Okenia hypogaea (Schlech. & Cham.) belongs to the family of the Nyctaginacea, which produces a seed that is composed mainly of starch, the probable origin of Okenia hypogaea is Mexico. The aim of this work was to isolate the starch from Okenia hypogaea and to evaluate its chemical composition, along with some physicochemical and functional properties. Okenia gave a starch yield of 36 %; this starch had an amylose content of 26.1 %, with a fat content similar to corn starch, but with a higher ash fraction. Okenia starch possessed a small granule size (1—3 μm), the same as amaranth starch, with similar characteristics of stability and clarity of pastes as corn starch. At 60 °C the water retention capacity of okenia starch was higher than that of corn starch, but at higher temperatures an inverse pattern was found. When the temperature in the experiments increased, solubility and swelling values increased; okenia starch had higher swelling values than corn starch over the range of temperatures assayed. Okenia starch also presented a lower freeze‐thaw stability than corn starch on the first two cycles. Overall, it was concluded that due to its physicochemical and functional properties, it is worthwhile to test the use of okenia starch in the cosmetic and food industry.     

Studies on Isolation and Physicochemical Properties of Starch from Moth Bean (Phaseolus aconitifolius)

Starch has been isolated and purified from the moth bean. The yield was about 33.5% of starch from the whole legume seeds. The amylose content of the starch was found to be 26.4%. The gelatinization temperature range was 62–72 °C. The starch exhibited single stage swelling and low solubility pattern. The extensive solubility in dimethylsulfoxide may be attributed to heterogeneous bonding forces within the granule. The amylolytic susceptibility of native and gelatinized starch with amylolytic enzymes have been studied. The starch was found to be non-ionic.     

羟丙基绿豆淀粉的制备及性能研究

以绿豆淀粉为原料,环氧丙烷为醚化剂,氢氧化钠为催化剂,无水硫酸钠为膨胀抑制剂,对羟丙基绿豆淀粉合成工艺及性能进行了研究.考察了环氧丙烷用量、反应时间、反应温度、氢氧化钠用量、无水硫酸钠用量对羟丙基绿豆淀粉取代度的影响.实验结果表明,环氧丙烷用量、反应时间、反应温度、氢氧化钠用量、无水硫酸钠用量对羟丙基绿豆淀粉取代度均有影响.采用分光光度法测定羟丙基绿豆淀粉取代度.     

Isolation and Physicochemical Characterization of Fonio (Digitaria exilis Stapf) Starch

Fonio (Digitaria exilis Stapf) starch was isolated from the seeds of two varieties denominated Hothia and Koulli and its physicochemical properties were compared with those of commercial wheat starch. Fonio starch granules seen under a SEM had polygonal shapes and small size (about 8μm). Amylose content of Hothia (22.6%) was significantly lower than that of Koulli and wheat (26.1% and 25.0%, respectively). there was not any significant difference in lipid content of fonio starches (2.8% and 2.9%), whereas significant differences were observed in their water binding capacity (88% and 80%). Protein and ash were also determined. The swelling power and solubility of wheat and fonio starches within the 50°C-90°C temperature range were also studied. Brabender amylograms of 5% fonio starch slurries showed similarly shaped, single-step curves. However, the two fonio varieties reached quite different viscosity values during the heating and cooling cycle.