Effect of Temperature on Properties of Extrudates from High Starch Fractions of Navy, Pinto and Garbanzo Beans

High starch fraction (HSF) isolated from three legumes were extruded at different temperatures. Extruded products were evaluated for expansion, density, color and some functional properties. The highest value of expansion was noted for pinto bean, and the lowest for garbanzo, extruded at 132°C. Extrudates from HSF expanded significantly (P < 0.05) less than corn extrudates. Oil absorption capacity increased slightly with increasing temperature and values were lower for navy and garbanzo beans than for pinto HSF and corn. Oil emul-sification capacity of- bean samples was about two times higher compared to corn. Water absorption index (WAI) of pinto and navy beans significantly increased (P < 0.05) from 110°C to 132°C.     

拟阵的瘦基运算和弃基

为更深入地用拟阵基系描述拟阵的性质,定义了拟阵的瘦基运算和弃基,即从拟阵基系的元素着手,使拟阵基的势减少或者使拟阵基系的势减少,得到一个新的拟阵基系,从而得到与它相对应的拟阵独立集系.利用所得结果证明了可以通过瘦基运算和弃基构造正则GV状模糊拟阵.     

Synthesis,characterization and isotherm studies of new composite sorbents

With different methods, different molar ratios and different surfactants have been investigated to reach the optimum conditions for synthesized zirconium tungstate (Zr(IV)W). Zr(IV)W with different molar ratios of o-toluidine was synthesized to reach the optimum conditions for poly-o-toluidine zirconium tungstate (POTZr(IV)W). POTZr(IV)W with different molar ratios of tungstate was used to achieve the optimum conditions for poly-o-toluidine Zr(IV) tungstophosphate (POTZr(IV)WP). The Na⁺ capacity for all the prepared materials was investigated in order to determine the best ion exchanger towards the absorbed ions. The chemical and physical properties of materials were determined. Sorption isotherm studies of La³⁺, Ce³⁺, Nd³⁺ and Sm³⁺ ions were performed at different reaction temperatures and analysed by Langmuir, Freundlich, Dubinin–Raduchkivich and Temkin isotherm models. Thermodynamic parameters such as ΔG°, ΔH° and ΔS° were determined and found to be endothermic and spontaneous in nature.     

Physicochemical Properties of Field Pea, Pinto and Navy Bean Starches

Legume starches were compared for physicochemical properties that may explain differences in functional properties. Field pea starch had higher amylose, greater swelling power and solubility, and lower pasting temperatures than pinto and navy bean starches. Scanning electron microscopy (SEM) showed that field pea starch had larger, more irregularly shaped granules and more broken large granules than pinto or navy starches. The most starch damage was observed for field pea. Pinto and navy bean starches had greater resistance to swelling at 60°C than field pea indicating a more strongly bonded micellar network. Higher cold paste viscosity was observed for navy bean and field pea.