Effects of phytase,cellulase and dehulling treatments on zinc in vitro solubility in faba bean (Vicia faba L.) flour and seed fractions

Simulations of gastro‐intestinal digestion was used to try to identify the nature of the complexes between antinutritional factors and zinc in faba bean fractions. In the hull fraction, the action of phytases and the simultaneous action of cellulase and phytase allowed about 7% and 35% additional zinc to be solubilised, respectively. Single enzymatic degradation of phytates from dehulled faba bean allowed solubilisation from 65% to 93% of zinc depending upon the treatment. The zinc of faba bean flour was mainly linked to phytates and the greater the degree of phytate degradation before in vitro digestion, the greater the quantity of zinc released. In dehulled faba bean zinc was almost exclusively chelated by phytates. In the hull of faba bean, the majority of zinc was chelated in complexes between phytates and fibres.     

Pea pod, broad bean pod and okara, potential sources of functional compounds

Disposal of by-products generated by plant food processing represent an important problem in the industry, but these by-products are also promising sources of compounds which may be used for their technological or nutritional properties, and today they are considered as a possible source of functional compounds. This work has contributed to the knowledge of three legume by-products, pea pod (Pisum sativum L.), broad bean pod (Vicia faba L.) and okara from soybean (Glycine max L.). These three by-products have in common that their major fraction is dietary fibre (pea pod: 58.6 g/100 g; okara: 54.3 g/100 g; broad bean pod: 40.1 g/100 g). Sucrose, glucose and fructose are the most important soluble sugars in both pods; however α-galactosides (stachyose and raffinose) are in greater concentration in okara. Protein is also a considerable component, although in higher amount in okara than in pods. Okara presents a large quantity of fat however both pods show similar low contents. Linoleic acid is the most important fatty acid; oleic acid is remarkable in okara and pea pod and linolenic acid in broad bean pod. Mineral amount is major in by-product pods than in okara, and the most important minerals are potassium, calcium and iron.     

豆渣在食品工业中的利用

豆渣虽是豆制品之残渣，但富含营养素，尤以含有纤维素为独特。而纤维素是人体保健之必需。豆渣来源广，价格低，开发以豆渣为原料的多种食品和食品添加剂已在国内外初见成效，本文介绍了豆渣在不同方面及不同功能的利用、制作的详细方法。     

HG-1944/24.7-PM6型锅炉大板梁的吊装

文章从吊装机械选择、布置、负荷分配及净空计算入手,到垂直度、同步性、就位三大措施,描述了该工程锅炉大板梁的吊装方案。     

基于EJB 技术的网络教学系统的设计与实现

分析了网络教学系统的总体需求,运用实体EJB、会话EJB进行组件设计,说明了系统的设计原则与系统的主要功能.     

豆蛋肉脯的品质影响因素初探

在传统肉脯的配方中添加了鸡蛋、豆粉及肥膘，研究了各因素对豆蛋肉脯品质的影响，并确定了较佳配方。     

In vitro digestibility of Bacillus fermented soya bean

Bacillus fermented legume products include among others dawadawa and soumbala made from African locust bean, and natto and kinema made from soya bean. Bacillus subtilis is the dominant species involved in the fermentation. During Bacillus fermentation for 48 h of autoclaved soya bean the quantity of soluble and dialyzable matter increased from 22% and 6% up to 65% and 40%, respectively. Protein and carbohydrate degradation during fermentation of soya bean with several Bacillus spp. was investigated and appeared to be substantial during the first 18 h of fermentation resulting in the release of high levels of peptides and oligosaccharides. In vitro digestibility was increased from 29% up to 33–43% after Bacillus fermentation for 48 h. It was shown that Bacillus spp. were able to degrade soya bean macromolecules to a large extent resulting in water-soluble low molecular weight compounds. In vitro digestion of Bacillus fermented soya bean using gastrointestinal enzymes only slightly increased the amount of dialyzable matter, which clearly demonstrated the beneficial effect of Bacillus fermentation on food nutrient availability.     

Viscosity of galactomannans during high temperature processing: influence of degradation and solubilisation

The rheological properties of guar gum (GG) and locust bean gum (LBG), in response to high temperature treatments, were measured using a rheometer equipped with a high pressure cell. This has allowed the viscosity to be assessed at temperatures above 100°C and as the polymer suspension is heated from 20 to 121°C and then cooled back to ambient temperature to simulate a food sterilisation cycle. Activation energies for depolymerisation estimated from viscosity changes with time at a series of constant temperatures were estimated as 63 kJ/mol for GG and 98, 104, 110 kJ/mol for three different samples of LBG. A model was developed to interpret the viscosity change through the simulated sterilisation cycle. This took into account the degradation of the polysaccharide and the change in viscosity due to thermal motion. Estimations of molecular weight changes during the heating process suggest that GG is more susceptible to thermal degradation than LBG. It is suggested that this is due to the greater ability of the latter to associate in solution.     

Content of antinutritional factors and HCl-extractability of minerals from white bean (Phaseolus vulgaris) cultivars: Influence of soaking and/or cooking

White bean seeds were subjected to soaking in distilled water for 1, 2 and 3 days. In order to perform complete processing, the seeds were cooked until soft. Effects of soaking and/or cooking of white bean seeds on antinutritional factors, mineral contents and HCl-extractability were studied. Phytic acid and polyphenol contents of all cultivars were reduced. Soaking alone and soaking, followed by cooking, reduced mineral contents of the cultivars, but HCl-extractability was significantly (P ? 0.01) improved to varying extents, depending on cultivar type. Soaking and/or cooking treatment was thus found to be an effective technique and caused further improvement in the availability of both major and trace minerals in white bean.     

PMMA‐multigraft copolymers derived from linseed oil,soybean oil,and linoleic acid: Protein adsorption and bacterial adherence

Synthesis of Poly(methyl methacrylate), PMMA‐multigraft copolymers derived from linseed oil, soybean oil, and linoleic acid PMMA‐g‐polymeric oil/oily acid‐g‐poly(3‐hydroxy alkanoate) (PHA), and their protein adsorption and bacterial adherence have been described. Polymeric oil/oily acid peroxides [polymeric soybean oil peroxide (PSB), polymeric linseed oil peroxide (PLO), and polymeric linoleic acid peroxide (PLina)] initiated the copolymerization of MMA and unsaturated PHA‐soya to yield PMMA–PLO–PHA, PMMA–PSB–PHA, and PMMA–PLina–PHA multigraft copolymers. PMMA–PLina–PHA multigraft copolymers were completely soluble while PMMA–PSB–PHA and PMMA–PLO–PHA multigraft copolymers were partially crosslinked. Crosslinked parts of the PLO‐ and PSB‐multigraft copolymers were isolated by the sol gel analysis and characterized by swelling measurements in CHCl₃. Soluble part of the PLO‐ and PSB‐multigraft copolymers and completely soluble PLina‐multigraft copolymers were obtained and characterized by spectroscopic, thermal, gel permeation chromatography (GPC), and scanning electron microscopy (SEM) techniques. In the mechanical properties of the PHA–PLina–PMMA, the elongation at break is reduced up to ～ 9%, more or less preserving the high stress values at its break point (48%) when compared to PLina‐g‐PMMA. The solvent casting film surfaces were studied by means of adsorption of blood proteins and bacterial adhesion. Insertion of the PHA into the multigraft copolymers caused the dramatic increase in bacterial adhesion on the polymer surfaces. PHA insertion into the graft copolymers also increased the protein adsorption. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci 2007