Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina

The effect of germination (G; 5 days), soaking-cooking (SC; 6 h–20 min, 6 h–40 min, 6 h–60 min) and microwave (M; 50%, 70%, 100%) treatments on pigeon pea (PP), dolichos bean (DB) and jack bean (JB) seeds was studied. Microstructure of seeds and functional (protein solubility, water-holding capacity...

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Detalles Bibliográficos
Autores principales: Acevedo, Belén Andrea, Thompson, Cinthia María Belén, González Foutel, Nicolás Sebastián, Chaves, María Guadalupe, Avanza, María Victoria
Formato: Artículo
Lenguaje:Inglés
Publicado: Institute of Food Science and Technology 2021
Materias:
Cream destabilisation percentage
Emulsion stability
Microstructure
Pasting properties
Protein solubility
Acceso en línea:http://repositorio.unne.edu.ar/handle/123456789/28263
Aporte de:
RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) de Universidad Nacional del Nordeste
id I48-R184-123456789-28263
record_format dspace
spelling I48-R184-123456789-282632025-03-06T10:57:33Z Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina Acevedo, Belén Andrea Thompson, Cinthia María Belén González Foutel, Nicolás Sebastián Chaves, María Guadalupe Avanza, María Victoria Cream destabilisation percentage Emulsion stability Microstructure Pasting properties Protein solubility The effect of germination (G; 5 days), soaking-cooking (SC; 6 h–20 min, 6 h–40 min, 6 h–60 min) and microwave (M; 50%, 70%, 100%) treatments on pigeon pea (PP), dolichos bean (DB) and jack bean (JB) seeds was studied. Microstructure of seeds and functional (protein solubility, water-holding capacity, oilholding capacity, emulsion stability) and pasting properties of flours were determined. Germination and microwave treatments modified the protein matrix of cotyledon cells preserving the shape of the starch granule, whereas the SC treatment (6 h–60 min) affected both. The soaking-cooking is the most influential treatment on the functional properties of PP, DB and JB flours, as increased water absorption capacity (73–96%), decreased protein solubility (>80%) and the tendency to retrogradation of amylose (69–85%) also improved emulsion stability. 2021-07-26T16:10:01Z 2021-07-26T16:10:01Z 2017 Artículo Acevedo, Belén Andrea, et al., 2017. Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina. Londres: Institute of Food Science and Technology, vol. 52, p. 222-230. ISSN 1365-2621. http://repositorio.unne.edu.ar/handle/123456789/28263 eng openAccess http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ application/pdf application/pdf Institute of Food Science and Technology International Journal of Food Science and Technology, 2017, vol. 52, p. 222-230.
institution Universidad Nacional del Nordeste
institution_str I-48
repository_str R-184
collection RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
language Inglés
topic Cream destabilisation percentage
Emulsion stability
Microstructure
Pasting properties
Protein solubility
spellingShingle Cream destabilisation percentage
Emulsion stability
Microstructure
Pasting properties
Protein solubility
Acevedo, Belén Andrea
Thompson, Cinthia María Belén
González Foutel, Nicolás Sebastián
Chaves, María Guadalupe
Avanza, María Victoria
Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina
topic_facet Cream destabilisation percentage
Emulsion stability
Microstructure
Pasting properties
Protein solubility
description The effect of germination (G; 5 days), soaking-cooking (SC; 6 h–20 min, 6 h–40 min, 6 h–60 min) and microwave (M; 50%, 70%, 100%) treatments on pigeon pea (PP), dolichos bean (DB) and jack bean (JB) seeds was studied. Microstructure of seeds and functional (protein solubility, water-holding capacity, oilholding capacity, emulsion stability) and pasting properties of flours were determined. Germination and microwave treatments modified the protein matrix of cotyledon cells preserving the shape of the starch granule, whereas the SC treatment (6 h–60 min) affected both. The soaking-cooking is the most influential treatment on the functional properties of PP, DB and JB flours, as increased water absorption capacity (73–96%), decreased protein solubility (>80%) and the tendency to retrogradation of amylose (69–85%) also improved emulsion stability.
format Artículo
author Acevedo, Belén Andrea
Thompson, Cinthia María Belén
González Foutel, Nicolás Sebastián
Chaves, María Guadalupe
Avanza, María Victoria
author_facet Acevedo, Belén Andrea
Thompson, Cinthia María Belén
González Foutel, Nicolás Sebastián
Chaves, María Guadalupe
Avanza, María Victoria
author_sort Acevedo, Belén Andrea
title Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina
title_short Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina
title_full Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina
title_fullStr Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina
title_full_unstemmed Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina
title_sort effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan l.), dolichos bean (dolichos lablab l.) and jack bean (canavalia ensiformis) flours from the north-east argentina
publisher Institute of Food Science and Technology
publishDate 2021
url http://repositorio.unne.edu.ar/handle/123456789/28263
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