scholarly journals Protein quality of pigeonpea (Cajanus cajan (L.) Millsp.) as influenced by seed polyphenols and cooking process

1993 ◽  
Vol 43 (2) ◽  
pp. 171-179 ◽  
Author(s):  
U. Singh
Keyword(s):  
Cajanus Cajan ◽  
Protein Quality ◽  
Cooking Process

scholarly journals Cooking characteristics, chemical composition and protein quality of newly developed genotypes of pigeonpea (Cajanus cajan L)

1993 ◽  
Vol 61 (4) ◽  
pp. 395-400 ◽  
Author(s):  
Umaid Singh ◽  
Paleti Venkateswara Rao ◽  
Nukala Subrahmanyam ◽  
Kulbhushan Saxena
Keyword(s):  
Chemical Composition ◽  
Cajanus Cajan ◽  
Protein Quality

scholarly journals Factors affecting the protein quality of pigeonpea (Cajanus cajan L.)

1984 ◽  
Vol 34 (4) ◽  
pp. 273-283 ◽  
Author(s):  
U. Singh ◽  
B. O. Eggum
Keyword(s):  
Cajanus Cajan ◽  
Protein Quality ◽  
Factors Affecting

scholarly journals Transcriptomic and Metabolic Profiling of High-Temperature Treated Storage Roots Reveals the Mechanism of Saccharification in Sweetpotato (Ipomoea batatas (L.) Lam.)

2021 ◽  
Vol 22 (13) ◽  
pp. 6641
Author(s):  
Chen Li ◽  
Meng Kou ◽  
Mohamed Hamed Arisha ◽  
Wei Tang ◽  
Meng Ma ◽  
...  
Keyword(s):  
High Temperature ◽  
Metabolic Pathways ◽  
Transcriptome Sequencing ◽  
Ipomoea Batatas ◽  
Sequencing Analysis ◽  
Storage Roots ◽  
Metabolic Analysis ◽  
Cooking Process

The saccharification of sweetpotato storage roots is a common phenomenon in the cooking process, which determines the edible quality of table use sweetpotato. In the present study, two high saccharified sweetpotato cultivars (Y25, Z13) and one low saccharified cultivar (X27) in two growth periods (S1, S2) were selected as materials to reveal the molecular mechanism of sweetpotato saccharification treated at high temperature by transcriptome sequencing and non-targeted metabolome determination. The results showed that the comprehensive taste score, sweetness, maltose content and starch change of X27 after steaming were significantly lower than those of Y25 and Z13. Through transcriptome sequencing analysis, 1918 and 1520 differentially expressed genes were obtained in the two periods of S1 and S2, respectively. Some saccharification-related transcription factors including MYB families, WRKY families, bHLH families and inhibitors were screened. Metabolic analysis showed that 162 differentially abundant metabolites related to carbohydrate metabolism were significantly enriched in starch and sucrose capitalization pathways. The correlation analysis between transcriptome and metabolome confirmed that the starch and sucrose metabolic pathways were significantly co-annotated, indicating that it is a vitally important metabolic pathway in the process of sweetpotato saccharification. The data obtained in this study can provide valuable resources for follow-up research on sweetpotato saccharification and will provide new insights and theoretical basis for table use sweetpotato breeding in the future.

scholarly journals Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 234
Author(s):  
Fatemah B. Alsalman ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
High Pressure ◽  
Protein Quality ◽  
Treatment Time ◽  
Control Sample ◽  
Thermal Characteristics ◽  
Protein Digestibility ◽  
Foaming Properties ◽  
Freeze Dried ◽  
Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

Alfalfa Concentrates in Nutrition, Protein Quality of an Alfalfa Concentrate

1962 ◽  
Vol 10 (5) ◽  
pp. 422-425 ◽  
Author(s):  
R. L. Larson ◽  
A. W. Halverson
Keyword(s):  
Protein Quality

Improving the mineral reserves and protein quality of maize (Zea mays L.) kernels using unique genes

1993 ◽  
Vol 155-156 (1) ◽  
pp. 215-218 ◽  
Author(s):  
R. M. Welch ◽  
M. E. Smith ◽  
D. R. van Campen ◽  
S. C. Schaefer
Keyword(s):  
Zea Mays ◽  
Protein Quality ◽  
Zea Mays L ◽  
Unique Genes ◽  
Mineral Reserves
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