scholarly journals Influence of polyphenol oxidase, peroxidase and organic acids on thein vitroiron bioavailability in faba bean flour

2012 ◽  
Vol 10 (2) ◽  
pp. 123-127 ◽  
Author(s):  
Yu-Wei Luo ◽  
Wei-Hua Xie
Keyword(s):  
Organic Acids ◽  
Polyphenol Oxidase ◽  
Faba Bean ◽  
Bean Flour

scholarly journals The effects of crosslinking agents on faba bean flour–chitosan‐curcumin films and their characterization

2021 ◽  
Author(s):  
Eda Yildiz ◽  
Esmanur Ilhan ◽  
Leyla Nesrin Kahyaoglu ◽  
Gulum Sumnu ◽  
Mecit Halil Oztop
Keyword(s):  
Faba Bean ◽  
Bean Flour ◽  
Crosslinking Agents

Differential inhibitory effects of organic acids on pear polyphenol oxidase in model systems and pear puree

LWT ◽  
2020 ◽  
Vol 118 ◽  
pp. 108704 ◽  
Author(s):  
Tao Liao ◽  
Junping Liu ◽  
Yuefang Sun ◽  
Liqiang Zou ◽  
Lei Zhou ◽  
...  
Keyword(s):  
Organic Acids ◽  
Polyphenol Oxidase ◽  
Model Systems ◽  
Inhibitory Effects

Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems

2019 ◽  
Vol 60 (21) ◽  
pp. 3594-3621 ◽  
Author(s):  
Lei Zhou ◽  
Tao Liao ◽  
Wei Liu ◽  
Liqiang Zou ◽  
Chengmei Liu ◽  
...  
Keyword(s):  
Organic Acids ◽  
Polyphenol Oxidase ◽  
Food Systems ◽  
Model Systems ◽  
Inhibitory Effects

Health Beneficial Bioactivities of Faba Bean Flour after In vitro Gastrointestinal Digestion

2021 ◽  
Author(s):  
Delphine Martineau-Côté ◽  
Lamia L'Hocine ◽  
Janitha Wanasundara ◽  
Allaoua Achouri ◽  
Salwa Karboune
Keyword(s):  
Faba Bean ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Bean Flour

scholarly journals Nutritional evaluation of mixed wheat–faba bean pasta in growing rats: impact of protein source and drying temperature on protein digestibility and retention

2019 ◽  
Vol 121 (5) ◽  
pp. 496-507 ◽  
Author(s):  
Karima Laleg ◽  
Jérôme Salles ◽  
Alexandre Berry ◽  
Christophe Giraudet ◽  
Véronique Patrac ◽  
...  
Keyword(s):  
Faba Bean ◽  
Nutritional Value ◽  
Protein Quality ◽  
Wheat Gluten ◽  
Protein Digestibility ◽  
Casein Diet ◽  
Drying Temperature ◽  
Growing Rats ◽  
Bean Flour ◽  
Branched Amino Acids

AbstractThis study aimed to evaluate the nutritional value of pasta enriched with legume or wheat gluten proteins and dried at varying temperature. A total of four isonitrogenous experimental diets were produced using gluten powder/wheat semolina (6/94, g/g) pasta and faba bean flour/wheat semolina (35/65, g/g) pasta dried at either 55°C (GLT and FLT, respectively) or 90°C (FVHT and GVHT, respectively). Experimental diets were fed to ten 1-month-old Wistar rats (body weight=176 (sem 15) g) for 21 d. Growth and nutritional, metabolic and inflammatory markers were measured and compared with an isonitrogenous casein diet (CD). The enrichment with faba bean increased the lysine, threonine and branched amino acids by 97, 23 and 10 %, respectively. Protein utilisation also increased by 75 % (P<0·01) in FLT in comparison to GLT diet, without any effect on the corrected faecal digestibility (P>0·05). Faba bean pasta diets' corrected protein digestibility and utilisation was only 3·5 and 9 %, respectively, lower than the CD. Growth rate, blood composition and muscle weights were not generally different with faba bean pasta diets compared with CD. Corrected protein digestibility was 3 % lower in GVHT than GLT, which may be associated with greater carboxymethyllysine. This study in growing rats clearly indicates improvement in growth performance of rats fed legume-enriched pasta diet compared with rats fed gluten–wheat pasta diet, regardless of pasta drying temperature. This means faba bean flour can be used to improve the protein quality and quantity of pasta.

Biomass partitioning and rhizosphere responses of maize and faba bean to phosphorus deficiency

2016 ◽  
Vol 67 (8) ◽  
pp. 847 ◽  
Author(s):  
Haitao Liu ◽  
Philip J. White ◽  
Chunjian Li
Keyword(s):  
Acid Phosphatase ◽  
Organic Acids ◽  
Phosphatase Activity ◽  
Faba Bean ◽  
Acid Phosphatase Activity ◽  
Phosphorus Deficiency ◽  
Water Soluble ◽  
Bulk Soil ◽  
Root Tips ◽  
P Supply

Maize (Zea mays L.) and faba bean (Vicia faba L.) have contrasting responses to low phosphorus (P) supply. The aim of this work was to characterise these responses with respect to the partitioning of biomass between shoot and root and biochemical modification of the rhizosphere. Maize and faba bean were grown in rhizoboxes in soil with a low P (10 mg kg–1) or high P (150 mg kg–1) supply. Solutions were collected from rhizosphere and bulk soil by suction, using micro-rhizons in situ. The pH and water-soluble P (Pi) were determined on the solutions collected by using micro-rhizons. Olsen P, soil pH and acid phosphatase activity were determined on samples of rhizosphere and bulk soil. Organic acids released from root tips were collected non-destructively and analysed by high performance liquid chromatography. Plants grown with low P supply had higher ratios of root : shoot dry weight than plants grown with high P supply. This response was greater in maize than in faba bean. Rhizosphere acidification, organic acid concentrations and acid phosphatase activity were greater in faba bean than maize. The Pi concentration in the maize rhizosphere solution was less than in the bulk soil, but the Pi concentration in the rhizosphere solution of faba bean was greater than in the bulk soil. It was concluded that maize responded to low P supply by investing more biomass in its root system, but acidification, concentrations of organic acids, acid phosphatase activity and mobilisation of P in the rhizosphere were greater in faba bean than in maize.

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

2017 ◽  
Vol 8 (2) ◽  
pp. 860-871 ◽  
Author(s):  
Carlo G. Rizzello ◽  
Michela Verni ◽  
Hanna Koivula ◽  
Marco Montemurro ◽  
Laila Seppa ◽  
...  
Keyword(s):  
Faba Bean ◽  
Protein Fraction ◽  
Food Industry ◽  
Sensory Quality ◽  
Bean Flour

Faba bean has gained increasing attention from the food industry and the consumers mainly due to the quality of its protein fraction.

scholarly journals Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications

2017 ◽  
Vol 248 ◽  
pp. 10-21 ◽  
Author(s):  
Rossana Coda ◽  
Maryam Kianjam ◽  
Erica Pontonio ◽  
Michela Verni ◽  
Raffaella Di Cagno ◽  
...  
Keyword(s):  
Faba Bean ◽  
Microbial Consortia ◽  
Bean Flour
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