scholarly journals Chemical and functional properties of different common Brazilian bean (Phaseolus vulgaris L.) cultivars

2017 ◽  
Vol 20 (0) ◽  
Author(s):  
Milene Marquezi ◽  
Vanessa Maria Gervin ◽  
Lucas Bertoldi Watanabe ◽  
Rodolfo Moresco ◽  
Edna Regina Amante
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Principal Component ◽  
Emulsifying Properties ◽  
Phaseolus Vulgaris L ◽  
Bean Cultivar ◽  
Foaming Capacity ◽  
The Stability ◽  
Emulsifying Capacity ◽  
The Relationship

Abstract Six different common bean cultivars (BRS Embaixador, BRS Pitanga, BRS Estilo, Pérola, BRS Campeiro and BRS Esplendor) were characterized aiming to determine possible uses for them in various food products. The samples were analysed to determine their chemical composition, weight per hundred beans, pH, water and oil absorption capacities (WAC and OAC, respectively), foaming at pH 2.5, 5.6 and 8.0 and emulsifying properties. The relationship between the physicochemical and functional properties was described using the Principal Component Analysis (PCA). The results of the chemical composition, weight per hundred beans, WAC and OAC showed differences even between cultivars of the same commercial group. Foaming also varied between the cultivars and foaming capacity and stability were greatest at pH 5.6 and 8.0. The emulsifying capacity proved quite high for all cultivars, as well as the stability of the emulsion. According to these properties, with the contribution of the PCA, each different bean cultivar can be destined to specific applications according to its physicochemical properties.

Functional Properties of Proteins from Lima Bean (Phaseolus lunatus L.) Seeds

2011 ◽  
Vol 17 (2) ◽  
pp. 119-126 ◽  
Author(s):  
L. Chel-Guerrero ◽  
S. Gallegos-Tintoré ◽  
A. Martínez-Ayala ◽  
A. Castellanos-Ruelas ◽  
D. Betancur-Ancona
Keyword(s):  
Functional Properties ◽  
Food Systems ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Lima Bean ◽  
Phaseolus Lunatus ◽  
Low Concentrations ◽  
Foaming Capacity ◽  
Emulsifying Capacity ◽  
Water Holding

Functional properties were identified for the total globulin (TG), 7S and 11S fractions of Lima bean ( Phaseolus lunatus L.) seeds. The 11S component accounted for 58.3% of TGs and the 7S for 41.7%. Solubility was higher in the 7S fraction, especially at alkaline pHs. Water-holding capacity was similar (3 g water/g sample) in both globulin fractions. Oil-holding capacity was higher in the 11S fraction, which also exhibited better foaming capacity and foam stability than the 7S and TG fractions at alkaline pHs. The TG and 7S fractions exhibited low emulsifying capacity and emulsion stability at different pHs (5, 7 and 9), but the 11S fraction had relatively higher values. In suspension at low concentrations, all fractions exhibited shear-thinning (pseudoplastic) behavior. The studied Lima bean globulin fractions exhibit functional properties which make them potentially apt for use in some industrial food systems.

Effect of Ultrasonic Treatment on the Functional Properties of Whey Protein Isolates

2012 ◽  
Vol 443-444 ◽  
pp. 660-665 ◽  
Author(s):  
Zhi Dong Liu ◽  
Ben Heng Guo ◽  
Mi Ya Su ◽  
Yin Yu Wang
Keyword(s):  
Whey Protein ◽  
Power Density ◽  
Functional Properties ◽  
Ultrasonic Treatment ◽  
Sonication Time ◽  
Protein Isolates ◽  
Foaming Capacity ◽  
Emulsifying Capacity ◽  
Whey Protein Isolates ◽  
Water Holding

The effect of ultrasonic treatment on some functional properties whey protein isolates (WPIs) was investigated. The water holding capacity of WPIs treated by ultrasound was not significantly changed. The oil holding capacity of WPIs treated by ultrasonic was significantly higher than that by untreated by ultrasonic, especially the power of 50 %. The foaming capacity of WPIs treated by ultrasonic was higher than that by untreated by ultrasonic, while the foaming stability of WPIs treated by ultrasonic was higher than that by untreated by ultrasonic.The emulsifying capacity is almost unchanged. These results showed that ultrasonic treatment could effectively affected some functional properties of WPIs be associated with the sonication time and power density. Therefore, some functional properties of WPIs can be modified by ultrasonic treatment.

scholarly journals Functional Properties of Rye Prolamin (Secalin) and Their Improvement by Protein Lipophilization through Capric Acid Covalent Binding

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 515
Author(s):  
Zeinab Qazanfarzadeh ◽  
Mahdi Kadivar ◽  
Hajar Shekarchizadeh ◽  
Raffaele Porta
Keyword(s):  
Functional Properties ◽  
Acid Chloride ◽  
Hydrophobic Interactions ◽  
Covalent Binding ◽  
Protein Solubility ◽  
Capric Acid ◽  
Surface Hydrophobicity ◽  
Absorption Capacity ◽  
Foaming Capacity ◽  
Emulsifying Capacity

Secalin (SCL), the prolamin fraction of rye protein, was chemically lipophilized using acylation reaction by treatment with different amounts of capric acid chloride (0, 2, 4, and 6 mmol/g) to enhance its functional properties. It was shown that SCL lipophilization increased the surface hydrophobicity and the hydrophobic interactions, leading to a reduction in protein solubility and water absorption capacity and to a greater oil absorption. In addition, SCL both emulsifying capacity and stability were improved when the protein was treated with low amount of capric acid chloride. Finally, the foaming capacity of SCL markedly increased after its treatment with increasing concentrations of the acylating agent, even though the foam of the modified protein was found to be more stable at the lower level of protein acylation. Technological application of lipophilized SCL as a protein additive in food preparations is suggested.

scholarly journals Chemical Composition of PM10 in 16 Urban, Industrial and Background Sites in Italy

Atmosphere ◽  
2020 ◽  
Vol 11 (5) ◽  
pp. 479 ◽  
Author(s):  
Cinzia Perrino ◽  
Maria Catrambone ◽  
Silvia Canepari
Keyword(s):  
Chemical Composition ◽  
Chemical Characterization ◽  
Principal Component ◽  
Industrial Plants ◽  
Variable Configuration ◽  
The Individual ◽  
The Relationship ◽  
Pm10 Mass ◽  
Italian Territory

Italy is characterized by a very variable configuration in terms of altitude, proximity to the sea, latitude and the presence of industrial plants. This paper summarizes the chemical characterization of PM10 obtained from 38 sampling campaigns carried out in 16 sites in Italy during the years 2008–2018. Chemical determinations include all macro-components (six macro-elements, eight ions, elemental carbon and organic carbon). The sum of the individual components agrees well with the PM10 mass. The chemical composition of the atmospheric aerosol clearly reflects the variety in the Italian territory and the pronounced seasonal variations in the meteoclimatic conditions that characterize the country. Macro-sources reconstruction allowed us to identify and evaluate the strength of the main PM10 sources in different areas. On 10 sampling sites, the soluble and insoluble fractions of 23 minor and trace elements were also determined. Principal Component Analysis was applied to these data to highlight the relationship between the elemental composition of PM10 and the characteristics of the sampling sites.

Treatment of Alkaline Wastewater from Lignite-Fired Power Plants

1983 ◽  
Vol 15 (11) ◽  
pp. 155-162 ◽  
Author(s):  
Andrzej M Dziubek ◽  
Apolinary L Kowal
Keyword(s):  
Fly Ash ◽  
Chemical Composition ◽  
Power Plants ◽  
Treatment Process ◽  
Principal Component ◽  
Aeration Time ◽  
Time Required ◽  
Treatment Procedures ◽  
The Impact ◽  
The Relationship

Given are characteristics of, and treatment methods for, alkaline wastewaters from the hydrotransport of the fly ash from a lignite-fired power plant. The principal component of the fly ash is CaO. The impact of this type of waste on the aquatic environment is considered. Two treatment procedures are tested - CO2 recarbonation and aeration. The aeration of alkaline wastewaters yields good treatment efficiencies, bringing about the precipitation of calcium carbonate. Determined is the relationship between the duration of the treatment process and the chemical composition of the wastewater, as well as the aeration time required to achieve the desired decrease of the alkalinity and pH levels.

713. The relation between the chemical composition of milk and the stability of the caseinate complex: II. Coagulation by ethanol

1958 ◽  
Vol 25 (2) ◽  
pp. 256-266 ◽  
Author(s):  
D. T. Davies ◽  
J. C. D. White
Keyword(s):  
Chemical Composition ◽  
Milk Protein ◽  
Aqueous Ethanol ◽  
Subclinical Mastitis ◽  
Milk Composition ◽  
Ionized Calcium ◽  
Bulk Milk ◽  
The Stability ◽  
The Relationship ◽  
Ethanol Stability

1. The variation in the stability of milk protein to ethanol and the relationship between milk composition and ethanol stability were examined.2. Samples of herd bulk milk were very similar in stability to ethanol; the range of aqueous ethanol solutions required to coagulate the caseinate complex in an equal volume of milk was only 80–84% (v/v) ethanol. Samples from individual cows showed a wide variation in stability; coagulation was caused by ethanol solutions ranging in strength from 66 to 90% (v/v) ethanol.3. Colostrum was very unstable to ethanol but stability rapidly increased during the post-colostrum period to higher levels in mid-lactation. Late lactation and subclinical mastitis milk showed no definite bias towards stability or instability.4. The strength of ethanol required to coagulate the caseinate complex in an equal volume of milk was inversely related to the concentration of ionized calcium in the milk. The correlation coefficient was –0·76 (significant at 0·001 level) indicating that approximately 60% of the variation in stability was accounted for by the variation in the concentration of ionized calcium.5. The relationships between the concentrations of other milk constituents and stability to ethanol could be attributed to the interrelations of the concentrations of these constituents and the concentration of ionized calcium.

scholarly journals Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Kishor Mazumder ◽  
Biswajit Biswas ◽  
Philip G. Kerr ◽  
Christopher Blanchard ◽  
Afia Nabila ◽  
...  
Keyword(s):  
Functional Properties ◽  
Lupinus Albus ◽  
Surface Hydrophobicity ◽  
Absorption Capacity ◽  
Important Place ◽  
Creaming Stability ◽  
Foaming Capacity ◽  
Emulsifying Capacity ◽  
Seed Flours ◽  
Dietary Protein Source

AbstractLupin holds an important place among the legumes and the utilization of lupin as a dietary protein source is an excellent environmentally friendly alternative to animal-based products for human nutrition. In the present study, nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars have been assayed in order to find the most valuable one, both nutritiously and industrially. The set comprised six Lupinus angustifolius L. viz., Barlock, Gunyadi, Jenabillup, Jindalee, Jurien, Mandelup and three Lupinus albus L. viz., Luxor, Rosetta, WK388 cultivars. The tests included analysis of color, macronutrient and micronutrient composition, pasting, textural and thermal properties, electrophoretic profile of protein isolates, swelling power, water and oil absorption capacity, emulsifying capacity, emulsion stability, creaming stability, foaming capacity and stability of the cultivars’ dehulled seed flours. The results indicated substantial variation in macro and micro-nutritional value as well as satisfactory swelling ability, solubility, surface hydrophobicity, foaming ability, emulsifying capacity and gelation property of lupin flours. Superior nutritional, thermal, rheological and functional potential was demonstrated by the L. albus cultivars compared to the L. angustifolius cultivars with the exception of Mandelup.

scholarly journals Chemical composition and functional properties of Vicia faba L. from Bangladesh

1970 ◽  
Vol 38 (1) ◽  
pp. 93-97 ◽  
Author(s):  
Md Golam Mortuza ◽  
Md Abdul Hannan ◽  
Jason TC Tzen
Keyword(s):  
Chemical Composition ◽  
Vicia Faba ◽  
Functional Properties ◽  
Crude Protein ◽  
Essential Amino Acids ◽  
Crude Fibre ◽  
Alternative Source ◽  
Gelation Concentration ◽  
Foaming Capacity ◽  
Nutritive Composition

Seed-cotyledons of Vicia faba L. an unconventional legume from Bangladesh were analyzed for chemical composition and protein functionality to assess its potential usage as an alternative source of protein. Proximate component in per cent were crude protein 30.57, crude fat 3.22, crude fibre 2.73, ash 3.61 and carbohydrate 59.87. With the exception of methionine plus cystine, the essential amino acids in the seedcotyledons were present at concentrations equal to or greater than those commonly recommended. Least gelation concentration, water and fat absorption capacities were 8.00, 83.86 and 79.43%, respectively. Foaming capacity and foaming stability were 57.19 and 29.78%, respectively. With respect to its nutritive composition and functionality, the pulse appeared to be a potential source of nutrient. Key words: Vicia faba; Chemical composition; Functional properties; Legumes; Bangladesh DOI: 10.3329/bjb.v38i1.5129 Bangladesh J. Bot. 38(1): 93-97, 2009 (June)

scholarly journals An Evaluation of the Chemical Composition of Soft Drinks in Nigeria: A Principal Component Analysis Approach

2020 ◽  
Vol 57 (1-4) ◽  
pp. 14-21
Author(s):  
Samuel Olorunfemi Adams ◽  
Rafiu Olayinka Akano ◽  
Rauf Ibrahim Rauf
Keyword(s):  
Principal Component Analysis ◽  
Chemical Composition ◽  
Sugar Content ◽  
Principal Component ◽  
Component Analysis ◽  
Soft Drinks ◽  
Chemical Compositions ◽  
Chemical Structures ◽  
High Sugar ◽  
The Relationship

This study aims to determine the relationship between the chemical compositions of twenty-five (25) soft drinks sold in Nigeria. Sample concentration of twenty-five (25) soft drinks used in the study was collected from the National Agency for Food and Drug Administration and Control (NAFDAC). Principal Component Analysis (PCA) was employed to explain the relationship between the chemical compositions and determine the soft drinks' chemical composition distribution. The result has shown that all except acidity and antioxidant has a significantly strong positive relationship among the chemical structures. PCA suggested retaining three components that explained about 82.465 per cent of the data set's total variability. It was observed that carbonated water, fructose, sucrose, main concentration, stabiliser, E412, colouring and gelatin were the major compositions of the soft drinks in Nigeria, Base on the findings in this study, it is recommendations that; Consumers who are allergic to sugar or diabetic should avoid taking any of the soft drinks with high sugar concentration. Soft drinks companies producing drinks with high sugar content should consider their customers who are diabetic and allergic to high sugar levels.

scholarly journals Analysis of the Stability and Yield Performance of Biofortified Common Bean (Phaseolus vulgaris L.) Genotypes under Low Altitude Conditions

2021 ◽  
pp. 18-33
Author(s):  
Augustin Ngombo-Nzokwani ◽  
Adrien Kalonji-Mbuyi ◽  
Pierre Nsumbu Nlandu ◽  
Antoine Lubobo Kanyenga ◽  
Marcel Muengula-Manyi
Keyword(s):  
Common Bean ◽  
Democratic Republic Of Congo ◽  
Principal Component ◽  
Common Beans ◽  
Phaseolus Vulgaris L ◽  
Present Contribution ◽  
Stability Calculation ◽  
Low Altitude ◽  
The Stability ◽  
First Time

The supply of biofortified material to areas affected by malnutrition or micronutrient deficiency remains one of the major concerns of breeders. Nevertheless, this material must be efficient and stable. The evaluation of this performance and stability requires statistical indices. Biofortified genotypes are evaluated for the first time by these indices. The objective of this work is to analyze the performance and stability of biofortified common bean genotypes under low altitude conditions in the Democratic Republic of Congo. The present contribution uses the evaluation of twenty-six genotypes of biofortified common beans over six crop years using parametric (Wᵢ², σ²ᵢ, s²dᵢ, bi, CVi, θ₍ᵢ₎, θᵢ) and non-parametric (S(1), S(2), S(3), S(6), NP(1), NP(2), NP(3), NP(4), KR, AR) indices for the identification of successful and stable genotypes. The results indicate the presence of the genotype x year interaction. Principal Component Analysis (PCA) shows similarities between the indices. Mean sum rank (AR) identifies NYIRAMUHONDO, G59/1-2, CODMLV 086, MBC 23, NABE 4, and K 131 as performing and stable genotypes. In the end, the best genotypes are those that are both efficient and stable. However, where stability is much more desired in relation to performance, the use of ecovalence (Wi) is more appropriate in the stability calculation.

Sign in / Sign up

Export Citation Format

Share Document