-This paper provides an overview regarding the main aspects of seed lipases, such as the reactions catalyzed, physiological functions, specificities, sources and applications. Lipases are ubiquitous in nature and are produced by several plants, animals and microorganisms. These enzymes exhibit several very interesting features, such as low cost and easy purification, which make their commercial exploitation as industrial enzymes a potentially attractive alternative. The applications of lipases in food, detergents, oils and fats, medicines and fine chemistry, effluent treatment, biodiesel production and in the cellulose pulp industry, as well as the main sources of oilseed and cereal seed lipases, are reviewed.

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The common bean (Phaseolus vulgaris L.) is one of the most widely consumed legumes in the world, but nevertheless different varieties vary with respect to their physical and chemical aspects. This study evaluated the physical and chemical characteristics (color, hardness after cooking, water absorption capacity, cooking time, integrity of the beans after cooking, proximate composition and mineral composition) of the following varieties of the common bean: Carioca, IAPAR 81, Saracura, Juriti, Pérola, Colibri and IAPAR 31, all destined for both the internal Brazilian and external markets. The varieties studied had different proximate compositions and contents of the following minerals: K, Ca, N, Mg, S, Cu, Fe and Mn; but identical contents of P, Zn and B. The beans were classified as small in size. The Carioca variety showed the lowest values for L* (41.29) and H* (57.22), and the highest values for a* (12.17), its beans being redder and darker than the others. The Saracura variety showed the lowest degree of hydration (95.70 g/100g), cooking time (22.67 min.) and whole beans after cooking (30%), while the Pérola variety showed the highest values for these same parameters, 106.77 g/100g, 43.67 min. and 82.16%, respectively. No correlation was observed between the calcium and magnesium contents of the beans and the hardness of the raw bean, degree of hydration during maceration, cooking time and integrity of the cooked beans. According to the characteristics studied, the Saracura variety is a good option for both industrial and domestic use. ResumoO feijão comum (Phaseolus vulgaris L.) é uma das leguminosas mais consumidas no mundo, no entanto, os grãos das diversas variedades diferem quanto a aspectos físicos e químicos. Foram avaliadas características físicas e químicas (cor, dureza do grão após cozimento, grau de hidratação, tempo de cozimento, integridade após o cozimento, composição centesimal e conteúdo de minerais) de feijão comum variedades Carioca, IAPAR 81, Saracura, Juriti, Pérola, Colibri e IAPAR 31, destinadas ao comércio interno e externo. As variedades estudadas apresentam diferenças na composição centesimal e teores dos minerais K, Ca, N, Mg, S, Cu, Fe e Mn; mas teores idênticos de P, Zn e B. Quanto aos parâmetros de cor a variedade Carioca apresentou menores valores de L* (41,29) e H* (57,22), e maior valor de a* (12,17), possuindo grãos mais avermelhados e mais escuros que os das demais. A variedade Saracura teve o menor grau de hidratação (95,70 g/100g), tempo de cozimento (22,67 min) e de grãos íntegros após o cozimento (30%), enquanto que a variedade Pérola apresentou valores mais elevados, de 106.77 g/100g, 43,67 minutos e 82,16% respectivamente. Não foi observada correlação entre teores de cálcio e magnésio dos grãos com a dureza do grão cru, grau de hidratação durante a maceração, tempo de cocção e integridade dos grãos cozidos. De acordo com as características estudadas a variedade Saracura é uma boa opção tanto para uso doméstico como industrial. Palavras-chave: Feijão. Tempo de c...

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