Caracterização de concentrado proteico de feijão comum preto, cultivar Iapar 44, novo e envelhecido

Ribeiro, Horaci Jaqueline Silva de Souza; Prudêncio, Sandra Helena; Miyagui, Dalva Tomoe; Ribeiro, Edson Luís de Azambuja

doi:10.1590/s0101-20612009000300019

Cited by 8 publications

(10 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It has yet to be determined whether the extraction procedure played a role in producing such a pure product, or whether ÑB has a high phaseolin proportion. The observed banding pattern is remarkably similar to pinto bean, common bean, and scarlet runner bean protein isolate electrophoretic bands, although bands for other proteins are relatively more intense in these samples than in ÑBPE (25,28,35). Phaseolin easily obtained from ÑB has relevance as an industrial feedstock, where highly purified phaseolin is desired, such as in weight-loss products, where it has been investigated as diminishing the absorption of carbohydrates by inhibiting the activity of the enzyme α-amylase (43).…”

Section: Electrophoretic Analysissupporting

confidence: 52%

See 1 more Smart Citation

PHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA (Andean popping) BEAN PROTEIN EXTRACT

Vargas-Salazar¹,

Wilkinson²,

Urquiaga-Zavaleta³

et al. 2020

Vitae

View full text Add to dashboard Cite

Background: Although legume protein extracts are useful in food preparation and processing as foam stabilizers and as viscosity, palatability and nutrition enhancers, many legume proteins from South America have not been characterized extensively. One such legume is the ñuña bean (Phaseolus vulgaris L.), which is cooked using dry heat until the cotyledons rapidly expand with a pop. The bean is widely cultivated in the Andes, but almost unknown elsewhere. Objective & Methods: In this study, we characterized ten functional properties of a ñuña protein extract using standard food analysis methods. Results: The extract was similar to other legume protein extracts for many properties (amino acid profile, proximate analysis, yield, water absorption, color, isoelectric point, and thermogravimetric analysis). The electrophoretic analysis revealed that the sample was nearly pure phaseolin. Additionally, the ability to form foam and increase solution viscosity were comparatively low when contrasted to other extracts. Conclusion: These properties make ñuña protein extract useful as a nearly pure phaseolin nutrition enhancer in beverages where foaming and high viscosity are undesirable, such as in fortified beverages, drinkable yogurts, or protein supplements. The extract may also have relevance as a weight-loss supplement. Therefore, we expect that incorporating ñuña protein in processed foods would be a straightforward process.

show abstract

Section: Electrophoretic Analysissupporting

confidence: 52%

“…The resulting protein pellet was dried using an oven (32 ± 3 ˚C for 14 h) or lyophilizer (Free Zone 4.5 L, LABCONCO) to produce ÑBPE. The desiccated pellet was stored at room temperature and weighed to the nearest 0.1 g. (25)…”

Section: Preparation Of ñUña Bean Protein Extract (ñBpe)mentioning

confidence: 99%

PHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA (Andean popping) BEAN PROTEIN EXTRACT

Vargas-Salazar¹,

Wilkinson²,

Urquiaga-Zavaleta³

et al. 2020

Vitae

View full text Add to dashboard Cite

show abstract

“…Though regarded as a byproduct, the cotyledon does not differ from the whole grain in terms of chemical composition or nutritional value. Therefore its inclusion in food products may be extremely useful in view of dietary needs, especially in developing countries (Ribeiro et al. , 2009).…”

Section: Introductionmentioning

confidence: 99%

Functional, biochemical and pasting properties of extruded bean (Phaseolus vulgaris) cotyledons

Lopes

Batista

Fernandes

et al. 2012

Int J of Food Sci Tech

View full text Add to dashboard Cite

Response surface methodology was used to investigate the effects of extrusion conditions -namely moisture content (12.3-23.7 g 100 g )1 ) and temperature (150-178°C) -on physicochemical, antinutritional compounds, functional and pasting properties of extruded bean cotyledons. Results indicated that extrusion cooking did not change the chemical composition of bean flours, but completely eliminated the activity of the trypsin and a-amylase inhibitors and haemagglutinins. The extrusion significantly improved starch and protein digestibility, water solubility and absorption of bean cotyledon. In addition, extrusion conditions significantly affected pasting properties, resulting in extrudate flours with different peaks and final viscosity values. From the results obtained in this work, it is possible to design a product with specific physicochemical, functional and nutritional properties using the appropriate moisture and temperature during extrusion.

show abstract

“…O feijão comum é um alimento rico sob o aspecto nutricional pelo fato de possuir cerca de 20 a 30% de proteínas (Yin et. al., 2010), 65% de carboidratos (Ribeiro et. al., 2009), vitaminas do complexo B e minerais (Ca, Fe, Cu, Zn, P, K e Mg) (Armelin et.…”

Section: O Feijoeiro Comumunclassified

Desenvolvimento da plataforma DART e mapeamento de locos associados com tolerância à seca em feijão (Phaseolus vulgaris L.)

Rodriguez¹,

Reis²

View full text Add to dashboard Cite

Common bean (Phaseolus vulgaris L.) is the most important food legume for consumption and for exportation. Drought is one of the main abiotic stresses in the world and affects about 60% of bean growing area across the world. The advance in technologies of molecular markers provide a powerful method to examine the relationships between traits, generating large amount of potentially useful information to assist the breeding programs. The objective of this project was the development of DArT platform for common beans with DArT Pty Ltd and the mapping of these markers with microsatellites and SNPs in the population AND 277 x SEA 5 from CIAT (Colombia), in order to locate the QTLs associated with drought tolerance. The SEA 5 parent is a drought tolerant advanced line (Mesoamerican) and the AND 277 is resistant to the angular leaf spot and antracnose (Andean). A total of 4.468 DArT markers, 288 SNP and 180 SSR polymorphic markers were identified in the population and used in genotyping to constructed a saturated genetic map. Phenotyping of 105 recombinant inbred lines (RILs) in F 8 generation plus the genitors were performed evaluating 18 traits associated with drought tolerance using a completely randomized design with four replicates, applying terminal stress at vegetative phase V3/V4. Two maps were constructed, one integrating 80 SSR and 251 SNPs and another with five SSR, 91 SNPs and 4,468 DArTs. The identification of QTL analysis was performed by composite interval mapping (CIM) for the SSR -SNPs map and the precision mapping (SML) to map DArT-SSR-SNPs. A total of 12 QTLs were identified for the non-irrigated treatment and 29 QTLs for the irrigated treatment by CIM analysis. For SML analysis, 23 QTLs were identified for the non-irrigated and 11 QTLs for irrigated treatment. QTLs of major effect was found for chlorophyll, fresh biomass of stem and leaf dry weight, leaf temperature, number of pods, number of seeds, seed weight, days to flowering, dry weight of pods and yield in both treatments. All QTLs detected under dry conditions showed the allele of parent SEA 5. This study is important for genetic improvement not only to better understand the genetic inheritance of a trait as complex as drought tolerance, as well as to find molecular tools to be used for marker assisted selection.

show abstract

Caracterização de concentrado proteico de feijão comum preto, cultivar Iapar 44, novo e envelhecido

Cited by 8 publications

References 30 publications

PHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA (Andean popping) BEAN PROTEIN EXTRACT

PHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA (Andean popping) BEAN PROTEIN EXTRACT

Functional, biochemical and pasting properties of extruded bean (Phaseolus vulgaris) cotyledons

Desenvolvimento da plataforma DART e mapeamento de locos associados com tolerância à seca em feijão (Phaseolus vulgaris L.)

Contact Info

Product

Resources

About