Efecto inhibitorio de los taninos del frijol carioca (Phaseolus vulgaris L.) sobre la digestibilidad de la faseolina por dos sistemas multienzimáticos

Pino, Victoria Mayola Huaman Del; Lajolo, Franco Maria

doi:10.1590/s0101-20612003000100011

Cited by 9 publications

(4 citation statements)

References 6 publications

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“…When comparing the electrophoretic pattern of both isolates, 1 band of 49 kDa (phaseolin) remained present during the isolation process. This is in agreement with that reported by Del Pino and Lajolo (2003). For the HBI, 2 bands of 49 and 42 kDa were observed.…”

Section: Resultssupporting

confidence: 93%

Preparation and Characterization of Protein Isolate from Fresh and Hardened Beans (Phaseolus vulgaris L.)

León¹,

Vázquez-Mata²,

Torres³

et al. 2007

Journal of Food Science

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The purpose of the present work was to determine the effect of accelerated hardening of beans on yield and physicochemical, functional, and toxicological properties. Protein isolates were obtained from fresh and hardened common beans (Phaseolusvulgaris L.). Acid treatment was an effective method to produce hardened bean. Protein recovery in the isolation procedure for fresh bean isolate (FBI) was 45.5% and 36.15% for hardened bean isolate (HBI); however, the amount of protein was similar in both isolates. In general, the amino acid pattern was similar in both isolates. Electrophoresis analysis showed that the main protein (phaseolin) remained unchanged during the isolation procedure. HBI showed a decrease in the bands of 14 to 26 kDa corresponding to the phytohemagglutinin group, and this was associated with a 56.6% decrease in the concentration of the trypsin inhibitor (TI). Heat treatment of FBI reduced 89.4% of the TI and the hemagglutining activities, and it was reflected in an adequate weight gain of young animals. FBI showed better functional properties than HBI, and both isolates showed the same amount of flavonoids.

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Section: Resultssupporting

confidence: 93%

Preparation and Characterization of Protein Isolate from Fresh and Hardened Beans (Phaseolus vulgaris L.)

León¹,

Vázquez-Mata²,

Torres³

et al. 2007

Journal of Food Science

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“…The amylose content of the starch was of 37.88%, which can influence effects such as starch granule swelling, gelatinization, and downgrading behavior during ingestion. The content of phenolic compounds found in banana and in the starch were low, being favorable for checking the undesirable features to food because it is an anti-nutritional factor (Pino & Lajolo, 2003).…”

Section: Chemical Compositionmentioning

confidence: 99%

Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)

et al. 2017

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So that there is innovation in the development of food products with starch in its formulation, it can take into account the banana starch, which has higher content when the fruit is fully green. The starches and derivatives are used as ingredients or additives basic components added in small amounts to enhance the production, presentation and preservation of the product. This study aimed to characterize the green banana variety Mysore (Musa AAB -Mysore), studying their functional properties as well as its importance and use in the food industry. The starch extracted from green bananas were performed physico-chemical studies and functional properties. The yield amounted to a starch quality, with characteristics similar to other species of bananas. The results of studies of its functional properties reveal a less prone to starch retrogradation phenomenon. Starch showed results that indicate its use in many areas of the food industry (chilled foods, soups, pates), especially for the preparation of sauces sector, becoming an alternative technology and development of food products.Keywords: amylopectin; amylose; extraction; regress; syneresis.Practical Application: The study of unconventional starches assists in new technologies for the food sector.

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“…This decrease in tannin content is particularly advantageous, as tannins are recognized as antinutritional factors that can hinder protein digestibility [63,64]. When the tannin-to-protein ratio reaches 5:1, all the protein tends to precipitate due to the action of tannins, as explained by Pino and Lajolo [67]. Therefore, these findings indicate that, concerning antinutritional factors, their levels decreased with higher radiation doses in cooked and raw samples, with the cooking process itself also contributing to the decrease in these antinutritional factors.…”

Section: Anti-nutritional Factorsmentioning

confidence: 98%

Role of Gamma Irradiation in Enhancement of Nutrition and Flavor Quality of Soybean

Tewari,

Singh Kesawat,

Kumar

et al. 2023

Gamma Rays - Current Insights

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Soybean has the potential to be termed the “crop of the future” due to its significant capacity to address protein-energy malnutrition and hidden hunger, particularly in developing countries where diets are predominantly based on wheat and rice. Despite its substantial nutritional value, numerous health benefits, and its versatility in various food and industrial applications, soybean’s full potential remains underutilized due to inherent off-flavors and the presence of antinutritional factors (ANFs). Gamma irradiation is known to have a positive impact by inducing structural and chemical changes in biomolecules like carbohydrates, lipids, proteins, and other phytochemicals. This process leads to improved functionality and market demand by reducing ANFs and the off-flavor in soybeans. Scientifically, it has been demonstrated that low to moderate doses of gamma radiation, up to 10 kGy, can positively influence the antioxidant capacity of soybeans. This, in turn, helps control lipid and protein oxidation, reducing the generation of off-flavors and enhancing the quality and nutraceutical potential of soybeans.

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Efecto inhibitorio de los taninos del frijol carioca (Phaseolus vulgaris L.) sobre la digestibilidad de la faseolina por dos sistemas multienzimáticos

Cited by 9 publications

References 6 publications

Preparation and Characterization of Protein Isolate from Fresh and Hardened Beans (Phaseolus vulgaris L.)

Preparation and Characterization of Protein Isolate from Fresh and Hardened Beans (Phaseolus vulgaris L.)

Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)

Role of Gamma Irradiation in Enhancement of Nutrition and Flavor Quality of Soybean

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