Hard-to-cook defect in black beans: the contribution of proteins to salt soaking effects

Valle, José M. del; Cottrell, Tony; Jackman, Robert L.; Stanley, David

doi:10.1016/0963-9969(92)90167-4

Cited by 21 publications

(18 citation statements)

References 14 publications

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“…It has been suggested that high concentrations of anionic salts are thought to promote protein denaturation and thus improve cooking times in beans (del Valle et al, 1992b;Garcia-Vela et al, 1991). While the texture of black beans after a set cooking time was lower with the alkaline salt mixture tempering, protein solubility for the alkaline tempered black beans was higher.…”

Section: Article In Pressmentioning

confidence: 98%

“…2B). Garcia-Vela et al (1991) anddel Valle et al (1992b) hypothesized that softening of black beans by the addition of salt solutions of high anionic strength resulted from solubilization of storage proteins by anionic salts thereby promoting protein denaturation, and reducing bean hardness. A similar effect on protein stability may account for the response in black beans seen with the salts employed in this study.…”

Section: Article In Pressmentioning

confidence: 99%

“…Chelating agents (i.e., EDTA) are thought to soften the texture of beans by facilitating cell wall separation during cooking through ion exchange and chelation mechanisms between monovalent cations (Na + , K + ) in solution and divalent cations (Ca +2 , Mg +2 ) in the middle lamella (Aguilera & Rivera, 1992;de Leon et al, 1992;Hincks & Stanley, 1986;Iyer et al, 1980;Varriano-Marston & De Omana, 1979). In addition, salt solutions containing high ionic strength anions are thought to favour protein denaturation and thus shortening the cooking times of beans (del Valle, Cottrell, Jackman, Stanley, 1992b;Garcia-Vela et al, 1991).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of micronization pretreatments on the physicochemical properties of navy and black beans (Phaseolus vulgaris L.)

Bellido

Arntfield

Cenkowski

et al. 2006

LWT - Food Science and Technology

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Section: Article In Pressmentioning

confidence: 98%

Section: Article In Pressmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of micronization pretreatments on the physicochemical properties of navy and black beans (Phaseolus vulgaris L.)

Bellido

Arntfield

Cenkowski

et al. 2006

LWT - Food Science and Technology

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“…Therefore, in their study, starch gelatinization preceded pectin solubilization. del Valle, Cottrell, Jackman, and Stanley () acknowledged that both pectin solubilization and protein denaturation contributed to softening of beans during cooking. However, the possibility of other mechanisms contributing to bean softening was highlighted.…”

Section: Soaking and Cooking Of Pulsesmentioning

confidence: 99%

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

Chigwedere

Njoroge

Loey

et al. 2019

Comp Rev Food Sci Food Safe

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The world faces challenges that require sustainable solutions: food and nutrition insecurity; replacement of animal‐based protein sources; and increasing demand for convenient, nutritious, and health‐beneficial foods; as well as functional ingredients. The irrefutable potential of pulses as future sustainable food systems is undermined by the hardening phenomenon that develops upon their storage under adverse conditions of temperature and relative humidity. Occurrence of this phenomenon indicates storage instability. In this review, the application of a material science approach, in particular the glass transition temperature concept, is presented to explain phenomena of storage instability such as the occurrence of hardening and loss of viability under adverse storage conditions. In addition to storage (in)stability, application of this concept during processing of pulses is discussed. The state‐of‐the‐art on how hardening occurs, that is, mechanistic insights, is provided, including a critical evaluation of some of the existing postulations using recent research findings. Moreover, the influence of hardening on the properties and processing of pulses is included. Prevention of hardening and curative actions for pulses affected by the hardening phenomenon are described in addition to the current trends on uses of pulses and pulse‐derived products. Based on the knowledge progress presented in this review, suggestions for the future include: first, the need for innovation toward implementation of recommended solutions for the prevention of hardening; second, the optimization of the identified most effective and efficient curative action against hardening; and third, areas to focus on for elucidation of mechanisms of hardening, although existing analytical methods require advancement.

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“…(80,109,116) In addition, the mechanism of salt action during the softening process of legumes has also been attributed to a reduction in the protein denaturation temperature caused by carbonate anions. (117) Further, an assumption is that altered pectates have increased water solubility and thermal conductivity, thus facilitating cell separation during cooking of hardened beans. (104) Moreover, the use of salts was reported to improve the water absorption capacity (diffusivity) between beans and its surroundings, (107) and also to increase the water holding capacity of the bean.…”

Section: +mentioning

confidence: 99%

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea(L.) Verdc.) processing: Options to improve its role in providing food security

Mubaiwa

Fogliano

Chidewe

et al. 2016

Food Reviews International

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Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security Indigenous legume crops are pivotal in providing proteins and food security to sub-Saharan African rural communities, but most of these crops are underutilized because of the so-called hard-to-cook (HTC) phenomenon in combination with inadequate processing techniques. This review studies the case of bambara groundnut, which is third in importance after groundnut and cowpea and especially adapted to semi-arid areas. Published data on the HTC phenomenon implicate microstructural and compositional changes as factors leading to its development. Useful and sustainable techniques to process HTC legumes in developing countries include cooking with alkaline salts, milling, roasting, fermentation, and malting. Improvement of these processing techniques in relation to nutrient bioaccessibility, safety, and consumer acceptance of the products is urgently needed. Recommendations are to lessen the problems of food security in subSaharan African countries through, amongst other means, the optimization of bambara groundnut processing methods.

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Hard-to-cook defect in black beans: the contribution of proteins to salt soaking effects

Cited by 21 publications

References 14 publications

Effects of micronization pretreatments on the physicochemical properties of navy and black beans (Phaseolus vulgaris L.)

Effects of micronization pretreatments on the physicochemical properties of navy and black beans (Phaseolus vulgaris L.)

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea(L.) Verdc.) processing: Options to improve its role in providing food security

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