LEGUMES | Dietary Importance

Lam, Yi

doi:10.1016/b0-12-227055-x/00694-5

Cited by 6 publications

(2 citation statements)

References 8 publications

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“…Cysteine, non-essential amino acid, is included with methionine, because it has a sparing effect on methionine when added to the diet (Lam & de Lumen, 2003).…”

Section: Amino Acid Profile Of Cooked Adzuki Beans and Their Chemical...mentioning

confidence: 99%

Encapsulation of adzuki bean vigna angularis hydrolysate by alginate-based beads

Sangsukiam

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The aims of this research were to study the effect of different cooking conditions on bioactive compounds and biological activities of cooked adzuki beans and cooking water. The different encapsulation methods to entrap adzuki beans hydrolysate were investigated. The release characteristics of different freeze-dried alginate particles were investigated after�in vitro�simulated gastrointestinal digestion. The results showed that all cooking conditions (60-min boiling, 10-min autoclaving and 60-min autoclaving) caused a significant reduction in crude protein, TCA-soluble peptides, free amino groups, total phenolic content (TPC) and total flavonoid content (TFC) in cooked adzuki beans (p�? 0.05). Meanwhile, cooking resulted in a significant increase in TCA-soluble peptides, free amino group content, TPC and TFC in cooking water. The different cooking conditions affected amino acid composition and phenolic compounds. The 10-min autoclaving was the appropriate condition as it could retain more amino acids and release more bound phenolics. The obtained cooked beans and its cooking water contained higher bioactive compounds and showing higher biological activity compared to other conditions. Thus, mixed cooked beans and its cooking water from 10-min autoclaving, substrate for protein hydrolysis, were hydrolyzed with 7% Flavouryzme at 50OC, pH 6.0 for 6 hours. The obtained beans hydrolysate was entrapped in alginate-based via different encapsulation techniques (calcium alginate beads and sodium alginate particles). Freeze-dried adzuki beans hydrolysate was prepared as the control. The sodium alginate particles had a higher encapsulation efficiency of TPC and TCA-soluble peptides compared to calcium alginate beads. Fourier-transform infrared result confirmed the interaction of functional groups between adzuki beans hydrolysate and alginate structure. A remarkable increase in FRAP, ferrous chelating, ORAC value and ACE-I inhibitory after�in vitro�GI tract digestion were observed in the particles. Whilst beads exhibited higher ABTS scavenging activity after�in vitro�GI tract digestion compared to particles. DPP-IV inhibitory activity of particles and beads were not significantly�different. This might be because encapsulation technique had a significant effect on the entrapped bioactive compounds and controlled-release characteristic of sample.

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“…Cysteine, non-essential amino acid, is included with methionine, because it has a sparing effect on methionine when added to the diet (Lam & de Lumen, 2003).…”

Section: Amino Acid Profile Of Cooked Adzuki Beans and Their Chemical...mentioning

confidence: 99%

Encapsulation of adzuki bean vigna angularis hydrolysate by alginate-based beads

Sangsukiam

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“…Thus, salt addition is critical for creating a stable structure in finely comminuted products (Mills, 2004). Soy sauce, which is produced in large quantities in Asia and the USA, is made through a long, elaborate fermentation process using various fungi, bacteria, and yeast (Lam and de Lumen, 2003). In Korea, home-made soy sauce is prepared using a traditional method, where cooked soybeans are mashed and made into small balls (called meju), which are dried in the sun during the day and kept warm at night for several days during the winter, and then the ripened meju-brine mixture is separated into supernatant liquid (soy sauce) and sediment residue (soybean paste) (Sasaki and Nunomura, 2003).…”

Section: Introductionmentioning

confidence: 99%

Effects of Hot Boning and Soy Sauce on the Processing Properties of Semi-dried Beef Jerky

Han¹,

Lee²,

Lee³

et al. 2011

Korean Journal for Food Science of Animal Resources

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The objective of this study was to examine the effect of hot-boning and soy sauce as a curing agent on the processing properties of beef jerky. Beef jerky was prepared under the following four treatment conditions; Beef jerky with cold-boned beef and salt solution, beef jerky with cold-boned beef and soy sauce solution, beef jerky with hot-boned beef and salt solution, and beef jerky with hot-boned beef and soy sauce solution. Cured meat and jerky containing hot-boned beef had a significantly higher pH, water holding capacity (WHC), moisture content, Myofibrillar fragmentation index (MFI), processing yields, tenderness, and sensorial scores than samples containing cold-boned beef (p<0.05). Regardless of the raw materials, the jerky containing soy sauce had a significantly lower pH, WHC, moisture content, salt content, TBA, CIE L * and b * -values, and significantly higher MFI, mechanical tenderness, and sensorial scores (p<0.05). Based on these findings, we concluded that the use of hot-boned meat and soy sauce was the most effective boning method and curing agent during beef jerky processing.

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Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products

Aryee

Boye

2014

Nutraceutical and Functional Food Processing Technology

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LEGUMES | Dietary Importance

Cited by 6 publications

References 8 publications

Encapsulation of adzuki bean vigna angularis hydrolysate by alginate-based beads

Encapsulation of adzuki bean vigna angularis hydrolysate by alginate-based beads

Effects of Hot Boning and Soy Sauce on the Processing Properties of Semi-dried Beef Jerky

Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products

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