Relationship of Loss of Membrane Functionality and Hard‐to‐Cook Defect in Aged Beans

Richardson, J.C.; Stanley, David

doi:10.1111/j.1365-2621.1991.tb05334.x

Cited by 31 publications

(25 citation statements)

References 19 publications

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“…With this method, they reported aged beans to absorb 25% less water than fresh beans. Paredes-López et al (1991) and Richardson and Stanley (1991) also found a lower water-absorption capacity of aged compared to fresh beans. Another reason for the inconsistencies is lack of correction for solids lost during soaking as suggested by Parrish and Leopold (1978).…”

Section: Influence Of Hardening On Soaking and Cooking Of Pulsesmentioning

confidence: 88%

“…Degradation of lipids in cell membranes of pulses during aging depends on membrane integrity (Richardson & Stanley, ), and this is exhibited by a greater extent of leaching for aged than for fresh pulses (De J. Berrios et al., ; Hentges et al., ; Liu, Phillips, & McWatters, ). Aging‐induced membrane damage leads to denaturation of the adenylpyrophosphatase (ATPase) of the membrane‐associated H + –ATPase that restricts the transmembrane passive influx of cations (Liu et al., ).…”

Section: Defects That Influence Soaking and Cooking Of Pulsesmentioning

confidence: 99%

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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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Section: Influence Of Hardening On Soaking and Cooking Of Pulsesmentioning

confidence: 88%

Section: Defects That Influence 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

View full text Add to dashboard Cite

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“…Experiments on dried white beans stored at various temperatures and humidities showed that increasing the severity of the storage conditions not only produced beans that failed to soften during cooking (hardto-cook defect), but also led to increased solids loss, as measured gravimetrically, during the soaking step. 64 Further, when the transition temperatures were obtained by ESR for microsomal membrane preparations, a portion of which is plasmalemma, made from these beans, it was found that this parameter was closely correlated to both cooked hardness (r = 0.997) and soaking loss (r = 0.984). Table 5 presents these data, which may be interpreted as reflecting a decrease in membrane functionality during storage at simulated tropical conditions that is manifested, in part, as an increase in permeability.…”

Section: Membrane Permeabilitymentioning

confidence: 94%

Biological membrane deterioration and associated quality losses in food tissues

Stanley

Parkin

1991

Critical Reviews in Food Science and Nutrition

183

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Biological membranes are rarely considered by food scientists when the deteriorative reactions that take place during the processing or storage of food tissues are studied. Yet, membranes and their deterioration play a major but underestimated role in food losses, and recent biochemical information indicates that at least some of these reactions can be controlled by procedures suited to food materials. Much of the present information available on membrane degradation in food systems is incomplete and speculative. It is known, however, that in order to accomplish their many indispensable functions in cells, membranes are constituted mainly of phospholipids, protein, and some carbohydrates arranged in thin, bimolecular sheet-like structures that serve to compartmentalize cells and their organelles. Membranes have embedded in their asymmetric surfaces complements of catalytic and cytoskeletal proteins that serve permeability and structural functions. Membrane surfaces exhibit fluidity, due partially to the continuous lateral diffusion of lipids and some proteins. Two important consequences of fluidity are the ability of membrane phospholipids to exist in different interconvertible conformational phase structures and the formation of heterogenous lipid domains on the membrane surface. Cellular death leads unavoidably to the initiation of membrane deterioration. While the time course of this series of reactions differs in animal and plant tissue, they are damaged by generally similar mechanisms. These include an initial peroxidative attack on polyunsaturated fatty acids, with the concomitant production of free radicals. Many biological agents can act as accelerating agents in these reactions, including transition metal ions, heme compounds, radiation, illuminated chlorophyll, calcium, and ethylene. Once formed, free radicals catalyze further reactions that can affect all aspects of membrane function and cellular metabolism, and lead ultimately to significant losses in food quality through defects such as chilling injury and cold shortening. These are aggravated by many food-processing steps, especially those that involve tissue disruption. Control of membrane breakdown by exogenous chemical intervention has been practiced, but, at best, this only slows the rate of these reactions. Newer approaches to this problem include dietary treatment of meat animals, modified storage and packaging conditions, and genetic interventions. This review advances the proposition that membrane deterioration can be considered a "universal mechanism" that leads to significant quality losses in food. Perhaps because the study of biological membranes and the biochemical and physiological properties has only begun recently, not much progress has been made in finding practical control mechanisms for these reactions in food systems.(ABSTRACT TRUNCATED AT 400 WORDS)

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“…An alternative route to increase cation-uptake capacity could be the improved access of cations to existing binding sites. Damage of cell membrane as a result of aging, as in the case of prolonged adverse storage (Richardson and Stanley, 1991), or heat stress, as in the case of moderate heat incubation, might be associated with this process.…”

Section: Ca++-uptakementioning

confidence: 99%

Hard‐to‐Cook Defect in Cowpeas: Storage‐Induced and Treatment‐Induced Development

Liu

Phillips

Hung

et al. 1992

Journal of Food Science

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Cowpea seeds with a range of hard-to-cook (HTC) levels induced by storage at various temperatures/relative humidities/times were subjccted to heat incubation in water and/or soaking in CaCl,. For control seeds, the hardening effect of Ca soaking was greatly increased by incubation at 60-8X before soaking, but not after. For aged seeds, Ca soaking alone evoked a great increase in hardness whereas incubation slightly enhanced hardening. Trivalent cations induced HTC less effe&veiy than divalent cations; univalent ions suppressed HTC.EDTA soaking comuletelv reversed while EGTA oartiallv reversed HTC state of aged skeds. -HTC state in cowpeas appar&tlG develops via hvo stages: an increase in cation-uptake capacity within cotyledons induced by moderate heat or adverse storage, followed by divalent cation binding.

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Relationship of Loss of Membrane Functionality and Hard‐to‐Cook Defect in Aged Beans

Cited by 31 publications

References 19 publications

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

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

Biological membrane deterioration and associated quality losses in food tissues

Hard‐to‐Cook Defect in Cowpeas: Storage‐Induced and Treatment‐Induced Development

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