Seed coat morphology of Lupinus albus L. and Lupinus angustifolius L. in relation to water uptake

Perissé, Patricia; Planchuelo, A. M.

doi:10.15258/sst.2004.32.1.08

Cited by 15 publications

(15 citation statements)

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“…The macrosclereid layer was the thickest (100 µm) in all seeds, while the layer of osteosclereid was the thinnest (≥30 µm). Figures 1 and 2 (A′–E′) show that in most of the investigated genotypes the seed coat surface was cristate-papillate, formed by elongated polygonal cells, as described by Perrisé and Planchuelo [9]. It was only line 11267-19 that was characterized by a different shape of the cells building the surface layer of the coat; most of them took a cuboidal shape.…”

Section: Resultsmentioning

confidence: 62%

Diversity of Selected Lupinus angustifolius L. Genotypes at the Phenotypic and DNA Level with Respect to Microscopic Seed Coat Structure and Thickness

et al. 2014

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The paper investigates seed coat characteristics (as a percentage of overall seed diameter) in Lupinus angustifolius L., a potential forage crop. In the study ten L. angustifolius genotypes, including three Polish cultivars, two Australian cultivars, three mutants originated from cv. ‘Emir’, and one Belarusian and one Australian breeding line were evaluated. The highest seed coat percentage was recorded in cultivars ‘Sonet’ and ‘Emir’. The lowest seed coat thickness percentage (below 20%) was noted for breeding lines 11257-19, LAG24 and cultivar ‘Zeus’ (17.87%, 18.91% 19.60%, respectively). Despite having low seed weight, the Australian line no. 11257-19 was characterized by a desirable proportion of seed coat to the weight of seeds. In general, estimation of the correlation coefficient indicated a tendency that larger seeds had thinner coats. Scanning Electron Microscopy images showed low variation of seed coat sculpture and the top of seeds covered with a cuticle. Most of the studied genotypes were characterized by a cristatepapillate seed coat surface, formed by elongated polygonal cells. Only breeding line no. 11267-19 had a different shape of the cells building the surface layer of the coat. In order to illustrate genetic diversity among the genotypes tested, 24 ISSR primers were used. They generated a total of 161 polymorphic amplification products in 10 evaluated narrow-leaved lupin genotypes.

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Section: Resultsmentioning

confidence: 62%

Diversity of Selected Lupinus angustifolius L. Genotypes at the Phenotypic and DNA Level with Respect to Microscopic Seed Coat Structure and Thickness

et al. 2014

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“…In fact, as described by Miano and Augusto () for Adzuki beans, the seed coat permeability of a grain is function of the water activity, which was attributed to the glass transition of the seed coat components. It can be explained by the results of Perissé and Planchuelo () that studied the water influx in white lupin ( Lupinus albus ) and blue lupin ( Lupinus angustifolius ) seeds, concluding that the seed coat might only participate in the grain hydration after it is completely hydrated and that it does not have participation in the beginning of the process. Moreover, the seed coat permeability is function of its composition.…”

Section: Resultsmentioning

confidence: 99%

“…Further, the severe dehydration during toasting could have caused the seed coat to crack, changing the hydration process – even though the hydration behavior was still sigmoidal. Therefore, this hydration behavior can be caused by the extremely dehydration not only of the seed coat, but also the cotyledon, which caused the decreasing of their permeability due to the cell membrane inversion and/or by passing its components to the glassy state (Bewley and Black ; Perissé and Planchuelo ).…”

Section: Resultsmentioning

confidence: 99%

Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration

Augusto

Miano

2016

J Food Process Engineering

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The hydration process is an important unit operation, being one of the first steps in dry foods processing. The hydration of grains is a complex phenomenon, whose exactly mechanisms are still unknown. In special, the sigmoidal hydration behavior of grains needs further studies. In fact, the behavior of many food products is inappropriately described in the literature due to an unsuitable evaluation. The present work evaluated the hydration of roasted white lupin (Lupinus albus) by reinterpreting previously published data. The new results shows that the white lupin grains hydration clearly showed a sigmoidal behavior, which was adequately modeled. As the temperature was increased, the model kinetic parameter increased, the lag phase decreased and the equilibrium moisture did not change. The model parameters were then modeled as a function of the temperature. The obtained results highlight the sigmoidal hydration behavior of the grains, as well as the need for further studies regarding the hydration of foods. PRACTICAL APPLICATIONSThe hydration is one of the first unit operations in dry products processing, such as grains. It is a discontinuous and time-consuming step, thus limiting the industrial process. Furthermore, the hydration is a complex phenomenon, whose exactly mechanisms are still under study. Therefore, it is important to understand the hydration kinetics of different food products, as well as appropriately modeling the process. The present work described and modeled the sigmoidal behavior of roasted white lupin (Lupinus albus) grains, a product with a complex sigmoidal behavior. Therefore, the obtained results are useful for process design and optimization.

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“…General structure of (a) cereal grains and (b) legume grains. The figure is an adaptation of several schematizations and micrographs from (Hyde ), Bewley and Black (), Lush and Evans (), Lersten (), Berrios and others (), Perissé and Planchuelo (), (Miano and others ), Miano and others ().…”

Section: Description Of Mechanisms and Mathematical Modelingmentioning

confidence: 99%

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

Miano

Augusto

2018

Comp Rev Food Sci Food Safe

121

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Hydration is a crucial step during grain processing. It is performed prior to many other processes, such as germination, cooking, extraction, malting and fermentation. The number of publications on this topic studying the description of the mechanisms involved and recent technologies for processing enhancement has increased recently. However, due to the complexity of the hydration process, there are still many aspects that are little understood. For that reason, this review provides not only an overview of recent developments in this field, but also a critical discussion of publications from the last 2 decades, as well as suggestions for future innovative studies. This review discusses the importance of hydration in the grain industries, the pathway for water entry into the various grains, the mass transfer and fluid flow mechanisms in the process, the behavior of the hydration kinetics, the mathematical modelling, the technologies used to accelerate the process and other necessary requirements that must be performed to complement and complete our knowledge of this process.

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Seed coat morphology of Lupinus albus L. and Lupinus angustifolius L. in relation to water uptake

Cited by 15 publications

References 0 publications

Diversity of Selected Lupinus angustifolius L. Genotypes at the Phenotypic and DNA Level with Respect to Microscopic Seed Coat Structure and Thickness

Diversity of Selected Lupinus angustifolius L. Genotypes at the Phenotypic and DNA Level with Respect to Microscopic Seed Coat Structure and Thickness

Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

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