Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canav...

Autores
Acevedo, Belén Andrea; Thompson, Cinthia María Belén; González Foutel, Nicolás Sebastián; Chaves, María Guadalupe; Avanza, María Victoria
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Acevedo, Belén Andrea. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Thompson, Cinthia María Belén. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: González Foutel, Nicolás Sebastián. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Chaves, María Guadalupe. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Avanza, María Victoria. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Avanza, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina.
The effect of germination (G; 5 days), soaking-cooking (SC; 6 h–20 min, 6 h–40 min, 6 h–60 min) and microwave (M; 50%, 70%, 100%) treatments on pigeon pea (PP), dolichos bean (DB) and jack bean (JB) seeds was studied. Microstructure of seeds and functional (protein solubility, water-holding capacity, oilholding capacity, emulsion stability) and pasting properties of flours were determined. Germination and microwave treatments modified the protein matrix of cotyledon cells preserving the shape of the starch granule, whereas the SC treatment (6 h–60 min) affected both. The soaking-cooking is the most influential treatment on the functional properties of PP, DB and JB flours, as increased water absorption capacity (73–96%), decreased protein solubility (>80%) and the tendency to retrogradation of amylose (69–85%) also improved emulsion stability.
Fuente
International Journal of Food Science and Technology, 2017, vol. 52, p. 222-230.
Materia
Cream destabilisation percentage
Emulsion stability
Microstructure
Pasting properties
Protein solubility
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
Institución
Universidad Nacional del Nordeste
OAI Identificador
oai:repositorio.unne.edu.ar:123456789/28263
Acceder
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network_acronym_str RIUNNE
repository_id_str 4871
network_name_str Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
spelling Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east ArgentinaAcevedo, Belén AndreaThompson, Cinthia María BelénGonzález Foutel, Nicolás SebastiánChaves, María GuadalupeAvanza, María VictoriaCream destabilisation percentageEmulsion stabilityMicrostructurePasting propertiesProtein solubilityFil: Acevedo, Belén Andrea. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.Fil: Thompson, Cinthia María Belén. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.Fil: González Foutel, Nicolás Sebastián. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.Fil: Chaves, María Guadalupe. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.Fil: Avanza, María Victoria. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.Fil: Avanza, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina.The effect of germination (G; 5 days), soaking-cooking (SC; 6 h–20 min, 6 h–40 min, 6 h–60 min) and microwave (M; 50%, 70%, 100%) treatments on pigeon pea (PP), dolichos bean (DB) and jack bean (JB) seeds was studied. Microstructure of seeds and functional (protein solubility, water-holding capacity, oilholding capacity, emulsion stability) and pasting properties of flours were determined. Germination and microwave treatments modified the protein matrix of cotyledon cells preserving the shape of the starch granule, whereas the SC treatment (6 h–60 min) affected both. The soaking-cooking is the most influential treatment on the functional properties of PP, DB and JB flours, as increased water absorption capacity (73–96%), decreased protein solubility (>80%) and the tendency to retrogradation of amylose (69–85%) also improved emulsion stability.Institute of Food Science and Technology2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfAcevedo, Belén Andrea, et al., 2017. Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina. Londres: Institute of Food Science and Technology, vol. 52, p. 222-230. ISSN 1365-2621.http://repositorio.unne.edu.ar/handle/123456789/28263International Journal of Food Science and Technology, 2017, vol. 52, p. 222-230.reponame:Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)instname:Universidad Nacional del Nordesteenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/2.5/ar/Atribución-NoComercial-SinDerivadas 2.5 Argentina2025-09-29T14:29:10Zoai:repositorio.unne.edu.ar:123456789/28263instacron:UNNEInstitucionalhttp://repositorio.unne.edu.ar/Universidad públicaNo correspondehttp://repositorio.unne.edu.ar/oaiososa@bib.unne.edu.ar;sergio.alegria@unne.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:48712025-09-29 14:29:10.771Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) - Universidad Nacional del Nordestefalse
dc.title.none.fl_str_mv Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina
title Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina
spellingShingle Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina
Acevedo, Belén Andrea
Cream destabilisation percentage
Emulsion stability
Microstructure
Pasting properties
Protein solubility
title_short Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina
title_full Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina
title_fullStr Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina
title_full_unstemmed Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina
title_sort Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina
dc.creator.none.fl_str_mv Acevedo, Belén Andrea
Thompson, Cinthia María Belén
González Foutel, Nicolás Sebastián
Chaves, María Guadalupe
Avanza, María Victoria
author Acevedo, Belén Andrea
author_facet Acevedo, Belén Andrea
Thompson, Cinthia María Belén
González Foutel, Nicolás Sebastián
Chaves, María Guadalupe
Avanza, María Victoria
author_role author
author2 Thompson, Cinthia María Belén
González Foutel, Nicolás Sebastián
Chaves, María Guadalupe
Avanza, María Victoria
author2_role author
author
author
author
dc.subject.none.fl_str_mv Cream destabilisation percentage
Emulsion stability
Microstructure
Pasting properties
Protein solubility
topic Cream destabilisation percentage
Emulsion stability
Microstructure
Pasting properties
Protein solubility
dc.description.none.fl_txt_mv Fil: Acevedo, Belén Andrea. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Thompson, Cinthia María Belén. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: González Foutel, Nicolás Sebastián. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Chaves, María Guadalupe. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Avanza, María Victoria. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
Fil: Avanza, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina.
The effect of germination (G; 5 days), soaking-cooking (SC; 6 h–20 min, 6 h–40 min, 6 h–60 min) and microwave (M; 50%, 70%, 100%) treatments on pigeon pea (PP), dolichos bean (DB) and jack bean (JB) seeds was studied. Microstructure of seeds and functional (protein solubility, water-holding capacity, oilholding capacity, emulsion stability) and pasting properties of flours were determined. Germination and microwave treatments modified the protein matrix of cotyledon cells preserving the shape of the starch granule, whereas the SC treatment (6 h–60 min) affected both. The soaking-cooking is the most influential treatment on the functional properties of PP, DB and JB flours, as increased water absorption capacity (73–96%), decreased protein solubility (>80%) and the tendency to retrogradation of amylose (69–85%) also improved emulsion stability.
description Fil: Acevedo, Belén Andrea. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina.
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv Acevedo, Belén Andrea, et al., 2017. Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina. Londres: Institute of Food Science and Technology, vol. 52, p. 222-230. ISSN 1365-2621.
http://repositorio.unne.edu.ar/handle/123456789/28263
identifier_str_mv Acevedo, Belén Andrea, et al., 2017. Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina. Londres: Institute of Food Science and Technology, vol. 52, p. 222-230. ISSN 1365-2621.
url http://repositorio.unne.edu.ar/handle/123456789/28263
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Atribución-NoComercial-SinDerivadas 2.5 Argentina
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Atribución-NoComercial-SinDerivadas 2.5 Argentina
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Institute of Food Science and Technology
publisher.none.fl_str_mv Institute of Food Science and Technology
dc.source.none.fl_str_mv International Journal of Food Science and Technology, 2017, vol. 52, p. 222-230.
reponame:Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
instname:Universidad Nacional del Nordeste
reponame_str Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
collection Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
instname_str Universidad Nacional del Nordeste
repository.name.fl_str_mv Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) - Universidad Nacional del Nordeste
repository.mail.fl_str_mv ososa@bib.unne.edu.ar;sergio.alegria@unne.edu.ar
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score 12.559606

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