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  • 1
    Electronic Resource
    Electronic Resource
    Effects of Phytic Acid, Divalent Cations, and Their Interactions on α-Amylase Activity (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of phytic acid and its interactions with divalent cations (Ca++ and Mg++) on α-amylase activity were investigated in model systems. Amylase activity was influenced by both preincubation time with phytate as well as phytate concentration. At 6-30 mM concentrations, Ca++ and Mg++ ions lowered the enzyme activity by 9-34% and 24-49%, respectively. When divalent cations were added simultaneously with phytate, a slight increase in enzyme activity with Ca++ and lowered enzyme activity with Mg++ were observed, as compared to when added independently. The enzyme activity was only moderately lowered when phytate was first preincubated with the divalent cations. Amylase inhibition by phytate was found to be of noncompetative type with an apparent inhibitor constant of 1.75 mM under the assay conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12456.x
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  • 2
    Electronic Resource
    Electronic Resource
    Functional Properties of Modified Black Gram (Phaseolus mungo L.) Starch (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Black gram (Phaseolus mungo L.) starch was modified by heat and moisture treatments, acetylation, oxidation, cross-linking, and adding free fatty acids (palmitic, stearic, and linoleic). Heat and low moisture treatment, acetylation, oxidation, and cross-linking lowered the starch gelatinization temperature by 1–6°C, while adding fatty acids and the high moisture-heat treatment raised it by 1–4°C. All modifications caused an increase in least gelation concentration of starch. High moisture-heat treatment increased both water and oil absorption of starch. At 95°C, heat-moisture treated, acetylated, and oxidized starches were more soluble, while fatty acid treated and cross-linked starches were less soluble compared to raw starch. The modified starches had greater swelling capacity and solubility at pH 2.0 and 10.0. Heat-moisture treated and chemically modified starches had lower swelling capacity (at 95°C) than that of isolated starch, whereas addition of fatty acids increased it.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04975.x
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  • 3
    Electronic Resource
    Electronic Resource
    The Molecular Basis of Anticholinesterase Actions on Nicotinic and Glutamatergic Synapses (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 505 (1987), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1987.tb51294.x
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  • 4
    Electronic Resource
    Electronic Resource
    FACTORS AFFECTING THE COOKING QUALITY OF FIELD PEAS (PISUM SATIVUM L.) AND WHITE BEANS (PHASEOLUS VULGARIS L.) STORED UNDER SIMULATED FARM CONDITIONS (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 18 (1995), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Factors affecting the cooking, physical, chemical, and biological characteristics of field peas and white beans were studied after 147 days’ storage under northern temperate climatic conditions. Cooking time, hydration and swelling characteristics, phytate levels, fat acidity values (FAV), off-odor and visible mold development were assessed. Among the different initial moisture contents and storage temperature regimens investigated, only the highest temperature regimen (44C declining to 15C) was associated with a noticeable reduction in the cooking quality of peas and beans. Although a gradual decline was seen in the hydration and swelling characteristics of both legumes, and in phytate levels of peas stored at the 44C to 15C regimen, no single factor appeared to explain the changes in cooking quality of peas and beans stored at high temperatures. Correlation analyses indicated the association of high levels of conductivity and FAV with poor hydration characteristics and off-odor development in the two legumes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1995.tb00361.x
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  • 5
    Electronic Resource
    Electronic Resource
    Structure-Digestibility Relationship of Legume 7S Proteins (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Structure-digestibility relationship was investigated in in vitro model systems for phaseolin and vicilin, the major 7S storage proteins of dry bean and green peas, respectively. Native phaseolin was more resistant to trypsinolysis than vicilin, while heating caused a reversal of proteolysis rates. Conformational studies using far-uv and near-uv CD spcctroscopy suggested the native conformatin of vicilin to be far more flexible to thermal treatment and SDS-induced environmental changes; however, neither the thermal treatment nor the anionic detergent caused a complete randomization of structure in either proteins studied. Ironically, the flexible native conformation of vicilin seemed to induce greater undesirable changes upon heating so as to confer resistance to proteolysis. The possible role of secondary and quarternary structures of these two proteins is descussed in relation to their digestibility.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb08579.x
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  • 6
    Electronic Resource
    Electronic Resource
    Interactions of Tannic Acid and Catechin with Legume Starches (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Model system interactions between five different legume starches (azuki red bean, split yellow pea, small red bean, bush bean, and California kidney bean), potato starch, amylose, and amylopectin and two phenolic compounds - tannic acid and catechin - were investigated. The amounts of tannic acid and catechin associated with different starches and starch fractions at room temperature (21°C) ranged, respectively, from 261-652 and 123-586 Mg catechin equivalents/100 mg starch. Heating the systems at 95°C for 30 min decreased the quantities of tannic acid and catechin associated with different starches (151-417 and 147-378 μg catechin equivalents/100 mg starch of tannic acid and catechin, respectively). Bound tannic acid and catechin decreased the in vitro digestibility of the starches.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12956.x
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  • 7
    Electronic Resource
    Electronic Resource
    Isolation and Partial Characterization of Black Gram (Phaseolus mungo L) Starch (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Black gram (Phaseolus mungo L.) starch was isolated. The starch yield was 45% on flour weight basis. Starch granule size ranged from 7.5–28.5 μm (length) to 7.5–27.0 μm (width). Hylum length ranged from 25–100% of the starch granule length. Amylose content of starch was 26.65% (starch basis). Gelatinization temperature range for the starch was 71.5–74.0°C. Unlike several legume starches, black gram starch had a peak viscosity as indicated by Brabender Viscoamylograph. The starch viscosity was dependent on pH and ionic strength. The raw as well as cooked starch was resistant to hog pancreatic α-amylase hydrolysis in vitro.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04974.x
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  • 8
    Electronic Resource
    Electronic Resource
    Functional Properties of Winged Bean [Psophocarpus tetragonolobus (L.) DC] Proteins (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A protein concentrate (71.45% protein on a dry weight basis) was prepared from winged bean [Psophocarpus tetragonolobus (L.) DC] seeds. Solubility of the protein concentrate was minimal at a pH of 4.0. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of the bean flour proteins and protein concentrate indicated 9 subunits each, with apparent molecular weight ranges of 27,000–380,000 and 14,200–143,000 daltons, respectively. Least gelation concentrations and water and oil absorption capacities of the seed flour and the protein concentrate were determined. Emulsion and foaming properties of the protein concentrate were investigated. Effect of moist heat on seed protein digestibility was assessed in vitro. Protein concentrate had lower tannins and trypsin, chymotrypsin, and α-amylase inhibitory activities compared to bean flour.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb10112.x
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  • 9
    Electronic Resource
    Electronic Resource
    Microstructure and Water Uptake of Phaseolus and Winged Beans (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The role of seed microstructure in initial water uptake during the soaking of Phaseolus and winged bean seeds was investigated. Considering their relatively small area, hilum and micropyle seemed to be the most important structural features influencing the initial water uptake. Seed coat played a dominant role only after its initial resistance to water uptake was overcome. Varieties with high initial water uptake also had relatively thin seed coats, a loosely arranged cell structure on the raphe-side of the hilum, a deeply grooved hilar fissure, and a narrow tracheid bar. Water absorption in legumes appeared to be a complex process with the seed coat, hilum and micropyle together constituting an integrated water absorption system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13089.x
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  • 10
    Electronic Resource
    Electronic Resource
    Evaluation of Vanillin Assay for Tannin Analysis of Dry Beans (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Several parameters that might influence the vanillin assay for tannin analysis of dry bean (Phaseolus vulgatis L.) varieties were investigated. The assayable tannin content decreased with decreasing particle size of the bean flours. Time elapsed after grinding as well as storage under high humidity conditions markedly influenced tannin assays. The solubihty of tannins was dependent on the type of solvent used, with methanolic extraction requiring shorter periods as compared to extraction with acidified methanol. Color differences within the bean samples appeared to be the prime cause of variation in tannin analysis of beans. Extractions on seed coats alone increased the assayable tannin by 1.1-2.5 times compared to extractions of bean flours.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb12977.x
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