Caracterización funcional del almidón de fríjol Zaragoza (Phaseolus Lunatus L.) y cuantificación de su almidón resistente

Miranda-Villa, Patricia P.; Marrugo-Ligardo, Yesid; Montero-Castillo, Piedad M.

doi:10.22430/22565337.80

Cited by 10 publications

(9 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In this case there are two factors that affect the viscosity value, the first, a high temperature that could contribute to the brittleness of the starch granules, and the second, the non-degradation of the amylose and amylopectin molecules. The viscosity value would show that the effect of temperature was partially offset by not having undergone the hydrolysis process ( Miranda-Villa et al., 2013 ).…”

Section: Resultsmentioning

confidence: 99%

Enzymatic hydrolysis as a tool to improve total digestibility and techno-functional properties of pigeon pea (Cajanus cajan) starch

Benítez

Tabares

Velásquez

et al. 2021

Heliyon

View full text Add to dashboard Cite

Recent studies have indicated that starch from legumes can potentially be used as an alternative to commercial flour with applications in food and biomaterials; however, some modifications may be required first to improve their functionality, as they show relatively lower solubility and functional properties compared to commonly marketed flours (e.g. good water retention capacity). This work used multiple enzymes in flour extracts of pigeon pea ( Cajanus cajan ), a legume, to optimize the enzyme hydrolysis process of such extracts by the Response Surface Method (RSM), to increase the digestibility and obtain desirable functional attributes at the nutritional level. The pH, temperature, time and enzyme/substrate (E/S) ratio were evaluated, and the degree of hydrolysis (DH) was calculated as well as the reducing sugar content (%RS), used as response variable. According to the experimental design, the best pH, temperature, time and E/S ratio were 6.8, 43 °C, 1.84% m/m and 270 min, respectively. The %RS for the samples under optimal conditions was 3.49 ± 0.02%, and the in vitro digestibility yielded values of 39.2 ± 0.4, 58.6 ± 0.3 and 2.2 ± 0.2 for slowly digestible starch (SDS), rapidly digestible starch (RDS) and resistant starch (RS), respectively. Total digestibility (TD) was 97.8 ± 0.5. The statistical analysis revealed a strong positive relationship for E/S ratio followed by pH: (E/S) ratio, temperature and pH. Enzymatic hydrolysis carried out on pigeon pea showed an increase in TD. Viscosity, water retention capacity (WRC) and solubility were evaluated showing good response for future applications at the industrial level.

show abstract

Section: Resultsmentioning

confidence: 99%

Enzymatic hydrolysis as a tool to improve total digestibility and techno-functional properties of pigeon pea (Cajanus cajan) starch

Benítez

Tabares

Velásquez

et al. 2021

Heliyon

View full text Add to dashboard Cite

show abstract

“…Those results differ from research conducted by Gupta et al (37), where tepary bean varieties did not present gel formation. Gelation capacity is a qualitative parameter that expresses the minimum concentration of protein at which the gel does not slide through the walls of the test tube in an inverted position, affecting the gel and thickness characteristics (38) due to permeability of seed by the thermal process (39). The lower the concentration required, the better the gelling capacity of proteins (35).…”

Section: Gelation Capacitymentioning

confidence: 99%

Protein Concentrates on Tepary Bean (Phaseolus acutifolius Gray) as a Functional Ingredient: In silico Docking of Tepary Bean Lectin to Peroxisome Proliferator-Activated Receptor Gamma

et al. 2021

View full text Add to dashboard Cite

The tepary bean (Phaseolus acutifolius Gray) is a US–Mexico frontier native crop, produces high yields in agriculture, and needs to be reconsidered because of its nutritional and functional properties. This study aimed to determine the technological and nutritional properties of flours and protein concentrates of tepary bean, besides determining an in silico agonist effect of tepary bean lectin to peroxisome proliferator-activated receptor gamma (PPAR-γ). We evaluated the technological properties of raw samples (tepary flour and tepary protein concentrate) and cooked samples (tepary flour and tepary protein concentrate). The flours present a significant difference (p < 0.05) concerning protein concentrates in water absorption and oil absorption capacity. The raw samples' emulsifying capacity was higher than that reported in the literature for other legumes, but not the cooked samples. The samples' foaming capacity had no significant difference in treatments (p > 0.05), and cooked tepary bean protein concentrate presented complete gelation at a lower concentration (2%). Nutritionally, raw samples present a protein percentage of 23.46 ± 0.06 and 71.38 ± 0.44 and cooked samples present a protein percentage of 25.27 ± 0.04 and 62.69 ± 0.14; a chemical score of 72, 86, 82, and 72; in vitro protein digestibility (%) = 48.20 ± 0.31, 49.80 ± 0.80, 61.77 ± 1.70, and 63.61 ± 4.19; and C-PER = 0.86, 1.34, 1.93, and 1.81, respectively. All the samples showed methionine + cysteine as the limiting amino acid. All these nutritional data are very similar to the common bean (Phaseolus vulgaris). SDS-PAGE preserves the lectin fraction in both protein concentrates. The in silico study of tepary lectin (PDB: 6tt9) shows that there were seven peptides that presented values below −120 kcal/mol: PEW, VSVGF, PSQK, TTPW, ATSF, ITY, and TSF, with VSVGF, PSQK, and PEW having the highest affinity for active sites of the PAPRγ receptor (binding energies from −5.32 to −7.04 kcal/mol). These peptides could show antiadipogenic or antidiabetic activity based on the intermolecular bond energies and open an interesting research item.

show abstract

“…El valor de la capacidad de retención de agua CRA a temperaturas menores de 70°C indica que los gránulos se resistieron al hinchamiento y la absorción de agua fue menor. Entre los 70 y 80 grados Celsius, los gránulos experimentan un hinchamiento gradual, siendo mayor a 80°C, según Rao y Tattiyakul (1999) pudiendo deberse a la ruptura de los puentes de hidrógeno intramoleculares que le permiten una absorción irreversible y progresiva del agua (citado en Miranda, 2012) Conclusiones:…”

Section: Determinación De Actividad De Agua (Aw)unclassified

Caracterización nutricional y funcional de la harina de mashua

Cabrera

Andrade

Sampedro

2020

CCD

View full text Add to dashboard Cite

La presente investigación propone una caracterización de la harina de mashua (Tropaeolum tuberosum) desde el punto de vista nutricional y funcional para establecer la utilidad de su aplicación. Se inició con la obtención de la harina luego de un proceso de selección, limpieza, lavado y troceado, secado, molienda y tamizado se procedió a analizar las muestras tomando en cuenta los métodos establecidos por las Normas Técnicas Ecuatorianas INEN y la AOAC (Official Methods of Analysis of the Association). El análisis proximal realizado a las muestras de harina de mashua reflejan un contenido de humedad promedio de 10,46±0,09%, el aporte de proteína se encuentra en un rango de 12,34±0,08%, mientras que el contenido de cenizas presenta un valor promedio de 4,66±0,10%. En cuanto al contenido de grasa se obtuvo un resultado promedio de 0,81±0,24% y con respecto a la fibra un promedio de 7,07±0,009%. Para carbohidratos el resultado promedio fue de 64,67±0,14%. Del análisis funcional de la harina de mashua se obtiene un valor de pH igual a 5,5±0,02 y un porcentaje de acidez de 1,08 ±0,025%, además la capacidad de retención de agua CRA mostró un porcentaje que varía entre 5,05 y 8,63% para un rango de temperaturas de 50 a 80°C, demostrándose con este resultado que la temperatura incide significativamente en la CRA. Las muestras de harina de mashua analizadas cumplen con los parámetros establecidos y son de calidad físico-química y funcional aceptable.

show abstract

Caracterización funcional del almidón de fríjol Zaragoza (Phaseolus Lunatus L.) y cuantificación de su almidón resistente

Cited by 10 publications

References 15 publications

Enzymatic hydrolysis as a tool to improve total digestibility and techno-functional properties of pigeon pea (Cajanus cajan) starch

Enzymatic hydrolysis as a tool to improve total digestibility and techno-functional properties of pigeon pea (Cajanus cajan) starch

Protein Concentrates on Tepary Bean (Phaseolus acutifolius Gray) as a Functional Ingredient: In silico Docking of Tepary Bean Lectin to Peroxisome Proliferator-Activated Receptor Gamma

Caracterización nutricional y funcional de la harina de mashua

Contact Info

Product

Resources

About