Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology

Ghumman, Atinder; Kaur, Amritpal; Singh, Narpinder

doi:10.1016/j.foodhyd.2016.07.013

Cited by 75 publications

(55 citation statements)

References 49 publications

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“…The globulin, prolamin, and glutelin content was considerably lower than the albumin content in all soybean samples. The literature reports that from 35% to 70% of the total soybean storage proteins is composed of globulins, mainly glycinin and β ‐conglycinin . This was not corroborated by the present results.…”

Section: Resultscontrasting

confidence: 96%

Antioxidant and antifungal activity of phenolic compounds and their relation to aflatoxin B1 occurrence in soybeans (Glycine max L.)

2019

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BACKGROUND: Soybean is widely used in food formulations; however, few studies on fungal or mycotoxin contamination have been undertaken. Free, conjugated, and bound phenolic compounds, and their antioxidant and antifungal potential, were therefore evaluated together with the occurrence of aflatoxin B 1 (AFB 1 ) in soybeans. RESULTS:The conjugated and bound phenolic soybean extracts were more efficient for the inhibition of the 2,2 diphenyl-1-picryl-hydrazyl (DPPH) radical, the peroxidase enzyme, and the fungal -amylase enzyme. Aflatoxin B 1, detected at low levels (0.96 to 1.67 ng g −1 ), confirmed the protective effect of soybean phenolic compounds against mycotoxigenic contamination. Principal component analysis confirmed that syringic, p-hydroxybenzoic, p-coumaric acids and vanillin were essential for antioxidant and antifungal activities. CONCLUSION: This study presented new insights into the functionality of phenolic compounds in soybeans, regarding their potential to protect the crops naturally against fungal contamination, avoiding aflatoxin production, as attested by the correlations between phenolic compounds and antioxidant mechanisms. Antifungal potential assayThe antifungal potential of free, conjugated, and bound phenolic fractions was determined through the evaluation of commercial fungal -amylase inhibition, following Silva et al. 7 The specific activity of -amylase was expressed as mg starch mg protein −1 min −1 . The inhibitory effect on -amylase was evaluated by calculating the specific activity after the reaction in the presence of phenolic extracts and expressed as percentage -amylase specific inhibition μg −1 phenolic fraction. Relationship between phenolic compounds and biological activityA correlation analysis was performed on the content of phenolic compounds of conjugated and bound phenolic fractions and FC reducing capacity, PO, DPPH and -amylase inhibition

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Section: Resultscontrasting

confidence: 96%

Antioxidant and antifungal activity of phenolic compounds and their relation to aflatoxin B1 occurrence in soybeans (Glycine max L.)

2019

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“…Barichello et al () reported that starches with higher transition temperatures have higher degree of crystallinity that provides starch granules structural stability and makes them more resistant to gelatinisation. These results are in concurrence with high apparent amylose content in horse gram as compared to lentils, as observed in our previous studies (Ghumman et al , ). However, lower transition temperature but higher ∆ H gel were observed in lentil starches as compared to horse gram starches.…”

Section: Resultssupporting

confidence: 93%

Influence of sprouting on phenolic composition and starch characteristics of lentil and horse gram

Ghumman

Singh

Kaur

2019

Int J of Food Sci Tech

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Summary Effect of sprouting on the content of different phenolic compounds and starch characteristics of horse gram was compared to that of lentil. Increase in gallic acid, p‐coumaric acid and ferulic chlorogenic acid content was observed in horse gram and lentil, respectively, with sprouting. Luteolin content in basic‐bound fraction increased in lentil and decreased in horse gram with sprouting. Lentil starches showed higher retrogradation tendency than horse gram starches. Storage modulus and retrogradation tendency of starch gels decreased initially followed by an increase after 96 h of sprouting. Horse gram starches showed higher crystallinity than lentil starches, and crystallinity increased with increase in sprouting period. Horse gram starches showed higher onset, peak and conclusion temperature than lentil starches. Transition temperatures decreased with increase in sprouting duration in both the pulses. Sprouting changed the crystalline structure of starch significantly as well as phenolic composition of both the pulses.

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“…In the case of fermented PPEF, the surface hydrophobicity was shown to decrease over fermentation time; thus, the EA did not increase possibly due to the protein's inflexibility and low adsorption at the oil–water interface. The surface charge of fermented PPEF increased over fermentation time; however, the results were in the low range (between −30 and +30 mV), and consequently, samples would be unstable due to the lack of repulsion and have an inclination to flocculate (Ghumman et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Physicochemical properties such as surface hydrophobicity and surface charge of proteins are important factors that can influence the EA and ES properties due to their adsorption and flexibility of proteins at the interface (Ghumman, Kaur, & Singh, 2016;Shevkani, Singh, Kaur, & Rana, 2015;Xiao et al, 2018). Xiao et al (2018) hypothesized that fungal SSF of red bean protein increased EA due to increased hydrophobicity of proteins.…”

Section: Emulsifying Propertiesmentioning

confidence: 99%

Effect of fermentation time on the physicochemical and functional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger

et al. 2020

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Background and objectives Pea protein‐enriched flour (PPEF) was inoculated with Aspergillus oryzae NRRL 5,590 or Aspergillus niger NRRL 334 to obtain limited protein hydrolysis (0%–10%). Fermented PPEF was analyzed for surface properties, water hydration capacity (WHC), oil‐holding capacity (OHC), and nitrogen solubility and emulsification and foaming properties at pH values of 3.0, 5.0, and 7.0. Findings The surface charge of fermented PPEF increased over fermentation time for both fungi, whereas surface hydrophobicity decreased. In all samples, functionality (based on solubility, emulsification, and foaming) was greatest at pH 3.0 and 7.0 and lowest at pH 5.0. Fermented PPEF significantly decreased in solubility over fermentation time for both fungi, and in turn, the foaming properties were negatively impacted, whereas the emulsifying properties remained relatively unchanged. However, fermentation improved the water and oil binding properties of fermented PPEF; WHC increased from 1.46 to 2.03 g/g with A. oryzae, and OHC increased from 1.18 to 2.27 g/g with A. niger. Conclusions Fermentation of PPEF with A. oryzae or A. niger may be considered for applications requiring high WHC and OHC, respectively. Significance and novelty Fermented PPEF represents a novel protein material that should be further explored for specific food applications.

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Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology

Cited by 75 publications

References 49 publications

Antioxidant and antifungal activity of phenolic compounds and their relation to aflatoxin B1 occurrence in soybeans (Glycine max L.)

Antioxidant and antifungal activity of phenolic compounds and their relation to aflatoxin B1 occurrence in soybeans (Glycine max L.)

Influence of sprouting on phenolic composition and starch characteristics of lentil and horse gram

Effect of fermentation time on the physicochemical and functional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger

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