Surface‐active principle in black gram (<i>Phaseolus mungo</i>) and its role in the texture of leavened foods containing the legume

Susheelamma, N. S.; Rao, M. V. L.

doi:10.1002/jsfa.2740250608

Cited by 40 publications

(17 citation statements)

References 3 publications

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“…Extraction and quantitation of mucilage from flax has been reported for only one cultivar of flax in two separate studies (9,13). The procedures followed in both studies were generally similar: Water extraction followed by precipitation of the dissolved mucilage with acetone or alcohol.…”

Section: Resultsmentioning

confidence: 99%

Further compositional analyses of flax: Mucilage, trypsin inhibitors and hydrocyanic acid

Bhatty

1993

J Americ Oil Chem Soc

104

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Registered Canadian cultivars of flax, and laboratoryprepared and eommereially obtained samples of linseed meal (LM), were used to determine extract viscosity and mucilage, trypsin inhibitors and hydrocyanic acid (HCN) concentrations. The mucilage readily leached out from the seed coat (hull) fragments soaked in water, leaving behind pentagon-shaped cells that could be seen clearly in scanning electron micrographs. Extract viscosity significantly varied in the laboratory-prepared (23-48 cS) and commercially obtained (30-68 cS) samples of LM and may be used to obtain an indirect, qualitative estimate of flax mucilage. Mucilage was extracted from whole seed in 5.0-5.3% yields and contained 20-24% protein (about 10% ash and 30% total carbohydrates). Laboratory-prepared LM (raw) contained 42-51 units of trypsin inhibitor activity, commercially obtained samples, 14-37 units, and raw rapeseed and soybean meals, 99 and 1650 units, respectively. Picric acid tests (qualitative) showed only traces of HCN in ten cultivars of freshly ground flax. The acid silver nitrate titration procedure measured HCN quantitatively, but showed its presence only in three of the five cultivars investigated. HCN was conveniently measured by a colorimetric procedure (barbituric acidpyridine reaction), which may be used to screen flax cultivars. HCN content of flax was significantly influenced by environments (growth location and season) and, to a less extent, by cultivar.

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Section: Resultsmentioning

confidence: 99%

Further compositional analyses of flax: Mucilage, trypsin inhibitors and hydrocyanic acid

Bhatty

1993

J Americ Oil Chem Soc

104

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“…The quantity of oil trapped in the precipitated protein gel network might have been influenced by characteristics of the different oils and the various oil concentrations. Fat adsorption capacity is the binding of fat by non-polar amino acid present in the side chains of proteins (Susheelamma & Rao, 1974;Wong & Kitts, 2003). As the pH of an emulsion drops to its iso-electric point, the magnitude of electrostatic repulsive forces between protein molecules is reduced and hydrophobic attractions lead proteins to aggregate (Bryant & McClements, 1998;Courthaudon, Colas, & Lorient, 1989).…”

Section: Oils (Fat)mentioning

confidence: 99%

Effects of different oils on the properties of soy protein isolate emulsions and gels

Campbell

Euston

2009

Food Research International

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“…In this case, water was expelled along with oil. Oil adsorption capacity is the binding of oil by nonpolar amino acid present in the side chains of proteins (Susheelamma and Rao 1974;Wong and Kitts 2003). As the pH of an emulsion drops to its isoelectric point, the magnitude of electrostatic repulsive forces between protein molecules is lowered and hydrophobic attractions lead proteins to aggregate (Courthaudon et al 1989;Bryant and McClements 1998).…”

Section: Effects Of Oil Volume Fraction On the Esi And Eai Of Heated mentioning

confidence: 99%

Soybean Oil Volume Fraction Effects on the Rheology Characteristics and Gelation Behavior of Glucono‐δ‐Lactone and Calcium Sulfate‐Induced Tofu Gels

Murekatete

Zhang

Hategekimana

et al. 2015

Journal of Texture Studies

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The effects soybean oil volume fraction on the rheological characteristics and gelation behavior of acid and salt-induced soft tofu-type gels was investigated. High oil volume fraction resulted in lower gel point temperature and shorter gelation time (t gel ) while G 0 at the gel point increased as the oil volume fraction in the gels increased. A power law relationship t gel , gel point temperature and oil concentration was found and also the plot of G 0 versus oil concentration fitted well in the model: G 0 $C A . The exponent "A" was positive in salt-induced gels but negative in acid-induced gels. This gelation behavior trend was demonstrated by estimating the composite gel shear modulus, which showed that, in salt-induced gels the stiffness of the oil droplets was higher than the one of the gel matrix while it was the opposite in acid-induced gels. Furthermore, the weak gel model was used to analyze and describe the network extension and its strength. PRACTICAL APPLICATIONSIn this comparative study, soybean oil volume fraction effects on the rheological characteristics and gelation behavior of acid and salt-induced soft tofu-type gels was established. Different coagulation temperatures and coagulants were used. The study gives new insights on the protein-to-oil droplets interactions during gelation at different pHs in a tofu gel like product. The better understanding of the gelation mechanism, small and large scale deformations of soy protein gels with additional oil, is industrially relevant, as it will help in better process line design, monitoring and quality control which would potentially lead to the development of novel soybased and dairy free cheeses products. Additionally, the parameters and conditions used were closely related to the ones used during soft silken tofu making, therefore, ensuring the process implementation much easier.

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Surface‐active principle in black gram (Phaseolus mungo) and its role in the texture of leavened foods containing the legume

Cited by 40 publications

References 3 publications

Further compositional analyses of flax: Mucilage, trypsin inhibitors and hydrocyanic acid

Further compositional analyses of flax: Mucilage, trypsin inhibitors and hydrocyanic acid

Effects of different oils on the properties of soy protein isolate emulsions and gels

Soybean Oil Volume Fraction Effects on the Rheology Characteristics and Gelation Behavior of Glucono‐δ‐Lactone and Calcium Sulfate‐Induced Tofu Gels

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