کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5768798 | 1628519 | 2017 | 29 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Protein and microstructure evaluation of harder-to-cook and easy-to-cook grains from different kidney bean accessions
ترجمه فارسی عنوان
ارزیابی پروتئین و ریزساختار دانه های سخت تر به آشپزی و آسان به آشپزی از جنس کلیه
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Harder-to-cook and easy-to-cook grains from different accessions were compared for protein profiling and starch microstructural characteristics. Harder-to-cook grains had higher accumulation of 27 kDa polypeptides (PP) in some accessions, resulting in their high trypsin inhibitory activity. Harder-to-cook grains showed higher pasting temperature, peak viscosity, final viscosity and setback viscosity than easy-to-cook grains. Damaged starch granules in starch isolated from harder-to-cook grains were observed. Harder-to-cook grains had higher paste stability formed by proteins isolates, which was attributed by the presence of relatively high proportion of β-sheets in them. Harder-to-cook grains had lower proportion of high Mw and higher proportion of low Mw protein fractions than easy-to-cook grains. Easy-to-cook and harder-to-cook grains also differed significantly in size of starch granule. Starch isolated from harder-to-cook grains had lower proportion of small size granules than starch isolated from easy-to-cook grains.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 79, June 2017, Pages 487-495
Journal: LWT - Food Science and Technology - Volume 79, June 2017, Pages 487-495
نویسندگان
Naincy Parmar, Narpinder Singh, Amritpal Kaur, Amardeep Singh Virdi, Khetan Shevkani,