کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6400047 | 1330716 | 2011 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Characterization of marama bean (Tylosema esculentum) by comparative spectroscopy: NMR, FT-Raman, FT-IR and NIR
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کلمات کلیدی
TSP-d4Morama beanHR-MASNIRMSCATRnuclear magnetic resonance - رزونانس مغناطیسی هستهایCP/MAS - CP / MASPCA - PCAAttenuated total reflectance - بازتاب کلی کاهش یافتهFourier transform - تبدیل فوریهPrincipal component analysis - تحلیل مولفههای اصلی یا PCAChemical composition - ترکیب شیمیاییNMR - تشدید مغناطیسی هستهای multiplicative scatter correction - تصحیح پراکندگی multiplicativeGrain legume - دانه بذرMarama bean - روز تاریکVibrational spectroscopy - طیف سنجی ارتعاشیNuclear magnetic resonance spectroscopy - طیف سنجی رزونانس مغناطیسی هسته ایprincipal component - مولفه های اصلیCross-Polarization Magic-Angle Spinning - چرخش قطبی زاویه جادویی زاویه چرخش
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Characterization of marama bean (Tylosema esculentum) by comparative spectroscopy: NMR, FT-Raman, FT-IR and NIR Characterization of marama bean (Tylosema esculentum) by comparative spectroscopy: NMR, FT-Raman, FT-IR and NIR](/preview/png/6400047.png)
چکیده انگلیسی
The marama bean from Southern Africa has proven to be a source for production of various healthy food products. In order to exploit its commercial potential, it is important to know its chemical composition in more detail. In this study, marama beans from different geographical sites and harvest years were analyzed by use of infrared, near infrared, Raman, and 1H as well as 13C nuclear magnetic resonance spectroscopy. These techniques can measure single beans in a rapid and non-destructive manner. By comparative application, the qualitative composition of the marama bean was explored in detail, revealing large amounts of protein, dietary fiber and unsaturated fat. The carbohydrate fraction was largely present as pectins and a minor fraction of smaller water soluble carbohydrates were tentatively assigned to raffinose. It is characteristic that the beans do not contain starch or β-glucans and that the water soluble part of the proteins/peptides have a high content of the aromatic amino acid tyrosine.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 44, Issue 1, January 2011, Pages 373-384
Journal: Food Research International - Volume 44, Issue 1, January 2011, Pages 373-384
نویسندگان
Mette Holse, Flemming H. Larsen, Ã
se Hansen, Søren B. Engelsen,