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DOI	10.1007/s11947-019-02386-9
	Legume Seeds Treated by High Hydrostatic Pressure: Effect on Functional Properties of Flours
	Sosa E.F.; Thompson C.; Chaves M.G.; Acevedo B.A.; Avanza M.V.
发表日期	2020
ISSN	19355130
起始页码	323
结束页码	340
卷号	13 期号:2
英文摘要	Pigeon pea (PP), cowpea (CU), dolichos bean (DB), and jack bean (JB) are legumes that constitute the daily diet in many countries. Legumes are a good source of proteins, carbohydrates, and minerals. Considering that legumes present potentials to be used as ingredients for food formulation, the study of functional and physicochemical properties of flours obtained from legume seeds treated by high hydrostatic pressure treatment (HHPT) (200, 400, 600 MPa) was conducted. Flours were evaluated for polypeptide composition (SDS-PAGE), fluorescence spectroscopy, color, protein solubility (PS), water-holding capacity (WHC), oil-holding capacity (OHC), emulsion activity (EA), emulsion stability (ES), foaming capacity (FC), foaming stability (FS), and least gelation concentration (LGC). PS of PP, CU, and DB diminished with the increase of pressure and only CU showed an increase of PS (7–40%) at the isoelectric point. WHC of PP, CU, and DB varied with the pressure applied; however, WHC of JB was not modified by HHPT as we observed in lambda max fluorescence-emission values and PS. Only PP showed an increment of OHC at 400 and 600 MPa. EA of PP was not affected by HPPT, while DB and JB showed a decrease. ES of CU, DB, and JB was not affected by HHPT. FC of PP, DB, and JB diminished with the increase of pressure. FS of DB and CU (400 MPa) was improved and continued for 120 min. LGC values and the equilibrium moisture content of flours were not influenced by HHPT, but the last decreased with the increase of temperature. Moisture sorption isotherms of flours fitted adequately to H-H equation covering the practical range of water activity (0.10–0.90) at the three temperatures tested. High pressure processed flours of PP, CU, DB, and JB showed functional properties that could be useful for food formulation., Springer Science+Business Media, LLC, part of Springer Nature.
英文关键词	Emulsion; Foaming; Intrinsic fluorescence; Least gelation capacity; Protein solubility; Sorption isotherms
scopus关键词	Adsorption isotherms; Emulsification; Emulsions; Fluorescence; Fluorescence spectroscopy; Gelation; Grain (agricultural product); Hydraulics; Hydrostatic pressure; Moisture; Oils and fats; Physicochemical properties; Proteins; Runway foaming; Solubility; Equilibrium moisture contents; Gelation concentrations; High hydrostatic pressure; Intrinsic fluorescence; Least gelation capacity; Moisture sorption isotherms; Protein solubility; Sorption isotherms; Functional food
来源期刊	Food and Bioprocess Technology
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/176989
作者单位	Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA-CONICET), Avenida Libertad 5470 (3400), Corrientes, Argentina
推荐引用方式 GB/T 7714	Sosa E.F.,Thompson C.,Chaves M.G.,et al. Legume Seeds Treated by High Hydrostatic Pressure: Effect on Functional Properties of Flours[J],2020,13(2).
APA	Sosa E.F.,Thompson C.,Chaves M.G.,Acevedo B.A.,&Avanza M.V..(2020).Legume Seeds Treated by High Hydrostatic Pressure: Effect on Functional Properties of Flours.Food and Bioprocess Technology,13(2).
MLA	Sosa E.F.,et al."Legume Seeds Treated by High Hydrostatic Pressure: Effect on Functional Properties of Flours".Food and Bioprocess Technology 13.2(2020).