摘要:

ABSTRACTThe influence of processing on starch nutrition was evaluated. Cereal starches including wheat, normal corn and high amylose corn; legume starches including field pea, kidney bean and mung bean; and potato starch and glucose were evaluated as carbohydrate sources. Starches were fed raw, or cooked in a pressure kettle or autoclave, dried in a spray drier or freeze‐drier, or simultaneously cooked and dried on a drum drier or by extrusion cooking. Except for potato and high amylose corn, cooking the starches provided no nutritional advantage, as evaluated by weight gain, feed efficiency ratio, or apparent protein digestibility. Spray‐dried starches were less dense and appeared to influence growth by restricting food consumpt

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb11012.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTThe effect of temperature, time and moisture content on the loss of nitrogen solubility of heated bean flour and protein isolates was studied. Solubility loss followed first‐order reaction kinetics in almost all cases studied. The rate of solubility loss was greatly increased with increasing moisture content both for flour and protein isolates; protein isolate was far more sensitive to heat treatment than the flour. Activation energies for the first‐order reaction constants were calculated and ranged between 20–30 kcal

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb11013.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTThe Great Northern bean flour proteins, albumins, and protein isolates were characterized by high acidic ammo acid content while globulins and protein concentrates had high proportion of hydrophobic amino acids. Sulfur containing ammo acids and leucine were first and second limiting ammo acids in these proteins, respectively. The bean proteins were resistant to in vitro enzymatic attack. Heating improved in vitro susceptibility of these bean proteins to enzymatic hydrolysis. Moist heat was more effective than dry heat in improving in vitro digestibility of the bean proteins. Cookie diameter was negatively correlated to alkaline water retention capacity of the blends of wheat flour with bean flour (r =–0.90) and protein concentrates (r =–0.

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb11014.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTThe objective of this study was to evaluate the distribution of flatulence‐causing components within the seeds of smooth‐seeded field peas. Fractionation studies showed that separated components could be re‐combined without significantly changing the quantity of hydrogen produced by the laboratory rat. Hydrogen production was closely associated with the quantity of oligosaccharides remaining in the seed meal. However, the flatulence activity of the whole seed appears to be equally due to the indigestible oligosaccharides, and components of the cell‐wal

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb11015.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTThe volatile flavor constituents of defatted soy flour were isolated by a specially designed apparatus. The isolated volatiles were fractionated by gas chromatography. The fractions with characteristic beany, grassy, and green odors were identified by infrared and mass spectrometry. A total of 25 compounds was identified, including nine alcohols, six aldehydes, nine ketones, and 2‐pentyl furan. Among the identified compounds, 2‐pentyl furan and ethyl vinyl ketone are probably the key compounds for the beany and grassy odors of the soy flour. All the compounds identified in this study can be postulated as autoxidative decomposition products of soy lipids. Therefore, the presence of these compounds in soy flour might be due to the incomplete removal of lipids in soy fl

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb11016.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTA scheme was developed for the separation of the nonvolatile minor constituents from soy flour which are responsible for the astringent an bitter tastes. The scheme involved solvent extraction, freeze drying, and fractional crystallization. Two fractions, collected by semipreparative HPLC, had the characteristic bitter and astringent tastes. Further fractionation by reverse phase HPLC produced three pure compounds which were identified by UV, NMR spectrometry and elemental analysis, as daidzein, glycitein 7‐β‐O glucoside, and genestin. Preliminary sensory evaluation showed that these isoflavones might contribute additively to the undesirable bitter and astringent tastes of soy protein prod

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb11017.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTSoy protein hydrolyzate (SPH) was investigated to identify the phenolic compounds responsible for antioxidant activity. Three isoflavones–genistein, daidzein, and glycitein–were found in SPH. These are the same isoflavones that have been identified in raw soybeans. No isoflavone glycosides were found in SPH. The phenolic acids found in SPH were caffeic, ferulic, p‐coumaric, syringic, vanillic, gentisic, and p‐hydroxybenzoic acids. The compounds were identified by TLC, GLC and UV spectra. The isoflavones were confirmed by their mass

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb11018.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTThermal association‐dissociation behavior of soybean 11S globulin was investigated by sucrose density gradient centrifugation and polyacrylamide gel electrophoresis. Soluble aggregates with a molecular weight of 8 × 106were formed when 0.5% and 5% protein solutions were heated for 1 min at 100°C. At the lower protein concentration, subsequent heating caused disappearance of the soluble aggregate followed by complete dissociation into acidic and basic subunits. At the higher concentration, however, subsequent heating caused formation of highly polymerized aggregates, and gel was formed after 5 min of heating. The soluble aggregates appear to be transient intermediates in the course of gel formation of 11S globu

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb11019.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTAldehyde levels in defatted soybean extracts were measured by using aldehyde dehydrogenase. The level increased during incubation of flour‐water suspension and its centrifuged extract at pH 6.5, while it decreased markedly at alkaline pHs. This aldehyde‐eliminating activity was observed in 1:5 flour:water ratio, but was not in 1:20 flour:water ratio.14C‐labelled acetaldehyde added to 1:5 flour:water extract was converted into acetic acid. Fractionation of the extract indicated that a heat‐labile protein and a heat‐stable compound with low molecular weight were required for the aldehyde‐eliminati

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb11020.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY

摘要:

ABSTRACTCorn oil, hydrogenated corn oil and corn oil margarine were compared on the basis of fatty acid composition and triglyceride structure, including configurational isomerism of unsaturated fatty acids. Hydrogenated corn oil contained trans unsaturation and positional isomers not naturally found in corn oil. The β‐position of triglycerides of hydrogenated corn oil was 85% occupied by trans octadecenoic acids (trans‐18:1); that of corn oil was 70% occupied by linoleic acid. The proportion of cis octadecenoic acids (cis‐18:1) in the β‐position of the triglycerides was distinctly less in the hydrogenated corn oil than in corn oil, indicating a hydrogenation and/or a geometrical isomerization of cis‐18:1 to trans‐18:1 preferentially in the β‐position, as compared with the α‐positions. Chemical composition of corn oil margarine was intermediate between that of corn oil and that of hy

ISSN:0022-1147    

DOI:10.1111/j.1365-2621.1982.tb11021.x

出版商:Blackwell Publishing Ltd    

年代:1982

数据来源: WILEY