The effects of blanching on composition and modification of proteins in navy beans (Phaseolus vulgaris).

Abstract:

:Blanching is an important process in the preparation of navy beans (Phaseolus vulgaris L.) for canning. We here explore the effect of blanching which can profoundly affect protein composition and introduce protein-primary-level modifications. Amino acid analysis showed significantly decreased protein abundance (58.5%) in blanched beans compared to raw beans. Proteomic analyses revealed a decrease in high molecular weight isoforms of the major storage globulin proteins phaseolin (mean fold-change -3.7) and legumin (mean fold-change -2.5) and concomitant increase in their low molecular weight isoforms (mean fold-change 6.4 and 8.3, respectively). Blanched beans also had decreased abundance of lipoxygenase (mean fold-change -13.1), an enzyme responsible for product spoilage during storage. Increased lysinoalanine (up to 47%) and highly modified protein fragments were found in the processing waters, indicating heat- induced modifications. Correlating these molecular level changes thus provides a basis for evaluating how processing parameters can be modified to increase protein food quality.

journal_name

Food Chem

journal_title

Food chemistry

authors

Deb-Choudhury S,Cooney J,Brewster D,Clerens S,Knowles SO,Farouk MM,Grosvenor A,Dyer JM

doi

10.1016/j.foodchem.2020.128950

subject

Has Abstract

pub_date

2021-06-01 00:00:00

pages

128950

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(20)32832-6

journal_volume

346

pub_type

杂志文章
  • Lipidomics profiling of goat milk, soymilk and bovine milk by UPLC-Q-Exactive Orbitrap Mass Spectrometry.

    abstract::Lipids are very important for human health and milk is a rich dietary source of lipids. In this study, the lipid content in three types of milk (goat, soy and bovine) were determined by using UPLC-Q-Exactive Orbitrap Mass Spectrometry. A total of 13 classes of lipids (including Cer, SM, LPC, PC, PE, DG, TG, PA, PG, PI...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.12.083

    authors: Li Q,Zhao Y,Zhu D,Pang X,Liu Y,Frew R,Chen G

    更新日期:2017-06-01 00:00:00

  • Postharvest stilbenes and flavonoids enrichment of table grape cv Redglobe (Vitis vinifera L.) as affected by interactive UV-C exposure and storage conditions.

    abstract::Flavonoids and stilbenes are secondary metabolites produced in plants that can play an important health-promoting role. The biosynthesis of these compounds generally increases as a response to biotic or abiotic stress; therefore, in order to achieve as high phenolic accumulation as possible, the interactive effects of...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.03.055

    authors: Crupi P,Pichierri A,Basile T,Antonacci D

    更新日期:2013-11-15 00:00:00

  • Miniaturized dielectric barrier discharge-molecular emission spectrometer for determination of total sulfur dioxide in food.

    abstract::SO2 is a type of additive widely used in the food processing industry as preservative and anti-browning, bleaching, or effective antibacterial agent. However, the SO2 residue can have adverse effects on human health. In this work, a low-temperature microplasma generated by dielectric barrier discharge was used for the...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126437

    authors: Qian B,Zhao J,He Y,Peng L,Ge H,Han B

    更新日期:2020-07-01 00:00:00

  • Evaluation of volatile compounds from Chinese dwarf cherry (Cerasus humilis (Bge.) Sok.) germplasms by headspace solid-phase microextraction and gas chromatography-mass spectrometry.

    abstract::The types and amounts of volatiles in denucleated fruit of 30 Chinese dwarf cherry germplasms were determined by headspace solid-phase microextraction and gas chromatography-mass spectrometry to assess the genotypic variation. Eighty-five volatiles were identified; hexyl acetate, 4-penten-1-yl acetate, prenyl acetate,...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.08.122

    authors: Ye L,Yang C,Li W,Hao J,Sun M,Zhang J,Zhang Z

    更新日期:2017-02-15 00:00:00

  • Zipper-like magnetic molecularly imprinted microspheres for on/off-switchable recognition and extraction of 17β-estradiol from food samples.

    abstract::Zipper-like on/off-switchable and magnetic molecularly imprinted microspheres (SM-MIMs) were constructed using acrylamide (AAm) and 2-acrylamide-2-methyl propanesulfonic acid (AMPS) as functional monomers for 17β-estradiol (17β-E2) recognition and extraction. The imprinted polymer interactions between poly(AAm) (PAAm)...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.04.034

    authors: Zhu W,Peng H,Luo M,Yu N,Xiong H,Wang R,Li Y

    更新日期:2018-09-30 00:00:00

  • The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility.

    abstract::The interaction between oat β-glucan and other food components has the potential to influence starch digestibility and consequently affect its bioactivity in reducing glycemic responses. Blood glucose concentrations were measured before and after ingesting wheat and oat granolas, with 0.6 and 6.2g of β-glucan, respect...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2011.04.053

    authors: Regand A,Chowdhury Z,Tosh SM,Wolever TMS,Wood P

    更新日期:2011-11-15 00:00:00

  • Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices.

    abstract::Freeze-thaw cycles (FTC) pretreatment was employed before the vacuum freeze-drying of garlic slices, aimed at improving the drying process and the quality of the end product. Cell viability, water status, internal structure, flavor, chemical composition and thermogravimetric of garlic samples were evaluated. The resul...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126883

    authors: Feng Y,Ping Tan C,Zhou C,Yagoub AEA,Xu B,Sun Y,Ma H,Xu X,Yu X

    更新日期:2020-09-15 00:00:00

  • Preparative purification of bromelain (EC 3.4.22.33) from pineapple fruit by high-speed counter-current chromatography using a reverse-micelle solvent system.

    abstract::The crude protein of pineapple fruit was purified by high-speed counter-current chromatography (HSCCC). Excellent separation was achieved after careful investigation as follows: cetyltrimethylammonium bromide (CTAB) was selected to prepare the reverse micelle phase at the concentration of 0.10g/mL. The mobile phase wa...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2011.05.048

    authors: Yin L,Sun CK,Han X,Xu L,Xu Y,Qi Y,Peng J

    更新日期:2011-12-01 00:00:00

  • Nutritional quality and essential oil compositions of Thaumatococcus danielli (Benn.) tissue and seed.

    abstract::Nutritional quality and essential oil compositions of Thaumatococcus danielli (Benn.) tissue and seed were determined. Oil was extracted from the seed using standard methods while the fatty acids of the oil, chemical and anti-nutritional properties of defatted seed flour were determined. Total fat yield of the seed fl...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.03.114

    authors: Abiodun OA,Akinoso R,Olosunde OO,Adegbite JA,Omolola OA

    更新日期:2014-10-01 00:00:00

  • Vitamins A and E content of commercial infant foods in the UK: A cause for concern?

    abstract::According to the European Food Safety Authority, currently, there are no reliable data or robust guidelines available in relation to the micronutrient composition of infant foods. This study evaluated the intake of vitamins A and E of infants from 'ready-to-feed' foods and formulas. Normal phase high performance liqui...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.04.014

    authors: Loughrill E,Govinden P,Zand N

    更新日期:2016-11-01 00:00:00

  • Bioconversion of lignocellulosic residues by Agrocybe cylindracea and Pleurotus ostreatus mushroom fungi--assessment of their effect on the final product and spent substrate properties.

    abstract::Nine agro-industrial and forestry by-products were subjected to solid-state fermentation by Agrocybe cylindracea and Pleurotus ostreatus, and the process and end-products were comparatively evaluated. Grape marc waste plus cotton gin trash was the best performing medium for both fungi, while substrate composition had ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.03.121

    authors: Koutrotsios G,Mountzouris KC,Chatzipavlidis I,Zervakis GI

    更新日期:2014-10-15 00:00:00

  • Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets.

    abstract::The oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. Methylmercury bioaccessibility varied between 10 (octopus) and 60% (monkfish). Arsenic (>64%) ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.11.045

    authors: Alves RN,Maulvault AL,Barbosa VL,Fernandez-Tejedor M,Tediosi A,Kotterman M,van den Heuvel FHM,Robbens J,Fernandes JO,Romme Rasmussen R,Sloth JJ,Marques A

    更新日期:2018-11-30 00:00:00

  • Gangliosides and sialic acid effects upon newborn pathogenic bacteria adhesion: an in vitro study.

    abstract::The effect of the main gangliosides (GM(1), GM(3), GD(3)) and free sialic acid (Neu5Ac) upon the adhesion of pathogenic bacteria implicated in infant diarrhoea is assessed in vitro using the Caco-2 cell line. Concentrations of the bioactive compounds found in the bioaccessible (soluble) fraction of infant formula and ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.08.078

    authors: Salcedo J,Barbera R,Matencio E,Alegría A,Lagarda MJ

    更新日期:2013-01-15 00:00:00

  • Aliphatic organic acids as promising authenticity markers of bracatinga honeydew honey.

    abstract::This study aimed to differentiate bracatinga (Mimosa scabrella Bentham) honeydew honey (BHH) from blossom honeys and BHH intentionally adulterated, all of them from three harvests, associating data of aliphatic organic acids (AOA) determined by capillary electrophoresis and chemometric analyses. The profile and concen...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128449

    authors: Seraglio SKT,Bergamo G,Brugnerotto P,Gonzaga LV,Fett R,Costa ACO

    更新日期:2021-05-01 00:00:00

  • Development of a rapid method for the quantitative analysis of four methoxypyrazines in white and red wine using multi-dimensional Gas Chromatography-Mass Spectrometry.

    abstract::Alkyl-methoxypyrazines (MPs) are important odour-active constituents of many grape cultivars and their wines. Recently, a new MP - 2,5-dimethyl-3-methoxypyrazine (DMMP) - has been reported as a possible constituent of wine. This study sought to develop a rapid and reliable method for quantifying DMMP, isopropyl methox...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.03.044

    authors: Botezatu A,Pickering GJ,Kotseridis Y

    更新日期:2014-10-01 00:00:00

  • Development of pure certified reference material of stevioside.

    abstract::Pure stevioside was extracted from leaves of Stevia rebaudiana (Bertoni) to be used as a reference material in the instrument calibration or method validation process. The mass fraction was determined by comparison between the mass balance method and quantitative nuclear magnetic resonance (qNMR) spectroscopy. The imp...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.02.029

    authors: Tangpaisarnkul N,Tuchinda P,Wilairat P,Siripinyanond A,Shiowattana J,Nobsathian S

    更新日期:2018-07-30 00:00:00

  • Heterogeneous expression, molecular modification of amylosucrase from Neisseria polysaccharea, and its application in the preparation of turanose.

    abstract::Turanose, a potential novel sweetener in food industry, can be synthesized by Neisseria polysaccharea amylosucrase (NpAS). However, the malt-oligosaccharide byproduct affects the yield. In this study, the NpAS mutant G396S, which was expected to interfer with the extension of glucan by increasing steric hindrance, was...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126212

    authors: Su L,Zhao Y,Wu D,Wu J

    更新日期:2020-06-01 00:00:00

  • Molecular imprinted photonic crystal hydrogels for the rapid and label-free detection of imidacloprid.

    abstract::A novel sensor for the rapid and label-free detection of imidacloprid was developed based on the combination of a colloidal crystal templating method and a molecular imprinting technique. The molecular imprinted photonic hydrogel film was prepared with methacrylic acid as monomers, ethylene glycol dimethylacrylate as ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.06.024

    authors: Wang X,Mu Z,Liu R,Pu Y,Yin L

    更新日期:2013-12-15 00:00:00

  • Inhibitory effect of quinoa and fenugreek extracts on pancreatic lipase and α-amylase under in vitro traditional conditions or intestinal simulated conditions.

    abstract::Ethanol extracts (EE) from fenugreek and quinoa seeds with different total content of inhibitory compounds (TIC, total saponin plus phenolic) were prepared with and without concentration of TIC (CEE -concentrated EE-, and EE, respectively). Their inhibitory activity on pancreatic lipase and α-amylase was assessed by t...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.07.145

    authors: Herrera T,Navarro Del Hierro J,Fornari T,Reglero G,Martin D

    更新日期:2019-01-01 00:00:00

  • Trace metal concentrations in Mediterranean blue mussel and surface sediments and evaluation of the mussels quality and possible risks of high human consumption.

    abstract::The concentrations of trace metals (Fe, Zn, Mn, Ni, Cu, Co and Cr) were determined for the first time in Mediterranean blue mussels (Mytilus galloprovincialis) and surface sediments. The mussel and sediment samples were collected from five sites on the Montenegrin coastal area (southeastern Adriatic Sea) in the fall o...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2011.01.057

    authors: Joksimovic D,Tomic I,Stankovic AR,Jovic M,Stankovic S

    更新日期:2011-07-15 00:00:00

  • Comparative human-sensory evaluation and quantitative comparison of odour-active oxidation markers of encapsulated fish oil products used for supplementation during pregnancy and the breastfeeding period.

    abstract::Three different commercial encapsulated fish oil supplements were evaluated by orthonasal sensory evaluation of the encapsulated oil samples, and were rated according to characteristic odour qualities and hedonic impact. The potent odourants of the fish oil samples were obtained by solvent extraction followed by high ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.01.072

    authors: Sandgruber S,Buettner A

    更新日期:2012-07-15 00:00:00

  • Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsions.

    abstract::This study aimed to prepare anthocyanin-rich microcapsules by spray and freeze-drying complex coacervated double emulsion using gelatin-acacia gum (GE-AG) and chitosan-carboxymethylcellulose (CS-CMC) and to investigate their properties and in vitro release kinetics. Microencapsulation efficiency (MEE) of the microcaps...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127950

    authors: Kanha N,Regenstein JM,Surawang S,Pitchakarn P,Laokuldilok T

    更新日期:2021-03-15 00:00:00

  • Germinated grains--sources of bioactive compounds.

    abstract::Germination of seven selected commercially important grains was studied to establish its effects on the nutritional and chemical composition. The changes in the concentration of the nutrients, bioactive compounds and the inhibitory effect of extracts on α-glucosidase and α-amylase activities were investigated. These w...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.05.058

    authors: Donkor ON,Stojanovska L,Ginn P,Ashton J,Vasiljevic T

    更新日期:2012-12-01 00:00:00

  • Enhanced antimicrobial activity of essential oil components immobilized on silica particles.

    abstract::The antimicrobial activity of essential oils components (EOCs) is well-known. However, their high volatility and powerful aroma limit their application in the formulation of a wide range of food products. In this context, the antimicrobial activity of carvacrol, eugenol, thymol and vanillin grafted onto the surface of...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.04.118

    authors: Ruiz-Rico M,Pérez-Esteve É,Bernardos A,Sancenón F,Martínez-Máñez R,Marcos MD,Barat JM

    更新日期:2017-10-15 00:00:00

  • Fast and simple method of simultaneous preservative determination in different processed foods by QuEChERS and HPLC-UV: Method development, survey and estimate of daily intake.

    abstract::A fast and simple method, which employs QuEChERS and HPLC-UV, was developed to determine preservatives in processed foods from different classes. The method showed correlation coefficients above 0.99, LOQs between 0.13 and 0.33 mg kg-1 and recoveries between 91 and 107%, with RSD ≤ 5.3%. Levels of preservatives were u...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.04.094

    authors: de Oliveira Arias JL,Rocha CB,Santos ALQS,Marube LC,Kupski L,Caldas SS,Primel EG

    更新日期:2019-09-30 00:00:00

  • Control of the Maillard reaction by ferulic acid.

    abstract::This study investigated how ferulic acid (FA) affects the formation of certain Maillard reaction products (MRPs), i.e., early MRPs, fluorescent and non-fluorescent advanced glycation end products (AGEs), and melanoidins in model systems. Glycation mixtures were prepared containing soy glycinin or bovine serum albumin ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2011.03.047

    authors: Silván JM,Assar SH,Srey C,Dolores Del Castillo M,Ames JM

    更新日期:2011-09-01 00:00:00

  • Antemortem stress regulates protein acetylation and glycolysis in postmortem muscle.

    abstract::Although exhaustive research has established that preslaughter stress is a major factor contributing to pale, soft, exudative (PSE) meat, questions remain regarding the biochemistry of postmortem glycolysis. In this study, the influence of preslaughter stress on protein acetylation in relationship to glycolysis was st...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.01.085

    authors: Li Z,Li X,Wang Z,Shen QW,Zhang D

    更新日期:2016-07-01 00:00:00

  • LC MS/MS identification of large structural proteins from bull muscle and their degradation products during post mortem storage.

    abstract::Large proteins (>100kDa) in bovine M. longissimus dorsi and their degradation products during post mortem ageing were investigated by gel electrophoresis and LC-MS/MS analysis. Seventeen protein bands from SDS-PAGE were analysed and 26 proteins were identified. Intact titin, nebulin and filamin were shown to break dow...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.10.158

    authors: Wu G,Clerens S,Farouk MM

    更新日期:2014-05-01 00:00:00

  • High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties.

    abstract::This study provides information on the variation of anthocyanin and flavonol contents and composition in 32 black and 12 redcurrant varieties, as well as flavonol contents and composition in two green-fruited blackcurrant (green currant) and one white currant varieties conserved in a national ex situ germplasm field c...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.02.056

    authors: Mattila PH,Hellström J,Karhu S,Pihlava JM,Veteläinen M

    更新日期:2016-08-01 00:00:00

  • Boosting effect of ortho-propenyl substituent on the antioxidant activity of natural phenols.

    abstract::Seven new antioxidants derived from natural or synthetic phenols have been designed as alternatives to BHT and BHA antioxidants. Influence of various substituents at the ortho, meta and para positions of the aromatic core of phenols on the bond dissociation enthalpy of the ArO-H bond was evaluated using a DFT method B...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.09.007

    authors: Marteau C,Guitard R,Penverne C,Favier D,Nardello-Rataj V,Aubry JM

    更新日期:2016-04-01 00:00:00