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 Chemjournal_title
Food chemistryauthors
Deb-Choudhury S,Cooney J,Brewster D,Clerens S,Knowles SO,Farouk MM,Grosvenor A,Dyer JMdoi
10.1016/j.foodchem.2020.128950subject
Has Abstractpub_date
2021-06-01 00:00:00pages
128950eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32832-6journal_volume
346pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:A series of xanthans containing different levels of the charged group pyruvate has been examined. The X-ray diffraction patterns of the powders of these materials had different levels of a sharp pattern superimposed on an amorphous background. As the moisture content increased so the intensity of the sharp pattern inc...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.01.096
更新日期：2013-08-15 00:00:00
abstract：:A simple biologically active phenolic methyl gallate (MeG) was used as a model compound to identify the nature of the complexes it formed with Al3+, Fe3+, Cu2+, and Sn2+ as analyzed by ultraviolet (UV) spectroscopic and computational methods. The results showed that, among all the metal ions studied in the present stu...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.04.083
更新日期：2019-09-30 00:00:00
abstract：:This work describes the development of ultrafine fibers with açaí (Euterpe oleracea Mart.) extract (AE) for use as pH sensors with potential applications in the food industry. The fibers were produced by electrospinning with polymeric solutions composed of 7% (w v-1) polycaprolactone, 2% (w v-1) polyethylene oxide and...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.05.059
更新日期：2019-10-01 00:00:00
abstract：:Chemical doping with heteroatoms was employed to prepare N,Cl co-doped fluorescent carbon dots (N,Cl-FCDs) which may be designed for the detection of tartrazine. Using urea as the N source and FeCl3 · 6H2O as the Cl source, N,Cl-FCDs were synthesized by hydrothermal method with carbon dots prepared from aloe. Compared...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125832
更新日期：2020-04-25 00:00:00
abstract：:Volatiles of papaya purees from four Costa Rican cultivars were analysed by solid-phase microextraction and gas chromatography-mass spectrometry. A total of 83 volatiles was assigned in the purees, of which 19 were detected for the first time as papaya constituents. As revealed by multivariate statistics, i.e., princi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.12.027
更新日期：2018-05-15 00:00:00
abstract：:We describe a new method to detect trace levels of ptaquiloside (Pta), a major carcinogen of bracken fern in biological samples such as milk from farm animals. The method involves the absorption of analyte on carbograph followed by elution with solvents mixtures. The unstable analyte is then converted into Br-Pt (II),...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2010.05.059
更新日期：2011-01-15 00:00:00
abstract：:An efficient method was applied for extraction of caffeine in food samples. Three-dimensional graphene-Fe3O4 (3D-G-Fe3O4) nanoparticles was successfully synthesized and used as adsorbent in magnetic solid phase extraction (MSPE) step. The properties of synthesized adsorbent were characterized by fourier-transform infr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.04.035
更新日期：2018-10-01 00:00:00
abstract：:Licorice roots cultivated commercially in distinct geographical areas such as China, Iran, Italy (Abruzzo, Basilicata, Calabria and Sicily) and Turkey were classified using an artificial olfactive system (e-nose) based on metal oxide semiconductor sensors (MOS). The resultant instrumental data were processed using a m...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.05.142
更新日期：2014-12-15 00:00:00
abstract：:Lotus seed resistant starch (LRS) is a type of retrograded starch that is commonly known as resistant starch type 3 (RS3). The structural and crystalline properties of unpurified LRS (NP-LRS3), enzyme purified LRS after drying (GP-LRS3), and enzyme purified LRS (ZP-LRS3) were characterized. The result showed that the ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.01.036
更新日期：2014-07-15 00:00:00
abstract：:Oats were subjected to treatments like defatting, hydrothermal cooking and kilning, milled into flour and then the control and treated flours were incorporated into wheat flour at 25% and 50% levels and chapatti making behaviour and antioxidant properties were studied. The treatments significantly affected the antioxi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.09.115
更新日期：2013-06-01 00:00:00
abstract：:Understanding which volatile compounds discriminate between products can be useful for quality, innovation or product authenticity purposes. As dataset size and dimensionality increase, linear chemometric techniques like partial least squares discriminant analysis and variable identification (PLS-DA-VID) may not ident...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128955
更新日期：2020-12-31 00:00:00
abstract：:The quality characteristics of waxy and non-waxy proso millet (Panicum miliaceum L.) are different because of their varying amylose content. Physical appearance, pasting properties, cooking and edibility were investigated in five waxy and five non-waxy proso millet varieties. The results showed that the amylose conten...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.03.009
更新日期：2018-08-15 00:00:00
abstract：:Encapsulation of polar and non-polar bioactive compounds from bilberries was achieved by designing microcapsules with bilberry seed oil (BSO) distributed in an aqueous phase of anthocyanins (AC) stabilized by whey protein isolate (WPI). Non-thermal emulsification method (o/w/o) was developed and the effect of pH (3 or...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.129
更新日期：2019-05-15 00:00:00
abstract：:5'-adenylic acid deaminase (AMP deaminase), an important enzyme for the food industry, can catalyze the irreversible hydrolysis of adenosine monophosphate (AMP) to inosine monophosphate (IMP) and ammonia. In this study, a new strain was screened that efficiently produces 3191.6U/g of AMP deaminase at 32°C. After purif...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.07.171
更新日期：2017-02-01 00:00:00
abstract：:In this work, zeolite imidazolate framework-8 (ZIF-8) functionalized magnetic graphene oxide (Fe3O4@APTES-GO/ZIF-8) was successfully synthesized and used as a novel adsorbent in magnetic solid-phase extraction (MSPE) for the determination of four triazole fungicides in water, honey and fruit juices. The main parameter...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126944
更新日期：2020-04-29 00:00:00
abstract：:Physico-chemical instability is a damaging defect that can occur in clear bottled beverages leading to the formation of haze. In a previous study, we showed the presence of proteins in haze gathered from apple juices. For the first time, proteomics was used to sequence and identify four pathogenesis-related proteins (...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125636
更新日期：2020-03-30 00:00:00
abstract：:The potential health effects of 30 spices, commonly used for daily consumption, were submitted to bioactivity screening with several anti-obesity related bioassays: adenosine A1 receptor binding, cannabinoid CB1 receptor binding, TNF-α and 3T3-L1 adipocytes differentiation induction. Sesame seed and red chilli exhibit...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2010.12.066
更新日期：2011-06-15 00:00:00
abstract：:The effects of lipid composition, crystallization temperature, Solid fat content (SFC), microstructure on the rheological properties of blends of fully hydrogenated palm kernel oil (FHPKO) or fully hydrogenated coconut oil (FHCNO) with rapeseed oil (RSO) in the range of 20-100% were investigated using small and large ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.01.089
更新日期：2019-08-01 00:00:00
abstract：:Orientin, vitexin and other flavone C-glycosides are functional ingredients abundant in trollflowers. In this study, an efficient method for enrichment of these ingredients from the flowers of Trollius chinensis Bunge was developed using macroporous resin. Separation characteristics of six typical macroporous resins w...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.03.030
更新日期：2013-11-01 00:00:00
abstract：:The encapsulation of eugenol (E) by spray-drying using whey protein (WP) or soy lecithin (LE) and maltodextrin in combination with oleic acid (OA) and chitosan (CH) was analysed in order to obtain antioxidant and antimicrobial powders for food applications. Formulations with only WP or LE showed higher encapsulation e...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.05.115
更新日期：2019-10-15 00:00:00
abstract：:Development of anthracnose disease caused by Colletotrichum gloeosporioides Penz. is one of the major issues within the avocado supply chain. Exposure to methyl jasmonate (MeJA) and methyl salicylate (MeSA) vapours at 10 and 100µmoll-1 was investigated as an alternative solution to commercial fungicide - prochloraz® t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.04.063
更新日期：2017-11-01 00:00:00
abstract：:In this study, the cypermethrin binding characteristics of lactic acid bacteria were investigated for the first time. Two strains, Lactobacillus plantarum RS60 and Pediococcus acidilactici D15, possessed the highest cypermethrin removal capacity and good tolerance to simulated digestive juices. They were employed for ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2021.129000
更新日期：2021-01-08 00:00:00
abstract：:A highly sensitive TaqMan real-time PCR assay targeting the mitochondrial 12S rRNA gene was developed for detection of an avian-specific DNA fragment (68bp) in farm animal and pet feeds. The specificity of the assay was verified against a wide representation of animal and plant species. Applicability assessment of the...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.07.031
更新日期：2014-01-01 00:00:00
abstract：:Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128526
更新日期：2021-04-16 00:00:00
abstract：:Carotenoids and tocopherols from botanical species abundant in Atlantic mountain grasslands were simultaneously extracted using one-step solid-liquid phase. A single n-hexane/2-propanol extract containing both types of compounds was injected twice under two different sets of HPLC conditions to separate the tocopherols...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.10.090
更新日期：2015-04-15 00:00:00
abstract：:Lycopene extraction was optimized from watermelon pulp using response surface methodology using independent variables:solvent/meal ratio (4:1-12:1v/w), number of extractions (1-5), temperature (20-60°C) and extraction time (4-20min). Watermelon pulp had 59.95mglycopene/100g on fresh weight basis. The experimental valu...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.04.038
更新日期：2017-10-01 00:00:00
abstract：:The objectives of this study were to apply response surface methodology to optimize fat-soluble vitamin loading in re-assembled casein micelles, and to evaluate vitamin D stability of dry formulations during ambient or accelerated storage and in fortified fluid skim milk stored under refrigeration. Optimal loading of ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.07.126
更新日期：2018-02-01 00:00:00
abstract：:The objective of this research was to study the impact of ripening inhibitor level and type on the formation, stability, and activity of antimicrobial thyme oil nanoemulsions formed by spontaneous emulsification. Oil-in-water antimicrobial nanoemulsions (10 wt%) were formed by titrating a mixture of essential oil, rip...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.084
更新日期：2018-04-15 00:00:00
abstract：:In this study, magnetic zeolitic imazolate framework-8 (Fe3O4@ZIF-8) was successfully synthesized by a typical hydrothermal method. The facile magnetic solid-phase extraction (MSPE) based on Fe3O4@ZIF-8 was proposed for concentrating polymer additives (antioxidants and ultraviolet absorbers). The conditions of MSPE pr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.02.136
更新日期：2018-08-01 00:00:00
abstract：:This study analyzed the effect of pH (X1), temperature (X2) and inulin amount (X3) on transformation of isoflavones (daidzin and daidzein) to equol in soymilk fermented with Bifidobacterium spp. All responses significantly (p < 0.05) fitted into quadratic models with coefficients of determination (R2) close to 1 (0.93...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.107
更新日期：2019-04-25 00:00:00
