The objective of this research was to evaluate the chemical and functional properties of hard-to-cook (HTC) bean (Phaseolus vulgaris) protein concentrate to determine their potential practical applications. The respec...The objective of this research was to evaluate the chemical and functional properties of hard-to-cook (HTC) bean (Phaseolus vulgaris) protein concentrate to determine their potential practical applications. The respective protein concentrate was obtained from the flour using isoelectric precipitation and the protein content was 73.03%. Proximate composition and in vitro digestibility were measured to evaluate the chemical properties, and nitrogen solubility, emulsifying capacity, emulsion stability, foaming capacity, foam stability and viscosity were measured to evaluate its functional properties. The proximate composition of the HTC bean (P. vulgaris) flour and protein concentrate registered values of moisture, ash, protein, fat, fiber and NFE of 8.92, 4.52, 21.71%, 4.41%, 4.11% and 65.25% for flour and of 2.68%, 2.54%, 73.03%, 2.77%, 1.31% and 20.35% for protein concentrate. The in vitro digestibility was of 76.7%. The hard-to-cook bean protein concentrate exhibited good functional properties suggesting its use as additive. This concentrate registered solubility values that are ranging from 2.5% to 71.81%. The emulsifying (EC) and foaming capacity (FC) registered values of 89% - 97% and of 7% - 53% at different pH levels, respectively as well as an emulsion (ES) and foaming stability (FS) pH- and time-dependent. The HTC bean (P. vulgaris) protein concentrate registered a viscosity profile dependent of shear rate. The results suggest that HTC bean (P. vulgaris) protein concentrate is a valuable food ingredient or additive.展开更多
Soy protein adhesives are currently a hot research topic in the wood panels industry for the abundant raw material reserves,reasonable price and outstanding environmental features.But their poor water resistance,low b...Soy protein adhesives are currently a hot research topic in the wood panels industry for the abundant raw material reserves,reasonable price and outstanding environmental features.But their poor water resistance,low bonding strength and intolerance to mold are major drawbacks,so that proper modification before use is essential.Glutaraldehyde is one of the more apt cross-linking agents for soybean protein adhesives,which can effectively improve the bonding strength and water resistance of the adhesive.Equally,glutaraldehyde is also an efficient and broad-spectrum fungicide that can significantly improve the anti-fungal properties of a soy protein adhesive.In the work presented here,matrix assisted laser desorption ionization(MALDI-ToF)mass spectrometry and Fourier transform infrared spectroscopy techniques were used to analyze the reaction mechanism of glutaraldehyde cross-linking soybean protein.The results confirmed the reaction of the aldehyde group with amino groups of the side chains and the amide groups of the peptide linkages constituting the skeletal chain of the protein.The laboratory plywood and particleboard bonded with glutaraldehyde-soy bean protein adhesives were prepared to determine the adhesive bonding properties,the dry strength,24 h cold water soaking wet strength and 3 h hot water(63°C)wet strength of plywood were 2.03,1.13 and 0.75 MPa,respectively,which satisfied the requirements of industrial production.展开更多
The genetic variation of seed proteins was assayed by SDSPAGE for 24 cultivars belonging to 5 species in Vigna and 7 species in its 7 relative genera cultivated in China. There were 48 polymorphic subunit bands discri...The genetic variation of seed proteins was assayed by SDSPAGE for 24 cultivars belonging to 5 species in Vigna and 7 species in its 7 relative genera cultivated in China. There were 48 polymorphic subunit bands discriminated from electrophoretic profiles. Two dendrograms were constructed by UPGMA cluster analyses using PHYLIP3.6 respectively. Variation among genera or species was larger than that among lower taxonomic categories level. Little variation among cuhivars of yardlong bean （Vigna sesquipedalis ） and small variation of lablab （ Lablab purpureus）, pea （Pisum sativum）, or sword bean （Canavalia gladiata）, but large variation of soybean or rice bean in their origin of China were all revealed. The seed proteins profiles of traditionally regarded as typical species in Vigna such as yardlong bean, rice bean and small bean were more similar than mungbean （Vigna radiata） and black gram （Vigna mungo） were. Mungbean and black gram had distinct seed proteins pattern, they should be of two species.展开更多
Soybean is one of the most important sources of edible oil and proteins in the world. However, it suffers from many kinds of fungal diseases which is a major limiting factor in soybean production. The fungal disease c...Soybean is one of the most important sources of edible oil and proteins in the world. However, it suffers from many kinds of fungal diseases which is a major limiting factor in soybean production. The fungal disease can be effectively controlled by breeding plant cultivars with genetic transformation. In this study, the resistance to Phytophthora sojae of five bivalent transgenic soybean lines was identified using the hypocotyls inoculation technique. The lines were the T2 of the transgenic soybean which were transformed with kidney bean chitinase gene and barley ribosome inactivating protein gene, and were positive by Southern Blot analysis. The resistance difference was studied through comparing the death percentage of transgenic soybean with the control. The results showed that four lines were more resistant to P sojae, whereas other one had no significant difference in comparison with the control. These transgenic soybean lines with enhanced resistance to P sojae will be useful in soybean resistance breeding.展开更多
文摘The objective of this research was to evaluate the chemical and functional properties of hard-to-cook (HTC) bean (Phaseolus vulgaris) protein concentrate to determine their potential practical applications. The respective protein concentrate was obtained from the flour using isoelectric precipitation and the protein content was 73.03%. Proximate composition and in vitro digestibility were measured to evaluate the chemical properties, and nitrogen solubility, emulsifying capacity, emulsion stability, foaming capacity, foam stability and viscosity were measured to evaluate its functional properties. The proximate composition of the HTC bean (P. vulgaris) flour and protein concentrate registered values of moisture, ash, protein, fat, fiber and NFE of 8.92, 4.52, 21.71%, 4.41%, 4.11% and 65.25% for flour and of 2.68%, 2.54%, 73.03%, 2.77%, 1.31% and 20.35% for protein concentrate. The in vitro digestibility was of 76.7%. The hard-to-cook bean protein concentrate exhibited good functional properties suggesting its use as additive. This concentrate registered solubility values that are ranging from 2.5% to 71.81%. The emulsifying (EC) and foaming capacity (FC) registered values of 89% - 97% and of 7% - 53% at different pH levels, respectively as well as an emulsion (ES) and foaming stability (FS) pH- and time-dependent. The HTC bean (P. vulgaris) protein concentrate registered a viscosity profile dependent of shear rate. The results suggest that HTC bean (P. vulgaris) protein concentrate is a valuable food ingredient or additive.
基金supported by the National Natural Science Foundation of China(31660176)the Yunnan Provincial Natural Science Foundation(202201AU070222)and Scientific Research Fund Project of Yunnan Provincial Department of Education(2022J0490)+1 种基金financed by the ERA-CoBioTech Project WooBAdh(Environmentally-friendly bioadhesives from renewable resources)by the Slovenian Ministry of Education.Science and Sport and the Slovenian Research Agency within the Framework of the Program P4-0015.
文摘Soy protein adhesives are currently a hot research topic in the wood panels industry for the abundant raw material reserves,reasonable price and outstanding environmental features.But their poor water resistance,low bonding strength and intolerance to mold are major drawbacks,so that proper modification before use is essential.Glutaraldehyde is one of the more apt cross-linking agents for soybean protein adhesives,which can effectively improve the bonding strength and water resistance of the adhesive.Equally,glutaraldehyde is also an efficient and broad-spectrum fungicide that can significantly improve the anti-fungal properties of a soy protein adhesive.In the work presented here,matrix assisted laser desorption ionization(MALDI-ToF)mass spectrometry and Fourier transform infrared spectroscopy techniques were used to analyze the reaction mechanism of glutaraldehyde cross-linking soybean protein.The results confirmed the reaction of the aldehyde group with amino groups of the side chains and the amide groups of the peptide linkages constituting the skeletal chain of the protein.The laboratory plywood and particleboard bonded with glutaraldehyde-soy bean protein adhesives were prepared to determine the adhesive bonding properties,the dry strength,24 h cold water soaking wet strength and 3 h hot water(63°C)wet strength of plywood were 2.03,1.13 and 0.75 MPa,respectively,which satisfied the requirements of industrial production.
基金Supported by Scientific Research Programof Wuhan Municipali-ty, Hubei Province ,China (20015007090) .
文摘The genetic variation of seed proteins was assayed by SDSPAGE for 24 cultivars belonging to 5 species in Vigna and 7 species in its 7 relative genera cultivated in China. There were 48 polymorphic subunit bands discriminated from electrophoretic profiles. Two dendrograms were constructed by UPGMA cluster analyses using PHYLIP3.6 respectively. Variation among genera or species was larger than that among lower taxonomic categories level. Little variation among cuhivars of yardlong bean （Vigna sesquipedalis ） and small variation of lablab （ Lablab purpureus）, pea （Pisum sativum）, or sword bean （Canavalia gladiata）, but large variation of soybean or rice bean in their origin of China were all revealed. The seed proteins profiles of traditionally regarded as typical species in Vigna such as yardlong bean, rice bean and small bean were more similar than mungbean （Vigna radiata） and black gram （Vigna mungo） were. Mungbean and black gram had distinct seed proteins pattern, they should be of two species.
基金Supported by the National Items of Research and Industrial Development of Transgenic Plants(J99-B-013)
文摘Soybean is one of the most important sources of edible oil and proteins in the world. However, it suffers from many kinds of fungal diseases which is a major limiting factor in soybean production. The fungal disease can be effectively controlled by breeding plant cultivars with genetic transformation. In this study, the resistance to Phytophthora sojae of five bivalent transgenic soybean lines was identified using the hypocotyls inoculation technique. The lines were the T2 of the transgenic soybean which were transformed with kidney bean chitinase gene and barley ribosome inactivating protein gene, and were positive by Southern Blot analysis. The resistance difference was studied through comparing the death percentage of transgenic soybean with the control. The results showed that four lines were more resistant to P sojae, whereas other one had no significant difference in comparison with the control. These transgenic soybean lines with enhanced resistance to P sojae will be useful in soybean resistance breeding.
