Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.)

发芽 化学 相思 食品科学 淀粉 胰蛋白酶抑制剂 抗氧化剂 膳食纤维 抗性淀粉 胰蛋白酶 农学 生物化学 生物
作者
Daniel Guajardo‐Flores,Esther Pérez‐Carrillo,Irasema Romo‐López,Liliana E. Ramírez‐Valdez,Beatriz Moreno‐García,Janet A. Gutiérrez‐Uribe
出处
期刊:Cereal chemistry [Wiley]
卷期号:94 (1): 98-103 被引量:22
标识
DOI:10.1094/cchem-02-16-0017-fi
摘要

Dehulled and/or germinated black bean flours were physicochemically characterized, including pasting properties, along with the trypsin inhibitor and antioxidant phenolics. To our best knowledge, this is the first study that, using nonparametric correlations and principal component analysis, identifies the parameters affecting the pasting properties of germinated black bean flour. The carbohydrate loss observed after black bean germination was indirectly correlated with the crude fiber content. Therefore, germination increased the protein and crude fiber contents compared with raw seeds (from 19.1 and 2.4% to 24.0 and 5.1%, respectively). Additionally, the highest protein digestibility was obtained in dehulled germinated black bean flour (78.4%), followed by whole germinated seed flour (74.1%). The dehulling process increased the total starch content 13.5 and 18.8% compared with raw and germinated whole bean flours, respectively. Dehulling decreased both trypsin inhibitor activity and antioxidant phenolics. Germination reduced by twofold the peak and final viscosities of black bean flours. Interestingly, both viscosities were negatively correlated with protein and positively correlated with fat and insoluble dietary fiber. Although resistant starch content was not affected by germination or dehulling, its interactions with fat and insoluble dietary fiber were responsible of the changes observed in pasting properties of germinated black bean flour.
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