Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics
Descripción del Articulo
The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding projects n° 2016/18052-5 and 2014/16998-3 and the L.H. Campestrini post-doctoral fellowship (2011/51707-1); the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the proj...
| Autores: | , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2018 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/560 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/560 https://doi.org/10.1016/j.foodres.2018.02.030 |
| Nivel de acceso: | acceso abierto |
| Materia: | Pulses Chemical analysis Grain (agricultural product) Kinetics Lipids Magnesium Manganese Models Proteins Chemical compositions Common beans Equilibrium moisture contents Factorial analysis Hydration kinetics Intrinsic property Phaseolus vulgaris Hydration https://purl.org/pe-repo/ocde/ford#4.04.01 |
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CONC |
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4689 |
| dc.title.none.fl_str_mv |
Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics |
| title |
Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics |
| spellingShingle |
Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics Miano A.C. Pulses Chemical analysis Grain (agricultural product) Kinetics Lipids Magnesium Manganese Models Proteins Chemical compositions Common beans Equilibrium moisture contents Factorial analysis Hydration kinetics Intrinsic property Phaseolus vulgaris Hydration https://purl.org/pe-repo/ocde/ford#4.04.01 |
| title_short |
Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics |
| title_full |
Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics |
| title_fullStr |
Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics |
| title_full_unstemmed |
Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics |
| title_sort |
Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics |
| author |
Miano A.C. |
| author_facet |
Miano A.C. Saldaña E. Campestrini L.H. Chiorato A.F. Augusto P.E.D. |
| author_role |
author |
| author2 |
Saldaña E. Campestrini L.H. Chiorato A.F. Augusto P.E.D. |
| author2_role |
author author author author |
| dc.contributor.author.fl_str_mv |
Miano A.C. Saldaña E. Campestrini L.H. Chiorato A.F. Augusto P.E.D. |
| dc.subject.none.fl_str_mv |
Pulses |
| topic |
Pulses Chemical analysis Grain (agricultural product) Kinetics Lipids Magnesium Manganese Models Proteins Chemical compositions Common beans Equilibrium moisture contents Factorial analysis Hydration kinetics Intrinsic property Phaseolus vulgaris Hydration https://purl.org/pe-repo/ocde/ford#4.04.01 |
| dc.subject.es_PE.fl_str_mv |
Chemical analysis Grain (agricultural product) Kinetics Lipids Magnesium Manganese Models Proteins Chemical compositions Common beans Equilibrium moisture contents Factorial analysis Hydration kinetics Intrinsic property Phaseolus vulgaris Hydration |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.04.01 |
| description |
The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding projects n° 2016/18052-5 and 2014/16998-3 and the L.H. Campestrini post-doctoral fellowship (2011/51707-1); the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project n° 401004/2014-7; Cienciactiva for the A.C. Miano Ph.D. scholarship (Contract 272-2015-FONDECYT) and E. Saldaña Ph.D Scholarship (Contract 104-2016-FONDECYT) from the “Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica" (CONCYTEC, Peru). The authors are also grateful to the “Núcleo de Apoio à Pesquisa em Microscopia Eletrônica Aplicada à Pesquisa Agropecuária” (NAP/MEPA-ESALQ/USP) for the support and facilities of Electronic Microscopy; to the Laboratório Multiusuário em Produção Vegetal (ESALQ/USP) for the mineral determination analysis and to Prof. Dr. Severino Matias de Alencar (LAN/ESALQ/USP) for the discussion and suggestions. |
| publishDate |
2018 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2018 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/560 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1016/j.foodres.2018.02.030 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85042213463 |
| url |
https://hdl.handle.net/20.500.12390/560 https://doi.org/10.1016/j.foodres.2018.02.030 |
| identifier_str_mv |
2-s2.0-85042213463 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Food Research International |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Elsevier Ltd |
| publisher.none.fl_str_mv |
Elsevier Ltd |
| dc.source.none.fl_str_mv |
reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
| instname_str |
Consejo Nacional de Ciencia Tecnología e Innovación |
| instacron_str |
CONCYTEC |
| institution |
CONCYTEC |
| reponame_str |
CONCYTEC-Institucional |
| collection |
CONCYTEC-Institucional |
| repository.name.fl_str_mv |
Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1844883044918362112 |
| spelling |
Publicationrp01008600rp00628500rp01009600rp01011600rp01010600Miano A.C.Saldaña E.Campestrini L.H.Chiorato A.F.Augusto P.E.D.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2018https://hdl.handle.net/20.500.12390/560https://doi.org/10.1016/j.foodres.2018.02.0302-s2.0-85042213463The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding projects n° 2016/18052-5 and 2014/16998-3 and the L.H. Campestrini post-doctoral fellowship (2011/51707-1); the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project n° 401004/2014-7; Cienciactiva for the A.C. Miano Ph.D. scholarship (Contract 272-2015-FONDECYT) and E. Saldaña Ph.D Scholarship (Contract 104-2016-FONDECYT) from the “Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica" (CONCYTEC, Peru). The authors are also grateful to the “Núcleo de Apoio à Pesquisa em Microscopia Eletrônica Aplicada à Pesquisa Agropecuária” (NAP/MEPA-ESALQ/USP) for the support and facilities of Electronic Microscopy; to the Laboratório Multiusuário em Produção Vegetal (ESALQ/USP) for the mineral determination analysis and to Prof. Dr. Severino Matias de Alencar (LAN/ESALQ/USP) for the discussion and suggestions.This work explained how the intrinsic properties of beans affects the hydration process. For that, different properties of six cultivars of carioca bean (a variety of common bean) were analyzed to verify the correlation with their hydration kinetics characteristics (hydration rate, lag phase time and equilibrium moisture content), using a Multiple Factorial Analysis (MFA): the chemical composition (starch, protein, lipids, minerals (Mg, P, S, K, Ca, Mn, Fe, Cu, Zn), functional groups from the seed coat analyzed by FT-IR), physical properties (size, 1000 grain weight, seed coat thickness, energy to penetrate the bean) and microstructure. Only few properties correlated with the hydration kinetics characteristics of the studied bean, comprising both composition and structure. The fat content, potassium content, specific surface, and the protein to lipids ratio correlated with the lag phase time, which is related with the seed coat impermeability to water. The necessary energy to perforate the seed coat correlated negatively with the hydration rate. It was concluded that the hydration of beans process is a complex phenomenon and that despite being from the same variety of legume, any change due to agronomic enhancement may affect their hydration process kinetics.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengElsevier LtdFood Research Internationalinfo:eu-repo/semantics/openAccessPulsesChemical analysis-1Grain (agricultural product)-1Kinetics-1Lipids-1Magnesium-1Manganese-1Models-1Proteins-1Chemical compositions-1Common beans-1Equilibrium moisture contents-1Factorial analysis-1Hydration kinetics-1Intrinsic property-1Phaseolus vulgaris-1Hydration-1https://purl.org/pe-repo/ocde/ford#4.04.01-1Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kineticsinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/560oai:repositorio.concytec.gob.pe:20.500.12390/5602024-05-30 15:22:10.844http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="ecab7156-d401-40d1-ad5c-12730b5336eb"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics</Title> <PublishedIn> <Publication> <Title>Food Research International</Title> </Publication> </PublishedIn> <PublicationDate>2018</PublicationDate> <DOI>https://doi.org/10.1016/j.foodres.2018.02.030</DOI> <SCP-Number>2-s2.0-85042213463</SCP-Number> <Authors> <Author> <DisplayName>Miano A.C.</DisplayName> <Person id="rp01008" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Saldaña E.</DisplayName> <Person id="rp00628" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Campestrini L.H.</DisplayName> <Person id="rp01009" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Chiorato A.F.</DisplayName> <Person id="rp01011" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Augusto P.E.D.</DisplayName> <Person id="rp01010" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Elsevier Ltd</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Pulses</Keyword> <Keyword>Chemical analysis</Keyword> <Keyword>Grain (agricultural product)</Keyword> <Keyword>Kinetics</Keyword> <Keyword>Lipids</Keyword> <Keyword>Magnesium</Keyword> <Keyword>Manganese</Keyword> <Keyword>Models</Keyword> <Keyword>Proteins</Keyword> <Keyword>Chemical compositions</Keyword> <Keyword>Common beans</Keyword> <Keyword>Equilibrium moisture contents</Keyword> <Keyword>Factorial analysis</Keyword> <Keyword>Hydration kinetics</Keyword> <Keyword>Intrinsic property</Keyword> <Keyword>Phaseolus vulgaris</Keyword> <Keyword>Hydration</Keyword> <Abstract>This work explained how the intrinsic properties of beans affects the hydration process. For that, different properties of six cultivars of carioca bean (a variety of common bean) were analyzed to verify the correlation with their hydration kinetics characteristics (hydration rate, lag phase time and equilibrium moisture content), using a Multiple Factorial Analysis (MFA): the chemical composition (starch, protein, lipids, minerals (Mg, P, S, K, Ca, Mn, Fe, Cu, Zn), functional groups from the seed coat analyzed by FT-IR), physical properties (size, 1000 grain weight, seed coat thickness, energy to penetrate the bean) and microstructure. Only few properties correlated with the hydration kinetics characteristics of the studied bean, comprising both composition and structure. The fat content, potassium content, specific surface, and the protein to lipids ratio correlated with the lag phase time, which is related with the seed coat impermeability to water. The necessary energy to perforate the seed coat correlated negatively with the hydration rate. It was concluded that the hydration of beans process is a complex phenomenon and that despite being from the same variety of legume, any change due to agronomic enhancement may affect their hydration process kinetics.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
| score |
13.9573765 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
