Effect of phytate and storage conditions on the development of the 'hard-to-cook' phenomenon in common beans

Journal of the Science of Food and Agriculture

Volumn 87, Issue 7, 2007, Pages 1237-1243

  Coelho, Cileide Maria Medeiros ^a   Bellato, Cláudia De Mattos ^a   Santos, Julio Cesar Pires ^b   Ortega, Edwin Moises Marcos ^a   Siu, Mui Tsai ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b SANTA CATARINA STATE UNIVERSITY   (Brazil)

Author keywords

HTC; Phosphorus, phytate; Protein; Tannin

Indexed keywords

PHASEOLUS VULGARIS;

EID: 34248213674     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2822     Document Type: Article

References (44)

1. Sgarbieri VC and Whitaker JR, Physical, chemical and nutritional properties of common bean (Phaseolus) proteins. Adv Food Res 28:93-166 (1982).
2. Broughton WJ, Hernández G, Blair M, Beebe S, Gepts P and Vanderleyden J, Beans (Phaseolus spp.): model food legumes. Plant Soil 252:55-128 (2003).
3. Reyes-Moreno C and Paredez-Lopez O, Hard to cook phenomenon in common beans - A review. Crit Rev Food Sci Nutr 35:227-286 (1993).
4. Reyes-Moreno C, Cárabez-Trejo A, Paredes-López O and Ordorica-Falomir C, Physicochemical and structural properties of two bean varieties which differ in cooking time and the HTC characteristic. Lebensm Wiss Technol 27:331-336 (1994).
5. Reyes-Moreno C, Okamura-Esparza J, Armienta-Rodelo E, Gomez-Garza RM and Milan-Carrillo J, Hard-to-cook phenomenon in chickpeas (Cicer arietinum L): effect of accelerated storage on quality. Plant Foods Hum Nutr 55:229-241 (2000).
6. Hincks MJ and Stanley DW, Signification: evidence for a role in hard-to-cook beans. J Food Biochem 11:41-45 (1987).
7. Durigan JF, Influência do tempo e das condições de estocagem sobre as propriedades químicas, físico mecânicas e nutricionais do feijão mulatinho (Phaseolus vulgaris L.). Tese (Mestrado) Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas (1979).
8. Liu K, Cellular, biological, and physicochemical basis for the hard-to-cook defect in legumes seeds. Crit Rev Food Sci Nutr 35:263-298 (1995).
9. Reddy NR, Pierson MD, Sathe SK and Salunkhe DK, Dry bean tannins: a review of nutritional implications. J Am Oil Chem Soc 62:541-549 (1985).
10. Cheryan M, Phytic acid interactions in food systems. Crit Rev Food Sci Nutr 13:297-335 (1980).
11. Castellanos JZ, Guzman-Maldonado H, Acosta-Gallegos JA and Kelly JD, Effects of hardshell character on cooking time of common beans grown in the semiarid highlands of Mexico. J Sci Food Agric 69:437-443 (1995).
12. Shellie KC and Hosfield GL, Genotype x environmental effects on food quality of common bean: resource-efficient testing procedures. J Am Soc Hort Sci 116:732-736 (1991).
13. Bliss FA and Brown JWS, Breeding common bean for improved quantity and quality of seed protein. Plant Breed Rev 1:59-102 (1983).
14. Wassimi NN, Hosfield GL and Uebersax MA, Combining ability of tannin content and protein characteristics of raw and cooked dry beans. Crop Sci 28:452-458 (1988).
15. Raboy V, Dickinson DB and Below FE, Variation in seed total phosphorus, phytic acid, zinc, calcium, magnesium and protein among lines of Glycine max and G. soja. Crop Sci 24:431-434 (1984).
16. Coelho CMM, Santos JCP, Tsai SM and Vitorello VA, Seed phytate content and phosphorus uptake and distribution in dry bean genotypes. Braz J Plant Physiol 14:51-58 (2002).
17. Wang N and Daun JK, Effect of variety and crude protein content on nutrients and certain antinutrients in field peas (Pisum sativum). J Sci Food Agric 84:1021-1029 (2004).
18. Raboy V and Dickinson DB, Phytic acid levels in seeds of Glycine max and G. soja as influenced by phosphorus status. Crop Sci 33:1300-1305 (1993).
19. Santos JCP, Estado nutricional do feijoeiro (Phaseolus vulgaris L.) e teores de nutrientes e fitatos nos grãos, 120 pp. Tese (Doutorado) Escola Superior de Agriculture Luiz de Queiroz (ESALQ), Universidade de São Paulo (USP), Piracicaba, São Paulo, Brazil (1998).
20. McDonald MB and Phannendranath BR, A modified accelerated aging vigor test procedure. J Seed Technol 3:27-37 (1978).
21. Winston PW and Bates DH, Saturated solutions for the control of humidity in biological research. Ecology 41:232-237 (1960).
22. Berrios JDJ, Swanson BG and Cheong WA, Physico-chemical characterization of stored black beans. Food Res Intern 32:669-676 (1999).
23. Mattson S, The cookability of yellow peas. Acta Agric Scand 2:185-191 (1946).
24. Scheiner D, Determination of ammonia and kjeldahl nitrogen by indophenol method. Water Res 10:31-36 (1976).
25. Bernhart DN and Wreath AR, Colorimetric determination of phosphorus by modified phosphomolybdate method. Anal Chem 27:440-441 (1955).
26. Latta M and Eskin M, A simple method for phytate determination. J Agric Food Chem 28:1313-1315 (1980).
27. Price ML, Hagerman AE and Butler LG, Tainnin content of cowpeas, chickpeas, pigeonpeas and mung beans. J Agric Food Chem 28:459-461 (1980).
28. Montgomery DC and Peck EA, Introduction to Linear Regressional Analysis. Wiley, New York (1991).
29. Draper WR and Smith H, Applied Regressional Analysis. Wiley, New York (1981).
30. SAS Institute, SAS User's Guide: Statistics. SAS Institute, Cary, NC (1985).
31. Lolas GM and Markakis P, Phytic acid and other phosphorus compounds of beans (Phaseolus vulgaris L). J Agric Food Chem 23:13-15 (1975).
32. Raboy V, The biochemistry and genetics of phytic acid synthesis in higher plants, in Inositol Metabolism in Plants, ed. by Morre EJ, Boss WS and Loewus FA. Wiley, New York, pp. 55-76 (1990).
33. Deshpande SS, Sathe SK, Salunke DK and Cornforth DP, Effects of dehulling on phytic acid polyphenols and enzyme inhibitors of dry beans (Phaseolus vulgaris L). J Food Sci 47:1846-1850 (1982).
34. Hentges DL, Weaver CM and Nielsen SS, Changes of selected physical an chemical components in the development of the hard-to-cook bean defect. J Food Sci 56:436-442 (1991).
35. Aguilera JM and Ballivian A, A kinetic interpretation of textural changes in black beans during prolonged storage. J Food Sci 52:691-718 (1987).
36. Hincks MJ and Stanley DW, Multiple mechanisms of bean hardening. J Food Biochem 21:731-737 (1986).
37. Hernandez-Unzon HY and Ortega-Delgado ML, Phytic acid in stored common bean seeds (Phaseolus vulgaris L.). Plant Foods Hum Nutr 39:209-221 (1989).
38. Kilmer OL, Seib PA and Hoseney RC, Effects of minerals and apparent phytase activity in the development of the hard-to-cook state of beans. Cereal Chem 71:476-482 (1994).
39. Lonnerdal B, Phytic acid-trace element (Zn, Cu, Mn) interactions. Int J Food Sci Technol 37:749-758 (2002).
40. Sandberg AS, Carlsson NG and Svanberg U, Effect of inositol tri-, tetra-, and hexaphosphates on in vitro estimation of iron available. J Food Sci 54:159-161 (1989).
41. 2+ to inositol tri-, tetra-, penta-, and hexaphosphates. J Agric Food Chem 46:3194-3200 (1998).
42. Hohlberg AI and Starley DW, Hard-to-cook defect in black beans: protein and starch considerations. J Agric Food Chem 35:571-578 (1987).
43. Varriano-Marston EM and Jackson GM, Hard to cook phenomenon in beans: structural changes during storage and inhibition. J Food Sci 46:1376-1388 (1981).
44. Brazaca SGC, Influência das modificações genéticas sobre as características físicas, químicas e nutricionais de feijão guandu (Cajanus cajan, L). Tese (Doutorado) Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo (1994).