Biotechnological process for producing black bean slurry without stachyose

Food Research International

Volumn 42, Issue 4, 2009, Pages 425-429

  Yamaguishi, Caroline T ^a   Sanada, Cassia T ^a   Gouvêa, Patricia M ^a   Pandey, Ashok ^b   Woiciechowski, Adenise L ^a   Parada, José L ^a   Soccol, Carlos R ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b REGIONAL RESEARCH LABORATORY CSIR   (India)

Author keywords

Galactosidase; Chemical composition; Flatulence; Lactobacillus; Stachyose

Indexed keywords

ABDOMINAL PAINS; BACTERIAL CELLS; BIOTECHNOLOGICAL PROCESS; BLACK BEANS; CHEMICAL COMPOSITION; FERMENTATIVE PROCESS; FLATULENCE; LACTIC ACID FERMENTATIONS; LACTOBACILLUS; SMALL INTESTINES; STACHYOSE;

FERMENTATION; LACTIC ACID; ORGANIC ACIDS; SUGAR (SUCROSE); SUGARS;

BIOCHEMICAL ENGINEERING;

BACTERIA (MICROORGANISMS); LACTOBACILLUS;

EID: 64249153160     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.01.019     Document Type: Article

References (41)

1. AOAC (2000). Association of Official Analytical Chemists. Official methods of analysis of AOAC International (17 ed.). Washington, DC.
2. Bach Knudsen K.E., and Li B. Determination of oligosaccharides in protein-rich feedstuffs by gas-liquid chromatography and high-performance liquid chromatography. Journal of Agricultural and Food Chemistry 39 (1991) 689-694
3. Cristofaro E., Mattu F., and Wuhrmann J.J. Involvement of the raffinose family of oligosaccharide in flatulence. In: Sipple H.L., and McNutt K.W. (Eds). Sugars in nutrition (1974), Academic Press, New York 313-336
4. Dey P.M., and Pridham J.B. Biochemistry of α-galactosidases. Advanced Enzymology 36 (1972) 91-130
5. Donkor O.N., Henriksson A., Vasiljevic T., and Shah N.P. α-Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk. Food Chemistry 104 (2007) 10-20
6. FAO (2005). Food and Agricultural Organization. FAOSTAT database. Major food and agricultural commodities and producers. Countries by commodity. Accessed October, 2008.
7. Fleming S.E.A. Study of relationships between flatus potential and carbohydrate distribution in legume seeds. Journal of Food Science 46 (1981) 794-803
8. Garro M.S., de Giori G.S., de Valdez G.F., and Oliver G. α-d-Galactosidase (E.C.3.2.1.22) from Bifidobacterium longum. Letters in Applied Microbiology 19 (1994) 16-19
9. Garro M.S., de Valdez G.F., Oliver G., and de Giori G.S. Purification of α-galactosidase from Lactobacillus fermentum. Journal of Biotechnology 45 (1996) 103-109
10. Gdala J., Jansman A.J.M., Buraczewska L., Huisman J., and Leeuwen P.V. The influence of α-galactosidase supplementation on the ileal digestibility of lupin seed carbohydrates and dietary protein in young pigs. Animal Feed Science Technology 67 (1997) 115-125
11. Geil P.B., and Anderson J.W. Nutrition and health implications of dry beans: A review. Journal of the American College of Nutrition 13 6 (1994) 549-558
12. Guimarães V.M., de Rezende S.T., Moreira M.A., De Barros E.G., and Felix C.R. Characterization of α-galactosidases from germinating soybean seed and their use for hydrolyses of oligosaccharides. Phytochemistry 58 (2001) 63-67
13. Hoben H.J., and Somasegaran P. Comparison of the pour, spread and drop plate methods for enumeration of Rhizobium spp. in inoculants made from presterilized peat. Applied and Environmental Microbiology 44 5 (1982) 1246-1247
14. Hou J.-W., Yu R.-C., and Chou C.-C. Changes in some components of soymilk during fermentation with bifidobacteria. Food Research International 33 (2000) 393-397
15. Iyer V., Salunkhe D.K., Sathe S.K., and Rockland L.B. Quickcooking beans (Phaseolus vulgaris, L.): II. Phytates, oligosacharides and antienzymes. Plant Foods for Human Nutrition 30 1 (1980) 45-52
16. Kuriyama S., and Mendel L.B. The physiological behavior of raffinose. Journal Biology Chemistry 31 (1917) 125-147
17. Lajolo, F. M., Genovese, M. I., & Menezes, E. W. (1996). Qualidade nutricional. In: R. S. Araujo, C. A. Rava, L. F. Stone & M. J. O. Zimmermann, (Coord). Cultura do feijoeiro comum no Brasil (pp. 23-56 and 71-99). Piracicaba: Potafos.
18. LeBlanc J.G., Piard J.-C., Sesma F., and de Giori G.S. Lactobacillus fermentum CRL 722 is able to deliver active α-galactosidase activity in the small intestine of rats. FEMS Microbiology Letters 248 (2005) 177-182
19. Li B., Thacker P., Liying Z., Li D., Qiao S., Johnson E., et al. Effects of stachyose on performance, diarrhoea incidence and intestinal bacteria in weanling pigs. Archives of Animal Nutrition 57 1 (2003) 1-10
20. Machaiah J.P., and Pednekar M.D. Carbohydrate composition of low dose radiation-processed legumes and reduction in flatulence factors. Food Chemistry 79 (2002) 293-301
21. Madhujith T., and Shadidi F. Antioxidant potential of pea beans (Phaseolus vulgaris L.). Journal of Food Science 70 (2005) 85-89
22. Mansour E.H., and Khalil A.H. Nutritional changes during the fermentation of chick pea (Cicer arietinum) flour. Menofiya Journal of Agricultural Research 20 (1995) 151-164
23. de Oliveira A.C., Queiroz K.d.S., Helbig E., Reis S.M.P.M., and Carraro F. O processamento doméstico do feijão-comum ocasionou uma redução nos fatores antinutricionais fitatos e taninos no teor de amido e em fatores de flatulência rafinose, estaquiose e verbascose. Archivos Latinoamericanos de Nutrición 51 3 (2001) 276-283
24. Petterson, D. S., & Mackintosh, J. B. (1994). The chemical composition and nutritive value of Australian grain legumes. In Grains Research and Development Corporation (pp. 10-13 and 38-41). Brisbane, Australia.
25. Reyes-Moreno C., and Paredez-López O. Hard-to-cook phenomenon in common beans: A review. CRC Critical Reviews in Food Science and Nutrition 33 3 (1993) 227-286
26. Roy D., Chevalier P., and Savoie L. Sugars fermented by Bifidobacterium infantis ATCC27920 in relation to growth and α-galactosidase activity. Applied Microbiology and Biotechnology 34 (1991) 653-655
27. Sakai K., Takashi T., Hidehiko K., and Tatsurokuro T. Hydrolysis of α-d-galactosyl in soymilk by α-d-galactosidase of Bifidobacterium breve 203. Agricultural and Biological Chemistry 51 2 (1987) 315-322
28. Sanni I., Onilude A.A., and Ogundoye O.R. Effect of bacterial galactosidase treatment on the nutritional status of soybean seeds and its milk derivative. Nahrung: Chemie, Biochemie, Mikrobiologie Technologie 41 1 (1997) 18-21
29. Sat I.G., and Keles F. The effect of soaking and cooking on the oligosaccharide content of seker a dry bean variety (P. vulgaris, L) grown in Turkey. Pakistan Journal of Nutrition 5 1 (2002) 206-208
30. Scalabrini P., Rossi M., Spetolli P., and Matteuzzi D. Characterization of Bifidobacterium strains for use in soymilk fermentation. International Journal of Food Microbiology 39 (1998) 213-219
31. Sgarbieri V.C. Composition and nutritive value of beans (Phaseolus vulgaris L.). World Review of Nutrition and Dietetics 60 (1989) 132-198
32. Silva H.C., Braga G.L., Bianchi M.L.P., and Lopes D.C.O. Oligossacarídeos da família da rafinose e flatulência. Cadernos de Nutrição 4 (1992) 48-60
33. Silver, R. S. (2001). Low-cost soy proteinacaous food ingredients. US Patent 5006350.
34. Soares, A. G. (1996). Consumo e qualidade nutritiva. In Reunião Nacional de Pesquisa de Feijão (Vol. 5, pp. 73-79). Goiânia: EMBRAPA-CNPAF/EMATER.
35. Tomlin J., Lowis C., and Read N.W. Investigation of normal flatus production in healthy volunteers. Gut 32 (1991) 665-669
36. Vanderhoof J.A. Immunonutrition: The role of carbohydrates. Nutrition Research 14 7-8 (1998) 595-598
37. Viana S.d.F., Guimarães V.M., José I.C., Oliveira M.G.d.A.e., Costa N.M.B., de Barros E.G., et al. Hydrolysis of oligosaccharides in soybean flour by soybean α-galactosidase. Food Chemistry 93 (2005) 665-670
38. Vidal-Valverde C., Frias J., and Valverde S. Changes in the carbohydrate composition of legumes after soaking and cooking. Journal of the American Dietetic Association 93 5 (1993) 547-550
39. Wang H., and Murphy P.A. Isoflavone content in commercial soyben foods. Journal of Agricultural Food Chemistry 42 (1994) 1666-1673
40. Wang Y.-C., Yu R.-C., Yang H.-Y., and Chou C.-C. Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria. Food Microbiology 20 (2003) 333-338
41. Xiaoli X., Liyi Y., Shuang H., Wei L., Yi S., Hao M., et al. Determination of oligosaccharide contents in 19 cultivars of chickpea (Cicer arietinum L.) seeds by high performance liquid chromatography. Food Chemistry 111 (2008) 215-219