Enzymatic changes in pectic polysaccharides related to the beneficial effect of soaking on bean cooking time

Journal of the Science of Food and Agriculture

Volumn 91, Issue 13, 2011, Pages 2394-2398

  Martínez Manrique, Enrique ^a,c   Jacinto Hernández, Carmen ^b   Garza García, Ramón ^b   Campos, Albino ^b   Moreno, Ernesto ^c   Bernal Lugo, Irma ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

^b INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^c UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Bean soaking; Cell wall enzymes; Cooking time; Pectin; Phaseolus vulgaris L.; Rhamnogalacturonan

Indexed keywords

BETA GALACTOSIDASE; GALACTAN; GALACTOSE; GLYCOSIDASE; PECTIN; POLYGALACTURONASE; POLYGALACTURONIC ACID; RHAMNOGALACTURONAN I; RHAMNOSE; URONIC ACID; VEGETABLE PROTEIN; WATER;

ARTICLE; CELL WALL; CHEMISTRY; COMPARATIVE STUDY; COOKING; COTYLEDON; ENZYMOLOGY; METABOLISM; METHODOLOGY; MOLECULAR WEIGHT; PHASEOLUS; PLANT SEED; SOLUBILITY; TIME;

BETA-GALACTOSIDASE; CELL WALL; COOKING; COTYLEDON; GALACTANS; GALACTOSE; GLYCOSIDE HYDROLASES; MOLECULAR WEIGHT; PECTINS; PHASEOLUS; PLANT PROTEINS; POLYGALACTURONASE; RHAMNOSE; SEEDS; SOLUBILITY; TIME FACTORS; URONIC ACIDS; WATER;

PHASEOLUS VULGARIS;

EID: 80052638919     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4474     Document Type: Article

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