Evaluation of physicochemical, textural, mineral and protein characteristics of kidney bean grown at Himalayan region

Food Research International

Volumn 66, Issue , 2014, Pages 45-57

  Parmar, Naincy ^a   Virdi, Amardeep Singh ^a   Singh, Narpinder ^a   Kaur, Amritpal ^a   Bajaj, Ritika ^a   Rana, Jai Chand ^b   Agrawal, Lalit ^c   Nautiyal, Chandra Shekhar ^c  

^a GURU NANAK DEV UNIVERSITY   (India)

^b NATIONAL BUREAU OF PLANT GENETIC RESOURCES   (India)

^c CSIR NATIONAL BOTANICAL RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant; Kidney bean; MALDI TOF; Mineral; Protein profile

Indexed keywords

MINERALS;

KIDNEY BEANS; MALDI-TOF; PROTEIN PROFILES;

ANTIOXIDANTS;

EID: 84907783542     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.08.048     Document Type: Article

References (51)

1. AOAC Official methods of analysis 1990, Association of Official Analytical Chemists, Washington, DC. 15th ed.
2. Barampama Z., Simard R.E. Effects of soaking, cooking and fermentation on composition, in vitro starch digestibility and nutritive value of common beans. Plant Foods in Human Nutrition 1995, 48(4):349-365.
3. Beninger C.W., Hosfield G.L. Antioxidant activity extracts, condensed tannin fractions, and pure flavonoids from Phaseolus vulgaris L. seed coat color genotypes. Journal of Agricultural and Food Chemistry 2003, 51:7879-7883.
4. Bradford M.M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 1976, 72:248-254.
5. Brand- Williams W., Cuvelier M.E., Berset C. Use of free radical method to evaluate antioxidant activity. LWT - Food Science and Technology 1995, 28(1):25-30.
6. Cardador-Martinez A., Loacra-Pina G., Oomah B.D. Antioxidant activity in common beans (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry 2002, 50:6975-6980.
7. Deshpande S.S., Sathe S.K., Salunkhe D.K. Interrelationships between certain physical and chemical properties of dry bean (Phaseolus vulgaris L.). Plant Foods for Human Nutrition 1984, 34:53-65.
8. Emani C., Hall T.C. Phaseolin: Structure and evolution. The Open Evolution Journal 2008, 2:66-74.
9. FAO Food and Agriculture Organization of the United Nations 2002, Available from, FAOSTAT statistics database-agriculture, Rome, Italy.
10. Grusak M.A. Enhancing mineral content in plant food products. The Journal of the American College of Nutrition 2002, 21:178-183.
11. Guajardo-Flores Daniel, Serna-Saldívar Sergio O., Gutiérrez-Uribe Janet A. Evaluation of the antioxidant and antiproliferative activities of extracted saponins and flavonols from germinated black beans (Phaseolus vulgaris L.). Food Chemistry 2013, 141(2):1497-1503.
12. Heimler D., Vignolini P., Dini M.G., Romani A. Rapid tests to assess the antioxidant activity of Phaseolus vulgaris L. dry beans. Journal of Agricultural and Food Chemistry 2005, 53:3053-3056.
13. House W.A., Welch R.M., Beebe S., Cheng Z. Potential for increasing the amounts of bioavailable zinc in dry beans (Phaseolus vulgaris L) through plant breeding. Journal of the Science of Food and Agriculture 2002, 82(13):1452-1457.
14. Kaida R., Serada S., Norioka N., Norioka S., Neumetzler L., Pauly M., et al. Potential role for purple acid phosphatase in the dephosphorylation of wall proteins in tobacco cells. Plant Physiology 2010, 153:603-610.
15. Kaur M., Singh N. Studies on functional, thermal and pasting properties of flours from different Chickpea (Cicer arietinum L.) cultivars. Food Chemistry 2005, 91(3):403-411.
16. Kaur M., Singh N. A comparison between the properties of seed, starch, flour and protein separated from chemically hardened and normal kidney beans. Journal of the Science of Food and Agriculture 2007, 87(4):729-737.
17. Kaur S., Singh N., Sodhi N.S., Rana J.C. Diversity in properties of seed and flour of kidney bean germplasm. Food Chemistry 2009, 117:282-289.
18. Koistinen K.M., Hassinen V.H., Gynther P.A.M., Lehesranta S.J., Keinanen S.I., Kokko H.I., et al. Birch PR-10c is induced by factors causing oxidative stress but appears not to confer tolerance to these agents. New Phytologist 2002, 155:381-391.
19. Kutos T., Golob T., Kac M., Plestenjak A. Dietary fiber of dry processed beans. Food Chemistry 2002, 80:231-235.
20. Laemmli U.K. Cleavage of structural proteins during the assembly of the head of the bacteriophage T4. Nature 1970, 227:680-685.
21. Li D., Zhu H., Liu K., Liu X., Leggewie G., Udvardi M., et al. Purple Acid Phosphatases of Arabidopsis thaliana. The Journal of Biological Chemistry 2002, 277(31):27772-27781.
22. Limpisut P., Jindal V.K. Comparison of rice flour pasting properties using brabendervisco-amylograph and rapid visco-analyzer for evaluating cooked rice texture. Starch-Starke 2002, 54:350-357.
23. Liu B., Peng J., Zhang S., Zou B., Zhong G. Chemical composition, in vitro starch digestibility and amino acid analysis of a underexplored kidney bean (Phaseolus vulgaris. L.) grown in Chongqing, China. International Journal of Food Science and Technology 2013, 48:527-532.
24. Madhujith T., Naczk M., Shahidi F. Antioxidant activity of common beans (Phaseolus vulgaris L.). Journal of Food Lipids 2004, 11:220-233.
25. Montoya C.A., Lallès J.-P., Beebe S., Leterme P. Phaseolin diversity as a possible strategy to improve the nutritional value of common beans (Phaseolus vulgaris). Food Research International 2010, 43:443-449.
26. Muller F.M. Cooking quality of pulses. Journal of the Science of Food and Agriculture 1967, 18:292-295.
27. Oomah B.D., Tiger N., Olson M., Balasubramanian P. Phenolics and antioxidatives activities in narrow-leafed lupins (Lupinus angustifolius L.). Plant Foods in Human Nutrition 2006, 61:91-97.
28. Oomah B.D., Blanchard C., Balasubramanian P. Phytic acid, phytase, minerals, and antioxidant activity in canadian dry bean (Phaseolus vulgaris) cultivars. Journal of Agriculture and Food Chemistry 2008, 56(23):11312-11319.
29. Rehman Z., Salariya A.M., Zafar S.I. Effect of processing on available carbohydrate content and starch digestibility of kidney beans (Phaseolus vulgaris L.). Food Chemistry 2001, 73:351-353.
30. Robinson W.D., Park J., Tran H.T., Del Vecchio H.A., Ying S., Zins J.L., et al. The secreted purple acid phosphatase isozymes AtPAP12 and AtPAP26 play a pivotal role in extracellular phosphate-scavenging by Arabidopsis thaliana 2012, 63(18):6531-6542.
31. Rocha-Guzman N.E., Gallegos-Infante J.A., Gonzalez-Laredo R.F., Cardoza-Cervantes V., Reynoso-Camacho R., Ramos-Gomez M., et al. Evaluation of culinary quality and antioxidant capacity for Mexican common beans (Phaseolus vulgaris L.) canned in pilot plant. International Food Research Journal 2013, 20(3):1087-1093.
32. Rockland L.B., Jones F.T. Scanning electron microscope study on dry beans. Effect of cooking on cellular structure of cotyledons in rehydrated lima beans. Journal of Food Science 1974, 39:342-346.
33. Rodhouse J.C., Haugh C.A., Roberts D., Gilbert R.J. Red kidney bean poisoning in the UK: An analysis of 50 suspected incidents between 1976 and 1989. Epidemiology & Infection 1990, 105(3):485-491.
34. Sandhu K.S., Singh N., Malhi N.S. Some properties of corn grains and their flours I: Physicochemical, functional and chapatti-making properties of flours. Food Chemistry 2007, 101:938-946.
35. Sathe S.K. Dry bean protein functionality. Critical Reviews in Biotechnology 2002, 22:175-223.
36. Schenk G., Mitic N., Hanson G.R., Comba P. Purple acid phosphatase: A journey into the function and mechanism of a colorful enzyme. Coordination Chemistry Reviews 2013, 257:473-482.
37. Seena S., Sridhar K.R. Physicochemical, functional and cooking properties of under explored legumes, Canavalia of the southwest coast of India. Food Research International 2005, 38:803-814.
38. SefaDedah S., Stanley D.W. Textural implications of the microstructure of legumes. Food Technology 1979, 33:77-83.
39. Shimelis E., Meaza M., Rakshit S.K. Physico-chemical properties, pasting behavior and functional characteristics of flours and starches from improved bean (Phaseolus vulgaris L.) varieties grown in East Africa. Agricultural Engineering International: The CIGR Ejournal 2006, VIII. (FP 05 015).
40. Singh N., Kaur S., Rana J.C., Nakaura Y., Inouchic N. Isoamylase debranched fractions and granule size in starches from kidney bean germplasm: Distribution and relationship with functional properties. Food Research International 2012, 2(47):174-181.
41. Singh N., Kaur M., Sandhu K.S., Sodhi N.S. Physicochemical, cooking and textural characteristics of some Indian black gram varieties (Phaseolus mungo L.). Journal of the Science of Food and Agriculture 2004, 84:977-982.
42. Singh N., Sekhon K.S., Bajwa U., Gopal S. Cooking and parching characteristics of chick pea (Cicer arietinum L.). Journal of Food Science and Technology 1992, 29(34):7-350.
43. Singh S., Singh N., MacRitchie F. Relationship of polymeric proteins with pasting, gel dynamic- and dough empirical-rheology in different Indian wheat varieties. Food Hydrocolloids 2011, 25:19-24.
44. Tharanathan R.N., Mahadevamma S. Grain legumes: A boon to human nutrition. Trends in Food Science and Technology 2003, 14:507-518.
45. Tiwari B.K., Singh N. United Kingdom: The Royal Society of Chemistry 2012, Pulse chemistry and technology.
46. Walz A., Seidel C., Rusak G., Park S., Cohen J.D., Ludwig-Müller J. Heterologous expression of IAP1, a seed protein from bean modified by indole-3-acetic acid, in Arabidopsis thaliana and Medicago truncatula. Planta 2008, 227(5):1047-1061.
47. Wang T.L., Domoney C., Hedley C.L., Casey R., Grusak M.A. Can we improve the nutritional quality of legume seeds?. Plant Physiology 2003, 131:886-891.
48. Williams P.C., Nakul H., Singh K.B. Relationship between cooking time and some physical characteristics in chickpea (Cicer arietinum L.). Journal of the Science of Food and Agriculture 1983, 34:492-496.
49. Xu B.J., Yuan S.H., Chang S.K.C. Comparative studies on the antioxidant activities of nine common food legumes against copper-induced human low-density lipoprotein oxidation in vitro. Journal of Food Science 2007, 72(7):S522-S527.
50. Yin F., Pajak A., Chapman R., Sharpe A., Huang S., Marsolais F. Analysis of common bean expressed sequence tags identifies sulfur metabolic pathways active in seed and sulfur-rich proteins highly expressed in the absence of phaseolin and major lectins. BMC Genomics 2011, 12:268-271.
51. Yu L., Halley S., Perret J., Harris M., Wilson J., Qian M. Free radical scavenging properties of wheat extracts. Journal of Food Chemistry 2002, 50:1619-1624.