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Nutritional values of three legumino...

Chau, Chi Fai.

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Nutritional values of three leguminous seeds and functional properties of their protein and fiber fractions.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Nutritional values of three leguminous seeds and functional properties of their protein and fiber fractions./
Author:	Chau, Chi Fai.
Description:	154 p.
Notes:	Source: Dissertation Abstracts International, Volume: 59-11, Section: B, page: 5635.
Contained By:	Dissertation Abstracts International59-11B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9913183
ISBN:	0599117648

Nutritional values of three leguminous seeds and functional properties of their protein and fiber fractions.
Chau, Chi Fai.

Nutritional values of three leguminous seeds and functional properties of their protein and fiber fractions. - 154 p.

Source: Dissertation Abstracts International, Volume: 59-11, Section: B, page: 5635.

Thesis (Ph.D.)--The Chinese University of Hong Kong (People's Republic of China), 1998.

The nutritional values of Phaseolus angularis, Phaseolus calcaratus , and Dolichos lablab seeds and the physiological and functional properties of their protein and fiber fractions were studied. The proteins of these three legume seeds (24.9--26.5% dry weight) are mainly contributed by their cotyledons. Albumins and globulins are the major protein fractions of these three legume seeds. The levels of all the essential amino acids of these three legume seeds (415--443 mg/g protein) are above the FAO/WHO requirements. The total dietary fiber of these legume seeds (13.5--19.3% dry weight) consists predominantly of insoluble dietary fiber (IDF). The cotyledons contain 45.9 to 51.4% dry weight of starch, but have low contents of cellulose and lignin. Hulls are highly lignified and consist predominantly of IDF, with values ranging from 70.7 to 74.0% dry weight. These three legume seeds contain some raffinose oligosaccharides (3.52--4.72% dry weight), and are good sources of phosphorus, magnesium and iron. They were found to have moderate levels of antinutrients. Soaking, cooking, autoclaving, and germination were effective in reducing the levels of these antinutrients and improving both the in vitro digestibility of protein (IVPD) and starch (IVSD) of all three legume seeds. However, prolonged cooking led to a significant reduction in some of their essential amino acids such as methionine (by 28.9 to 31.6%) and cystine (by 17.1 to 19.3%). For all three legumes, their cooked seeds were found to have a higher content of non-starch polysaccharide (NSP) and resistant starch as well as total dietary fiber than the raw ones. Moreover, the cooking process resulted in an increase in the solubilisation of NSP.

ISBN: 0599117648Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Nutritional values of three leguminous seeds and functional properties of their protein and fiber fractions.
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100 1 $a Chau, Chi Fai. $3 1907484
245 1 0 $a Nutritional values of three leguminous seeds and functional properties of their protein and fiber fractions.
300 $a 154 p.
500 $a Source: Dissertation Abstracts International, Volume: 59-11, Section: B, page: 5635.
500 $a Advisers: Peter Chi-Keung Cheung; Yum Shing Wong.
502 $a Thesis (Ph.D.)--The Chinese University of Hong Kong (People's Republic of China), 1998.
520 $a The nutritional values of Phaseolus angularis, Phaseolus calcaratus , and Dolichos lablab seeds and the physiological and functional properties of their protein and fiber fractions were studied. The proteins of these three legume seeds (24.9--26.5% dry weight) are mainly contributed by their cotyledons. Albumins and globulins are the major protein fractions of these three legume seeds. The levels of all the essential amino acids of these three legume seeds (415--443 mg/g protein) are above the FAO/WHO requirements. The total dietary fiber of these legume seeds (13.5--19.3% dry weight) consists predominantly of insoluble dietary fiber (IDF). The cotyledons contain 45.9 to 51.4% dry weight of starch, but have low contents of cellulose and lignin. Hulls are highly lignified and consist predominantly of IDF, with values ranging from 70.7 to 74.0% dry weight. These three legume seeds contain some raffinose oligosaccharides (3.52--4.72% dry weight), and are good sources of phosphorus, magnesium and iron. They were found to have moderate levels of antinutrients. Soaking, cooking, autoclaving, and germination were effective in reducing the levels of these antinutrients and improving both the in vitro digestibility of protein (IVPD) and starch (IVSD) of all three legume seeds. However, prolonged cooking led to a significant reduction in some of their essential amino acids such as methionine (by 28.9 to 31.6%) and cystine (by 17.1 to 19.3%). For all three legumes, their cooked seeds were found to have a higher content of non-starch polysaccharide (NSP) and resistant starch as well as total dietary fiber than the raw ones. Moreover, the cooking process resulted in an increase in the solubilisation of NSP.
520 $a The protein concentrates (PCs) of these three legume seeds significantly lowered the levels of serum triglyceride, total and LDL cholesterol, as well as liver total lipids and cholesterol in male hamsters. However, only P. calcaratus PC gave significantly higher level of serum HDL cholesterol. All three legume IDFs produced lower levels of LDL cholesterol, liver total lipids, and liver cholesterol; but only P. calcaratus IDF significantly decreased the level of serum total cholesterol. Generally, the three legume IDFs did not significantly affect the levels of triglyceride and HDL cholesterol in experimental animals.
520 $a When compared to soybean flour, the flours from all three legume seeds had lower foaming capacity and water- and oil-holding capacities (WHCs and OHCs), comparable emulsifying activities (EAs) and emulsion stabilities (ESs), and higher gelation capacities. The minimum nitrogen solubilities of P. angularis and P. calcaratus PCs were at pH 5, while that of D. lablab PC was at pH 4. These three legume PCs had lower viscosities, similar EAs and ESs, and higher WHCs, OHCs, and FCs than soybean PC. As compared with cellulose, the insoluble dietary fibers from these three seeds exhibited higher WHCs, swelling abilities and cation exchange capacities, but lower OHCs. (Abstract shortened by UMI.)
590 $a School code: 1307.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
650 4 $a Health Sciences, Nutrition. $3 1017801
690 $a 0359
690 $a 0570
710 2 0 $a The Chinese University of Hong Kong (People's Republic of China). $3 1265600
773 0 $t Dissertation Abstracts International $g 59-11B.
790 1 0 $a Cheung, Peter Chi-Keung, $e advisor
790 1 0 $a Wong, Yum Shing, $e advisor
790 $a 1307
791 $a Ph.D.
792 $a 1998
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9913183