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Hard‐to‐Cook Phenomenon in Beans: Changes in Protein Electrophoretic Patterns During Storage
Author(s) -
HUSSAIN A.,
WATTS B. M.,
BUSHUK W.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb05996.x
Subject(s) - cotyledon , electrophoresis , storage protein , relative humidity , chemistry , humidity , polyacrylamide gel electrophoresis , acetic acid , cold storage , food science , chromatography , botany , biochemistry , horticulture , biology , enzyme , meteorology , physics , gene
Effect of storage at elevated temperature and relative humidity on black bean cotyledon proteins was examined by polyacrylamide gel electrophoresis (PAGE) at pH 3.1. Electrophoregrams of acetic acid extracts of dehulled ground cotyledons of beans with storage‐induced hardness showed concomitant changes with storage time. The changes were accelerated by higher temperature and humidity.