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EIGHT UNDEREXPLOITED BROAD BEANS FROM CHINA: (I) CHEMICOPHYSICAL, THERMAL PROPERTIES AND MICROSTRUCTURE
Author(s) -
TAN BIN,
TAN HONGZHUO,
TIAN XIAOHONG,
LIU MING
Publication year - 2010
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2009.00394.x
Subject(s) - starch , cultivar , cotyledon , amylose , food science , microstructure , broad spectrum , phaseolus , chemistry , horticulture , botany , agronomy , biology , crystallography , combinatorial chemistry
There is increasing interest in finding new food sources to alleviate malnutrition in developing countries. The chemicophysical, thermal characteristics and microstructure of eight typical and luxuriant broad bean varieties in China were investigated. There were significant differences ( P < 0.05) among the crude protein, total starch, amylose, ash contents of cotyledon, size, color, 100‐seed weight, 100‐seed volume and seed density of the broad bean varieties. The raw flour of eight broad bean cultivars showed three distinct enthalpy peaks: (1) a broad temperature range (59.4 ∼ 81.53C) for starch gelatinization; (2) 82.97 to 105.23C for protein denaturation; and (3) 107.80–129.20C disrupture of amylose‐lipid complex. The cotyledon cell shapes of raw broad bean from eight varieties were similar and orderly when examined by Scanning Electron Micrographs, showing a regular structure in which starch granules appeared to be embedded in a protein matrix. Some proteins on the tissue surface were covered with lipid, contributing to the membrane's semitransparent appearance.PRACTICAL APPLICATIONS Broad bean is one of the important legumes in China. The Ministry of Science and Technology of China implemented a nationwide mandate to improve the productivity and enhance utilization of Chinese minor grains, including broad bean. Efforts are needed to explore new processing methods to enhance broad bean's utilization. In the present study, the properties and qualities of broad beans were investigated, namely the chemicophysical and thermal characteristics as well as the microstructure of eight typical and luxuriant broad bean varieties in China. This study may serve as the foundation to improve the quality of processed foods made from broad beans.