Response ofNp mutant of pea (Pisum sativum L.) to pea weevil (Bruchus pisorum L.) oviposition and extracts

TheNp mutant of pea (Pisum sativum L.) is characterized by two physiological responses: growth of callus under pea weevil (Bruchus pisorum L., Coleoptera: Bruchidae) oviposition on pods, and formation of neoplastic callus on pods of indoor-grown plants. Although these two responses are conditioned byNp, they are anatomically and physiologically distinguishable, based on sites of origin, distribution pattern, and sensitivity to plant hormones. Further characterization of the response to extracts of pea weevil showed that response of excised pods, measured by callus formation, was log-linear, and treatment with as little as 10^–4 weevil equivalents produced a detectable response. Mated and unmated females contained similar amounts of callus-inducing compound(s), and immature females contained significantly less of the compound(s). Female vetch bruchids (Bruchus brachialis F., Coleoptera: Bruchidae), a related species, contained callus-inducing compound(s), but usually less than pea weevils on a per weevil basis. Males of both species contained less than 10% of the activity of the mature females. Extracts of female black vine weevils, a nonbruchid species, did not stimulate callus formation. Based on partitioning and TLC analysis, the biologically active constitutent(s) was stable and nonpolar. Thus, theNp allele probably conditions sensitivity to a nonpolar component of pea weevil oviposition as a mechanism of resistance to the weevil.     

Partially hydrolyzed rapeseed protein isolates with improved functional properties

Limited rapeseed protein hydrolysates ranging from 3.1 to 7.7% hydrolysis were produced from isoelectric-precipitated protein isolate. Water absorption, oil absorption, whippability, foam capacity and stability, emulsifying activity, and emulsion stability of the hydrolysates were determined. All protein hydrolysates showed better functional properties than the original protein isolate. Foam and emulsion stability decreased as the degree of hydrolysis increased. The hydrolysate with the lowest degree of hydrolysis showed the best functional properties. These improved functional properties make rapeseed protein hydrolysates a useful product to be used in foods such as breads, cakes, ice creams, meat products, desserts, and salad dressings.     

Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.)

In this study, composition, structure and the functional properties of protein concentrate (WPC) and protein isolate (WPI) produced from defatted walnut flour (DFWF) were investigated. The results showed that the composition and structure of walnut protein concentrate (WPC) and walnut protein isolate (WPI) were significantly different. The molecular weight distribution of WPI was uniform and the protein composition of DFWF and WPC was complex with the protein aggregation. H(0) of WPC was significantly higher (p < 0.05) than those of DFWF and WPI, whilst WPI had a higher H(0) compared to DFWF. The secondary structure of WPI was similar to WPC. WPI showed big flaky plate like structures; whereas WPC appeared as a small flaky and more compact structure. The most functional properties of WPI were better than WPC. In comparing most functional properties of WPI and WPC with soybean protein concentrate and isolate, WPI and WPC showed higher fat absorption capacity (FAC). Emulsifying properties and foam properties of WPC and WPI in alkaline pH were comparable with that of soybean protein concentrate and isolate. Walnut protein concentrates and isolates can be considered as potential functional food ingredients.     

Functional properties of soybean and lupin protein concentrates produced by ultrafiltration-diafiltration

Ultrafiltration followed by diafiltration (UF-DF) was evaluated for the production of protein products from partially defatted soybean meal or undefatted lupin (Lupinus albus L.2043N) meal. This study determined the effects of UF-DF on functional properties of the extracted proteins and compared the results with those of protein prepared by acid-precipitation (AP). UF-DF produced only protein concentrates (73% crude protein, dry basis, db), while AP produced protein isolates (about 90% crude protein, db). Soybean protein produced by UF-DF showed markedly higher values for solubilities up to pH 7.0, surface hydrophobicity index, emulsion activity index, and foaming capacity than did the AP soybean protein. UF-DF soy protein was also the most heat-stable among all protein samples tested. With lupin proteins, only the surface hydrophobicity and emulsion activity indices were significantly improved by using UF-DF. UF-DF generally had no adverse effects on, and in most cases even improved, the functional properties of soy protein concentrate produced by this method. UF-DF did not produce a comparable improvement in functional properties of lupin proteins as it did for soybean protein.     

Effect of liming on boron nutrition of pea (Pisum sativum L.) and corn (Zea mays L.) grown in sequence in an acid Alfisol

A field experiment was conducted during 1986–87 on a sandy loam acid Alfisol of Barapani, Meghalaya, India to study the effect of liming on boron nutrition of pea and corn grown in a sequence. Lime and boron were applied to pea and their residual effect was studied on corn. Application of 1.5 kg B ha^–1 significantly increased the pod and stover yield of pea. A sharp yield depression occurred at higher B rates. Liming accentuated B deficiency in the absence of B treatment and it cured toxicity arising from excess B supply. A combination of B at 1.5 kg ha^–1 and lime at 3.0 t ha^–1 was optimum for pea, but this level of B application was insufficient to meet B requirements of succeeding corn. With higher rates of B fertilization, the residual effect of B on corn yield was significant. Concentration of B in shoot, pod, grain and stover of crops increased with the rate of B application. With increasing liming rate, B concentration decreased. Addition of B increased the hot-water soluble B in soil. The availability of native and added B decreased sharply with increasing liming rate.     

The influence of rate and time of nitrate supply on nitrogen fixation and yield in pea (Pisum sativum L.)

The influence of nitrate N supply on dry matter production, N content and symbiotic nitrogen fixation in soil-grown pea (Pisum sativum L.) was studied in a pot experiment by means of¹⁵N fertilizer dilution. In pea receiving no fertilizer N symbiotic nitrogen fixation, soil and seed-borne N contributed with 82, 13 and 5% of total plant N, respectively. The supply of low rates of nitrate fertilizer at sowing (starter N) increased the vegetative dry matter production, but not the seed yield significantly. Nitrogen fixation was not significantly decreased by the lower rates of nitrate but higher rates supplied at sowing reduced the nitrogen fixation considerably. Applying nitrate N at the flat pod growth stage increased the yield of seed dry matter and N about 30% compared to pea receiving no nitrate fertilizer. Symbiotic nitrogen fixation was reduced only about 11%, compared with unfertilized pea, by the lowest rate of nitrate at this application time. The pea very efficiently took up and assimilated the nitrate N supplied. The average fertilizer N recovery was 82%. The later the N was supplied the more efficiently it was recovered. When nitrate was supplied at the flat pod growth stage 88% was recovered, and 90% of this N was located in the seeds.     

Textural properties of cheese analogs containing proteolytic enzyme-modified soy protein isolates

Cheese analogs were prepared from untreated or proteolytically modified soy protein isolates (SPIs), replacing 60% of casein, to explore their potential to replace higher-priced milk proteins. Quality attributes of cheese analogs were evaluated by texture profile analysis with the Instron and melting spread. Compared with commercial milk-based cheeses, ranging from hard-type (Cheddar) to soft-type products (Mozzarella), textural properties of cheese analogs were markedly different; they were harder and more fracturable with no measurable adhesiveness. The use of enzyme-modified SPI significantly (P < 0.05) lowered both hardness and fracturability of cheese analogs and also brought about adhesiveness, all of which fell within the range observed for dairy cheeses. Although melting spread of cheese analogs was improved by the use of enzyme-modified SPI, it was still inferior to those of dairy cheeses and needed further improvement. Treatments of SPI with alcalase and trypsin were more influential in modifying textural properties of the resulting cheese analogs than those with other proteases studied.     

Functional and nutritional properties of modified proteins of sesame (Sesamum indicum, L.)

A study on the functional and nutritional properties of sesame (Sesamum indicum, L.) flour, concentrate and enzymatic hydrolysates, demonstrated that nitrogen solubility of the hydrolysates is improved, in water (85%) and at different pHs (91-95%), by the action of neutrasa 0.5L and alcalasa 0.6L, yielding a product with good emulsifying and improved foaming properties. Hydrolysates produced by the pH-stat method, then freeze-dried and spray-dried presented a PER of 1.1 and 0.9, respectively. The flour and the concentrate had PER values of 1.2. Supplementation of one of the hydrolysates with soya hydrolysate (1:1), improved the PER to a value similar to that of casein. Use of neutrasa 0.5L and alcalasa 0.6L enzymes, enhances the sesame protein solubility without modifying extensively the PER. Besides, it yields a dehydrated product with improved emulsifying and foaming properties.     

Anatomy and Histochemistry of Seed Coat Development of Wild (Pisum sativum subsp. elatius (M. Bieb.) Asch. et Graebn. and Domesticated Pea (Pisum sativum subsp. sativum L.)

In angiosperms, the mature seed consists of embryo, endosperm, and a maternal plant-derived seed coat (SC). The SC plays a role in seed filling, protects the embryo, mediates dormancy and germination, and facilitates the dispersal of seeds. SC properties have been modified during the domestication process, resulting in the removal of dormancy, mediated by SC impermeability. This study compares the SC anatomy and histochemistry of two wild (JI64 and JI1794) and two domesticated (cv. Cameor and JI92) pea genotypes. Histochemical staining of five developmental stages: 13, 21, 27, 30 days after anthesis (DAA), and mature dry seeds revealed clear differences between both pea types. SC thickness is established early in the development (13 DAA) and is primarily governed by macrosclereid cells. Polyanionic staining by Ruthenium Red indicated non homogeneity of the SC, with a strong signal in the hilum, the micropyle, and the upper parts of the macrosclereids. High peroxidase activity was detected in both wild and cultivated genotypes and increased over the development peaking prior to desiccation. The detailed knowledge of SC anatomy is important for any molecular or biochemical studies, including gene expression and proteomic analysis, especially when comparing different genotypes and treatments. Analysis is useful for other crop-to-wild-progenitor comparisons of economically important legume crops.     

Optimizing Drying Conditions for Vacuum-Assisted Microwave Drying of Green Peas (Pisum sativum L.)

Green peas were dried in a vacuum-assisted microwave drying system. The effects of microwave power levels (100–300 W) and system vacuum (50–400 mm Hg) on drying parameters (viz. drying efficiency and drying time) and some quality attributes (viz. linear shrinkage, apparent density, green color, rehydration, and sensory attributes) of dehydrated peas were analyzed by means of response surface methodology. A face-centered central composite design was used to develop models for the responses. Analysis of variance showed that a second-order polynomial model predicted well the experimental data. The system microwave power level strongly affected quality attributes of dehydrated peas and drying parameters. A higher vacuum during drying resulted in a better quality product. Microwave power of 237.31 W and a 360.22 mm Hg vaccum were found to be optimum drying conditions for vacuum-assisted microwave drying of green peas.     

Functional properties and protein concentrate of Pigeon pea (Cajanus cajan (I.) Millsp) flour

The objective of this investigation was to study the functional properties of Pigeon pea (Cajanus cajan (L.) Millsp) flour and protein concentrate. The solubility of both samples were superior than 70% at pH above 6.7 and below 3.5. The water and oil absorption were 1.2 and 1.07 ml/g of sample and 0.87 and 1.73 ml/g of flour and protein concentrate samples, respectively. The minimum concentration of flour and protein concentrate needed for gelation was 20% and 12%, respectively. The emulsifying capacity of flour and concentrate was 129.35 g and 191.66 g oil/g of protein and the emulsion stability 87.50 and 97.97%, respectively, after 780 minutes. The foam capacity and stability of flour foam were 36.0% and 18.61, while of the concentrate were 44.70% and 78.97% after 90 minutes. These properties indicate that the flour as well as the concentrate could have application in various food systems.     

Functional properties of hydrothermally cooked soy protein products

The effects of hydrothermal cooking on the functional properties of defatted soy flour, aqueous alcohol washed soy protein concentrate, and soy protein isolate were determined in samples that were treated at 154°C by infusing steam under pressure for 11, 19, 30, and 42 s, and then spray dried. Hydrothermal cooking increased the nitrogen solubility index (NSI) of the concentrate from 15 to 56% and altered the solubility profile from a flat profile to one more typical of native soy protein. Hydrothermal cooking also improved foaming and emulsifying properties of the concentrate. For isolate, hydrothermal cooking also improved NSI and foaming and emulsifying properties, although the improvements were less dramatic than with concentrate. NSI and emulsifying properties of the flour were improved by some processing conditions, but foaming properties were not improved by hydrothermal cooking. Dramatically increased protein solubility of concentrate and modestly improved protein solubilities of flour and isolate by hydrothermal cooking, which will also inactivate trypsin inhibitors and microorganisms, have considerable practical significance to protein ingredient manufacturers and those who use these ingredients in foods and industrial products.     

Emulsifying and foaming properties of native and chemically modified peptides from the 2S and 12S proteins of rapeseed (Brassica napus L.)

The 2S and 12S proteins of rapeseed were isolated and subsequently hydrolyzed by pepsin or a combination of pepsin plus trypsin. The resulting hydrolysates had a 15% degree of hydrolysis and were purified by gel filtration chromatography in order to obtain homogeneous peptide fractions. Three major fractions, having an average peptide chain length of 7.5–11 amino acids, were recovered. Purified peptide fractions were acylated with butyric anhydride and sulfamidated with p-toluenesulfonyl chloride. The degree of modification was always higher than 90%. Emulsifying and foaming properties of native and chemically modified peptides were studied and compared to those of sodium dodecyl sulfate (SDS) as standard. A peptide fraction from the 15% hydrolysis of the 12S protein exhibited the best foaming properties. After sulfamidation, this peptide fraction showed a foam formation similar to that of SDS. Whereas the attachment of toluene groups generally improved the surface properties, the incorporation of an aliphatic chain of four atoms of carbon was detrimental in most of the cases. On the other hand, none of the native or hydrophobized peptide fractions was able to form a stable emulsion.     

Pea (Pisum sativum L.) peel waste carbon loaded with zirconium: study of kinetics,thermodynamics and mechanism of fluoride adsorption

ABSTRACT

Pea peel waste carbon loaded with zirconium is used as an engineered biochar material for adsorption of fluoride from aqueous solution. The prepared adsorbent was characterized and the material degradation kinetics were studied using thermogravimetric analysis. Adsorption kinetics follow both pseudo-second order and intra-particle diffusion model. Optimization of algorithm yielded Freundlich isotherm as the best fitting equation. Increment in solution temperature thermodynamically favors fluoride adsorption. Fluoride adsorption remains unaffected in presence of specific co-ions. Adsorbed fluoride could be successfully leached using 0.001 N NaOH and reusability of the material was tested up to tenth cycle of continuous operation.     

Toxic Compound,Anti-Nutritional Factors and Functional Properties of Protein Isolated from Detoxified Jatropha curcas Seed Cake

Jatropha curcas is a multipurpose tree, which has potential as an alternative source for biodiesel. All of its parts can also be used for human food, animal feed, fertilizer, fuel and traditional medicine. J. curcas seed cake is a low-value by-product obtained from biodiesel production. The seed cake, however, has a high amount of protein, with the presence of a main toxic compound: phorbol esters as well as anti-nutritional factors: trypsin inhibitors, phytic acid, lectin and saponin. The objective of this work was to detoxify J. curcas seed cake and study the toxin, anti-nutritional factors and also functional properties of the protein isolated from the detoxified seed cake. The yield of protein isolate was approximately 70.9%. The protein isolate was obtained without a detectable level of phorbol esters. The solubility of the protein isolate was maximal at pH 12.0 and minimal at pH 4.0. The water and oil binding capacities of the protein isolate were 1.76 g water/g protein and 1.07 mL oil/g protein, respectively. The foam capacity and stability, including emulsion activity and stability of protein isolate, had higher values in a range of basic pHs, while foam and emulsion stabilities decreased with increasing time. The results suggest that the detoxified J. curcas seed cake has potential to be exploited as a novel source of functional protein for food applications.     

超声波改性大豆蛋白乳液凝胶的制备、性能及应用

采用超声波改性的大豆蛋白作为乳化剂和凝胶基质制备葡萄糖酸内脂（GDL）诱导乳液凝胶,研究超声波处理对大豆蛋白乳液和乳液凝胶特性,以及槲皮素运载性能的影响。通过乳液凝胶分子间作用力和质构特性的分析,确定超声波改性的最佳条件,为超声波功率400 W,温度55 °C,时间30 min。结果表明,超声波改性导致乳液的平均粒径下降、Zeta-电位绝对值上升、界面蛋白含量上升、表观粘度下降。乳液凝胶的最终G’值提高,形成了更趋近于弹性性质的凝胶材料;低场核磁共振中驰豫时间降低,峰比例分布改变,乳液凝胶的水合特性上升;微观结构观察发现,改性大豆蛋白乳液凝胶具有更加均匀的多孔结构,油滴更好地嵌入在凝胶的网络结构中。此外,超声波处理改善了大豆蛋白乳液凝胶的运载性能。实验结果表明,超声波改性大豆蛋白槲皮素乳液凝胶的包封率、生物利用率和脂肪分解率显著提高。     

Functional properties of protein extracted from flaked,defatted, whole corn by ethanol/alkali during sequential extraction processing

Functional properties (solubility, foaming capacity and stability, emulsifying capacity, emulsion stability, heat coagulability, heat gelation and film formation) of protein extracted by 45% ethanol/55% 0.1 M NaOH from flaked, defatted, undergermed corn during the Sequential Extraction Process (SEP) were evaluated and compared with those of a laboratory-prepared soy protein concentrate. SEP is a new approach to corn fractionation that recycles the ethanol produced from the fermentation of cornstarch to unstream steps of protein extraction and the simultaneous extraction of corn oil and dehydration of the ethanol. Freeze-dried corn protein extracts contained at least 80% crude protein (dry basis), which is indicative of protein concentrates. SEP protein concentrates had solubilities in water of greater than 80% at pH values of 7 or above and were significantly more soluble than the soy protein concentrate at pH above 3. SEP corn proteins also showed better heat stabilities and greater emulsifying capacities and emulsion stabilities. Dilute dispersions (0.1%) of corn protein produced substantial but less stable foams. Corn proteins produced films similar to zein and soy protein films but were unable to form heat-induced gels. These results indicate that SEP produces a protein concentrate with functional properties suitable for food and industrial uses. Paper presented at the session on New Processes: Extractions and Purifications II, 83rd Annual Meeting of the AOCS, Toronto, May 10–14, 1992.     

改性聚酯纤维碱水解性能的研究

将含有间苯二甲酸双羟乙酯 5 磺酸钠的添加剂与聚酯共混纺丝形成的系列共混异形聚酯纤维,其碱水解行为有别于传统的聚酯纤维,在一定温度下,它的减量率与时间的依赖关系呈现较好的线性关系。碱减量的程度随添加剂数量的增加而增大,但是在有促进剂存在的情况下,添加剂达到一定添加量时,减量率有趋于变缓甚至降低的趋势。在促进剂达到一定数值后,其浓度的变化对纤维减量率影响程度已不甚敏感,但总体上促进剂的应用使纤维的减量率有明显的提高。纤维的外观或者说横截面对其减量率有较大影响。从碱处理后纤维的SEM照片可以看到许多细微狭长的缝隙,它们的形成将有助于水分的传输及挥发。     

Rheological properties of emulsions containing modified soy protein isolates

The feasibility of replacing common emulsifiers with soy protein isolates (SPI) in low-calorie salad dressings was evaluated. Structural modifications of SPI were obtained by thermal-acidic treatment with or without neutralization (TH1.6N and TH1.6, respectively). Modification of flow properties of TH1.6 and TH1.6N emulsions by thermal treatment and different protein concentrations was evaluated through shear stress vs. shear rate measurements in a rotational viscometer. TH1.6N isolates generated emulsions with higher shear stress and apparent viscosity than those prepared with TH1.6. Heated TH1.6N emulsions at 10% protein gave the highest values of shear stress and plastic flow behavior. These emulsions had high consistency, viscosity, and elasticity. TH1.6N isolates had lower emulsifying capacity than TH1.6, probably due to the higher protein aggregation produced during neutralization, which prevented protein unfolding. These isolates would be suitable for the preparation of stable emulsions with adequate consistency and elasticity.