Sangronis Elba, Ibarz Albert, Barbosa-Cánovas Gustavo V, Swanson Barry G
Universidad Simón Bolívar, Caracas, Venezuela.
Arch Latinoam Nutr. 2002 Sep;52(3):301-6.
The effect of high hydrostatic pressure (HHP) on water imbibition, cooking times, and microstructure of cotyledons and seed coats of black beans was evaluated. High pressure treatments at 275, 410, 550 or 690 MPa and 25 degrees C for 5 min increased the rate of water imbibition of black beans. The saturation degree of HHP treated black beans was reached 50% faster than the saturation degree of untreated black beans. High hydrostatic pressure treatments reduced the cooking times (CT) of unsoaked black beans by 25% to 39%, similar to black beans soaked for 3 h. The microstructure of HHP treated beans exhibited protein aggregation in cell protoplasm and swelling of cell walls and starch granules. Seed coats of HHP treated black beans were less smooth than seed coats of untreated black beans. The swelling of palisade, hourglass, and parenchyma cells was also observed in HHP treated black beans such as soaked beans. High hydrostatic treatment is an alternative for reducing the preparation long times of Phaseolus vulgaris.
评估了高静水压（HHP）对黑豆子叶和种皮的吸水性、烹饪时间及微观结构的影响。在275、410、550或690兆帕及25摄氏度下处理5分钟的高压处理提高了黑豆的吸水速率。经HHP处理的黑豆达到饱和程度的速度比未处理的黑豆快50%。高静水压处理使未浸泡的黑豆烹饪时间（CT）减少了25%至39%，与浸泡3小时的黑豆相似。经HHP处理的豆子微观结构显示细胞质中蛋白质聚集，细胞壁和淀粉粒肿胀。经HHP处理的黑豆种皮不如未处理的黑豆种皮光滑。在经HHP处理的黑豆中也观察到了栅栏细胞、沙漏状细胞和薄壁细胞的肿胀，就像浸泡过的豆子一样。高静水压处理是减少菜豆制备时间的一种替代方法。
