与普通豆形成难煮缺陷相关的化学和营养变化。
Chemical and nutritional changes associated with the development of the hard-to-cook defect in common beans.
机构信息
Department of Food Science and Technology, Makerere University, Kampala, Uganda.
出版信息
Int J Food Sci Nutr. 2008 Nov-Dec;59(7-8):652-9. doi: 10.1080/09637480701602886.
Four common bean (Phaseolus vulgaris L.) varieties, Kawanda (K)131, K132, NABE4 and NABE11, were evaluated for the relationship between development of the hard-to-cook (HTC) defect and changes in nutritional quality during 6-month storage under ambient conditions. All varieties developed the HTC defect, but the extent was found to vary with variety. Cooking time increased by 113% in K131, 95.3% in K132, 56.4% in NABE4 and 42.93% in NABE11 after 6 months. The development of the HTC defect was found to be associated with a reduction in phytic acid content (r2 = -0.802), in vitro protein digestibility (r2 = -0.872) and in vitro starch digestibility (r2 = -0.729). The susceptibility to the HTC defect during storage could be attributed to a phytic acid interaction with proteins and carbohydrates, and is also associated with small seed size. Breeding for large seed size could therefore help reduce the development of the HTC defect.
四种普通菜豆（Phaseolus vulgaris L.）品种，即 Kawanda（K）131、K132、NABE4 和 NABE11，在常温和 6 个月的贮藏条件下，评估了其硬煮（HTC）缺陷的发展与营养品质变化之间的关系。所有品种都出现了 HTC 缺陷，但缺陷的严重程度因品种而异。在 6 个月后，K131 的烹饪时间增加了 113%，K132 增加了 95.3%，NABE4 增加了 56.4%，NABE11 增加了 42.93%。发现 HTC 缺陷的发展与植酸含量降低（r2 = -0.802）、体外蛋白质消化率（r2 = -0.872）和体外淀粉消化率（r2 = -0.729）有关。在贮藏过程中对 HTC 缺陷的敏感性可归因于植酸与蛋白质和碳水化合物的相互作用，并且还与种子的小尺寸有关。因此，培育大种子的大小可能有助于减少 HTC 缺陷的发展。
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