Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.
Food Chem. 2018 Apr 25;246:473-480. doi: 10.1016/j.foodchem.2017.11.118. Epub 2017 Dec 1.
The aim of this study was to evaluate the effects of moisture content and storage temperature on the percentage of moldy and fermented beans, mycotoxins levels, phenolic acids content, pasting properties of whole flour, as well as functional and thermal properties of protein isolates from black beans stored for 12 months. Beans stored under 14%/32 °C exhibited 16% of fermented grains, while at 17%/25 °C (42.3%) and 17%/32 °C (93.5%) of moldy plus fermented grains, named drastic conditions (DC). Mycotoxins were not present in grains from all storage conditions. Reduction of gallic, caffeic, and p-hydroxybenzoic acid contents, and increase of sinapic acid were observed in DC. Reduction of peak, final, and setback viscosities of bean flours in DC indicate the application in refrigerated and frozen products. The increase in foaming and reduction in foam degradation of the proteins highlights their use in beverages where the foam is an important factor.
本研究旨在评估水分含量和储存温度对黑豆豆曲和发酵率、霉菌毒素水平、酚酸含量、全粉糊化特性以及分离蛋白功能和热特性的影响，样品储存 12 个月。在 14%/32°C 下储存的豆曲发酵率为 16%，而在 17%/25°C（42.3%）和 17%/32°C（93.5%）下的霉变和发酵豆曲，称为剧烈条件（DC）。所有储存条件下的谷物均未检出霉菌毒素。在 DC 中观察到没食子酸、咖啡酸和对羟基苯甲酸含量减少，以及芥子酸含量增加。豆粉的峰值、最终和回生黏度降低表明其可应用于冷藏和冷冻产品。蛋白质的起泡性增加和泡沫降解减少突出了其在泡沫是重要因素的饮料中的应用。
