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2. | | LIMA, M. dos S.; DUTRA, M. da C. P.; TOALDO, I. M.; CORREA, L. C.; PEREIRA, G. E.; OLIVEIRA, D. de; BORDIGNON-LUIZ, M. T.; NINOW, J. L. Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration. Food Chemistry, v. 188, p. 384-392, Dec. 2015. Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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3. | | ROSSI, G. B.; SERAGLIO, S. K. T.; HONAISER, T. C.; TOALDO, I. M.; COSTA, A. C. de O.; FARIA, J. C. de; ARISI, A. C. M. Protein profile and antioxidant capacity of processed seeds from two common bean (Phaseolus vulgaris L.) cultivars. International Journal of Food Science and Technology, v. 57, n. 7, p. 3934-3943, 2022. Biblioteca(s): Embrapa Arroz e Feijão. |
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4. | | LIMA, M. dos S.; SILANI, I. de S. V.; TOALDO, I. M.; CORREA, L. C.; BIASOTO, A. C. T.; PEREIRA, G. E.; BORDIGNON-LUIZ, M. T.; NINOW, J. L. Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil. Food Chemistry, v. 161, p. 94-103, 2014. Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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5. | | PICININ, L. C. A.; TOALDO, I. M.; HOFF, R. B.; SOUZA, F. N.; LEITE, M. O; FONSECA, L. M.; DINIZ, S. A.; SILVA, M. X.; CERQUEIRA, M. O. P.; BORDIGNON-LUZ, M. T. Survey of pyrethroid, macrocyclic lactone and antibacterial residues in bulk milk tank fraom Minas Gerais State, Brazil. Pesquisa Veterinária Brasileira, Rio de Janeiro, v. 37, n. 2, p. 97-104, fev. 2017. Biblioteca(s): Embrapa Unidades Centrais. |
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Registros recuperados : 5 | |
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Registro Completo
Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
14/01/2022 |
Data da última atualização: |
12/12/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
ROSSI, G. B.; SERAGLIO, S. K. T.; HONAISER, T. C.; TOALDO, I. M.; COSTA, A. C. de O.; FARIA, J. C. de; ARISI, A. C. M. |
Afiliação: |
GABRIELA BARBOSA ROSSI, UNIVERSIDADE FEDERAL DE SANTA CATARINA; SILUANA KATIA TISCHER SERAGLIO, UNIVERSIDADE FEDERAL DE SANTA CATARINA; TUANY CAMILA HONAISER, UNIVERSIDADE FEDERAL DE SANTA CATARINA; ISABELA MAIA TOALDO, UNIVERSIDADE FEDERAL DE SANTA CATARINA; ANA CAROLINA DE OLIVEIRA COSTA, UNIVERSIDADE FEDERAL DE SANTA CATARINA; JOSIAS CORREA DE FARIA, CNPAF; ANA CAROLINA MAISONNAVE ARISI, UNIVERSIDADE FEDERAL DE SANTA CATARINA. |
Título: |
Protein profile and antioxidant capacity of processed seeds from two common bean (Phaseolus vulgaris L.) cultivars. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
International Journal of Food Science and Technology, v. 57, n. 7, p. 3934-3943, 2022. |
ISSN: |
1306-8555 |
DOI: |
https://doi.org/10.1111/ijfs.15537 |
Idioma: |
Inglês |
Conteúdo: |
Common bean (Phaseolus vulgaris L.) seeds are an economical protein source rich in bioactive compounds with antioxidant activity. In this work, we evaluated processed seeds from two common bean cultivars regarding protein profile and antioxidant capacity before and after enzymatic digestion in vitro. We provided protein maps by two-dimensional electrophoresis (2-DE) of seeds germinated during 36 h and 72 h. The principal component analysis (PCA) showed that protein abundance had more variation on germination times than the cultivar ones. Seeds germinated for 36 h showed greater antioxidant capacity compared to germination for 72 h and cooking, before and after enzymatic digestion. In protein isolates, cooking associated with digestion provided better antioxidant capacity. Germination time influences protein expression as well as the antioxidant capacity of common beans. Furthermore, in vitro digestion increases the antioxidant capacity of cooked bean protein isolates. |
Thesagro: |
Antioxidante; Feijão; Phaseolus Vulgaris; Semente. |
Thesaurus NAL: |
Antioxidants; Beans; Proteins; Seeds. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 01917naa a2200313 a 4500 001 2139101 005 2023-12-12 008 2022 bl uuuu u00u1 u #d 022 $a1306-8555 024 7 $ahttps://doi.org/10.1111/ijfs.15537$2DOI 100 1 $aROSSI, G. B. 245 $aProtein profile and antioxidant capacity of processed seeds from two common bean (Phaseolus vulgaris L.) cultivars.$h[electronic resource] 260 $c2022 520 $aCommon bean (Phaseolus vulgaris L.) seeds are an economical protein source rich in bioactive compounds with antioxidant activity. In this work, we evaluated processed seeds from two common bean cultivars regarding protein profile and antioxidant capacity before and after enzymatic digestion in vitro. We provided protein maps by two-dimensional electrophoresis (2-DE) of seeds germinated during 36 h and 72 h. The principal component analysis (PCA) showed that protein abundance had more variation on germination times than the cultivar ones. Seeds germinated for 36 h showed greater antioxidant capacity compared to germination for 72 h and cooking, before and after enzymatic digestion. In protein isolates, cooking associated with digestion provided better antioxidant capacity. Germination time influences protein expression as well as the antioxidant capacity of common beans. Furthermore, in vitro digestion increases the antioxidant capacity of cooked bean protein isolates. 650 $aAntioxidants 650 $aBeans 650 $aProteins 650 $aSeeds 650 $aAntioxidante 650 $aFeijão 650 $aPhaseolus Vulgaris 650 $aSemente 700 1 $aSERAGLIO, S. K. T. 700 1 $aHONAISER, T. C. 700 1 $aTOALDO, I. M. 700 1 $aCOSTA, A. C. de O. 700 1 $aFARIA, J. C. de 700 1 $aARISI, A. C. M. 773 $tInternational Journal of Food Science and Technology$gv. 57, n. 7, p. 3934-3943, 2022.
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