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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
10/01/2023 |
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Data da última atualização: |
23/05/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GOUVÊA, L. DE P.; CALDEIRA, R.; AZEVEDO, T. de L.; GALDEANO, M. C.; FELBERG, I.; LIMA, J. R.; SILVA, C. M. |
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Afiliação: |
LUCAS DE PAIVA GOUVÊA, UFRRJ; RODRIGO CALDEIRA, UFRRJ; TATIANA DE LIMA AZEVEDO, CTAA; MELICIA CINTIA GALDEANO, CTAA; ILANA FELBERG, CTAA; JANICE RIBEIRO LIMA, CTAA; CAROLINE MELLINGER SILVA, CTAA. |
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Título: |
Physical and techno-functional properties of a common bean protein concentrate compared to commercial legume ingredients for the plant-based market. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Food Hydrocolloids, v. 137, 1083512023, april 2023. |
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Idioma: |
Inglês |
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Notas: |
Na publicação: Caroline Grassi Mellinger. |
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Conteúdo: |
The development of alternative sources of protein ingredients is in the hotspot, as the plant-based food market has enormously grown worldwide in the last decade. The present study aims to evaluate the physical and techno-functional properties of commercial protein ingredients from soybeans, peas, and fava beans and compare them to in-house developed flour and protein concentrate from common beans (Phaseolus vulgaris Pinto Group) the main bean variety produced in Brazil. All ingredients presented a V-type curve for solubility with higher values above pH 7.0. Pea protein concentrate was the most thermal-stable ingredient (152.96 °C), while soy protein isolate presented the highest water holding capacity (4.52 g/g) and emulsifying capacity (19.39 m2/g), although the common bean concentrate was able to keep the emulsion stable for the longest period (21.26 min). Common bean concentrate had the smallest particle size, with more than 90% of them being smaller than 9.82 μm and it also stood up in terms of foaming capacity (111%), together with the fava bean concentrate (93%). All ingredients presented a stable foam up to 60 min. Fava bean concentrate presented the least gelling concentration (12%) and the highest oil holding capacity (2.84 g/g). Both common bean concentrate and flour presented physical and techno-functional properties similar to other commercial ingredients and can be considered alternative sources of ingredients for the plant-based food market. |
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Palavras-Chave: |
Food applications; Phaseolus vulgaris Pinto Group; Plant-based; Protein technological propert; Pulses morphology. |
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Thesaurus Nal: |
Food technology; Ingredients. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02428naa a2200289 a 4500
001 2150831
005 2023-05-23
008 2023 bl uuuu u00u1 u #d
100 1 $aGOUVÊA, L. DE P.
245 $aPhysical and techno-functional properties of a common bean protein concentrate compared to commercial legume ingredients for the plant-based market.$h[electronic resource]
260 $c2023
500 $aNa publicação: Caroline Grassi Mellinger.
520 $aThe development of alternative sources of protein ingredients is in the hotspot, as the plant-based food market has enormously grown worldwide in the last decade. The present study aims to evaluate the physical and techno-functional properties of commercial protein ingredients from soybeans, peas, and fava beans and compare them to in-house developed flour and protein concentrate from common beans (Phaseolus vulgaris Pinto Group) the main bean variety produced in Brazil. All ingredients presented a V-type curve for solubility with higher values above pH 7.0. Pea protein concentrate was the most thermal-stable ingredient (152.96 °C), while soy protein isolate presented the highest water holding capacity (4.52 g/g) and emulsifying capacity (19.39 m2/g), although the common bean concentrate was able to keep the emulsion stable for the longest period (21.26 min). Common bean concentrate had the smallest particle size, with more than 90% of them being smaller than 9.82 μm and it also stood up in terms of foaming capacity (111%), together with the fava bean concentrate (93%). All ingredients presented a stable foam up to 60 min. Fava bean concentrate presented the least gelling concentration (12%) and the highest oil holding capacity (2.84 g/g). Both common bean concentrate and flour presented physical and techno-functional properties similar to other commercial ingredients and can be considered alternative sources of ingredients for the plant-based food market.
650 $aFood technology
650 $aIngredients
653 $aFood applications
653 $aPhaseolus vulgaris Pinto Group
653 $aPlant-based
653 $aProtein technological propert
653 $aPulses morphology
700 1 $aCALDEIRA, R.
700 1 $aAZEVEDO, T. de L.
700 1 $aGALDEANO, M. C.
700 1 $aFELBERG, I.
700 1 $aLIMA, J. R.
700 1 $aSILVA, C. M.
773 $tFood Hydrocolloids$gv. 137, 1083512023, april 2023.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
23/01/2016 |
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Data da última atualização: |
03/02/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
AUAD, A. M.; SILVA, S. E. B.; SANTOS, J. C.; VIEIRA, T. M. |
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Afiliação: |
ALEXANDER MACHADO AUAD, CNPGL; Sandra E. B. Silva; Juliana C. Santos; Tamiris M. Vieira. |
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Título: |
Impact of fluctuating and constant temperatures on key life history parameters of Sipha flava (Hemiptera: Aphididae). |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Florida Entomologist, v. 98, n. 2, p. 424-429, 2015. |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to evaluate the impact of constant and fluctuating temperatures on the biology of Sipha flava (Forbes) (Hemiptera: Aphididae) in order to determine whether the results of laboratory studies can be extrapolated to those performed in natural conditions. We compared the biological parameters of S. flava kept in an uncontrolled greenhouse in which temperatures fluctuated (treatment 1) with those kept in a phytotron-type climate chamber that simulated the mean hourly average temperatures of the greenhouse (treatment 2). In addition, we compared the effects of treatment 2 versus the effects of having a set temperature during photophase and another set temperature during scotophase versus a constant daily average temperature. The experimental design was completely random, and 150 nymphs were used per treatment at the outset of the biossays. However, the number of repetitions was altered in relation to survival of the aphids in the different instars and treatments. By daily use of a stereoscopic microscope, we evaluated the following parameters: the duration (days) and survival (%) of each instar and stage as well as the reproductive capacity (offspring per female per day) and the longevity (days) of adults. The simulation of mean hourly temperatures of an uncontrolled greenhouse favored the survival, reproductive capacity, and longevity of adults ? which are factors of great importance in the insect population growth ? compared with those insects kept at 27 °C (photophase) and 18 °C (scotophase) or kept at the constant daily average temperature. The results showed that much caution must be exercised in extrapolating results obtained in the laboratory under constant temperatures to predict the population dynamics of field populations of S. flava. MenosThis study aimed to evaluate the impact of constant and fluctuating temperatures on the biology of Sipha flava (Forbes) (Hemiptera: Aphididae) in order to determine whether the results of laboratory studies can be extrapolated to those performed in natural conditions. We compared the biological parameters of S. flava kept in an uncontrolled greenhouse in which temperatures fluctuated (treatment 1) with those kept in a phytotron-type climate chamber that simulated the mean hourly average temperatures of the greenhouse (treatment 2). In addition, we compared the effects of treatment 2 versus the effects of having a set temperature during photophase and another set temperature during scotophase versus a constant daily average temperature. The experimental design was completely random, and 150 nymphs were used per treatment at the outset of the biossays. However, the number of repetitions was altered in relation to survival of the aphids in the different instars and treatments. By daily use of a stereoscopic microscope, we evaluated the following parameters: the duration (days) and survival (%) of each instar and stage as well as the reproductive capacity (offspring per female per day) and the longevity (days) of adults. The simulation of mean hourly temperatures of an uncontrolled greenhouse favored the survival, reproductive capacity, and longevity of adults ? which are factors of great importance in the insect population growth ? compared with those insects kept at 27 °C (pho... Mostrar Tudo |
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Palavras-Chave: |
Aphid; Insect. |
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Thesaurus NAL: |
forage. |
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Categoria do assunto: |
O Insetos e Entomologia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/137565/1/Cnpgl-2015-FloridaEnt-Impact.pdf
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Marc: |
LEADER 02361naa a2200193 a 4500
001 2034881
005 2024-02-03
008 2015 bl uuuu u00u1 u #d
100 1 $aAUAD, A. M.
245 $aImpact of fluctuating and constant temperatures on key life history parameters of Sipha flava (Hemiptera$bAphididae).$h[electronic resource]
260 $c2015
520 $aThis study aimed to evaluate the impact of constant and fluctuating temperatures on the biology of Sipha flava (Forbes) (Hemiptera: Aphididae) in order to determine whether the results of laboratory studies can be extrapolated to those performed in natural conditions. We compared the biological parameters of S. flava kept in an uncontrolled greenhouse in which temperatures fluctuated (treatment 1) with those kept in a phytotron-type climate chamber that simulated the mean hourly average temperatures of the greenhouse (treatment 2). In addition, we compared the effects of treatment 2 versus the effects of having a set temperature during photophase and another set temperature during scotophase versus a constant daily average temperature. The experimental design was completely random, and 150 nymphs were used per treatment at the outset of the biossays. However, the number of repetitions was altered in relation to survival of the aphids in the different instars and treatments. By daily use of a stereoscopic microscope, we evaluated the following parameters: the duration (days) and survival (%) of each instar and stage as well as the reproductive capacity (offspring per female per day) and the longevity (days) of adults. The simulation of mean hourly temperatures of an uncontrolled greenhouse favored the survival, reproductive capacity, and longevity of adults ? which are factors of great importance in the insect population growth ? compared with those insects kept at 27 °C (photophase) and 18 °C (scotophase) or kept at the constant daily average temperature. The results showed that much caution must be exercised in extrapolating results obtained in the laboratory under constant temperatures to predict the population dynamics of field populations of S. flava.
650 $aforage
653 $aAphid
653 $aInsect
700 1 $aSILVA, S. E. B.
700 1 $aSANTOS, J. C.
700 1 $aVIEIRA, T. M.
773 $tFlorida Entomologist$gv. 98, n. 2, p. 424-429, 2015.
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Embrapa Gado de Leite (CNPGL) |
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