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Chemical and Functional Pr.per.ies of Har.-to-Cook Bean (Phaseolus vulgar.s) Pr.tein Concentr.te

Food and Nutr.tion Sciences 2014年第21期5卷 2081-2088页

作者： maira r. segura-campos Jimena Cr.z-Salas Luis Chel-Guer.er. David Betancur.Ancona Facultad de Ingenier.#237 a Quí mica Universidad Aut&#243 noma de Yucatá n M&#233 r.da M&#233 xico

The objective of this r.sear.h was to evaluate the chemical and functional pr.per.ies of har.-to-cook (HTC) bean (Phaseolus vulgar.s) pr.tein concentr.te to deter.ine their.potential pr.ctical applications. The r.spective pr.tein concentr.te was obtained fr.m the flour.using isoelectr.c pr.cipitation and the pr.tein content was 73.03%. Pr.ximate composition and in vitr. digestibility wer. measur.d to evaluate the chemical pr.per.ies, and nitr.gen solubility, emulsifying capacity, emulsion stability, foaming capacity, foam stability and viscosity wer. measur.d to evaluate its functional pr.per.ies. The pr.ximate composition of the HTC bean (P. vulgar.s) flour.and pr.tein concentr.te r.gister.d values of moistur., ash, pr.tein, fat, fiber.and NFE of 8.92, 4.52, 21.71%, 4.41%, 4.11% and 65.25% for.flour.and of 2.68%, 2.54%, 73.03%, 2.77%, 1.31% and 20.35% for.pr.tein concentr.te. The in vitr. digestibility was of 76.7%. The har.-to-cook bean pr.tein concentr.te exhibited good functional pr.per.ies suggesting its use as additive. This concentr.te r.gister.d solubility values that ar. r.nging fr.m 2.5% to 71.81%. The emulsifying (EC) and foaming capacity (FC) r.gister.d values of 89% - 97% and of 7% - 53% at differ.nt pH levels, r.spectively as well as an emulsion (ES) and foaming stability (FS) pH- and time-dependent. The HTC bean (P. vulgar.s) pr.tein concentr.te r.gister.d a viscosity pr.file dependent of shear.r.te. The r.sults suggest that HTC bean (P. vulgar.s) pr.tein concentr.te is a valuable food ingr.dient or.additive.

关键词： Har.-to-Cook Bean Phaseolus vulgar.s Pr.tein Concentr.te Chemical and Functional Pr.per.ies

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Fiber.r.sidues fr.m Canavalia ensifor.isL. Seeds with Potential Use in Food Industr.

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Agr.cultur.l Sciences 2014年第13期5卷 1227-1236页

作者： maira r.bi segura-campos Lour.es Manr.que-r.ynoso Luis Chel-Guer.er. David Betancur.Ancona Faculty of Chemical Engineer.ng Autonomous University of Yucatán Merida Mexico

The objective of this r.sear.h was to deter.ine the physicochemical char.cter.stics of fiber.r.sidues fr.m Jack bean (Canavalia ensifor.is L.) obtained by two technological pr.cesses. The pr.ximal composition of the fiber.r.sidues fr.m Canavalia ensifor.is r.gister.d values of moistur., ash, pr.tein, fat, fiber.and nitr.gen-fr.e extr.ct (NFE) of 7.14%, 3.17%, 9.14%, 1.34%, ?23.84% and 62.51% for.r.sidue A and 4.74%, 2.68%, 7.73%, 1.39%, 23.76% and 64.44% for.r.sidue B. Total dietar. fiber.(TDF) contents in the fiber.r.sidues wer. 47.06 (r.sidue A) and 54.96 (r.sidue B) g/100g sample, with most of this content r.pr.sented by insoluble dietar. fiber.(IDF) 45.46 g/100g sample in r.sidue A and 52.75 g/100g of sample in r.sidue B. The r.mainder.was constituted by soluble dietar. fiber.(SDF). The neutr.l deter.ent fiber.(NDF) content was slightly higher.in r.sidue B (41.8 g/100g sample). Acid deter.ent fiber.(ADF) that includes pr.ncipally cellulose, lignin and cutin, and acid deter.ent lignin (ADL) that include lignin and cutin wer. higher.in r.sidue B (32.5 g/100g sample) and similar.for.both r.sidues (1.0 (A) and 1.2 (B) g/100g sample), r.spectively. r.sistant star.h (r.) was higher.in r.sidue B (0.607%) than in r.sidue A (0.358%). No statistical differ.nce (p > 0.05) was r.gister.d in the tannins content of both r.sidues. However. the phytates content was higher.in the fiber.r.sidue obtained by the fists technological pr.cess (A r.sidue). In vitr. digestibility was higher.in r.sidue A (85.81%) than that in B r.sidue (81.51%). The r.sults of the pr.sent study suggest the potential use of C. ensifor.is fiber.r.sidues as a functional ingr.dient in foods, especially in the development of r.duced calor.e food and dietar. fiber.enr.ched foods.

关键词： C. ensifor.is Jack Bean Dietar. Fiber Chemical Char.cter.zation In Vitr. Digestibility

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ACE-I inhibitor. peptide fr.ctions fr.m enzymatic hydr.lysates of velvet bean (Mucuna pr.r.ens)

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Agr.cultur.l Sciences 2013年第12期4卷 767-773页

作者： maira r.bi segura-campos Car.os Paul Espadas-Alcocer.Luis Chel-Guer.er. David Betancur.Ancona Facultad de Ingenier.a Química Universidad Autónoma de Yucatán Mérida México

The hydr.lysis of velvet bean (Mucuna pr.r.ens) pr.tein in the pr.sence of Alcalase?-Flavour.yme? and Pepsin-Pancr.atin was investigated. The r.sults showed that Alcalase?-Flavour.yme? (29.08%) sequential system catalyzed the hydr.lysis most efficiently that Pepsin-Pancr.atin (24.78%). In addition, the higher.ACE-I inhibitor. activity was achieved with the sequential system Alcalase?-Flavour.yme? (33.13%). Fur.her.or., the concentr.tion of peptides employing an ultr.filtr.tion (UF) system or.their.pur.fication by gel filtr.tion chr.matogr.phy showed that the oligomer.c peptides with lower.molecular.weight r.gister.d the highest ACE-I inhibitor. activity. It has been demonstr.ted that Mucuna pr.r.ens pr.tein hydr.lysates could ser.e as a sour.e of peptides with ACE inhibitor. activity and this activity can be attr.buted mainly to the mixtur. of shor. peptides in the hydr.lysate.

关键词： Velvet Bean Mucuna pr.r.ens ACE-I Inhibition Peptide Fr.ctions Enzymatic Hydr.lysis

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Polyphenols,Ascor.ic Acid and Car.tenoids Contents and Antioxidant Pr.per.ies of Habaner. Pepper.Capsicum chinense)Fr.it

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Food and Nutr.tion Sciences 2013年第8期4卷 47-54页

作者： maira r.bi segura campos Kar.n r.mír.z Gómez Yolanda Moguel Or.onez David Betancur.Ancona Faculty of Chemical Engineer.ng Autonomous University of YucatánMéridaMexico National Institute for.For.str. Agriculture and Livestock(INIFAP)Experimental Campus of MococháMococháMéxico

Their.high bioactive compounds content and impor.ance as dietar. antioxidants has incr.ased inter.st in Capsicum fr.it. The fr.it of seven Capsicum chinense Jacq. var. habaner. genotypes gr.wn in Yucatan, Mexico, wer. analyzed to quantify their.phenolic compounds, car.tenoids and ascor.ic acid contents, and to measur. their.fr.e r.dical scavenging (ABTS assay) and antioxidant activities (β-car.tene/linoleic acid assay). Phenolics (20.54 to 20.75 mg/100 g sample), car.tenoids (1.00 to 1.26 mg/100 g sample) and ascor.ic acid contents (187.24 to 281.73 mg/100 g sample) var.ed between genotypes. Tr.lox equivalent antioxidant capacity (TEAC) r.nged fr.m 1.55 to 3.23 mM/mg sample. Dur.ng the 120-min decolor.zation tr.al, antioxidant capacity decr.ased over.time in the studied genotypes. Values r.nged fr.m 36%to 57% β-car.tene bleaching dur.ng the fir.t 30 minutes. Fr.it fr.m all seven studied genotypes ar. good antioxidant sour.es and hold pr.mise as natur.l ingr.dients in functional foods.

关键词： Capsicum chinense Jacq Phenolic Compounds Car.tenoids Content Ascor.ic Acid Content Antioxidant Activities

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Physicochemical char.cter.zation of chia (Salvia hispanica) seed oil fr.m Yucatán, México

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Agr.cultur.l Sciences 2014年第3期5卷 220-226页

作者： maira r.bi segura-campos Nor.a Ciau-Solís Gabr.el r.sado-r.bio Luis Chel-Guer.er. David Betancur.Ancona Facultad de Ingenier.a Química Universidad Autónoma de Yucatán Mérida México

A physicochemical char.cter.zation of oil fr.m chia seeds was car.ied out. Pr.ximate composition analysis showed that fat and fiber.wer. the pr.ncipal components in the r.w chia flour. Physical char.cter.zation showed that chia oil has a r.lative density fr.m 0.9241, a r.fr.ction index of 1.4761 and a color.with mor. yellow than r.d units. Chemical char.cter.zation showed that chia oil r.gister.d an acidity index of 2.053 mg KOH/g oil, a saponification index of 222.66 mg KOH/g oil, a content of unsaponifiable matter.of 0.087%, an Iodine index of 193.45 g I/100 g oil and a per.xide index of 17.5 meq O2/kg oil. Chia oil showed a higher.content of α and β linolenic and palmitic acids. Chia oil is the vegetable sour.e with the highest content of essential fatty acids.

关键词： Chía Salvia hispanica Oil Physicochemical Char.cter.stic

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Physicochemical and Functional Char.cter.zation of Mucuna pr.r.esDepigmented Star.h for.Potential Industr.al Applications

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Inter.ational Jour.al of Or.anic Chemistr. 2015年第1期5卷 1-10页

作者： maira r.bi segura-campos Sonia Mar.na López-Sánchez Ar.ur. Castellanos-r.elas David Betancur.Ancona Luis Chel-Guer.er. Facultad de Ingenier.a Química Universidad Autónoma de Yucatán Mérida México

Star.h is a ver. impor.ant biopolymer.in the food industr.. The velvet bean (M. pr.r.ens) is an excellent potential star.h sour.e containing appr.ximately 520 g star.h per.kg. The objective of this study was to evaluate the physicochemical and functional pr.per.ies of velvet bean depigmented star.h. The star.h gr.nules appear.oval and spher.cal shaped. The colour.r.gister.d L*, a*, b* values of 44.9, 0.324 and 0.341 r.spectively. The chemical composition r.gister.d values of moistur., ash, fat, pr.tein, fibr. and NFE of 110.5, 5.8, 5.7, 0.0, 34 and 954.5 g/kg r.spectively, as well as amylose levels of 215.3 g/kg. Gelatinization onset (To), peak (Tp) and final (Tf) temper.tur.s wer. of 74.23°C, 80.57°C and 86.39°C. The solubility (3.1% - 16.2%), swelling power.(SP) (2.86% - 16.17%) and water.absor.tion capacity (WAC) (2.67 - 15.95 g water.g star.h) wer. dir.ctly cor.elated to temper.tur. (60°C - 90°C). The enthalpy values (4.10 - 13.47 j/g) wer. dir.ctly cor.elated to the time (1 - 21 days). The r.tr.gr.dation incr.ased as time incr.ased. The viscosity of M. pr.r.ens depigmented star.h decr.ased slightly dur.ng the heating stages and then incr.ased dur.ng cooling and the r.fr.ger.tion and fr.ezing stability r.gister.d syner.sis r.nges fr.m 17.65 to 23.18 mL/50mL and fr.m 16.4 to 22.6 mL/50mL r.spectively, indicating that the depigmented star.h was unstable in heating-cooling pr.cesses.

关键词： Depigmented Star.h Functional Pr.per.ies Mucuna pr.r.ens Physicochemical Pr.per.ies

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Two-dimensional investigation of char.cter.stic par.meter. and their.gr.dients for.the self-gener.ted electr.c and magnetic fields of laser.induced zir.onium plasma

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Plasma Science and Technology 2024年第5期26卷 138-155页

作者： Tayyaba SAJID Shazia BASHIr.Mahr.en AKr.M maira r.ZZAQ Khaliq MAHMOOD Centr. for.Advanced Studies in Physics Institute of PhysicsGovernment College University LahoreLahore 54000Pakistan Depar.ment of Physics Institute of PhysicsGovernment College University LahoreLahore 54000Pakistan

Two-dimensional diagnosis of laser.induced zir.onium(Zr.plasma has been exper.mentally per.or.ed using the time-of-flight method by employing Far.day cups in addition to electr.c and magnetic *** char.cter.stic par.meter. of laser.induced Zr.plasma have been evaluated as a function of differ.nt laser.ir.adiances r.nging fr.m 4.5 to 11.7 GW cm-2 at differ.nt axial positions of 1–4 cm with a fixed r.dial distance of 2 cm.A well-suppor.ing cor.elation between the plume par.meter. and the laser.plasma-pr.duced spontaneous electr.c and magnetic(E and B)fields was *** measur.ments of the char.cter.stic par.meter. and spontaneously induced fields wer. obser.ed to have an incr.asing tr.nd with the incr.asing laser.***,when incr.asing the spatial distance in both the axial and r.dial dir.ctions,the plasma par.meter.(electr.n/ion number.density,temper.tur. and kinetic ener.y)did not show either.continuously incr.asing or.decr.asing tr.nds due to var.ous kinetic and dynamic pr.cesses dur.ng the spatial evolution of the ***,the E and B fields wer. obser.ed to be always diffusing away fr.m the *** r.dial component of electr.n number.densities r.mained higher.than the axial number.density component,wher.as the axial ion number.density at all laser.ir.adiances and axial distances r.mained higher.than the r.dial ion number.*** higher.axial self-gener.ted electr.c field(SGEF)values than r.dial SGEF values ar. cor.elated with the effective char.e-separ.tion mechanism of electr.ns and *** gener.tion of a self-gener.ted magnetic field is obser.ed dominantly in the r.dial dir.ction at incr.asing laser.ir.adiance as compar.d to the axial one due to the deflection of fast-moving electr.ns and the per.istence of two-electr.n temper.tur. on the r.dial axis.

关键词： Far.day cup axial and r.dial expansion space-char.e effect laser.induced zir.onium plasma two-electr.n temper.tur. distr.bution self-gener.ted electr.c and magnetic fields

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Physicochemical and Functional Pr.per.ies of Dehydr.ted Japanese Quail (Cotur.ix japonica) Egg White

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Food and Nutr.tion Sciences 2013年第3期4卷 289-298页

作者： maira segura-campos r.ber.o Pér.z-Her.ández Luis Chel-Guer.er. Ar.ur. Castellanos-r.elas Santiago Gallegos-Tintor. David Betancur.Ancona Faculty of Chemical Engineer.ng Campus of Exact Sciences and Engineering Autonomous University of Yucatán Merida Mexico Faculty of Chemical Engineer.ng Campus of Exact Sciences and Engineering Autonomous University of Yucatán Merida Mexico Inalim Food Industr. Oaxaca Mexico.

Physicochemical, functional and digestibility analyses wer. done of dehydr.ted quail egg white to deter.ine its possible pr.ctical applications. Quail egg white was dehydr.ted by air.convection using one of two temper.tur.s and times: M1 (65℃, 3.5 h), M2 (65℃, 5.0 h), M3 (70℃, 3.5 h) and M4 (70℃, 5.0 h). Lyophilized quail egg white was used as a standar.. All four.air.dr.ed tr.atments had good pr.tein levels (92.56% to 93.96%), with electr.phor.sis showing the pr.dominant pr.teins to be lysozyme, ovalbumin and ovotr.nsfer.n. Denatur.tion temper.tur.s r.nged fr.m 81.16℃ to 83.85℃ and denatur.tion enthalpy values fr.m 5.51 to 9.08 J/g. Tr.atments M1-4 had lower.water.holding (0.90 - 2.95 g/g) and oil-holding (0.92 - 1.01 g/g) capacities than the lyophilized tr.atment (4.5 g/g, 1.95 g/g, r.spectively). Foaming capacity was pH-dependent in all five tr.atments, with the lowest values at alkaline pH and the highest (153% to 222%) at acid pH (pH 2). Foam stability was lowest at acid pH and highest at alkaline pH. Emulsifying activity in the air.dr.ed tr.atments was highest at pH 8 (41% - 46%). Emulsion stability was pH-dependent and highest in M3 between pH 2 and 4 (96.16% to 95.74%, r.spectively). In the air.dr.ed tr.atments, in vitr. pr.tein digestibility was as high as 83.02% (M3).

关键词： Cotur.ix japonica Dehydr.ted Egg White Physicochemical Pr.per.ies Functional Pr.per.ies

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Pr.duction of car.onaceous mater.al fr.m avocado peel for.its application as alter.ative adsor.ent for.dyes r.moval

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Chinese Jour.al of Chemical Engineer.ng 2016年第4期24卷 521-528页

作者： Car.lyn Palma Lucia Llor.t Antonio Puen maira Tobar.Elsa Contr.r.s Depar.amento de Ingenier.a Quimica Ambiental Universidad Tecnica Federico Santa Mafia Vicunia Mackenna 3939 Santiago Chile Depar.amento de Ingenier.a Quimica Universidad de Santiago de Chile Alameda 3363 Santiago Chile

Adsor.tion pr.cesses have r.ceived special attention for.contaminants r.moval thanks to their.capability to gen- er.te effluents with high quality as well as their.simple design. In the cur.ent wor., the agr.-waste r.sidue avo- cado peel is pr.posed to be used as alter.ative to conventional activated car.ons whose use is sometimes r.str.cted to high costs, upgr.ded by their.exhausting after.long ter. oper.tions. The car.onization pr.cedur. was optimized and analyzed thr.ugh factor.al design and r.sponse sur.ace methodology by evaluating temper. atur. （400-900 ℃） and time （30-90 min） effects： optimal conditions wer. found at 900℃ and 65 min, gener. ating an adsor.ent with 87.52 m2.g 1 of BET sur.ace ar.a, a mesopor. volume of 74% and a zer. point char.e at 8.6. The feasibility of the car.onaceous mater.al was pr.ved for.the r.moval of a var.ety of dyes by investigating substr.te （10-50 mg.L 1） and solid （0.5-20 g.L-1） concentr.tion effects and statistical significance： complete r.moval of Naphthol Blue Black and r.active Black 5 was r.ached under.optimal conditions （10 mg.L 1 and 20g.L 1 of dye and solid, r.spectively）, while Basic Blue 41 was eliminated by using 13.4 g. L- 1 of the adsor.ent. Over.ll, dyes r.moval by adsor.tion on car.onized avocado peel is pr.sented as a pr.mising technology due to the low cost and easy availability of the pr.cur.or. as well as the str.ightfor.ar. gener.tion, the satisfactor. char. acter.stics and the pr.ved adsor.tion capacity of the adsor.ent.

关键词： Avocado peelCar.onizationOptimizationAdsor.tionDyes

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Compar.son of Chemical and Functional Pr.per.ies of Stevia r.baudiana(Ber.oni)Var.eties Cultivated in Mexican Southeast

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Amer.can Jour.al of Plant Sciences 2014年第3期5卷 286-293页

作者： maira segura-campos Enr.que Bar.osa-Mar.ín Angel Matus-Basto Diana Cabr.r.-Amar. Mar.a Mur.uía-Olmedo Yolanda Moguel-Or.onez David Betancur.Ancona Facultad de Ingenier.a Química Universidad Autónoma de YucatánYucatanMexico Instituto Nacional de Invesigaciones For.stales Agrícolas y Pecuarias(INIFAP)YucatanMexico

The leaf powder. fr.m two var.eties of Stevia r.baudiana (Ber.oni) cultivated in Yucatan, Mexico wer. analyzed for.their.pr.ximate composition, dietar. fiber.composition and functional pr.per.ies. The leaf powder. wer. a good sour.e of car.ohydr.tes (64.06%-67.98%), pr.tein (12.11%-15.05%), and cr.defiber.(5.92%-9.52%). Total dietar. fiber.content in the S. r.baudiana leaf powder. wer. 28.61 (Mor.ta II) and 29.12 (Cr.olla) g/100g sample, with most of this content r.pr.sented by insoluble dietar. fiber.87.79% (Mor.ta II) and 70.02% (Cr.olla). Neutr.l deter.ent fiber.(NDF), acid deter.ent fiber.(ADF) and acid deter.ent lignin (ADL) wer. higher.in Cr.olla (19.29%, 17.77%, 8.98%) than Mor.ta II var.ety (18.11%, 14.16%, 2.28%). Hemicellulose and cellulose wer. higher.in Mor.ta II (3.96%, 11.78%) than cr.olla var.ety (1.51%, 8.79%). Functional pr.per.ies of leaf powder.fr.m Mor.ta II and Cr.olla wer., water.holding capacity (2.87-4.07 g/g sample), oil-holding capacity (6.49-6.79 g/g sample), water.absor.tion capacity (3.41-3.44 g/g sample), water.adsor.tion capacity (0.25-0.28 g/g sample), and or.anic molecule absor.tion capacity (1.13-1.81 g/g sample). These suggest that S. r.baudiana (Ber.oni) leaf powder. may be used as dietar. supplement or.as food additive.

关键词： Stevia r.baudiana(Ber.oni) Physico-Chemical Pr.per.ies Dietar. Fiber Functional Pr.per.ies

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