Legume Science最新文献

{"title":"Application of legume-based materials in encapsulation technology: A review","authors":"Md. Forshed Dewan,&nbsp;M. Amdadul Haque","doi":"10.1002/leg3.188","DOIUrl":"10.1002/leg3.188","url":null,"abstract":"<p>There has been an increasing global trend for encapsulation of food and pharmaceutical products because of potential roles of this technology in preservation of active ingredients against harsh environments. The food industry ranked after drug sector in the field of encapsulation based on vastness. The delicate bioactive substances are encapsulated using a variety of wall materials. This review article discusses the applications of legume-based materials for applications in encapsulation technology. The traditional and modern encapsulating techniques are listed. Legume flour, proteins, and starch are effective transporters for the unstable and highly reactive components. Besides physical, biochemical, and chemical modifications of legume-based proteins and their combinations with polysaccharides are  the advanced stages of research. Some functional features of legume proteins have been enhanced by various modifications and combinations with polysaccharides. As a consequence, significant effectiveness has been achieved in encapsulation efficiency. Few active core materials produced from legumes have been effectively enclosed with other wall materials. Furthermore, encapsulated products containing legume wall material have been shown to demonstrate controlled release and increased bioavailability of bioactive components. More research investigations are required to study the health implications of both short-term and long-term consumption of these encapsulated products. Legume-based materials (flour, protein, and starch) possess suitable physical and chemical properties and, as such, offer great potential for commercial use in encapsulation technology.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.188","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44070763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent advances in legume protein-based colloidal systems","authors":"Mohammad Tarahi,&nbsp;Jasim Ahmed","doi":"10.1002/leg3.185","DOIUrl":"10.1002/leg3.185","url":null,"abstract":"<p>Developing nature-derived surface-active ingredients with favorable interfacial and functional properties has recently received increasing attention in the food and pharmaceutical industries. Legume proteins are used extensively in food colloidal systems because of their small particle size, high water absorption capability, excellent functional properties (e.g., emulsification, foamability, and gelation), and film formation. There are some limitations in legume proteins, such as high water vapor permeability and fragility, as well as low stability and solubility. Various conventional and innovative processing technologies (e.g., high-pressure homogenization, ultrasonication, and cold plasma processing) have been successfully employed in order to modify the functional and interfacial properties of legume proteins. In this review, the formation and stability of legume protein-based colloidal systems and their applications are discussed.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.185","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43789827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genome-wide association study of variation in cooking time among common bean (Phaseolus vulgaris L.) accessions using Diversity Arrays Technology markers","authors":"Samuel Wanjohi Wahome,&nbsp;Mwangi Stephen Githiri,&nbsp;Peter Kahenya Kinyanjui,&nbsp;Mary Esther Muyoka Toili,&nbsp;Geert Angenon","doi":"10.1002/leg3.184","DOIUrl":"10.1002/leg3.184","url":null,"abstract":"<p>Stored grains of common bean (<i>Phaseolus vulgaris</i> L.) develop the hard-to-cook trait (HTC), which is manifested in a prolonged cooking time, thereby imposing time and energy constraints. The objective of this study was to determine variation in cooking time among common bean genotypes and to identify single nucleotide polymorphism (SNP) markers associated with cooking time.</p><p>Seeds of 222 common bean accessions sourced from Kenyan institutions were multiplied in the Jomo Kenyatta University of Agriculture and Technology (JKUAT) field in 2019. The freshly harvested seeds and those stored at 35°C and 50% red haricot (RH) for 4 months for accelerated aging were soaked in distilled water for 16 h and evaluated for cooking time using the finger-pressing method. The accessions were also genotyped to determine variation in SNP markers using Diversity Arrays Technology Sequencing (DArTseq). Genome-wide association study (GWAS) analysis was conducted to identify SNPs significantly associated with cooking time.</p><p>The study revealed significant differences (<i>p</i> ≤ 0.05) within and between fresh and aged bean accessions. Fresh seeds had a lower cooking time with a mean of 40.8 min and ranged from 28.1 to 72.2 min, whereas aged seeds had a higher average cooking time of 54.1 min and ranged from 32.1 to 96.3 min. GWAS identified a region in Chromosome 10 to be significantly (<i>p</i> ≤ 0.05) associated with the cooking time of aged seeds. Consequently, two potential candidate genes <i>Phvul.010G038000</i> and <i>Phvul.010G038100</i> were revealed. The characterized common bean accessions and the identified SNP markers can be utilized in breeding programs to improve the cooking quality of the common bean.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.184","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42707270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Feasibility study of cultivating desi-type chickpea genotypes in cold and temperate regions","authors":"Ahmad Nezami,&nbsp;Ali Akbar Mahmoodi,&nbsp;Jafar Nabati,&nbsp;Mohammad Mohammadi,&nbsp;Alireza Hasanfard","doi":"10.1002/leg3.179","DOIUrl":"10.1002/leg3.179","url":null,"abstract":"<p>Shifting the sowing time of chickpea plants from spring to autumn in arid and semi-arid regions of Iran is unavoidable. To study the feasibility of this issue, 32 desi-type chickpea genotypes were planted in Mashhad (as a temperate region) and Jolgeh Rokh (as a cold region) to screen cold-tolerant genotypes. The results revealed that 100% and 19% of the genotypes planted in Mashhad and Jolgeh Rokh had a survival range of 76–100%. MCC918 in Mashhad and MCC913 in Jolgeh Rokh had the highest height (69 and 33 cm, respectively). The highest biological yields in Mashhad and Jolgeh Rokh were found in MCC576 (1743 g m⁻²) and MCC207 (658 g m⁻²), respectively. The grain yield of 41% (13 genotypes) and 34% (11 genotypes) of the genotypes planted in Mashhad and Jolgeh Rokh was higher than the total average (316 and 82 g m⁻², respectively). Also, the maximum grain yield in Mashhad was about 2.3 times higher than in Jolgeh Rokh. According to the present experimental results, MCC259, MCC576, and MCC607 in Mashhad as a cold temperate region and MCC207, MCC212, and MCC605 in Jolgeh Rokh as a cold region had the highest winter survival percentage and grain yield compared to the other genotypes.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.179","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47678880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genetics for seed traits and Mungbean yellow mosaic India virus reaction in urdbean (Vigna mungo L. Hepper)","authors":"Debjyoti Sen Gupta,&nbsp;Jitendra Kumar,&nbsp;Amrit Lamichaney,&nbsp;Ashok Kumar Parihar,&nbsp;Sankar Prasad Das,&nbsp;Anurag Kumar,&nbsp;Pardip Kumar Katiyar,&nbsp;Sanjeev Gupta","doi":"10.1002/leg3.180","DOIUrl":"10.1002/leg3.180","url":null,"abstract":"<p>Urdbean or blackgram is one of the important multi-season pulse crops grown in India. Improved seed quality and resistance to Mungbean yellow mosaic India virus (MYMIV) are the important objectives of the urdbean breeding program. For this, knowledge of inheritance for seed quality traits and MYMIV resistance is essentially required. Therefore, an attempt has been made to understand the inheritance of seed traits like seed luster, seed coat color, mosaic on seed surface, and MYMIV reaction using intra- and inter-specific bi-parental populations. The inheritance results revealed that in DPU88-31 × LBG-685 population, the shining seed registered dominance over the dull trait, while the green seed coat color exhibited dominance over the brown seed coat color. However, the inter-specific F₂ population derived from IPU11-02 × Pant M 6 deviated significantly from Mendelian ratios and supported severe segregation distortion for seed traits, while the mosaic on seed coat or mottling character studied in interspecific population demonstrated a dominant digenic inheritance pattern. In five inter- and intra-specific F₂ populations, MYMIV resistance demonstrated monogenic dominant inheritance, which was also validated in F₃ generations. Furthermore, linkage analysis exhibited an association between seed luster and seed coat color, while no association was noticed between seed traits and MYMIV resistance. The normality tests revealed that seed width and 100 seeds weight were controlled by a few major genes, while other quantitative traits were governed by many genes with small additive effects. The skewness suggested that complementary gene interactions were present among genes controlling 100 seed weight in the intra-specific cross, while duplicate gene interactions were involved in the inter-specific cross. The identified monogenic traits and linked morphological marker after further enrichment of the linkage group could be used as an important tool in the regular breeding program.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.180","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44994143","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Velvet bean (Mucuna pruriens): A sustainable protein source for tomorrow","authors":"Chinju Baby,&nbsp;Sawinder Kaur,&nbsp;Jyoti Singh,&nbsp;Rasane Prasad","doi":"10.1002/leg3.178","DOIUrl":"10.1002/leg3.178","url":null,"abstract":"<p>Protein is one of the essential major nutrients required for the cell functioning in human body. Complete proteins, which are usually found in animal-based proteins, despite of having high biovailability also cause adverse effect on the environment and increased the risk of diet-related chronic diseases. Recent years have witnessed enhanced awareness about the health benefits of substituting animal-based proteins with plant-based proteins, especially in developed countries. Nitrogen-fixing grain legumes are considered important sources of protein in many developing countries as they are generally cheaper than meat or cereals. Extensive research has been conducted on several underutilized legumes with similar nutritional properties to soybean; one of these legumes is velvet beans (<i>Mucuna pruriens</i>). Though it is rich in protein (27%), complementary amino acid pattern to that of cereal grains exerts health beneficial properties, including antiparkinson, antidiabetic, and anticancer properties, it is limited for human consumption due to the presence of antinutrients. This review provides insight into the potential use of this underutilized legume in resolving the global protein crisis and address food insecurity issues. Additionally, the review focuses on various processing conditions necessary to utilize velvet bean for the development of food products and by-products like protein isolate, concentrate, flour and their functional properties, and toxicological viewpoint. This current might help in driving future research and applications in velvet bean as a sustainable, plant-based protein source for human foods along with the critical research areas for their improvement.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.178","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46732169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dynamic rheological properties of sesame protein dispersions","authors":"Ali Rafe,&nbsp;Ramesh Seddighi,&nbsp;Maryam Mousavi,&nbsp;Ensieh Bastan","doi":"10.1002/leg3.177","DOIUrl":"10.1002/leg3.177","url":null,"abstract":"<p>Interest in utilizing new sustainable protein sources is increasing, and understanding the rheological behavior of sesame protein can be useful in further application. Small amplitude oscillatory shear measurements of sesame protein dispersions at varying concentrations of 5.0%, 7.5%, and 10.0% were examined at both linear and nonlinear regions. Although the sesame protein dispersions showed pseudoplastic behavior, the shear-thickening effect of sesame proteins at higher concentrations makes it possible to apply in beverages without increasing viscosity. The low values of the yield point of the sesame protein explained its feasibility for utilization in varying products such as high-protein-enriched beverages without the adverse effect of the high viscosity. The fracture stress and strain indicated the high strength of the sesame protein to the mechanical changes. The mechanical properties of the sesame proteins also confirmed typical strong gel behavior. The complex viscosity (<i>η</i>*) was decreased linearly with frequency demonstrating the shear thinning phenomenon. The frequency dependency of the protein was shown a low <i>n</i> value that explains a relatively elastic gel structure. These rheological characteristics of the sesame proteins might be more reliable than the previous works on the static rheological behavior, which provides a new horizon in the application of a sustainable protein in food industries.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.177","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41950813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of drying on kinetics, physiochemical, and antioxidant properties of black gram nuggets","authors":"Najmun Nahar,&nbsp;Utpal Raychaudhuri,&nbsp;Sunita Adhikari (Nee Pramanik)","doi":"10.1002/leg3.170","DOIUrl":"10.1002/leg3.170","url":null,"abstract":"<p>Black gram (<i>Vigna mungo</i>) nuggets are locally known as “bori” and are an indigenous food and are consumed widely in the Indian subcontinent. The objective of the work was to compare the mode of selected drying techniques (hot-air, freeze, and microwave drying) on drying kinetics followed by the development of suitable mathematical modeling for the process. Additionally, the antioxidant, color, and textural properties of the dried nuggets were evaluated for their acceptability and associated health benefits. Based on regression parameters, it was found that the Page model fitted well (<i>R</i>² = 0.99) with the experimental data when compared with other models. The effective moisture diffusivity exhibited an inverse relation to drying time. Among tested drying techniques, it was found that TB in microwave drying at 450 W had the highest amount of phenolic content (5.27 mg/g), flavonoid content (1.72 mg/100 g), ferric reducing antioxidant power assay (45.71 μmol/g), 61.42 μmol/g of ABTS assay, and 67.81 μmol/g of DPPH assay values. The freeze-drying products were better for physicochemical parameters than other drying process products. The presence of phytochemicals was responsible for the high bioactivity of microwave-dried nuggets.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.170","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45660221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Three-dimensional printing and its application to legume proteins: A review","authors":"Piyali Chakraborty,&nbsp;Md. Danish Eqbal,&nbsp;Jasim Ahmed","doi":"10.1002/leg3.172","DOIUrl":"10.1002/leg3.172","url":null,"abstract":"<p>Additive manufacturing, or three-dimensional printing (3DP) technology, has been recently explored in every field of science and technology for its unique features and ease of operation. 3DP technology has a wide range of applications in the food industry. The technology has enormous potential for the development of functional foods, for food and drug delivery, and for people with special needs, including dysphagia patients. This review envisages the recent interest in plant proteins and the development of food products using additive manufacturing (3DP), which is an exciting opportunity for the food industry and legume producers. The development of the formulation prior to printing requires a thorough rheological characterization for the smooth operation of the printer and fidelity. The steady flow properties and viscoelasticity of legume proteins, as well as their role in 3DP, are elucidated. Finally, this review provides insights into the current state of legume protein-based 3DP and food product development.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.172","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44637979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fenugreek (Trigonella foenum graecum) gum: A functional ingredient with promising properties and applications in food and pharmaceuticals—A review","authors":"Sanju Bala Dhull,&nbsp;Pooja Bamal,&nbsp;Manoj Kumar,&nbsp;Sneh Punia Bangar,&nbsp;Prince Chawla,&nbsp;Ajay Singh,&nbsp;Waseem Mushtaq,&nbsp;Mudasir Ahmad,&nbsp;Sunita Sihag","doi":"10.1002/leg3.176","DOIUrl":"10.1002/leg3.176","url":null,"abstract":"Fenugreek (Trigonella foenum graecum) is an annual plant belonging to the family Leguminosae or Fabaceae. The seeds of fenugreek contain 26.8% soluble fiber chemically identified as galactomannans with properties similar to soluble fiber of guar seeds and psyllium husk and so on. Galactomannans are biopolymers consisting of linear core poly (1,4)‐β‐D‐mannan backbone having varying degrees of D‐galactosyl substituents attached by 1,6‐glycosidic linkages. Different galactomannans derived from various legumes usually differ in molecular weight, ratio of mannose to galactose, and the mode and place of linkages of galactose moieties to the mannan backbone. Fenugreek gum has a galactose to mannose ratio of 1:1, showing the highest amount of galactose resulting in its highest water solubility compared with guar and locust bean gum. It suggested that the galactose and mannose moieties are linked uniformly in fenugreek gum resulting in maximum hydration and solubility. This M/G ratio affects the physicochemical properties of galactomannans and is inversely related to the solubility of gum. Galactomannans sterically stabilize the emulsions against flocculation and coalescence by getting adsorbed onto oil droplets. In addition to this, galactomannans are all found to exhibit some surface, interfacial, and emulsification activities. Because of these properties, it is preferred over other natural hydrocolloids as an excellent ingredient for various food applications. As a hydrocolloid, fenugreek gum provides texture, appeal, gelling, thickening, emulsifying, stabilizing, and encapsulating properties. In the present review, we summarized the extraction, purification, chemical, functional properties, molecular structure, thermal and rheological behavior of gum isolated from fenugreek seeds, and then vital application of this traditional source of hydrocolloids in food, pharmaceutical, and other industries.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.176","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43404471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}