{"title":"超声和脱皮对鼠眼豆脱皮的影响蛋白质浓缩物的物理化学和功能特性","authors":"Uyory Choe, So-Hui Shin, Kyung-Jin Yeum","doi":"10.1002/cche.10891","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>This study aimed to compare the effects of dehulling and ultrasound treatment on rat-eyed bean protein concentrates' physicochemical and functional properties. Thus, whole bean protein (WBP), dehulled bean protein (DBP), ultrasound-treated whole bean protein (WBPU), and ultrasound-treated dehulled bean protein (DBPU) were prepared and evaluated.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>Both dehulling and ultrasound treatment significantly affected the protein content and color characteristics. Among samples, DBPU exhibited the highest solubility of 93.9% at pH 7 and surface hydrophobicity (H<sub>0</sub>) of 84,580 compared to WBP's solubility of 66.9% and H<sub>0</sub> of 20,006. However, emulsifying and foaming properties were not proportionally improved. In antioxidant capacities, the ABTS assay showed significant enhancement with dehulling and ultrasound treatment, while no notable difference was observed in the DPPH assay.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>Dehulling and ultrasound treatment markedly improved solubility, suggesting DBPU's potential application in protein-based beverages. Additionally, variations in color, nutritional composition, and antioxidant activity depending on seed coat removal imply possible uses in functional foods.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>This is the first study to systematically compare the combined effects of dehulling and ultrasound treatment on the functional properties of rat-eyed bean protein concentrates.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 4","pages":"721-729"},"PeriodicalIF":2.2000,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10891","citationCount":"0","resultStr":"{\"title\":\"Effects of Dehulling and Ultrasound on Rat-Eyed Bean (Rhynchosia volubilis Lour.) Protein Concentrates' Physicochemical and Functional Properties\",\"authors\":\"Uyory Choe, So-Hui Shin, Kyung-Jin Yeum\",\"doi\":\"10.1002/cche.10891\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objectives</h3>\\n \\n <p>This study aimed to compare the effects of dehulling and ultrasound treatment on rat-eyed bean protein concentrates' physicochemical and functional properties. Thus, whole bean protein (WBP), dehulled bean protein (DBP), ultrasound-treated whole bean protein (WBPU), and ultrasound-treated dehulled bean protein (DBPU) were prepared and evaluated.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Findings</h3>\\n \\n <p>Both dehulling and ultrasound treatment significantly affected the protein content and color characteristics. Among samples, DBPU exhibited the highest solubility of 93.9% at pH 7 and surface hydrophobicity (H<sub>0</sub>) of 84,580 compared to WBP's solubility of 66.9% and H<sub>0</sub> of 20,006. However, emulsifying and foaming properties were not proportionally improved. In antioxidant capacities, the ABTS assay showed significant enhancement with dehulling and ultrasound treatment, while no notable difference was observed in the DPPH assay.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>Dehulling and ultrasound treatment markedly improved solubility, suggesting DBPU's potential application in protein-based beverages. Additionally, variations in color, nutritional composition, and antioxidant activity depending on seed coat removal imply possible uses in functional foods.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance and Novelty</h3>\\n \\n <p>This is the first study to systematically compare the combined effects of dehulling and ultrasound treatment on the functional properties of rat-eyed bean protein concentrates.</p>\\n </section>\\n </div>\",\"PeriodicalId\":9807,\"journal\":{\"name\":\"Cereal Chemistry\",\"volume\":\"102 4\",\"pages\":\"721-729\"},\"PeriodicalIF\":2.2000,\"publicationDate\":\"2025-05-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10891\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cereal Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/cche.10891\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.10891","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Effects of Dehulling and Ultrasound on Rat-Eyed Bean (Rhynchosia volubilis Lour.) Protein Concentrates' Physicochemical and Functional Properties
Background and Objectives
This study aimed to compare the effects of dehulling and ultrasound treatment on rat-eyed bean protein concentrates' physicochemical and functional properties. Thus, whole bean protein (WBP), dehulled bean protein (DBP), ultrasound-treated whole bean protein (WBPU), and ultrasound-treated dehulled bean protein (DBPU) were prepared and evaluated.
Findings
Both dehulling and ultrasound treatment significantly affected the protein content and color characteristics. Among samples, DBPU exhibited the highest solubility of 93.9% at pH 7 and surface hydrophobicity (H0) of 84,580 compared to WBP's solubility of 66.9% and H0 of 20,006. However, emulsifying and foaming properties were not proportionally improved. In antioxidant capacities, the ABTS assay showed significant enhancement with dehulling and ultrasound treatment, while no notable difference was observed in the DPPH assay.
Conclusions
Dehulling and ultrasound treatment markedly improved solubility, suggesting DBPU's potential application in protein-based beverages. Additionally, variations in color, nutritional composition, and antioxidant activity depending on seed coat removal imply possible uses in functional foods.
Significance and Novelty
This is the first study to systematically compare the combined effects of dehulling and ultrasound treatment on the functional properties of rat-eyed bean protein concentrates.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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