Abstract
The influences of soaking treatment and storage conditions on the softening of cooked beans, namely, soybeans and red kidney beans, were investigated. It was revealed that the softening of fresh soybeans and fresh red kidney beans was suppressed during subsequent boiling after soaking treatment at 50 and 60 °C. Furthermore, in treated aged soybeans and red kidney beans that were subjected to storage at 30 °C/75% relative humidity for 6 mo and soaking treatment at 50 to 60 °C, the hardness during cooking was further amplified. This suggested that the mechanism of softening suppression differs depending on the influences of soaking and storage. Analysis of the pectin fraction in alcohol insoluble solid showed insolubilization of metal ions upon storage at high temperature and high humidity in both soybeans and red kidney beans, which suggests interaction between Ca ions and hemicellulose or cellulose as cell wall polysaccharides. The results of differential scanning calorimetry (DSC) showed that aged soybeans exhibited a shift in the thermal transition temperature of glycinin-based protein to a higher temperature compared with fresh soybeans. From the results of DSC and scanning electron microscopy for aged red kidney beans, damaged starch is not conspicuous in the raw state after storage but is abundant upon soaking treatment. As for the influence of soaking at 60 °C, it can be suggested that its influence on cell wall crosslinking was large in soybeans and red kidney beans in both a fresh state and an aged state.
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Claims 10
Claim · model-written summary
Soaking at 50 and 60 °C suppressed softening of fresh soybeans during boiling.
- Taxon
- Soybeans
Glycine maxt0 - Treatment
- soaking treatment at 50 and 60 °Ce1
- Outcome
- softeninge1
- Direction
- suppressede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“It was revealed that the softening of fresh soybeans and fresh red kidney beans was suppressed during subsequent boiling after soaking treatment at 50 and 60 °C”
t0“Soybeans ( Glycine max ) and Red Kidney Beans ( Phaseolus vulgaris )”
Claim · model-written summary
Soaking at 50 and 60 °C suppressed softening of fresh red kidney beans during boiling.
- Taxon
- Red Kidney Beanst0
- Treatment
- soaking treatment at 50 and 60 °Ce1
- Outcome
- softeninge1
- Direction
- suppressede1
Not reportedComparator
Verbatim
e1“It was revealed that the softening of fresh soybeans and fresh red kidney beans was suppressed during subsequent boiling after soaking treatment at 50 and 60 °C”
t0“Soybeans ( Glycine max ) and Red Kidney Beans ( Phaseolus vulgaris )”
Claim · model-written summary
Aged soybeans stored at 30 °C/75% relative humidity and soaked at 50 to 60 °C had further amplified hardness during cooking.
- Taxon
- soybeansGlycine maxe2
- Treatment
- storage at 30 °C/75% relative humidity for 6 moe2
- Outcome
- hardness during cookinge2
- Direction
- further amplifiede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“Furthermore, in treated aged soybeans and red kidney beans that were subjected to storage at 30 °C/75% relative humidity for 6 mo and soaking treatment at 50 to 60 °C, the hardness during cooking was further amplified”
Claim · model-written summary
Aged red kidney beans stored at 30 °C/75% relative humidity and soaked at 50 to 60 °C had further amplified hardness during cooking.
- Taxon
- red kidney beanse2
- Treatment
- storage at 30 °C/75% relative humidity for 6 moe2
- Outcome
- hardness during cookinge2
- Direction
- further amplifiede2
Not reportedComparator
Verbatim
e2“Furthermore, in treated aged soybeans and red kidney beans that were subjected to storage at 30 °C/75% relative humidity for 6 mo and soaking treatment at 50 to 60 °C, the hardness during cooking was further amplified”
Claim · model-written summary
Storage at high temperature and humidity insolubilised metal ions in the pectin fraction of soybeans.
- Taxon
- soybeansGlycine maxe3
- Treatment
- storage at high temperature and high humiditye3
- Outcome
- insolubilization of metal ionse3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Analysis of the pectin fraction in alcohol insoluble solid showed insolubilization of metal ions upon storage at high temperature and high humidity in both soybeans and red kidney beans, which suggests interaction between Ca ions and hemicellulose or cellulose as cell wall polysaccharides”
Claim · model-written summary
Storage at high temperature and humidity insolubilised metal ions in the pectin fraction of red kidney beans.
Verbatim
e3“Analysis of the pectin fraction in alcohol insoluble solid showed insolubilization of metal ions upon storage at high temperature and high humidity in both soybeans and red kidney beans, which suggests interaction between Ca ions and hemicellulose or cellulose as cell wall polysaccharides”
Claim · model-written summary
Aged soybean glycinin-based protein had a thermal transition temperature shifted to a higher temperature than in fresh soybeans.
- Taxon
- soybeansGlycine maxe4
- Treatment
- agede4
- Gene
- glycinin-based proteine4
- Outcome
- thermal transition temperature of glycinin-based proteine4
- Direction
- higher temperaturee4
- Comparator
- fresh soybeanse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“The results of differential scanning calorimetry (DSC) showed that aged soybeans exhibited a shift in the thermal transition temperature of glycinin-based protein to a higher temperature compared with fresh soybeans”
Claim · model-written summary
Damaged starch in aged red kidney beans is not conspicuous in the raw state but is abundant after soaking.
Verbatim
e5“From the results of DSC and scanning electron microscopy for aged red kidney beans, damaged starch is not conspicuous in the raw state after storage but is abundant upon soaking treatment”
Claim · model-written summary
Soaking at 60 °C appears to have a large influence on cell wall crosslinking in soybeans, fresh and aged.
- Taxon
- soybeansGlycine maxe6
- Treatment
- soaking at 60 °Ce6
- Outcome
- cell wall crosslinkinge6
- Direction
- largee6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“As for the influence of soaking at 60 °C, it can be suggested that its influence on cell wall crosslinking was large in soybeans and red kidney beans in both a fresh state and an aged state”
Claim · model-written summary
Soaking at 60 °C appears to have a large influence on cell wall crosslinking in red kidney beans, fresh and aged.
Verbatim
e6“As for the influence of soaking at 60 °C, it can be suggested that its influence on cell wall crosslinking was large in soybeans and red kidney beans in both a fresh state and an aged state”
The same questions in other papers
application · quality: postharvest · Glycine max (soybean)Positive and negative results
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See all 8 papers →storage · quality: postharvest · Glycine max (soybean)Positive and negative results
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See all 9 papers →humidity · quality: postharvest · Glycine max (soybean)Results agree
1 paper in the same direction as this paper
- no effect
humidity · quality: postharvest · Phaseolus vulgaris (common bean)Results agree
1 paper in the same direction as this paper
- negative
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.