Abstract
Hydration and cooking of beans leads to significant losses in their nutritional quality, but some genotypes may have a greater resistance to protein degradation. Therefore, this study aimed to evaluate the effect of the genotype on both quality and quantity of proteins available in the beans before and after hydration and cooking. The grains of six landrace genotypes from the Active Bean Germplasm Bank of the UDESC (BAFs: 03, 07, 57, 75, 97 and 102) were used “in natura” (control) and subjected to the following treatments: hydration for 8 hours and hydration followed by cooking. The content and electrophoretic profile of the soluble proteins were evaluated. Initially, the protein content ranged from 39.4 (BAF 57) to 51.1 mg g-1 FW (BAF 75). Hydration provoked a decrease in the protein content for all genotypes, having it been accentuated with the cooking. BAFs 07 and 75 presented a higher protein content after cooking, 29.1 and 31.4 mg g-1 FW, respectively, and concomitantly, higher intensity and presence of protein bands. In conclusion, BAFs 07 and 75 demonstrate a higher resistance to protein degradation and their use may be recommended in crosses aimed at improving the nutritional and technological grain quality.
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Claims 9
Claim · model-written summary
Initial bean protein content ranged from 39.4 in BAF 57 to 51.1 mg g-1 FW in BAF 75.
Verbatim
e0“Initially, the protein content ranged from 39.4 (BAF 57) to 51.1 mg g-1 FW (BAF 75).”
t0“beans”
Claim · model-written summary
BAF 75 had an initial protein content of 51.1 mg g-1 FW.
Verbatim
e0“Initially, the protein content ranged from 39.4 (BAF 57) to 51.1 mg g-1 FW (BAF 75).”
t0“beans”
Claim · model-written summary
Hydration reduced protein content for all bean genotypes.
Not reportedComparator
Verbatim
e0“Hydration provoked a decrease in the protein content for all genotypes”
t0“beans”
Claim · model-written summary
Cooking after hydration further reduced bean protein content.
Verbatim
e0“Hydration provoked a decrease in the protein content for all genotypes, having it been accentuated with the cooking.”
t0“beans”
Claim · model-written summary
After cooking, BAF 07 had protein content of 29.1 mg g-1 FW.
Verbatim
e0“BAFs 07 and 75 presented a higher protein content after cooking, 29.1 and 31.4 mg g-1 FW, respectively”
t0“beans”
Claim · model-written summary
After cooking, BAF 75 had protein content of 31.4 mg g-1 FW.
Verbatim
e0“BAFs 07 and 75 presented a higher protein content after cooking, 29.1 and 31.4 mg g-1 FW, respectively”
t0“beans”
Claim · model-written summary
BAF 07 and BAF 75 showed greater protein band intensity and presence after cooking.
Verbatim
e0“BAFs 07 and 75 presented a higher protein content after cooking, 29.1 and 31.4 mg g-1 FW, respectively, and concomitantly, higher intensity and presence of protein bands.”
t0“beans”
Claim · model-written summary
The authors judged BAF 07 and BAF 75 more resistant to protein degradation.
Verbatim
e0“BAFs 07 and 75 demonstrate a higher resistance to protein degradation”
t0“beans”
Claim · model-written summary
The authors recommend BAF 07 and BAF 75 for crosses to improve grain quality.
Verbatim
e0“their use may be recommended in crosses aimed at improving the nutritional and technological grain quality”
e1“BAFs 07 and 75 demonstrate a higher resistance”
t0“beans”
The same questions in other papers
processing · quality: protein · Phaseolus vulgaris (common bean)Positive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- no effect
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.