Special Issue "Food Legumes: Physicochemical and Nutritional Properties"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: closed (30 June 2018)

Special Issue Editor

Guest Editor
Prof. Ryszard Amarowicz

Polish Academy of Sciences, Inst Anim Reprod & Food Res, Div Food Sci, Olsztyn, Poland
Website | E-Mail
Interests: Analytical Chemistry, Polymer Chemistry, Food Science

Special Issue Information

Dear Colleagues,

Legumes are an important source of nutrients (proteins, carbohydrates, water soluble vitamins, minerals). They play important role in chronic disease prevention. The beneficial effects of legumes are attributed to the presence of legume seeds starch with a low glycemic index, dietary fiber (soluble and insoluble), several classes of phenolic compounds, and oligosaccharides. Phenolic compounds of legumes possess strong antioxidant and antimicrobial activities. Oligosaccharides, acting as prebiotics, modify intestinal microbiota.

Some of the bioactive compounds present in legumes (e.g., trypisin inhibitors, condensed tannins, lectins, phytates) also exhibit antinutritional effects—decreased protein digestibility and availability of mineral compounds. Technological processes (non-thermal and thermal processing, hydrolysis, fractionation) can modify the functional properties (emulsifying activity and stability, foaming properties, water holding capacity) of legumes and legume products, as well as modify the activity of bioactive compounds present in legume seeds.

Prof. Ryszard Amarowicz
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 550 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Nutritional composition of legumes
  • Phenolic compound and their activity
  • Oligosacchaccharides and fiber
  • Antinutrients
  • Legume processing
  • Physicochemical properties of legume starch and proteins
  • Effect of processing on nutrients and bioactives

Published Papers (1 paper)

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Research

Open AccessArticle Multistep Optimization of β-Glucosidase Extraction from Germinated Soybeans (Glycine max L. Merril) and Recovery of Isoflavone Aglycones
Received: 21 June 2018 / Revised: 10 July 2018 / Accepted: 12 July 2018 / Published: 13 July 2018
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Abstract
Epicotyls from germinated soybeans (EGS) have great potential as sources of endogenous β-glucosidase. Furthermore, this enzyme may improve the conversion of isoflavones into their corresponding aglycones. β-Glucosidase may also increase the release of aglycones from the cell wall of the plant materials. Therefore,
[...] Read more.
Epicotyls from germinated soybeans (EGS) have great potential as sources of endogenous β-glucosidase. Furthermore, this enzyme may improve the conversion of isoflavones into their corresponding aglycones. β-Glucosidase may also increase the release of aglycones from the cell wall of the plant materials. Therefore, the aim of this work was to optimize both the extraction of β-glucosidase from EGS and to further examine its application in defatted soybean cotyledon to improve the recovery of aglycones, which were evaluated by ultra-high performance liquid chromatography (UHPLC). A multistep optimization was carried out and the effects of temperature and pH were investigated by applying a central composite design. The linear effect of pH and the quadratic effect of pH and temperature were significant for the extraction of β-glucosidase and recovery aglycones, respectively. Optimum extraction of β-glucosidase from EGS occurred at 30 °C and pH 5.0. Furthermore, the maximum recovery of aglycones (98.7%), which occurred at 35 °C and pH 7.0–7.6 during 144 h of germination, increased 8.5 times with respect to the lowest concentration. The higher bioaccessibility of aglycones when compared with their conjugated counterparts is well substantiated. Therefore, the data provided in this contribution may be useful for enhancing the benefits of soybean, their products, and/or their processing by-products. Full article
(This article belongs to the Special Issue Food Legumes: Physicochemical and Nutritional Properties)
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