title: Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans.
abstract: In this study, the effects of high hydrostatic pressure (HHP) at elevated temperature (60 °C) and 2 dielectric heating (DH) methods (radio frequency [RF], and microwaving [MW]) on the nutritional compositions and removal of antinutritional factors in black soybeans were studied. Each treatment caused <2% reduction in protein, and 3.3% to 7.0% decline in total amino acid content. However, the proportion of essential amino acid slightly increased in DH treated samples. The treatment decreased fat content (14.0% to 35.7%), but had small influence on fatty acid proportion. Antinutritional factors including trypsin inhibitor, tannins, saponins, and phytic acid were all declined by the 3 treatments, and DH treatment was generally more efficient. The most abundant saponins was decreased >22% in DH treated samples. MW and HHP led to higher in vitro protein digestibility, RF and MW promoted protein aggregation from atomic force microscope topography, but HHP caused more damages on protein subunits as seen from SDS-PAGE image.
authors.affiliation: Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ, Shanghai, China.
authors.forename: Yu
authors.initials: Y
authors.lastname: Zhong
authors.affiliation: Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ, Shanghai, China.
authors.forename: Zhuyi
authors.initials: Z
authors.lastname: Wang
authors.affiliation: Dept. of Food Science and Technology, Oregon State Univ, Corvallis, Oreg., U.S.A.
authors.forename: Yanyun
authors.initials: Y
authors.lastname: Zhao
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis*; D004591:Electrophoresis, Polyacrylamide Gel; D005511:Food Handling / Q000379:methods*; D006361:Heating; D006358:Hot Temperature; D006801:Humans; D006874:Hydrostatic Pressure; D008872:Microwaves; D009753:Nutritive Value; D010833:Phytic Acid / Q000032:analysis; D012503:Saponins / Q000032:analysis; D012639:Seeds / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*; D013634:Tannins / Q000032:analysis; D014361:Trypsin Inhibitors / Q000032:analysis
chemical_list: D000596:Amino Acids; D004044:Dietary Proteins; D012503:Saponins; D013634:Tannins; D014361:Trypsin Inhibitors; D010833:Phytic Acid
keywords: antinutritional factors; black soybean; dielectric heating; high hydrostatic pressure; nutritional components; protein structures