Abstract
Pigeon pea (PP), cowpea (CU), dolichos bean (DB), and jack bean (JB) are legumes that constitute the daily diet in many countries. Legumes are a good source of proteins, carbohydrates, and minerals. Considering that legumes present potentials to be used as ingredients for food formulation, the study of functional and physicochemical properties of flours obtained from legume seeds treated by high hydrostatic pressure treatment (HHPT) (200, 400, 600 MPa) was conducted. Flours were evaluated for polypeptide composition (SDS-PAGE), fluorescence spectroscopy, color, protein solubility (PS), water-holding capacity (WHC), oil-holding capacity (OHC), emulsion activity (EA), emulsion stability (ES), foaming capacity (FC), foaming stability (FS), and least gelation concentration (LGC). PS of PP, CU, and DB diminished with the increase of pressure and only CU showed an increase of PS (7–40%) at the isoelectric point. WHC of PP, CU, and DB varied with the pressure applied; however, WHC of JB was not modified by HHPT as we observed in lambda max fluorescence-emission values and PS. Only PP showed an increment of OHC at 400 and 600 MPa. EA of PP was not affected by HPPT, while DB and JB showed a decrease. ES of CU, DB, and JB was not affected by HHPT. FC of PP, DB, and JB diminished with the increase of pressure. FS of DB and CU (400 MPa) was improved and continued for 120 min. LGC values and the equilibrium moisture content of flours were not influenced by HHPT, but the last decreased with the increase of temperature. Moisture sorption isotherms of flours fitted adequately to H-H equation covering the practical range of water activity (0.10–0.90) at the three temperatures tested. High pressure processed flours of PP, CU, DB, and JB showed functional properties that could be useful for food formulation.
Similar content being viewed by others
References
Acevedo, B. A., Avanza, M. V., Chaves, M. G., & Ronda, F. (2013). Gelation, thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours. Journal of Food Engineering, 119(1), 65–71.
Acevedo, B. A., Thompson, C. M. B., González Foutel, N. S., Chaves, M. G., & Avanza, M. V. (2017). Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (Cajanus cajan, L.), dolichos bean (Dolichos lablab, L.) and jack bean (Canavalia ensiformis) flours from north East Argentina. International Journal of Food Science and Technology, 52, 222–230.
Adebowale, K. O., & Lawal, O. S. (2004). Comparative study of the functional properties of Bambarra groundnut (Voandzeia subterranean), jack bean (Canavalia ensiformis) and mucuna bean (Mucuna pruriens) flour. Food Research International, 37, 355–365.
Ahmed, J., Thomas, L., Taher, A., & Joseph, A. (2016). Impact of high-pressure treatment on functional, rheological, pasting, and structural properties of lentil starch dispersions. Carbohydrate Polymers, 152, 639–647.
Ahmed, J., Mulla, M. Z., Arfat, Y. A., & Kumar, V. (2017). Effects of high-pressure treatment on functional, rheological, thermal and structural properties of Thai Jasmine rice flour dispersion. Journal of Food Processing and Preservation, 41, e12964.
Akande, K. E., Abubakar, M. M., Adogbola, S. E., Bogoro, S. E., & Doma, U. D. (2010). Chemical evaluation of the nutritive quality of pigeon pea [Cajanus cajan (L.) Millsp]. International Journal of Poultry Science, 9(1), 63–65.
Angioloni, A., & Collar, C. (2013). Impact of high hydrostatic pressure on protein aggregation and rheological properties of legume batters. Food and Bioprocess Technology, 6(12), 3576–3584.
AOAC. (1990). Official methods of analysis (15th ed.). Arlington: Association of Official Analytical Chemists. Method 920.87.
Asif, M., Rooney, L. W., Ali, R., & Riaz, M. N. (2013). Application and opportunities of pulses in food system: a review. Critical Reviews in Food Science and Nutrition, 53(11), 1168–1179.
Avanza, M. V., Chaves, M. G., Acevedo, B. A., & Añón, M. C. (2012). Functional properties and microstructure of cowpea cultivated in the north-east of Argentina. LWT- Food Science and Technology, 49(1), 123–130.
Avanza, M. V., Acevedo, B., Chaves, M. G., & Añón, M. (2013). Nutritional and anti-nutritional components of four cowpea varieties under thermal treatments: principal component analysis. LWT - Food Science and Technology, 51, 148–157.
Balasubramaniam, V. M., Martinez-Monteagudo, S. I., & Gupta, R. (2015). Principles and application of high pressure-based technologies in the food industry. Annual Review of Food Science and Technology, 6, 435–462.
Betancur-Ancona, D., Gallegos-Tintoré, S., Delgado-Herrera, A., Pérez-Flores, V., Castellanos Ruelas, A., & Chel-Guerrero, L. (2008). Some physicochemical and antinutritional properties of raw flours and protein isolates from Mucuna pruriens (velvet bean) and Canavalia ensiformis (jack bean). International Journal of Food Science and Technology, 43(5), 816–823.
Beuchat, L. (1977). Functional and electrophoretic characteristics of succinylated peanut flour proteins. Journal of Agricultural and Food Chemistry, 25, 258–263.
Biaszczak, W., Doblado, R., Frias, J., Vidal-Valverde, C., Sadowska, J., & Fornal, J. (2007). Microstructural and biochemical changes in raw and germinated cowpea seeds upon high-pressure treatment. Food Research International, 40(2007), 415–423.
Bos, M. A., & van Vliet, T. (2001). Interfacial rheological properties of absorbed protein layers and surfactants: a review. Advances in Colloid and Interface Science, 91(3), 437–471.
Bouquet, R., Chirife, J., & Iglesias, H. A. (1980). On the equivalence of isotherms equation. Journal of Food Technology, 15, 344–348.
Carballo Perez, I., Mu, T., Zhang, M., & Ji, L. (2018). Effect of high hydrostatic pressure to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread. International Journal of Food Science and Technology, 3(4), 1087–1094.
Chao, D., Jung, S., & Aluko, R. E. (2018). Physicochemical and functional properties of high pressure-treated isolated pea protein. Innovative Food Science and Emerging Technologies, 45, 179–185.
Clemente, A., & Olias, R. (2017). Beneficial effects of legumes in gut health. Current Opinion in Food Science, 14, 32–36.
de Heij, W. B. C., van Schepdael L. J. M. M., Moezelaar, R., Hoogland, H., Matser, A. M., & van den Berg, R. W. (2003). High-pressure sterilization: Maximizing the benefits of adiabatic heating. Food Chemistry 57 (3), 37–41.
Di Rienzo, J.A., Casanoves, F., Balzarini, M. G., Gonzalez, L., Tablada, M. & Robledo, C.W. (2017). InfoStat version 2017. Grupo InfoStat, FCA, Universidad Nacional de Córdoba, Argentina. URL http://www.infostat.com.ar).
Dufour, E., Hoa, G. H., & Haertlé, T. (1994). High-pressure effects of lactoglobulin interactions with ligands studied by fluorescence. Biochimica et Biophysica Acta, 1206(2), 166–172.
Fennema, O. R. (1985). Food chemistry (2nd ed.). New York: Marcel Dekker, Inc..
Ferro-Fontán, C., Chirife, J., Sancho, E., & Iglesias, H. A. (1982). Analysis of a model for water sorption phenomena in foods. Journal of Food Science, 47, 1590–1594.
Graham, D. E., & Phillips, M. C. (1976). Foams (p. 237). London: Academic Press.
Gross, M., & Jaenicke, R. (1994). Proteins under pressure. The influence of high hydrostatic pressure on structure, function and assembly of proteins and protein complexes. European Journal of Biochemistry, 15(2), 617–630.
Hailwood, A. J., & Horrobin, S. (1946). Absorption of water by polymers: analysis in terms of a simple model. Transactions of the Faraday Society, 42, 84–82.
He, X., Liu, H., Liu, L., Hu, H., & Wang, Q. (2014). Effects of high pressure on the physicochemical properties and micro-structure of peanut protein isolates. Journal of Chinese Institute of Food Science and Technology, 14(8), 123–130.
Iglesias, H. A., & Chirife, J. (1995). An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods. Food Research International, 28(3), 317–321.
Iqbal, A., Khalil, I. A., Ateeq, N., & Khan, M. (2006). Nutritional quality of important food legumes. Food Chemistry, 97, 331–335.
Katopo, H., Song, Y., & Jane, J. L. (2002). Effect and mechanism of ultrahigh hydrostatic pressure on the structure and properties of starches. Carbohydrate Polymers, 47, 233–244.
Kaushal, P., Kumar, V., & Sharma, H. K. (2012). Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeon pea (Cajanus cajan) flour and their blends. Food Science and Technology, 48, 59–68.
Knorr, D. (2000). Process aspects of high-pressure treatment of food systems. In: Barbosa-Cánovas GV & Gould, GW, (eds) Food preservation technology series. Innovations in Food Processing. Technomic Publishing Co. Inc., p. 13–31.
Knorr, D., Heinz, V., & Buckow, R. (2006). High pressure application for food biopolymers. Biochimica et Biophysica Acta, Proteins and Proteomics, 1764(3), 619–631.
Labuza, T. P. (1984). Moisture sorption: practical aspects of isotherm measurement and use. St Paul, MN: American Association of Cereal Chemistry.
Laemmli, U. K. (1970). Cleavage of structural proteins during the assembly of head of bacteriophage T4. Nature, 227(5259), 680–685.
Lawal, O. S. (2004). Functionality of African locust bean (Parkia biglobossa) protein isolate: effects of pH, ionic strength and various protein concentrations. Food Chemistry, 86, 345–355.
Li, W., Bai, Y., Mousaa, S., Zhang, Q., & Shen, Q. (2012). Effect of high hydrostatic pressure on physicochemical and structural properties of rice starch. Food and Bioprocess Technology, 5, 2233–2241.
Lim, S. Y., Swanson, B. G., & Clark, S. (2008). High hydrostatic pressure modification of whey protein concentrate for improved functional properties. Journal of Dairy Science, 91(4), 1299–1307.
Lin, M. J. Y., Humbert, E. S., & Sosulski, F. W. (1974). Certain functional properties of sunflower meal products. Journal of Food Science, 39, 368–370.
Lowry, O. H., Rosebrough, N. J., Farr, A. L., & Randall, R. J. (1951). Protein measurement with the folin phenol reagent. Journal of Biological Chemistry, 193, 265–267.
Manassero, C. A., Vaudagna, S. R., Añón, M. C., & Speroni, F. (2015). High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate. Food Hydrocolloids, 43, 629–635.
Meng, G. T., & Ma, C. Y. (2001). Thermal properties of Phaseolus angularis (red bean) globulin. Food Chemistry, 73, 453–460.
Miano, A. C., & Augusto, P. E. D. (2017). The hydration of grains: a critical review from description of phenomena to process improvements. Comprehensive Reviews on Food Science and Safety, 00, 1–19.
Morales de la Peña, M., Welti-Chanes, J., & Martín-Belloso, O. (2019). Novel technologies to improve food safety and quality. Current Opinion in Food Science, 30, 1–7.
Mwasaru, M., Muhammad, K., Bakar, J., & CheMan, Y. (1999). Effects of isolation technique and conditions on the extractability, physicochemical and functional properties of pigeon pea (Cajanus cajan L.) and cowpea (Vigna unguiculata) protein isolates. II. Functional properties. Food Chemistry, 67, 445–452.
Nagmani, B., & Prakash, J. (1997). Functional properties of thermally treated legume flours. International Journal of Food Science and Nutrition, 48, 205–214.
Nazck, M., Diosady, L. L., & Rubin, L. J. (1985). Functional properties of canola meals produced by two-phase solvent extraction systems. Journal of Food Science, 50, 1685–1692.
Pallarés, I., Vendrell, J., Avilés, F. X., & Ventura, S. (2004). Amyloid fibril formation by a partially structured intermediate state of a-chymotrypsin. Journal of Molecular Biology, 342(1), 321–331.
Peyrano, F., Speroni, F., & Avanza, M. V. (2016). Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure. Innovative Food Science & Emerging Technologies, 33, 38–46.
Peyrano, F., de Lamballerie, M., Avanza, M. V., & Speroni, F. (2017). Calorimetric study of cowpea protein isolates. Effect of calcium and high hydrostatic pressure. Food Biophysics, 12, 374–382.
Qin, Z., Guo, X., Lin, Y., Chen, J., Liao, X., Hu, X., & Wu, J. (2013). Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate. Journal of the Science of Food and Agriculture, 93(5), 1105–1111.
Rubens, P., & Heremans, K. (2000). Pressure–temperature gelatinization phase diagram of starch: an in situ Fourier transform infrared study. Biopolymers, 54, 524–530.
Sangronis, E., Machado, C., & Cava, R. (2004). Propiedades funcionales de las harinas de leguminosas (Phaseolus vulgaris y Cajan cajan) germinadas. Interciencia, 29, 521–526.
Sathe, S. K., Deshpande, S. S., & Salunkhe, D. K. (1981). Functional properties of lupin seeds (Lupinus mutabilis) proteins and protein concentrates. Journal of Food Science, 47, 491–502.
Schmidt, R. H. (1981). Gelation and coagulation. In J. P. Cherry (Ed.), Protein functionality in foods. ACS symposium series Vol. 147 (p. 131). Washington, DC: American Chemical Society.
Sharma, N., Goyal, S. K., Alam, T., Fatma, S., & Niranjan, K. (2018). Effect of germination on the functional and moisture sorption properties of high-pressure-processed foxtail millet grain flour. Food and Bioprocess Technology, 11, 209.
Tang, C. H. (2008). Thermal denaturation and gelation of vicilin-rich protein isolates from three Phaseolus legumes: a comparative study. Food Science and Technology, 41, 1380–1388.
Tsoukala, A., Papalamprou, E., Makri, E., Doxastakis, G., & Braudo, E. E. (2006). Adsorption at the air–water interface and emulsification properties of grain legume protein derivatives from pea and broad bean. Colloids and Surfaces B: Biointerfaces, 53(2), 203–208.
Wang, X. S., Tang, C. H., Li, B. S., Yang, X. Q., Li, L., & Ma, C. Y. (2008). Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates. Food Hydrocolloids, 22(4), 560–567.
Were, L., Hettiarachchy, L., & Kalapathy, U. (1997). Modified soy proteins with improved foaming and water hydration properties. Journal of Food Science, 62(4), 821–824.
Yin, S. W., Tang, C. H., Wen, Q. B., Yang, X. Q., & Li, L. (2008). Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: effect of high-pressure treatment. Food Chemistry, 110(4), 938–945.
Zhao, Z.-K., Mu, T.-H., Zhang, M., & Riche, A. (2018). Chemical forces, structure, and gelation properties of sweet potato protein as affected by pH and high hydrostatic pressure. Food and Bioprocess Technology, 11(9), 1719–1732.
Zhu, S. M., Lin, S. L., Ramaswamy, H. S., Yu, Y., & Zhang, Q. T. (2017). Enhancement of functional properties of rice bran proteins by high pressure treatment and their correlation with surface hydrophobicity. Food and Bioprocess Technology, 10, 317.
Acknowledgments
The authors acknowledge the financial support from the Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) and the Universidad Nacional del Nordeste (UNNE), Argentina. B.A.A. and V.A. are research members of the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET).
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Sosa, E.F., Thompson, C., Chaves, M.G. et al. Legume Seeds Treated by High Hydrostatic Pressure: Effect on Functional Properties of Flours. Food Bioprocess Technol 13, 323–340 (2020). https://doi.org/10.1007/s11947-019-02386-9
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-019-02386-9