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Celem pracy było określenie właściwości przeciwutleniających preparatów polifenoli uzyskanych z okrywy nasiennej fasoli brązowej, czerwonej i białej. Preparaty otrzymano przez ekstrakcję polifenoli 0,5-procentowym roztworem HC1 w metanolu, zagęszczanie pod próżnią i liofilizację. Charakterystyka chemiczna otrzymanych preparatów obejmowała określenie zawartości polifenoli ogółem, tanin skondensowanych...
Changes of flatulence-causing sugars in protein samples of bean, lupine and pea were examined. Protein samples were treated by high hydrostatic pressure (300 and 600 MPa, 30 min, 20°C) and by heat (100°C, 30 min). The content of raffinose family sugars were determined by HPLC, gas production was evaluated by in vitro method. Gas production decreased in the treated samples and was not significantly...
The activity of plant origin albumins (obtained from dark and light pea (Pisum sativum) seeds and from white and brown bean (Phaseolus vulgaris) seeds) and animal origin albumins (ovoalbumin, BSA and human) in 2 enzymatically catalyzed model systems as well as their aromatic hydrophobicity and sulfhydryl groups content were investigated. Pea and bean albumins were much more effective in decreasing...
The susceptibility of crystalline and amorphous proteins from beans to enzymatic hydrolysis were compared. The crystalline proteins were obtained by precipitating the crystals (5°C, 18 h) from acid extracts. The amorphous forms were obtained by isoelectric precipitation of proteins from alkaline extracts. The content of proteins in crystalline forms was higher (81-82%) than in amorphous forms (77%)...
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