Pulses protein quality control at different storage conditions for further protein extraction – a review

Poster

Autor/innen

  • Milena O. Dutra Mycotoxicology and Food Contaminants Laboratory, Food Science & Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianopolis, SC, Brazil
  • Carlos E. S. Soares Mycotoxicology and Food Contaminants Laboratory, Food Science & Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianópolis.SC.Brazil
  • Bárbara C. F. Ferreira Mycotoxicology and Food Contaminants Laboratory, Food Science & Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianopolis, SC, Brazil
  • Christiano W. R. Ribeiro Mycotoxicology and Food Contaminants Laboratory, Food Science & Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianopolis, SC, Brazil
  • Vildes M. Scussel Mycotoxicology and Food Contaminants Laboratory, Food Science & Technology Department, Center of Agricultural Sciences, Federal University of Santa Catarina, Florianopolis, SC, Brazil

DOI:

https://doi.org/10.5073/jka.2018.463.248

Schlagworte:

pulses, beans, peas, lentils, storage, protein, denaturation, fungi, mycotoxins

Abstract

The storage conditions are of extreme importance with regards to grains (cereal & pulses) components (carbohydrates, lipids, proteins) preservation and quality for industry (that may interfere to whole process and quality of the final product). In addition, the vegetarian consumers’ interest of protein supplement (capsules) from pulses such as beans (Phaseolus vulgaris L.), chickpeas (Cicer arietinum L.), lentils (Lens culinaris L.), peas (Pisum sativum L.), peanuts (Arachis hypogaea L.), also soybeans (Glycine max L.) has grown considerably, mainly due to their non-lactose&non-animal-based ingredients and also non-transgenic in some of the pulses. Therefore, there is a need of information regarding pulses storage conditions on their components’ quality/quantity and so for safety of the raw material utilized for protein extract purposes. In addition, to get safe pulses raw materials for protein extraction aimed for vegetarian supplements, one needs to take into account
(a) quite controlled storage conditions, apart from
(b) pesticide residues and mycotoxins contamination control.
Therefore, the present reviewgathers and compiles the characterization of six different pulses by evaluating amino acids profile as indicators of protein quality, and compares them with different varieties for further protein extraction.

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Veröffentlicht

2018-11-12

Ausgabe

Nr. 463 (2018): Proceedings of the 12th International Working Conference on Stored Product Protection (IWCSPP) in Berlin, Germany, October 7-11, 2018

Rubrik

Session 10: Microbiology, Food Safety, Quarantine, and Regulatory Aspects

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