caa a22 4500 606243216 CHVBK 20210128101323.0 cr unu---uuuuu 210128e20150901xx s 000 0 eng 10.1007/s11694-015-9255-2 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9255-2 Physicochemical, functional and microstructural characteristics of vegetable soybean ( Glycine max ) as affected by variety and cooking process [Elektronische Daten] [Yixiang Xu, Julie Barbaro, Felicia Reese, Alana Langaigne, Laban Rutto, Maru Kering] Physicochemical, functional and microstructural characteristics of the seeds from three vegetable soybean varieties (‘Asmara', ‘Randolph', and ‘Owens') grown in Virginia and their responses to cooking process were investigated. In the three varieties, carbohydrate is the predominant component ranging from 42.4 to 48.1%, followed by protein (34.2-35.4%), oil (13.1-17.5%) and ash (4.21-4.88%). The major sugars in the beans are sucrose (5.94-12.2%) and fructose (1.61-2.31%). Cooking process significantly (P<0.05) decreased the levels of carbohydrate and sucrose, but increased protein and fiber contents. Among the three varieties, raw ‘Asmara' was the heaviest (40.7g/100 seeds), while ‘Owens' beans had the greatest hardness (3615g f ). ‘Owens' had the highest water holding capacity (246.7mL/100g sample), the lowest oil holding capacity (148.1mL/100g sample), protein solubility (11.9%), emulsifying activity (40.8%) and foaming capacity (8.97%). Cooking significantly (P<0.05) decreased the lightness, hardness, protein solubility, emulsifying activity and foaming capacity of the beans but increased their water absorption and holding capacities. ‘Owens' showed the least total solid loss (3.09%) during the cooking. Bean morphology was also affected by cooking with larger granules and rough surface. Of the three varieties investigated, ‘Owens' exhibited significant differences in the physicochemical and functional properties as well as the response to cooking process. Springer Science+Business Media New York, 2015 Vegetable soybean nationallicence Seed nationallicence Physicochemical properties nationallicence Functional properties nationallicence Microstructure nationallicence Cooking nationallicence Xu Yixiang Agricultural Research Station, Virginia State University, 1 Hayden Road, 23806, Petersburg, VA, USA aut Barbaro Julie Agricultural Research Station, Virginia State University, 1 Hayden Road, 23806, Petersburg, VA, USA aut Reese Felicia Agricultural Research Station, Virginia State University, 1 Hayden Road, 23806, Petersburg, VA, USA aut Langaigne Alana Agricultural Research Station, Virginia State University, 1 Hayden Road, 23806, Petersburg, VA, USA aut Rutto Laban Agricultural Research Station, Virginia State University, 1 Hayden Road, 23806, Petersburg, VA, USA aut Kering Maru Agricultural Research Station, Virginia State University, 1 Hayden Road, 23806, Petersburg, VA, USA aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 471-478 2193-4126 9:3<471 2015 9 11694 https://doi.org/10.1007/s11694-015-9255-2 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9255-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Xu Yixiang Agricultural Research Station, Virginia State University, 1 Hayden Road, 23806, Petersburg, VA, USA aut NATIONALLICENCE 700 1- Barbaro Julie Agricultural Research Station, Virginia State University, 1 Hayden Road, 23806, Petersburg, VA, USA aut NATIONALLICENCE 700 1- Reese Felicia Agricultural Research Station, Virginia State University, 1 Hayden Road, 23806, Petersburg, VA, USA aut NATIONALLICENCE 700 1- Langaigne Alana Agricultural Research Station, Virginia State University, 1 Hayden Road, 23806, Petersburg, VA, USA aut NATIONALLICENCE 700 1- Rutto Laban Agricultural Research Station, Virginia State University, 1 Hayden Road, 23806, Petersburg, VA, USA aut NATIONALLICENCE 700 1- Kering Maru Agricultural Research Station, Virginia State University, 1 Hayden Road, 23806, Petersburg, VA, USA aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 471-478 2193-4126 9:3<471 2015 9 11694