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.

中文翻译：

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高静水压处理的豆类种子：对面粉功能特性的影响

木豆（PP），cow豆（CU），扁豆（DB）和波豆（JB）是构成许多国家日常饮食的豆类。豆类是蛋白质，碳水化合物和矿物质的良好来源。考虑到豆科植物具有用作食品配方成分的潜力，因此对从通过高静水压处理（HHPT）（200、400、600 MPa）处理过的豆类种子中获得的面粉的功能和理化性质进行了研究。评价面粉的多肽组成（SDS-PAGE），荧光光谱，颜色，蛋白质溶解度（PS），持水量（WHC），持油量（OHC），乳液活性（EA），乳液稳定性（ES） ，起泡量（FC），起泡稳定性（FS）和最小胶凝浓度（LGC）。PP，CU，PS的PS 随着压力的增加，DB和DB减小，只有CU在等电点显示PS的增加（7-40％）。PP，CU和DB的WHC随所施加的压力而变化。然而，正如我们在λ最大荧光发射值和PS中观察到的那样，JB的WHC未被HHPT修饰。只有PP在400和600 MPa时显示出OHC的增加。PP的EA不受HPPT的影响，而DB和JB则有所下降。CU，DB和JB的ES不受HHPT影响。PP，DB和JB的FC随着压力的增加而减小。DB和CU的FS（400 MPa）得到改善，并持续120分钟。面粉的LGC值和平衡水分含量不受HHPT的影响，但最后一次随着温度的升高而降低。面粉的水分吸附等温线完全符合HH方程，涵盖了水活度的实际范围（0.10-0。90）在三个测试温度下。PP，CU，DB和JB的高压加工面粉显示出可用于食品配制的功能特性。