Impact of soaking process on the microstructure of cowpea seeds in relation to solid losses and water absorption.

Autor: Coffigniez F; UMR Qualisud, CIRAD, univ Montpellier, TA B-95/16, 73 rue J-F. Breton, F- 34398 Montpellier cedex 5, France., Briffaz A; UMR Qualisud, CIRAD, univ Montpellier, TA B-95/16, 73 rue J-F. Breton, F- 34398 Montpellier cedex 5, France. Electronic address: aurelien.briffaz@cirad.fr., Mestres C; UMR Qualisud, CIRAD, univ Montpellier, TA B-95/16, 73 rue J-F. Breton, F- 34398 Montpellier cedex 5, France., Akissoé L; UMR NutriPass, French National Research Institute for Sustainable Development (IRD), Université de Montpellier, SupAgro, 34000 Montpellier, France., Bohuon P; UMR QualiSud Food Process Engineering research unit, Montpellier SupAgro, univ Montpellier, 1101 av. Agropolis, B.P. 5098, F-34093 Montpellier cedex 5, France., El Maâtaoui M; UMR Qualisud, UAPV, univ Montpellier, 301 rue Baruch de Spinoza BP 21 239, 84916 Avignon cedex 9, France.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2019 May; Vol. 119, pp. 268-275. Date of Electronic Publication: 2019 Feb 04.
DOI: 10.1016/j.foodres.2019.02.010
Abstrakt: A cytohistological investigation was performed to better understand the structural alterations of cowpea seeds in relation with soaking. Thin sections obtained from seeds soaked at 30 °C, 60 °C and 95 °C were treated to specifically visualize starch, proteins, cellulose and pectin. Micropyle behavior as well as water uptake and dry matter loss were also monitored. A Soaking at 30 °C induced slight alteration of parenchymatous cells of cotyledons, whereas drastic alterations were observed at 60 °C and intense alterations at 95 °C. All these structural modifications of cells could explain losses of nutrients and antinutritional factors at the highest soaking temperature (95 °C). The size of the apertures in the micropyle sections varied depending on both soaking temperature and time. At 30 °C and 60 °C, the micropyle aperture enabled notable water uptake by seeds. At 95 °C, water was entirely taken up through the testa. These results show that models describing nutrients losses and water uptake should account for these structure changes during soaking of legumes.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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