Study on Water Absorption Kinetics of Peas during Soaking

YANG Jipeng; WEI Hua; LIU Jianfu

doi:10.13386/j.issn1002-0306.2021080043

Volume 43 Issue 8

Apr. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(8): 105-110. > DOI: 10.13386/j.issn1002-0306.2021080043

YANG Jipeng, WEI Hua, LIU Jianfu. Study on Water Absorption Kinetics of Peas during Soaking[J]. Science and Technology of Food Industry, 2022, 43(8): 105−110. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080043.

Citation:

PDF (2546 KB)

Study on Water Absorption Kinetics of Peas during Soaking

College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China

More Information

Received Date: August 04, 2021
Available Online: February 16, 2022

Graphical Abstract

Abstract

Abstract

The Peleg model equation and low-field nuclear magnetic resonance (LF-NMR) were utilized to study the water absorption process of pea during soaking, for the purpose of explaning the dynamic water absorbing process of peas from a new point of view. By immersing peas in the environment of different hydration temperature and different soaking time, and taking out every 1 h for testing the water absorption, pulse signal amplitude, and relaxation time. From the results, the changing of the water content in peas during soaking at 25~40 ℃ could be simulated by the Peleg equation. The constants K₁ and K₂ were obtained, the constant K₁ decreased with the increasing of temperature, and the percentage deviation modulus E was less than 10%, and the activation energy (E_a) of the soaking process was 32.01 kJ/mol. In addition, there were three states of water in the pea soaking process, including strongly bound water, weakly bound water, free water. The soaking temperature rose, the content of free water and bound water increased first and then balanced, and the higher the temperature, the shorter the time to reach equilibrium. Finally, the optimal soaking time was determined to be 10 h.
- pea,
- soaking,
- Peleg equation,
- low-field nuclear magnetic resonance,
- water absorption kinetics

FullText(HTML)

References (31)

References

[1]	HORSTMANN S W, ATZLER J J, HEITMANN M, et al. A comparative study of gluten-free sprouts in the gluten-free bread-making process[J]. Eur Food Res Technol,2019,245:617−629. doi: 10.1007/s00217-018-3185-2
[2]	XU M, JIN Z, PECKRUL A, et al. Pulse seed germination improves antioxidative activity of phenolic compounds in stripped soybean oil-in-water emulsions[J]. Food Chemistry,2018,250:140−147. doi: 10.1016/j.foodchem.2018.01.049
[3]	BOSI S, BREGOLA V, DINELLI G, et al. The nutraceutical value of grain legumes: Characterisation of bioactives and antinutritionals related to diabesity management[J]. Int J Food Sci Technol,2019,54:2863−2871. doi: 10.1111/ijfs.14204
[4]	高琨, 谭斌, 汪丽萍, 等. 萌芽全谷物的研究现状、问题与机遇[J]. 粮油食品科技,2021,29(2):71−80. [GAO K, TAN B, WANG L P, et al. The research status, problems and opportunities of sprouted whole grain[J]. Science and Technology of Cereals, Oils and Food,2021,29(2):71−80.
[5]	JAN R, SAXENA D C, SINGH S. Comparative study of raw and germinated Chenopodium (Chenopodium album) flour on the basis of thermal, rheological, minerals, fatty acid profile and phytocomponents[J]. Food Chemistry,2018,269:173−180. doi: 10.1016/j.foodchem.2018.07.003
[6]	SANT'ANA C T, ANTUNES P T, REIS T C, et al. Bioaccessibility and bioavailability of iron in biofortified germinated cowpea[J]. Journal of the Science of Food and Agriculture,2019,99:6287−6295. doi: 10.1002/jsfa.9902
[7]	SHARMA S, SINGH A, SINGH B. Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and temperature[J]. Journal of Food Biochemistry,2018,43:12706.
[8]	代养勇, 曹健, 董海洲, 等. 大豆食品豆腥味研究进展[J]. 中国粮油学报,2007(4):50−53. [DAI Y Y, CAO J, DONG H Z, et al. Review of research on beany flavor of soy foods[J]. Journal of the Chinese Cereals and Oils Association,2007(4):50−53. doi: 10.3321/j.issn:1003-0174.2007.04.011
[9]	XU M, JIN Z, LAN Y, et al. HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours[J]. Food Chemistry,2019,280:83−95. doi: 10.1016/j.foodchem.2018.12.048
[10]	STEVEN P. Seed dormancy and germination[J]. Current Biology,2017,27(17):R874−R878. doi: 10.1016/j.cub.2017.05.050
[11]	JANSKÁ A, PECKOVÁ E, SCZEPANIAK B, et al. The role of the testa during the establishment of physical dormancy in the pea seed[J]. Annals of Botany,2019,123(5):815−829. doi: 10.1093/aob/mcy213
[12]	HRADILOVÁ I, DUCHOSLAV M, BRUS J, et al. Variation in wild pea (Pisum sativum subsp. elatius) seed dormancy and its relationship to the environment and seed coat traits[J]. Peer J,2019,7:e6263. doi: 10.7717/peerj.6263
[13]	ANDERSON R DA SILVA, ÉRICA F LEÃO-ARAÚJO, BRUNNA R R, et al. Modeling the three phases of the soaking kinetics of seeds[J]. Agron J,2018,110:164−170. doi: 10.2134/agronj2017.07.0373
[14]	PELEG M. An empirical model for the description of moisture sorption curves[J]. Journal of Food Science,1988,53(4):1216−1217. doi: 10.1111/j.1365-2621.1988.tb13565.x
[15]	KHAWAS P, DEKA S C. Moisture sorption isotherm of underutilized culinary banana flour and its antioxidant stability during storage[J]. Journal of Food Processing and Preservation,2017,41:e13087. doi: 10.1111/jfpp.13087
[16]	SOLOMON W K, JINDAL V K. Application of peleg’s equation to describe creep responses of potatoes under constant and variable storage conditions[J]. Journal of Texture Studies,2017,48:193−197. doi: 10.1111/jtxs.12239
[17]	王珊, 李洪军, 贺稚非, 等. 干鱿鱼Peleg复水模型的建立与复水品质特性[J]. 食品科学,2015,36(21):56−61. [WANG S, LI H J, HE Z F, et al. Establishment of Peleg model and quality characteristics of rehydrated squid[J]. Food Science,2015,36(21):56−61. doi: 10.7506/spkx1002-6630-201521012
[18]	HUNG T V, LIU L H, BLACK G, et al. Water absorption in chickpea (C. arietinum) and field pea (P. sativum) cultivars using the Peleg model[J]. Journal of Food Science,1993,58(4):848−852. doi: 10.1111/j.1365-2621.1993.tb09374.x
[19]	BORSATO V M, JORGE L M M, MATHIAS A L, et al. Ultrasound assisted hydration improves the quality of the malt barley[J]. Journal of Food Process Engineering,2019,42:e13208.
[20]	车海先, 李海玉. 影响红外水分仪测定粮食水分的因素[J]. 粮食加工,2011,36(2):78−79. [CHE H X, LI H Y. Effect factors of determining the moisture of grain with infrared method[J]. Grain Processing,2011,36(2):78−79.
[21]	SOPADE P A, AJISEGIRI E S, BADAU M H. The use of Peleg’s equation to model water absorption in some cereal grains during soaking[J]. Journal of Food Engineering,1992,15:269−283. doi: 10.1016/0260-8774(92)90010-4
[22]	SÁNCHEZ L, PEIRÓ J, CASTILLO H, et al. Kinetic parameters for denaturation of bovine milk lactoferrin[J]. Journal of Food Science,1992,57:873−879. doi: 10.1111/j.1365-2621.1992.tb14313.x
[23]	CORRÊA P C, OLIVEIRA G H H, SANTOS E S. Thermodynamic properties of agricultural products processes. In I. Arana (Ed.), physical properties of foods: Novel measurement techniques and applications[M]. Boca Raton: CRC Press, 2012: 131-141.
[24]	陈琳, 高彤, 方嘉沁, 等. 低场核磁共振在食品加工中的应用研究进展[J]. 食品工业,2021,42(2):274−278. [CHEN L, GAO T, FANG J Q, et al. Advance in the application of LF-NMR technology in food processing[J]. The Food Industry,2021,42(2):274−278.
[25]	PENG G L, CHEN X G, WU W F, et al. Modeling of water sorption isotherm for corn starch[J]. Journal of Food Engineering,2007,80(2):562−567. doi: 10.1016/j.jfoodeng.2006.04.063
[26]	刘旭, 华欲飞, 陈业明, 等. 大豆浸泡动力学研究[J]. 安徽农业科学,2017,45(18):77−80. [LIU X, HUA Y F, CHEN Y M, et al. Kinetics of water absorption of soybean[J]. Journal of Anhui Agricultural Sciences,2017,45(18):77−80. doi: 10.3969/j.issn.0517-6611.2017.18.024
[27]	LI P, LI Y, WANG L, et al. Study on water absorption kinetics of black beans during soaking[J]. Journal of Food Engineering,2020,283:110030. doi: 10.1016/j.jfoodeng.2020.110030
[28]	JIDEANI V A, MPOTOKWANA S M. Modeling of water absorption of botswana bambara varieties using Peleg’s equation[J]. Journal of Food Engineering,2009,92(2):182−188. doi: 10.1016/j.jfoodeng.2008.10.040
[29]	PAULO C C, GABRIEL H HORTA DE O, ANDRÉ L D G, et al. Thermodynamic properties of drying process and water absorption of rice grains[J]. CyTA-Journal of Food,2017,15(2):204−210. doi: 10.1080/19476337.2016.1238012
[30]	李然, 李振川, 陈珊珊, 等. 应用低场核磁共振研究绿豆浸泡过程[J]. 食品科学,2009,30(15):137−141. [LI R, LI Z C, CHEN S S, et al. Study of absorption of mung beans based on low-field nuclear magnetic resonance technology[J]. Food Science,2009,30(15):137−141. doi: 10.3321/j.issn:1002-6630.2009.15.031
[31]	杨鹏, 陆兰芳, 王展, 等. 基于低场核磁共振技术监测谷子萌发过程中内部水分变化[J]. 食品工业科技,2020,41(14):65−68,74. [YANG P, LU L F, WANG Z, et al. Monitoring internal moisture changes during the germination of millet based on low-field nuclear magnetic resonance technology[J]. Science and Technology of Food Industry,2020,41(14):65−68,74.