Plant Proteins: Applications, Biological Effects, and Chemistry

Downloaded by 78.24.221.52 on May 29, 2018 | https://pubs.acs.org Publication Date: June 18, 1986 | doi: 10.1021/bk-1986-0312.ix002

Author Index P h i l l i p s , Roland L., 162 P u r c e l l , Α. Ε., 234 R a i d l , Martha Α., 19 Ranhotra, Gur, 100 R a s y i d , Α., 126 Reber, Elwood F., 61 Rhee, K. C., 32 S e n d z i c k i , B. J., 126 Snowdon, David Α., 162 S o s u l s k i , F. W., 176 S o s u l s k i , Κ., 176 Spadaro, J. J., 138 Swanson, B. G., 126 T a y l o r , Greg A., 90 Uebersax, Mark Α., 190 Wadsworth, J. I . , 138 W a l t e r , W. M., J r . , 234 Wang, Hwa L., 45 Young, L. S t e v e n , 9 0 Z a b i k , Mary Ε., 190

A r t z , W. Ε., 126 B e r r y , B. W., 74 B e r r y , Robert Ε., 220 B i r c h , R. E. W., 126 B o d w e l l , C. Ε., 108 Bohannon, F a u s t i n a , 100 Bonkowski, Alexander T., 90 Erdman, John W., J r . , 206 Graves, E l e n a Ε., 261 Hannay, C a r o l y n P., 138 Hayes, R. Ε., 138 J a c k s , T. J., 249 Kantha, S a c h i . S r i , 206 K l e i n , B a r b a r a P., 19 K l u r f e l d , David Μ., 150 K o t u l a , A. W., 74 K r i t c h e v s k y , D a v i d , 150 Lusas, E. W., 32 McWatters, Kay Η., 8 Ory, Robert L., 1,261 O s u j i , Godson O., 261

Subject Index A

Air classification dry beans, 1 9 2 , 1 9 3 f f i e l d pea and fababean i n t o p r o t e i n and s t a r c h , 177,178f Akamu, use o f c o t t o n s e e d , 66 Akara preparation, 13-17 use o f c o t t o n s e e d , 64-65 Albumins, c u c u r b i t seed p r o t e i n s , 254 A l k a l i n e p r o t e i n a s e a c t i v i t y in yams, 267-270 Allantoicase assay, 263 p u r i n e d e g r a d a t i o n in yams, 2 6 5 - 2 6 7 s p e c i f i c a c t i v i t i e s in f r e s h yams, 2 6 7 t Allantoinase assay, 263 s p e c i f i c a c t i v i t i e s in f r e s h yams, 2 6 7 t American foods, c o t t o n s e e d content, 66-67 American Oil Chemists' S o c i e t y , method t o determine g o s s y p o l c o n t e n t s o f food p r o d u c t s , 6 8 - 7 1

Absorbed whole muscle meats, use o f soy p r o t e i n p r o d u c t s , 9 0 - 9 8 Absorption process, brines containing soy p r o t e i n , 9 4 - 9 5 A c c e p t a b i l i t y , blended f o o d s , 146-148 A c c i d e n t s , r i s k among Adventists, 164-165 Activities u r e i d e enzymes in yam tubers, 265-267 yam p r o t e i n a s e , 267-270 Adenosine deaminase assay, 2 6 2 - 2 6 3 p u r i n e d e g r a d a t i o n in yams, 2 6 5 - 2 6 7 Adventists d i e t a r y h a b i t s and l i f e s t y l e , 162-163 l i f e s t y l e v e r s u s s e l e c t i o n , 165 m o r t a l i t y , versus the g e n e r a l population, 163-165 m o r t a l i t y and l i f e s t y l e v a r i a t i o n s , 166-171 275

Ory; Plant Proteins: Applications, Biological Effects, and Chemistry ACS Symposium Series; American Chemical Society: Washington, DC, 1986.


276

PLANT PROTEINS

Amino a c i d ( s ) e q u i v a l e n t t o c a s e i n and soy p r o t e i n , e f f e c t on serum cholesterol levels of r a b b i t s , 155-156 t r o p i c a l f r u i t s , 224,225t t r o p i c a l l e a f y v e g e t a b l e s and g r a s s e s , 229t Amino a c i d c o m p o s i t i o n a q u a t i c weeds, 231t c u c u r b i t meals and g l o b u l i n s , 255,256t food p r o t e i n i n g r e d i e n t s , 39t pea p r o t e i n s , 24 p r o t e i n i s o l a t e s o f sweet p o t a t o e s , 243t sweet p o t a t o e s , 242 t r o p i c a l p l a n t l e a v e s , 222t Ammonia r e l e a s e , u r e i d e metabolism in yams, 267 A n a l y t i c a l methods, d e t e r m i n a t i o n o f components o f g r a i n legumes, 180 Animal foods, comparison t o p l a n t foods, 2 Animal p r o t e i n , e f f e c t on serum c h o l e s t e r o l , l i p o p r o t e i n s , and a t h e r o s c l e r o s i s , 150-160 A n t i n u t r i t i o n a l f a c t o r s , sweet p o t a t o , 240,242 A o r t i c a t h e r o s c l e r o s i s in r a b b i t s e f f e c t o f b e e f and t e x t u r e d v e g e t a b l e p r o t e i n , 153 e f f e c t o f c a s e i n , soy p r o t e i n , a r g i n i n e , and l y s i n e , 151-152 A q u a t i c weeds as s o u r c e s o f p l a n t p r o t e i n , 230-232 Aqueous e x t r a c t i o n o f o i l s e e d s , d i s c u s s i o n , 36 A r g i n i n e , e f f e c t on serum l i p i d s and a t h e r o s c l e r o s i s in r a b b i t s , 151-152,156-158 A t h e r o s c l e r o s i s , i n f l u e n c e o f animal and v e g e t a b l e p r o t e i n s , 150-160

Bean f l o u r s — C o n t i n u e d p r o c e s s i n g and use in foods, 190-204 Bean g l o b u l i n , b i n d i n g w i t h p r o c y a n i d i n , 132-133 Bean p r o d u c t u t i l i z a t i o n in w h e a t - f l o u r - b a s e d foods, 201-204 Bean s o a k i n g , t o f u p r e p a r a t i o n , 4 9 Beef, e f f e c t on serum l i p i d s and a o r t i c a t h e r o s c l e r o s i s in r a b b i t s , 153 Beef-soy p a t t i e s , c o o k i n g characteristics, 80t Binding constants, procyanidins to b o v i n e serum albumin and bean g l o b u l i n , 130-132 B i o c h e m i c a l changes d u r i n g f e r m e n t a t i o n , tempeh p r e p a r a t i o n , 55,57-58 B i o l o g i c a l t e s t s , blended foods, 140-141 B l a c k bean f l o u r s , p r o c e s s i n g and use in f o o d s , 190-204 Blended foods f o r H a i t i a n c h i l d r e n a c c e p t a b i l i t y and t o l e r a n c e , 138-148 p r e p a r a t i o n , 139-140 questionnaire, I 4 2 , l 4 3 f Blood c h o l e s t e r o l v a l u e s , human a d u l t s fed t e s t d i e t s o f soy p r o t e i n s , 82 Bovine serum a l b u m i n , b i n d i n g w i t h p r o c y a n i d i n , 128,130-132 B r e a d , pumpkin q u i c k , use o f bean p r o d u c t s , 202-203 Bread p r o d u c t s , use o f f i e l d - p e a f l o u r s , 25-27 B r e a k f a s t c e r e a l s , use o f v e g e t a b l e food p r o t e i n s , 41-42 B r i n e s , soy p r o t e i n advantages, 91 c a l c u l a t i o n o f c o m p o s i t i o n , 95-96 i n j e c t i o n and a b s o r p t i o n , 9 3 - 9 7 B u f f a l o g o u r d , p r o t e i n and oil from seeds, 249-257

C Β Baked foods use o f f i e l d - p e a f l o u r s , 26 use o f peanut and cowpea f l o u r s , 8-17 Bakery p r o d u c t s , use o f v e g e t a b l e food p r o t e i n s , 41 Bean(s) dry, protein-procyanidin i n t e r a c t i o n and n u t r i t i o n a l q u a l i t y , 126-136 use in terapeh p r e p a r a t i o n , 55 winged, as a source o f p r o t e i n , 206-216 Bean f l o u r s p r e p a r a t i o n , 190

Cake, s p i c e d l a y e r , use o f bean products, 201-202 Cake doughnuts, use o f bean p r o d u c t s , 201 C a l o r i c d e n s i t y , r o l e in p r o t e i n effectiveness, 228,230t Cancer, among A d v e n t i s t s r e l a t i o n t o coffee use, 168-171 r e l a t i o n t o meat u s e , 1 6 6 - 1 6 9 r i s k , 163-165 Carbohydrates c u c u r b i t seeds, 257 legume f l o u r s , 1 8 0 - 1 8 1 pea p r o t e i n s , 23-24 C a r b o n y l compounds in y e a s t b r e a d , 2 9 t


277


INDEX Casein e f f e c t on serum c h o l e s t e r o l l e v e l s o f r a b b i t s , 154-156 e f f e c t on serum l i p i d s and a o r t i c a t h e r o s c l e r o s i s in r a b b i t s , 151-152 e f f e c t on swine and monkeys, 154 C a t e c h i n , s t r u c t u r e , 129f C e l l w a l l , c u c u r b i t seed, 252f C e r e a l , worldwide consumption, 3 C e r e a l - b a s e d p r o d u c t s , use o f f i e l d - p e a p r o d u c t s , 25-27 Chemical a n a l y s i s , soy p r o t e i n f l o u r and c o n c e n t r a t e , 83-84t Chemical c o m p o s i t i o n , winged bean t u b e r s , 212t Chemical t e s t s , blended foods, 140-141 C h i l d r e n , H a i t i a n , a c c e p t a b i l i t y and tolerance o f a corn-glandless c o t t o n s e e d blended f o o d , 138-148 C h i n - c h i n , use o f c o t t o n s e e d , 64-65 Cholesterol d i e t a r y p r o t e i n e f f e c t s on k i n e t i c s in r a b b i t s , 157-158 serum, i n f l u e n c e o f a n i m a l and v e g e t a b l e p r o t e i n s , 150-160 Coagulant c o n c e n t r a t i o n and t y p e , e f f e c t on t o f u , 49-52 Coagulation of p r o t e i n , tofu p r e p a r a t i o n , 47-49 C o f f e e use o f A d v e n t i s t s , r e l a t i o n t o m o r t a l i t y , 168-171 C o l o r s , legume f l o u r s , 187-188 Composition blended foods, 144-146 c u c u r b i t seeds, 253-257 dry bean f l o u r s , 192-195,196f t o f u , 53-54 Concentrates o i l s e e d p r o c e s s i n g , 35-36 soy p r o t e i n s , use in meat p r o d u c t s , 77-87,92 sweet p o t a t o e s , 242-245 Cookies peanut b u t t e r , use o f bean p r o d u c t s , 203-204 sugar snap, use o f bean p r o d u c t s , 201 Cooking c h a r a c t e r i s t i c s , beef-soy p a t t i e s , 80t Copper u t i l i z a t i o n in humans, e f f e c t o f f i b e r , 109-111 C o r n - g l a n d l e s s c o t t o n s e e d blended food a c c e p t a b i l i t y and t o l e r a n c e by H a i t i a n c h i l d r e n , 138-148 p r e p a r a t i o n , 139-140 Corn-soy-milk b l e n d , p r e p a r a t i o n , 139-140 Coronary d i s e a s e , among A d v e n t i s t s r e l a t i o n t o c o f f e e u s e , 168-171 r e l a t i o n t o meat u s e , 166-169 r i s k , 164-165

C o t - n - n u t s , use in American f o o d s , 66-67 Cottonseed f a c t o r s l i m i t i n g use in f o o d s , 67-72 i n c o r p o r a t i o n i n t o foods f o r humans, 61-72 raw, cooked, and r o a s t e d , 62-64 use in American f o o d s , 66-67 use in N i g e r i a n f o o d s , 6 4 - 6 6 C o t t o n s e e d - c o r n blended f o o d , a c c e p t a b i l i t y and t o l e r a n c e by H a i t i a n c h i l d r e n , 138-148 Cottonseed f l o u r s , a n a l y s i s , 62t Cottonseed p r o d u c t s , as a f a c t o r l i m i t i n g c o t t o n s e e d use in foods f o r humans, 72 Cow top round, use o f soy p r o t e i n products, 96t Cowpea f l o u r s use in f r i e d and baked f o o d s , 8-17 use in N i g e r i a , 15 Cowpea p a s t e , f r i e d , p r e p a r a t i o n , 13-17 Crude p r o t e i n v a r i a b i l i t y , sweet potato, 236-239 C r y s t a l l o i d , c u c u r b i t seed, 252f Cucumber, albumin c o n t e n t , 254 C u c u r b i t seeds c a r b o h y d r a t e s , 257 c y t o l o g i c a l s t r u c t u r e , 250-253 oil, 253-254 p r o t e i n , 254-257 y i e l d , 250 C u c u r b i t i n , d e s c r i p t i o n , 254-255 C u l t u r a l p r a c t i c e s , e f f e c t on sweet p o t a t o p r o t e i n c o n t e n t , 237 C y c l o p r o p e n o i d f a t t y a c i d s , as a f a c t o r l i m i t i n g c o t t o n s e e d use in foods f o r humans, 71 Cynomolgus monkeys, e f f e c t o f d i e t s c o n t a i n i n g c a s e i n o r soy p r o t e i n , 154 Cytological structure, cucurbit seeds, 250-253

D Dairy products p r i c e s and p r o t e i n c o n t e n t s , 7 5 t use o f v e g e t a b l e food p r o t e i n s , 42-43 Defatted f l o u r s , o i l s e e d p r o c e s s i n g , 35 D e h u l l i n g , dry beans, 1 9 1 - 1 9 2 Dehydrated f l a k e s , f r e s h - p e e l e d yam t u b e r s , 271 D e t e c t i o n , soy p r o t e i n s , 87 D i a b e t e s , among A d v e n t i s t s r e l a t i o n to coffee use, 168-171 r e l a t i o n t o meat u s e , 1 6 6 - 1 6 9 r i s k , 164-165



278

PLANT PROTEINS

D i e t , soy p r o t e i n , e f f e c t on c h o l e s t e r o l l e v e l s in humans, 158-159 Diet manipulation o f experimental a n i m a l s , use t o study p r o t e i n e f f e c t s on l i p i d s and a t h e r o s c l e r o s i s , 154 D i e t a r y h a b i t s and l i f e s t y l e s o f Adventists, relation to mortality, 162-173 Dietary protein e f f e c t on c h o l e s t e r o l k i n e t i c s in r a b b i t s , 157-158 e f f e c t on s k e l e t a l i n t e g r i t y in young r a t s , 1 0 0 - 1 0 6 D i m e t h y l s u l f o x i d e , use t o e x t r a c t p r o t e i n from a q u a t i c weeds, 230-231 D i o s c o r e a yams enzyme a s s a y s , 2 6 2 - 2 6 3 fresh stored, protein-nitrogen conservation, 261-271 p r o t e i n s and p r o t e i n a s e i s o l a t i o n - a s s a y , 263-264 Dough m i x i n g c h a r a c t e r i s t i c s , d r y bean flours, 195,198t Doughnuts cake, use o f bean p r o d u c t s , 201 legume f l o u r , p r e p a r a t i o n , 1 1 , 1 3 , l 4 f Dry bean(s) f e r m e n t a t i o n , 135 p r e p a r a t i o n , 190 processing, 191-192,193f p r o t e i n - p r o c y a n i d i n i n t e r a c t i o n and n u t r i t i o n a l q u a l i t y , 126-136 Dry bean f l o u r s , p r o c e s s i n g and use in foods, 190-204 Dry p r o c e s s i n g o f g r a i n legumes, f o r p r o t e i n , s t a r c h , and f i b e r , 176-188

Ε Economics, use o f soy p r o t e i n p r o d u c t s in whole muscle meats, 9 6 - 9 7 E f f i c i e n c i e s , wet and d r y p r o c e s s i n g o f g r a i n legumes, 181-184 E g u s i , amino a c i d c o n t e n t , 255 E l e c t r o n microscopy, c u c u r b i t seeds, 250-252 Enteritis necrotians, o c c u r r e n c e , 240,242 Environment-genotype i n t e r a c t i o n , sweet p o t a t o e s , 237 Enzymatic a c t i o n in pea f l o u r , 27-28 Enzymatic and s t r u c t u r a l m e t a b o l i c p r o t e i n s , legumes, 127 Enzymatic h y d r o l y s a t e s o f c a s e i n and soy p r o t e i n , e f f e c t on serum cholesterol levels of r a b b i t s , 155-156

Enzyme a s s a y s , D i o s c o r e a yams, 262-263 E p i c a t e c h i n , s t r u c t u r e , 129f E q u i l i b r i u m m o i s t u r e c o n t e n t , d r y bean f l o u r s , 197,199-200 E x t r a c t a b i l i t y o f p r o t e i n from a q u a t i c weeds, 231t Extruded p r o d u c t s , use o f v e g e t a b l e food p r o t e i n s , 42

F Fababean c o l o r , 187-188 c o m p o s i t i o n , 180-181 e f f i c i e n c i e s o f wet and d r y p r o c e s s i n g , 181-184 f u n c t i o n a l p r o p e r t i e s , 184-187 v i s c o s i t y and g e l a t i o n c h a r a c t e r i s t i c s , 187 wet and d r y p r o c e s s i n g f o r p r o t e i n , s t a r c h , and f i b e r , 177-180 F a r i n o g r a p h v a l u e s , navy bean f l o u r f r a c t i o n s , 198t Fat c o n t e n t , N i g e r i a n f o o d s , 65t Fatty acids as a f a c t o r l i m i t i n g c o t t o n s e e d use in foods f o r humans, 71-72 c u c u r b i t o i l s , c o n t e n t , 253t Feeding p r o c y a n i d i n s , n u t r i t i o n a l e f f e c t s , 134-135 Feeding s t u d i e s , sweet p o t a t o , 239-240 Femur w e i g h t s , r a t s on c o n t r o l l e d d i e t s , 103,105-106 Fermentation dry beans, 135 tempeh p r e p a r a t i o n , b i o c h e m i c a l changes, 55,57-58 Fermented soybean f o o d s , d e s c r i p t i o n and u s e s , 4 6 t Fiber e f f e c t on m i n e r a l u t i l i z a t i o n in humans, 108-111 wet and d r y p r o c e s s i n g o f g r a i n legumes, 176-188 F i e l d pea(s) c o l o r , 187-188 c o m p o s i t i o n , 180-181 e f f i c i e n c i e s o f wet and d r y p r o c e s s i n g , 181-184 f u n c t i o n a l p r o p e r t i e s , 184-187 v a r i a b i l i t y in c o m p o s i t i o n , 20 v i s c o s i t y and g e l a t i o n c h a r a c t e r i s t i c s , 187 wet and d r y p r o c e s s i n g f o r p r o t e i n , s t a r c h , and f i b e r , 177-180 Field-pea flour p r o t e i n components, 20-22 s t a r c h components, 22 use as p r o t e i n supplements in f o o d s , 19-29


279


INDEX F i e l d - p e a p r o d u c t s , use in c e r e a l - b a s e d p r o d u c t s , 25 F i e l d - t e s t p r o t o c o l , study o f blended f o o d s , 141-144 F l a k e s , dehydrated, f r e s h - p e e l e d yam t u b e r s , 271 F l a v o r g e n e r a t i o n in pea p r o d u c t s , 28-29 Flours dry bean percentage y i e l d , 193f p r o c e s s i n g and use in foods, 190-204 f i e l d - p e a , use as p r o t e i n supplements in f o o d s , 19-29 peanut and cowpea, use in f r i e d and baked foods, 8-17 p r o c e s s i n g scheme, 1 9 3 f soy, a d d i t i o n t o meat p r o d u c t s , 77-87 Flow diagram p i n m i l l i n g and a i r c l a s s i f i c a t i o n o f f i e l d pea and fababean i n t o p r o t e i n and s t a r c h f r a c t i o n s , 178f preparation of p u r i f i e d f i b e r , s t a r c h , and p r o t e i n a t e from f i e l d pea and fababean, 179f Food, comparison o f p r i c e s and p r o t e i n c o n t e n t s , 74-77 Food p r o t e i n i n g r e d i e n t s amino a c i d c o n t e n t s and p r o t e i n e f f i c i e n c y r a t i o s , 39t f u n c t i o n a l i t y , 39,40f protein contents, 37t F o r m u l a t i o n , blended f o o d s , I45t Free g o s s y p o l c o n t e n t o f food products, e f f e c t of preparation method, 6 8 - 6 9 F r i e d cowpea p a s t e , p r e p a r a t i o n , 13-17 F r i e d f o o d s , use o f peanut and cowpea f l o u r s , 8-17 F r u i t s , t r o p i c a l , as sources o f p r o t e i n , 220-232 F u l l - f a t products o i l s e e d p r o c e s s i n g , 33-35 use o f v e g e t a b l e food p r o t e i n s , 38,41 Functional properties food p r o t e i n i n g r e d i e n t s , 3 8 , 4 0 f legume f l o u r s , 184-187 soy p r o t e i n s , 77,80-82

G Gel e l e c t r o p h o r e t i c p a t t e r n s , w a t e r - s o l u b l e p r o t e i n s from peanut f l o u r s , 9-11 G e l a t i o n c h a r a c t e r i s t i c s , legume f l o u r s , 187

Genotype-environment i n t e r a c t i o n , sweet p o t a t o e s , 237 Glanded c o t t o n s e e d , t o x i c e f f e c t s , 61 Glandless cottonseed p r o t e i n q u a l i t y , 63-64 t o x i c i t y s t u d i e s , 62-63 Glandless cottonseed-corn blended f o o d , a c c e p t a b i l i t y and t o l e r a n c e by H a i t i a n c h i l d r e n , 138-148 Globoid c u c u r b i t seed, 252f squash, 253 Globulins, cucurbit amino a c i d c o m p o s i t i o n s , 255,256t c h a r a c t e r i s t i c s , 254 n u t r i t i o n a l p o t e n t i a l , 255-257 Gossypol as a f a c t o r l i m i t i n g c o t t o n s e e d use in foods f o r humans, 67-71 d e t e r m i n a t i o n in foods c o n t a i n i n g c o t t o n s e e d , 68 t o x i c i t y s t u d i e s , 61-63 Gourd, B u f f a l o , p r o t e i n and oil from seeds, 249-257 G r a i n , use in tempeh p r e p a r a t i o n , 55 G r a i n legumes, wet and dry p r o c e s s i n g f o r p r o t e i n , s t a r c h , and f i b e r , 176-188 G r i n d i n g and a i r c l a s s i f i c a t i o n , dry beans, 192,193f Ground b e e f b l e n d s , c o s t comparison, 78t Growth performance, r a t s fed winged bean, 210

H H a i t i a n c h i l d r e n , a c c e p t a b i l i t y and tolerance of a corn-glandless c o t t o n s e e d blended f o o d , 138-148 Haulm, winged bean, n u t r i t i o n a l v a l u e , 213 Heat s t a b i l i t y , yam t u b e r a l k a l i n e p r o t e i n a s e , 268,269f Heavy m e t a l s , as a f a c t o r l i m i t i n g c o t t o n s e e d use in foods f o r humans, 71-72 Heme i r o n u t i l i z a t i o n in humans, e f f e c t o f p r o t e i n s o u r c e , 114-119 Homogenization o f yam t u b e r t i s s u e , 262 H y d r o l y s a t e s o f c a s e i n and soy p r o t e i n , e f f e c t on serum c h o l e s t e r o l l e v e l s of r a b b i t s , 155-156 H y p o c h o l e s t e r o l e m i c mechanism associated with s u b s t i t u t i o n of soy p r o t e i n f o r animal p r o t e i n , 159


280

PLANT PROTEINS


I In v i t r o p r o t e i n d i g e s t i b i l i t y , dry bean f l o u r s , 197,198f I n d u s t r i a l membrane p r o c e s s i n g , v e g e t a b l e food p r o t e i n p r e p a r a t i o n , 36 Inhibition, trypsin digestion of b o v i n e serum a l b u m i n , 134 I n j e c t e d whole muscle meats, use o f soy p r o t e i n p r o d u c t s , 9 0 - 9 8 I n j e c t i o n process, brines containing soy p r o t e i n , 93-94 I n t e r c e l l u l a r structure of a cucurbit seed, 250,251f I n t e r n a t i o n a l winged bean t r i a l s , 213-214,215t Ionic concentration o f coagulant, e f f e c t on t o f u , 49-52 Ipomoea b a t a t a s L., p r o t e i n c o n t e n t , 234-246 I r o n u t i l i z a t i o n in humans e f f e c t o f f i b e r , 109-111 e f f e c t o f p h y t i c a c i d , 109,112-114 e f f e c t o f p r o t e i n s o u r c e , 114-119 I r r i g a t i o n , e f f e c t on sweet p o t a t o p r o t e i n c o n t e n t , 237 Isolates o i l s e e d p r o c e s s i n g , 36 soy p r o t e i n s , a d d i t i o n t o meat p r o d u c t s , 77-87,92-93 sweet p o t a t o e s , 242-245

L Leaf p r o t e i n concentrate, sources, 223 Leafy v e g e t a b l e s , p r o t e i n content, 226-229 Leaves t r o p i c a l , protein content, 220-232 winged bean, n u t r i t i o n a l v a l u e , 2 1 3 Legume(s) p r i c e s and p r o t e i n contents, 7 6 t , 1 2 7 - 1 2 9 p r o t e i n , s t a r c h , and f i b e r from wet and d r y p r o c e s s i n g , 1 7 6 - 1 8 8 t r o p i c a l , protein content, 220-232 Legume f l o u r doughnuts, preparation, 1 1 , 1 3 , l 4 f Legume f l o u r sugar c o o k i e s , preparation, 11,12f Legume seeds, p r o t e i n content, 1 9 - 2 0 , 3 7 t Legumin, in f i e l d peas, 21 L i f e s t y l e s of Adventists, r e l a t i o n to mortality, 162-173 L i m i t i n g f a c t o r s , use o f c o t t o n s e e d in foods f o r humans, 67-72 L i p i d d i s t r i b u t i o n s , green p r o t e i n fractions, 229t

Lipoproteins d i s t r i b u t i o n in r a b b i t s f e d v a r i o u s p r o t e i n s , 151-152 i n f l u e n c e o f a n i m a l and v e g e t a b l e p r o t e i n s , 150-160 Lipoxygenase, hydroperoxidation o f f a t t y a c i d s , 27-28 L i q u i d cyclone process, defatted cottonseed f l o u r production, 62 Lung c a n c e r , r i s k among A d v e n t i s t s , 163-165 L y s i n e , e f f e c t on serum l i p i d s and a t h e r o s c l e r o s i s in r a b b i t s , 151-152,156-158 Lysine-supplemented c o t t o n s e e d , p r o t e i n q u a l i t y , 63-64

M Magnesium u t i l i z a t i o n in humans, e f f e c t o f f i b e r , 109-111 Meat i n j e c t e d and absorbed whole muscle, use o f soy p r o t e i n products, 90-98 p r i c e s and p r o t e i n c o n t e n t s , 7 5 t use by A d v e n t i s t s , r e l a t i o n t o m o r t a l i t y , 166-169 Meat p r o d u c t s a d d i t i o n o f soy p r o t e i n s , 74-87 p r i c e s and p r o t e i n c o n t e n t s , 7 5 t p r o c e s s e d , use o f v e g e t a b l e food p r o t e i n s , 42 Mesophyll c e l l ( s ) B u f f a l o gourd, scanning e l e c t r o n micrograph, 251f c u c u r b i t seeds, t r a n s m i s s i o n e l e c t r o n m i c r o g r a p h s , 252f Microbiological quality soy p r o t e i n s , 8 5 - 8 6 tempeh, 58 t o f u , 54-55 M i l l s c r e e n s i z e , e f f e c t on p a r t i c l e s i z e d i s t r i b u t i o n o f cowpea flour, 15,l6f M i l l i n g and f r a c t i o n a t i o n o f legumes, f l o u r p r o d u c t p r o d u c t i o n , 191 M i n e r a l c o n t e n t , d r y bean f l o u r s , 195,197 Moisture content, e q u i l i b r i u m , dry bean f l o u r s , 197,199-200 Monkeys, cynomolgus, e f f e c t o f d i e t s c o n t a i n i n g c a s e i n o r soy p r o t e i n , 154 M o r t a l i t y among A d v e n t i s t s r e l a t i o n t o d i e t a r y h a b i t s and l i f e s t y l e s , 162-173 v e r s u s the g e n e r a l p o p u l a t i o n , 163-165


INDEX

281


Ν Navy bean f l o u r s , p r o c e s s i n g and use in f o o d s , 190-204 N i g e r i a n foods cottonseed content, 64-66 p r o t e i n and f a t c o n t e n t , 65t N i t r o g e n b a l a n c e , e f f e c t o f sweet p o t a t o e s , 239 Nitrogen content c u c u r b i t p r o t e i n , 255 yams, 264-265 N i t r o g e n f e r t i l i z a t i o n , e f f e c t on sweet p o t a t o p r o t e i n c o n t e n t , 237 Nitrogen-protein conservation, fresh s t o r e d D i o s c o r e a yams, 261-271 Nitrogen s o l u b i l i t y dry bean f l o u r s , 195,196f legume f l o u r s , 184-186 pea p r o t e i n s , 24 Nonfermented soybean f o o d s , d e s c r i p t i o n and u s e s , 46t Nonheme i r o n u t i l i z a t i o n in humans, e f f e c t o f p r o t e i n s o u r c e , 114-119 Nonprotein n i t r o g e n sweet p o t a t o e s , 235 yams, 264-265 N u t r i t i o n a l e f f e c t s , feeding p r o c y a n i d i n s , 134-135 Nutritional induction of a t h e r o s c l e r o s i s , experimental s t u d i e s , 150-151 Nutritional quality blended f o o d s , 144-146 B u f f a l o g o u r d , 257 c u c u r b i t meals and g l o b u l i n s , 255-257 dry beans, 126-136 soy p r o t e i n s , 82-85 sweet p o t a t o e s , 239-240,245 tempeh, 58 t o f u , 53-54 winged beans, 207-208t

0 Oil, c u c u r b i t seeds, 249-257 Oil a b s o r p t i o n c a p a c i t i e s , legume f l o u r s , 185-186 Oil e m u l s i f i c a t i o n v a l u e s , legume f l o u r s , 185-187 Oilseeds p r i c e s and p r o t e i n c o n t e n t s , 37t,76t p r o c e s s i n g f o r v e g e t a b l e food p r o t e i n s , 33-36 O r i e n t a l soybean f o o d s , d e s c r i p t i o n and uses, 45-58

Ρ P a r t i c l e s i z e d i s t r i b u t i o n , cowpea p a s t e and f l o u r , 1 5 , l 6 f P a s t a , f i e l d - p e a f l o u r s , 25 Pea(s) p r o t e i n c o m p o s i t i o n , 211 proximate c o m p o s i t i o n , 20t Pea f l o u r s enzymatic a c t i o n , 27-28 p r o c e s s i n g methods, 22-23 Pea p r o d u c t s , f l a v o r g e n e r a t i o n , 28-29 Pea p r o t e i n s c a r b o h y d r a t e c o n t e n t , 23-24 c o n c e n t r a t e s and i s o l a t e s , 23-24 Peanut b u t t e r c o o k i e s , use o f bean p r o d u c t s , 203-204 Peanut cake, replacement w i t h winged bean meal, 209-210 Peanut c h i p s , p r e p a r a t i o n from peanut meal o r f l o u r , 8-11 Peanut f l o u r s processing treatments, 9 use in f r i e d and baked f o o d s , 8-17 pH v a l u e s , legume f l o u r s , 184-816 Phaseolus v u l g a r i s cotyledon, scanning e l e c t r o n m i c r o g r a p h , 129f p r o c e s s i n g and use in f o o d s , 190-204 P h y s i c a l t e s t s , blended f o o d s , 140-141 Physicochemical c h a r a c t e r i s t i c s , dry bean f l o u r s , 192-197,198f P h y s i o l o g i c a l r e s p o n s e s , r a t s on c o n t r o l l e d d i e t s , 101-103 Phytic acid d r y bean f l o u r s , 195,197 e f f e c t on m i n e r a l u t i l i z a t i o n in humans, 109,112-114 P i n m i l l i n g , f i e l d pea and fababean i n t o p r o t e i n and s t a r c h , 177,178f P i n t o bean f l o u r s , p r o c e s s i n g and use in f o o d s , 190-204 Plant(s), tropical, protein c o n t e n t , 221-223 P l a n t f o o d s , comparison t o a n i m a l foods, 2 Plant proteins a q u a t i c weeds as s o u r c e s , 230-232 overview, 1 Pondweed, amino a c i d c o m p o s i t i o n s , 231t P o t a t o , sweet, p r o t e i n c o n t e n t , 234-246 Preparation c o r n - s o y - m i l k b l e n d , 139-140 tempeh, 55,56f Processing dry bean f l o u r s f o r f o o d s , 190-204 o i l s e e d s f o r v e g e t a b l e food p r o t e i n s , 33-36


PLANT PROTEINS


282

Procyanidin b i n d i n g t o bean g l o b u l i n , 132-133 b i n d i n g t o bovine serum a l b u m i n , 128,130-132 i n t e r a c t i o n w i t h p r o t e i n in d r y beans, 126-136 s t r u c t u r e , 129f t o x i c i t y , 134-135 P r o p e r t y changes d u r i n g s t o r a g e , d r y bean f l o u r s , 200 Protein(s) a n i m a l and v e g e t a b l e , 150-160 blended f o o d s , 140-141 c u c u r b i t seeds, 249-257 e f f e c t on c h o l e s t e r o l k i n e t i c s in r a b b i t s , 157-158 e f f e c t on serum c h o l e s t e r o l l e v e l s o f r a b b i t s , 154-156 e f f e c t on s k e l e t a l i n t e g r i t y in young r a t s , 100-106 f i e l d - p e a f l o u r , 20-22 g l a n d l e s s c o t t o n s e e d , 63-64 i n t e r a c t i o n w i t h p r o c y a n i d i n in d r y beans, 126-136 i s o l a t i o n - a s s a y , Dioscorea yams, 263-264 l e a f y v e g e t a b l e s , 227-228,229t l e a v e s from t r o p i c a l p l a n t s , 227t legume, 127,129f legume f l o u r sugar c o o k i e s , 11,12f lysine-supplemented c o t t o n s e e d , 63-64 N i g e r i a n f o o d s , 65t peas and soybeans, 2 1 t p l a n t , overview, 1 s t o r e d yam t u b e r s , 268,269f,271 sweet p o t a t o , 234-246 t r o p i c a l seeds, legumes, f r u i t s , and l e a v e s , 220-232 v e g e t a b l e f o o d , a p p l i c a t i o n s in t r a d i t i o n a l f o o d s , 32-43 wet and d r y p r o c e s s i n g o f g r a i n legumes, 176-188 winged bean as a s o u r c e , 206-216 P r o t e i n body, c u c u r b i t seed, 252f P r o t e i n c o n c e n t r a t e , d e f i n i t i o n , 33 P r o t e i n d e f i c i e n c y , as a form o f m a l n u t r i t i o n , 221 P r o t e i n d i g e s t i b i l i t y , dry bean f l o u r s , 197,198f Protein effectiveness, role of caloric d e n s i t y , 228,230t Protein efficiency ratios B u f f a l o gourd, 257 f i e l d - p e a f l o u r , 22 food p r o t e i n i n g r e d i e n t s , 3 9 t sweet p o t a t o f l o u r , 240 sweet p o t a t o p r o t e i n f r a c t i o n s , 244t winged bean seed f l o u r , 210,211t P r o t e i n i s o l a t e , d e f i n i t i o n , 33 Protein-nitrogen conservation, fresh s t o r e d D i o s c o r e a yams, 261-271

P r o t e i n source e f f e c t on i r o n u t i l i z a t i o n in humans, 114-119 e f f e c t on z i n c u t i l i z a t i o n in humans, 119-122 vs. production p o t e n t i a l , t r o p i c a l p l a n t s , 224,226-227 P r o t e i n supplements in f o o d s , use o f f i e l d - p e a f l o u r s , 19-29 P r o t e i n a s e a c t i v i t y , a l k a l i n e , in yams, 257-270 Proximate c o m p o s i t i o n blended f o o d s , I45t c o t t o n s e e d p r o d u c t s , 67t legume f l o u r s , 180-181 navy bean f l o u r f r a c t i o n s , 194f soybeans and tempeh, 5 7 t yam t u b e r s , 264-265 Psophocarpus t e t r a g o n o l o b u s , p r o t e i n c o n t e n t , 206-216 P u f f - p u f f , use o f c o t t o n s e e d , 64-65 Pumpkin, c u c u r b i t i n c o n t e n t , 255 Pumpkin q u i c k bread, use o f bean p r o d u c t s , 202-203

Q Q u e s t i o n n a i r e , blended foods fed t o Haitian children, I42,l43f

R R a b b i t s , use in s t u d i e s o f a n i m a l and v e g e t a b l e p r o t e i n s , 150-160 R a n c i d i t y development in ground beef w i t h and w i t h o u t soy p r o t e i n , 85,86f Rats e f f e c t o f d i e t a r y p r o t e i n on s k e l e t a l i n t e g r i t y , 100-106 fed winged bean, growth performance, 210 p h y s i o l o g i c a l responses t o c o n t r o l l e d d i e t s , 101-103 u r i n a r y responses t o c o n t r o l l e d d i e t s , 103-105 Recipe i n g r e d i e n t s , f r e e and t o t a l gossypol contents, 70t R e g u l a t o r y g u i d e l i n e s , whole muscle meat p r o d u c t s , 9 5 R h i z o b i a l c h a r a c t e r i s t i c s o f winged bean n o d u l e s , 213 R o a s t i n g and d e h u l l i n g , d r y beans, 191-192

S Salmon, use o f soy p r o t e i n p r o d u c t s , 97t


283


INDEX

Scanning e l e c t r o n micrograph cross s e c t i o n of a cucurbit seed, 2 5 I f mesophyll c e l l of a B u f f a l o gourd, 251f Phaseolus v u l g a r i s cotyledon, 129f Scatchard p l o t s b o v i n e serum albumin and procyanidin, 131Γ p r o c y a n i d i n t r i m e r and bean g l o b u l i n , 133f Seed(s) c u c u r b i t , p r o t e i n and oil, 249-257 t r o p i c a l , p r o t e i n c o n t e n t , 220-232 winged bean, p r o t e i n c o n t e n t , 209-213 Seed p r o t e i n s , c u c u r b i t amino a c i d c o m p o s i t i o n s , 255,256t n u t r i t i o n a l p o t e n t i a l , 255-257 Sensory c h a r a c t e r i s t i c s , soy p r o t e i n s , 77,80-82 Serum c h o l e s t e r o l l e v e l s i n f l u e n c e o f a n i m a l and v e g e t a b l e p r o t e i n s , 150-160 r a b b i t s fed c a s e i n and soy p r o t e i n , 155t r a b b i t s fed d i f f e r e n t p r o t e i n s , 155t Serum l i p i d s in r a b b i t s e f f e c t o f b e e f and t e x t u r e d v e g e t a b l e p r o t e i n s , 153 e f f e c t o f c a s e i n , soy p r o t e i n , a r g i n i n e , and l y s i n e , 151-152,156-158 Seventh-Day A d v e n t i s t s , m o r t a l i t y in r e l a t i o n t o d i e t a r y h a b i t s and l i f e s t y l e s , 162-173 S h e l f l i f e , soy p r o t e i n s , 85-86 Shrimp, use o f soy p r o t e i n p r o d u c t s , 97t S k e l e t a l i n t e g r i t y in young r a t s , e f f e c t o f d i e t a r y p r o t e i n , 100-106 Snack-type peanut c h i p s , p r e p a r a t i o n from peanut meal or f l o u r , 8-11 Soy p r o t e i n ( s ) a d d i t i o n to meat p r o d u c t s , 74-87 advantages, 90 b r i n e s c o n t a i n i n g , i n j e c t i o n and a b s o r p t i o n , 93-97 d e t e c t i o n , 87 e f f e c t on c h o l e s t e r o l l e v e l s o f humans, 158-159 e f f e c t on c h o l e s t e r o l l e v e l s o f r a b b i t s , 154-156 e f f e c t on i r o n u t i l i z a t i o n in humans, 114-119 e f f e c t on serum l i p i d s and a o r t i c a t h e r o s c l e r o s i s in r a b b i t s , 151-152 e f f e c t on swine and monkeys, 154 e f f e c t on z i n c u t i l i z a t i o n in humans, 119-122 f l o u r and c o n c e n t r a t e , c h e m i c a l a n a l y s i s , 83-84t

Soy protein(s)—Continued f u n c t i o n a l p r o p e r t i e s and sensory c h a r a c t e r i s t i c s , 77,80-82 n u t r i t i o n a l c h a r a c t e r i s t i c s , 82-85 s h e l f l i f e , 85-86 use in i n j e c t e d and absorbed whole muscle meats, 9 0 - 9 8 Soybean(s) e f f e c t o f v a r i e t y on t o f u , 52-53 general discussion, 19-20 p r o t e i n c o m p o s i t i o n , 21t proximate c o m p o s i t i o n , 57t uses as foods in the West, 45-58 Soybean meal, replacement w i t h winged bean meal, 209-210 Spherosome, c u c u r b i t seed, 252f S p i c e d l a y e r cake, use o f bean p r o d u c t s , 201-202 S p r o u t s o f s t o r e d yam tubers, photographs, 269f Squash, g l o b o i d c o n t e n t , 253 Starch f i e l d - p e a f l o u r , 22 foods c o n t a i n i n g , s u p p l e m e n t a t i o n w i t h common beans, 2 4 0 , 2 4 l t wet and dry p r o c e s s i n g o f g r a i n legumes, 176-188 S t a t i s t i c a l a n a l y s i s , study o f blended f o o d s , 144 S t o r a g e p r o t e i n s , legumes, 127 S t o r a g e s t a b i l i t y , dry bean f l o u r s , 197,199-200 S t o r e d yam t u b e r s , p r o t e i n c o n t e n t , 268,269f,271 S t r o k e s , among A d v e n t i s t s r e l a t i o n t o c o f f e e use, 168-171 r e l a t i o n t o meat use, 166-169 r i s k , 164-165 S u b s t r a t e s p e c i f i c i t y o f yam t u b e r a l k a l i n e p r o t e i n a s e , 270t Sugar c o o k i e s legume f l o u r , p r e p a r a t i o n , 11,12f use o f bean p r o d u c t s , 201 use o f c o t t o n s e e d , 66 S u i c i d e , r i s k among A d v e n t i s t s , 164-165 Sweet p o t a t o e s , p r o t e i n c o n t e n t , 234-246 Swine, e f f e c t o f d i e t s c o n t a i n i n g c a s e i n or soy p r o t e i n , 154

Τ T a n n i n s , dry beans, 127-128 Tempeh fermentation, 135 proximate c o m p o s i t i o n , 5 7 t use as food in the West, 5 5 - 5 8 Temperature o f soybean m i l k , e f f e c t on t o f u , 52 Textured soy p r o t e i n s , use in the processed meat i n d u s t r y , 92



284

PLANT PROTEINS

Textured v e g e t a b l e p r o t e i n , e f f e c t on serum l i p i d s and a o r t i c a t h e r o s c l e r o s i s in r a b b i t s , 153 Tofu p r e p a r a t i o n , 47-52 use as food in the West, 47-55 T o l e r a n c e r e s p o n s e s , blended f o o d s , 146-148 Toxicity g l a n d l e s s cottonseed, 62-63 g o s s y p o l , 62-63 procyanidins, 134-135 Trace m i n e r a l u t i l i z a t i o n in humans, e f f e c t o f p r o t e i n s o u r c e , 108-122 T r a f f i c a c c i d e n t s , r i s k among A d v e n t i s t s , 164-165 Transmission e l e c t r o n micrographs, mesophyll c e l l s o f c u c u r b i t seeds, 252f T r o p i c a l seeds, legumes, f r u i t s , and l e a v e s , p r o t e i n c o n t e n t , 220-232 T r y p s i n d i g e s t i o n o f bovine serum a l b u m i n , 134 T r y p s i n i n h i b i t o r s in sweet p o t a t o e s , 240 Tuber(s) winged bean, n u t r i t i o n a l value, 210,212t,213 yam, g e n e r a l d i s c u s s i o n , 261-262 Tuber t i s s u e , yam, horaogenization, 262 Turkey r o l l , use o f soy p r o t e i n p r o d u c t s , 97t

U U n i t e d S t a t e s Department o f Agriculture, regulatory guidelines f o r whole muscle meat p r o d u c t s , 95 U r e i d e enzymes in yam t u b e r s , e f f e c t o f s t o r a g e on r e l a t i v e a c t i v i t i e s , 266t Uricase a s s a y , 263 p u r i n e d e g r a d a t i o n in yams, 265-267 U r i n a r y r e s p o n s e s , r a t s on c o n t r o l l e d d i e t s , 103-105

V e g e t a b l e food p r o t e i n s — C o n t i n u e d p r e p a r a t i o n , 33-36 V i c i l i n , f i e l d peas, 21 V i s c o s i t y , legume f l o u r s , 187

W Water, u s e in t o f u p r e p a r a t i o n , 4 7 , 4 9 Water a b s o r p t i o n , pea p r o t e i n s , 24 Water a d s o r p t i o n , navy bean f l o u r fractions, 199f Water h y d r a t i o n c a p a c i t i e s legume f l o u r s , 185-186 soy p r o t e i n s , 77 W a t e r - s o l u b l e p r o t e i n s from peanut flours, gel electrophoretic p a t t e r n s , 9-11 Water s p i n a c h , amino a c i d compositions, 231t Watermelon, albumin c o n t e n t , 254 Weeds, a q u a t i c , p r o t e i n c o n t e n t , 230-232 Weights, l e a v e s from t r o p i c a l p l a n t s , 227t Wet p r o c e s s i n g o f g r a i n legumes, f o r p r o t e i n , s t a r c h , and f i b e r , 176-188 Wheat-flour-based f o o d s , use o f bean p r o d u c t s , 201-204 Whole muscle meat systems, a d a p t a b l e to i n j e c t i o n o r a b s o r p t i o n p r o c e s s e s , 91t Winged bean c u l t i v a t i o n , 206 f u t u r e a r e a s o f r e s e a r c h , 214,216 i n t e r n a t i o n a l t r i a l s , 213-214,215t n u t r i t i o n a l s t u d i e s , 207-208t p r o t e i n c o n t e n t , 206-216

X Xanthine oxidase a s s a y , 263 p u r i n e d e g r a d a t i o n in yams, 265-267

Y V Vegetable(s), leafy, protein c o n t e n t , 226-230 V e g e t a b l e food p r o t e i n s a p p l i c a t i o n s in t r a d i t i o n a l f o o d s , 32-43 c o m p o s i t i o n , 36-38 d e f i n i t i o n , 33 e f f e c t on serum c h o l e s t e r o l , l i p o p r o t e i n s , and a t h e r o s c l e r o s i s , 150-160 f u n c t i o n a l i t y , 38,40f

Yam(s) a l k a l i n e proteinase a c t i v i t y , 267-270 fresh stored, protein-nitrogen c o n s e r v a t i o n , 261-271 n i t r o g e n c o n t e n t , 264-265 p u r i n e d e g r a d a t i o n , 265-267 Yam t u b e r s e f f e c t o f s t o r a g e on u r e i d e enzyme a c t i v i t i e s , 266t f r e s h and s t o r e d , photographs, 269f f r e s h - p e e l e d , dehydrated f l a k e s , 271


285

INDEX


Yam t u b e r s — C o n t i n u e d g e n e r a l d i s c u s s i o n , 261-262 stored, protein c o n t e n t , 268,269f,271 Yeast bread c a r b o n y l compounds, 29t use o f c o t t o n s e e d , 66 Yields c u c u r b i t seeds, 250 p r o d u c t s from d r y and wet p r o c e s s i n g o f f i e l d pea and fababean

Yields—Continued f l o u r s , 181-184 winged bean v a r i e t i e s , 215t

Ζ Z i n c u t i l i z a t i o n in humans e f f e c t o f f i b e r , 109-111 e f f e c t o f p h y t i c a c i d , 109,112-114 e f f e c t o f p r o t e i n s o u r c e , 119-122

Production and indexing by Karen McCeney Jacket design by Pamela Lewis Elements typeset by Hot Type Ltd., Washington, DC Printed and bound by Maple Press Co., York, PA


Plant Proteins: Applications, Biological Effects, and Chemistry

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