ABSTRACT
El frijol mungo (Vigna radiata) es una leguminosa ampliamente producida y consumida en países asiáticos. Esta leguminosa gradualmente ha ido tomando importancia dentro de la gastronomía de occidente, tanto por su valor nutricional como por sus propiedades biológicas y tecnológicas. Dentro de sus propiedades nutricionales se destaca el contenido de proteínas, carbohidratos, fibra y compuestos fenólicos. Las semillas de frijol mungo con un adecuado tratamiento, ya sea de germinación, fermentación o aislamiento, ha demostrado tener propiedades biológicas como la antioxidante, antidiabética, antihipertensiva, antiinflamatoria y anticancerígena. Por otro lado, dentro de las propiedades tecnológicas podemos destacar las propiedades emulsificante, espumante, gelificante, absorción de aceite y de agua. Todas estas propiedades mencionadas hacen que el frijol mungo sea un ingrediente de interés para la industria de alimentos, por lo cual, se hace necesario realizar una revisión de los estudios recientes acerca de los atributos nutricionales, tecno-funcionales y aplicaciones en el área de alimentos.
The mung bean (Vigna radiata) is a legume widely produced and consumed in Asian countries. This legume has gradually gained importance in western gastronomy for its nutritional value and biological and technological properties. Among its nutritional properties, the content of protein, carbohydrates, fibre, and phenolic compounds stands out. With proper treatment, whether it is germination, fermentation or isolation, mung beans have been shown to have biological properties such as antioxidant, antidiabetic, antihypertensive, anti-inflammatory, and anticancer. However, we can highlight the properties of emulsifying, foaming, geling, oil, and water absorption within the technological properties. All these properties make the mung bean an ingredient of interest for the food industry, for which it is necessary to review recent studies on the nutritional, techno-functional attributes and applications in the food area.
ABSTRACT
Aluminum (Al) is a major constraint for plant growth by inducing inhibition of root elongation in acid soils around the world. Besides, drought is another major abiotic stress that adversely affects growth and productivity of agricultural crops. The plant growth-promoting (PGP) rhizobacterial strains are useful choice to decrease these stressful effects and is now extensively in practice. However, the use of bacterial inoculation has not been attempted for the mitigation of Al stress in plants growing at high Al levels under drought stress. Therefore, in the present study, Al- and drought-tolerant bacterial strains were isolated from Lactuca sativa and Beta vulgaris rhizospheric soils. Among the bacterial isolates, two strains, CAM12 and CAH6, were selected based on their ability to tolerate high levels of Al (8 mM) and drought (15% PEG-6000, w/v) stresses. The bacterial strains CAM12 and CAH6 were identified as Bacillus megaterium and Pantoea agglomerans, respectively, by 16S rRNA gene sequence homology. Moreover, both strains showed multiple PGP traits even in the presence of abiotic stresses. In the pot experiments, inoculation of the strains CAM12 and CAH6 as individually or as included in a consortium improved the Vigna radiata growth under abiotic stress conditions and reduced Al uptake in plants. However, the most effective treatment was seen with bacterial consortium that allowed the plants to tolerate abiotic stress effectively and achieved better growth. These results indicate that bacterial consortium could be used as a bio-inoculant for enhancing V. radiata growth in soil with high Al levels subjected to drought conditions.
Subject(s)
Aluminum/chemistry , Bacteria/genetics , RNA, Ribosomal, 16S/genetics , Stress, Physiological/genetics , Vigna/chemistry , Bacteria/chemistry , Crops, Agricultural , Droughts , Plant Development , RNA, Ribosomal, 16S/chemistry , Soil , Soil MicrobiologyABSTRACT
In this work, the effect of Gamma-irradiation was evaluated on the characteristics of mung bean (Vigna radiata) grains and starches, considering doses up to 5â¯kGy. For this purpose, the starch structure and properties were evaluated, as well as the grains' hydration, germination and cooking. The irradiation process was able to change the characteristics of both mung bean starches and grains. The starch structure was partially changed, presenting smaller molecules and small changes in the granule morphology. No alterations were observed in the starch X-ray diffraction pattern, while lower pH was achieved. Considering the starch properties, it was observed lower water retention ability at 75⯰C, lower apparent viscosity, higher paste clarity and, in general, harder and less viscous gels. The ionizing radiation accelerated the hydration, reduced the germination capacity and improved cooking time of the mung bean grains. The results proved the efficacy of using ionizing radiation, at the doses applied in this work, to desirably modify the mung bean starch and grains.