The Fava Beans were used in this work as low cost adsorbent material for removal of Pb(II), Cd(II) and Zn(II) ions from aqueous solutions. The samples were prepared without farther treatment and sorted according to th...The Fava Beans were used in this work as low cost adsorbent material for removal of Pb(II), Cd(II) and Zn(II) ions from aqueous solutions. The samples were prepared without farther treatment and sorted according to the particles diameter by standard sieves 250 - 500 μm. Batch adsorption experiments were carried out to study the adsorption process, several parameters such as Initial pH of adsorbent, effect of contact time, effect of adsorbent amount and effect of metal concentration were conducted in these experiments. The effects of any one of those previously mentioned parameters on the adsorption capacity were studied while the other parameters were kept constant. It was found that the obtained maximum adsorption capacities of Fave beans for the removal of selected heavy metals were very high. This provide us to use Fava beans as a low coast adsorbent material to clean up the water in the environment from toxic heavy metals such as Pb(II), Cd(II) and Zn(II) ions.展开更多
The research analyzed the theoretical basis of the sustainable development of the Chongqing lava bean in terms of the current market economy situation. In regard to practice, several strategies will be suggested for t...The research analyzed the theoretical basis of the sustainable development of the Chongqing lava bean in terms of the current market economy situation. In regard to practice, several strategies will be suggested for the Chongqing fava bean industry to guide the development of Chongqing＇s efficient fava bean agriculture.展开更多
The cultivation and management of different legume species and their varieties were tested in South-Western Finland at farmers＇ fields in two years, 2010 and 2011. The studied legumes were peas and lava beans, and in...The cultivation and management of different legume species and their varieties were tested in South-Western Finland at farmers＇ fields in two years, 2010 and 2011. The studied legumes were peas and lava beans, and included also such species which are seldom or not normally cultivated in Finland, namely soybeans and blue and white lupins. Seed samples were collected from legume farms. The quality of different legume species was analysed and compared to each others. The chemical qualities were analysed for crude protein, fat, fibre, ash, nitrogen-free extract and phytic acid contents, and amino acid composition. The quality of the varieties of lupins and soybeans were compared to the quality of pea and fava bean varieties, which are generally cultivated nowadays in Finland. The highest protein contents were in soybean （369 and 379 g kg^-1） and white lupin （382 g kg^-1） and the lowest in pea varieties. Amino acid composition of legumes is good, but lupins have lower lysine content （g 100 g^-1 protein） than other legumes. High fat contents were in soybeans （91 and 100 g kg^-1） and white lupin （101 g kgl）, and moderate in blue lupin （30-49 g kg^-1）. Fuego fava bean variety had lower protein content than Kontu. The highest phytic acid contents were in soybeans （18.9 and 22.6 mg kg^-1） and the lowest in white lupin （6.2 mg kg^-1）. Lupins are interesting protein crops, especially white lupin with high protein and fat and low phytic acid contents. Lupins are not day length sensitive, like soybean, and therefore valuable for long-day cultivation conditions The present research strengthens the good chemical quality of legumes for food and feed purposes.展开更多
This research tackles the challenge of optimizing the fabrication and characterization of fava bean protein(FBP)nanofibers using electrospinning,evaluating the influence of varying blend ratios with polyvinyl alcohol(...This research tackles the challenge of optimizing the fabrication and characterization of fava bean protein(FBP)nanofibers using electrospinning,evaluating the influence of varying blend ratios with polyvinyl alcohol(PVA)(PVA:FBP of 4:1,7:3,and 1:1)on their physicochemical and functional properties.Scanning electron microscopy revealed that optimal fiber morphology,characterized by uniform and bead-free structures,was achieved at PVA:FBP ratios of 4:1 and 7:3.In contrast,the 1:1 ratio resulted in significant bead formation,a phenomenon correlated with a decrease in solution viscosity confirmed by rheological analysis.Fourier-transform infrared spectroscopy(FTIR)and Sodium Dodecyl Sulfate-Polyacrylamide(SDS-PAGE)verified the effective physical integration of FBP into the PVA matrix through hydrogen bonding interactions,rather than chemical crosslinking,without affecting the protein structure.Furthermore,circular dichroism analysis indicated that the electrospinning process induced a significant conformational shift within the secondary structure of the protein,favoring the formation ofβ-sheets overα-helices.Despite a less uniform morphology,the 1:1 composite retained 55%residual mass,indicating significant char formation,and exhibited the most robust antibacterial efficacy against E.coli and S.aureus.Antioxidant capacity was found to be directly proportional to the FBP concentration in the nanofibers.These findings demonstrate that PVA-FBP composite nanofibers are successfully formed with promising biodegradable materials with tunable properties.The ability to balance structural integrity with enhanced thermal,antimicrobial,and antioxidant functionality by adjusting the blend ratio highlights their significant potential for advanced applications in active food packaging and preservation systems.展开更多
食源性蛋白淀粉样纤维化聚集具有独特的结构特性,蚕豆11S蛋白(fava bean 11S protein,FP)作为一种可持续蛋白资源,表现出巨大的潜力。该研究探究了蚕豆11S蛋白淀粉样纤维化聚集(fibrotic aggregation of 11S protein in fava bean,FPF)...食源性蛋白淀粉样纤维化聚集具有独特的结构特性,蚕豆11S蛋白(fava bean 11S protein,FP)作为一种可持续蛋白资源,表现出巨大的潜力。该研究探究了蚕豆11S蛋白淀粉样纤维化聚集(fibrotic aggregation of 11S protein in fava bean,FPF)在形成过程中的动态演变,包括其结构表征和功能特性。6 g/100 mL的FP通过酸热处理(pH 2,85℃)不同时间(0~24 h)后得到FPF。处理后的样品通过硫黄素T、荧光、二酪氨酸、透射电子显微镜、傅里叶红外光谱等进行结构表征,结果表明FP先在酸热过程中水解成多肽,再自组装成富含β-折叠结构的FPF(由0 h的34.44%增加到24 h的45.89%)。通过起泡性、乳化性和凝胶特性等对FPF功能特性进行表征,与FP相比,反应24 h后的FPF具有更好的起泡性、乳化性和凝胶特性。此外,FPF在体外细胞实验中没有表现出细胞毒性。研究结果为FPF的形成规律提供了理论支撑。展开更多
文摘The Fava Beans were used in this work as low cost adsorbent material for removal of Pb(II), Cd(II) and Zn(II) ions from aqueous solutions. The samples were prepared without farther treatment and sorted according to the particles diameter by standard sieves 250 - 500 μm. Batch adsorption experiments were carried out to study the adsorption process, several parameters such as Initial pH of adsorbent, effect of contact time, effect of adsorbent amount and effect of metal concentration were conducted in these experiments. The effects of any one of those previously mentioned parameters on the adsorption capacity were studied while the other parameters were kept constant. It was found that the obtained maximum adsorption capacities of Fave beans for the removal of selected heavy metals were very high. This provide us to use Fava beans as a low coast adsorbent material to clean up the water in the environment from toxic heavy metals such as Pb(II), Cd(II) and Zn(II) ions.
基金Supported by csct2012jj A80042cstc2013yykfc80002+5 种基金Ycstc,2013ac1001Ycstc,2014ac1010Ycstc,2014nc1004201303129CARS-09Construction of Mutant Bank of "Tongcanxian No.8" Induced by EMS
文摘The research analyzed the theoretical basis of the sustainable development of the Chongqing lava bean in terms of the current market economy situation. In regard to practice, several strategies will be suggested for the Chongqing fava bean industry to guide the development of Chongqing＇s efficient fava bean agriculture.
文摘The cultivation and management of different legume species and their varieties were tested in South-Western Finland at farmers＇ fields in two years, 2010 and 2011. The studied legumes were peas and lava beans, and included also such species which are seldom or not normally cultivated in Finland, namely soybeans and blue and white lupins. Seed samples were collected from legume farms. The quality of different legume species was analysed and compared to each others. The chemical qualities were analysed for crude protein, fat, fibre, ash, nitrogen-free extract and phytic acid contents, and amino acid composition. The quality of the varieties of lupins and soybeans were compared to the quality of pea and fava bean varieties, which are generally cultivated nowadays in Finland. The highest protein contents were in soybean （369 and 379 g kg^-1） and white lupin （382 g kg^-1） and the lowest in pea varieties. Amino acid composition of legumes is good, but lupins have lower lysine content （g 100 g^-1 protein） than other legumes. High fat contents were in soybeans （91 and 100 g kg^-1） and white lupin （101 g kgl）, and moderate in blue lupin （30-49 g kg^-1）. Fuego fava bean variety had lower protein content than Kontu. The highest phytic acid contents were in soybeans （18.9 and 22.6 mg kg^-1） and the lowest in white lupin （6.2 mg kg^-1）. Lupins are interesting protein crops, especially white lupin with high protein and fat and low phytic acid contents. Lupins are not day length sensitive, like soybean, and therefore valuable for long-day cultivation conditions The present research strengthens the good chemical quality of legumes for food and feed purposes.
基金support from the Ear-marked Fund for China Agricultural Research System(CARS-08-G19)the National Natural Science Foundation of China(32072254)+1 种基金the National Key Research and Development Program of China(2022YFF1100502 and 2022YFD2100303)the Key Technology Research and Development Program in Xinjiang Uygur Autonomous Region(2022A02009-3).
文摘This research tackles the challenge of optimizing the fabrication and characterization of fava bean protein(FBP)nanofibers using electrospinning,evaluating the influence of varying blend ratios with polyvinyl alcohol(PVA)(PVA:FBP of 4:1,7:3,and 1:1)on their physicochemical and functional properties.Scanning electron microscopy revealed that optimal fiber morphology,characterized by uniform and bead-free structures,was achieved at PVA:FBP ratios of 4:1 and 7:3.In contrast,the 1:1 ratio resulted in significant bead formation,a phenomenon correlated with a decrease in solution viscosity confirmed by rheological analysis.Fourier-transform infrared spectroscopy(FTIR)and Sodium Dodecyl Sulfate-Polyacrylamide(SDS-PAGE)verified the effective physical integration of FBP into the PVA matrix through hydrogen bonding interactions,rather than chemical crosslinking,without affecting the protein structure.Furthermore,circular dichroism analysis indicated that the electrospinning process induced a significant conformational shift within the secondary structure of the protein,favoring the formation ofβ-sheets overα-helices.Despite a less uniform morphology,the 1:1 composite retained 55%residual mass,indicating significant char formation,and exhibited the most robust antibacterial efficacy against E.coli and S.aureus.Antioxidant capacity was found to be directly proportional to the FBP concentration in the nanofibers.These findings demonstrate that PVA-FBP composite nanofibers are successfully formed with promising biodegradable materials with tunable properties.The ability to balance structural integrity with enhanced thermal,antimicrobial,and antioxidant functionality by adjusting the blend ratio highlights their significant potential for advanced applications in active food packaging and preservation systems.
