Exploring the denaturation of whey proteins upon application of moderate electric fields: a kinetic and thermodynamic study

Thermal processing often results in disruption of the native conformation of whey proteins, thus affecting functional properties. The aim of this work was to evaluate the effects of moderate electric fields on denaturation kinetics and thermodynamic properties of whey protein dispersions at temperatures ranging from 75 to 90 °C. Application of electric fields led to a lower denaturation of whey proteins, kinetically traduced by lower values of reaction order (n) and rate constant (k) (p < 0.05), when compared to those from conventional heating under equivalent heating rates and holding times. Furthermore, the application of electric fields combined with short come-up times has reduced considerably the denaturation of proteins during early stages of heating (>30% of native soluble protein than conventional heating) and has determined also considerable changes in calculated thermodynamic properties (such as E(a), ΔH(?), ΔS(?)). In general, denaturation reactions during moderate electric fields processing were less dependent on temperature increase.     

Genetic control of low temperature tolerance in germination of the common bean (Phaseolus vulgaris L.)

Summary Cultivars tolerant to low temperature during the germination and emergence stages and carriers of the grain quality standards demanded by consumers are needed to increase the success of irrigated common bean in Southern Minas Gerais State. To study the genetic mechanisms controlling these traits and assess the possibility of generating the desirable materials, a diallel cross involving ten cultivars including introductions and pure lines from the breeding program of ESAL was carried out. Speed of germination of the F₂ generation from the crosses was assessed under laboratory conditions at 12°C. The diallel analysis was carried out using Griffing's method IV (1956) and predictions of the cross potential were made by the methodology developed by Jinks & Pooni (1986). The results indicated that the parents differed in germination speed at low temperatures with Small White, A-488 and Rio Vermelho being the most tolerant and Carioca, ESAL 591 the most sensitive. No effect of the reciprocal crosses was observed either for germination percentage or germination speed. The parents A-488, Small White and Rio Vermelho showed the greatest general combining ability. Additive genetic effects predominated for both traits. Our results suggest that cold tolerance can be bred successfully into commercially acceptable cultivars.