Jove
Visualize
Contáctanos
JoVE
x logofacebook logolinkedin logoyoutube logo
ACERCA DE JoVE
Visión GeneralLiderazgoBlogCentro de Ayuda JoVE
AUTORES
Proceso de PublicaciónConsejo EditorialAlcance y PolíticasRevisión por ParesPreguntas FrecuentesEnviar
BIBLIOTECARIOS
TestimoniosSuscripcionesAccesoRecursosConsejo Asesor de BibliotecasPreguntas Frecuentes
INVESTIGACIÓN
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchivo
EDUCACIÓN
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualCentro de Recursos para ProfesoresSitio de Profesores
Términos y Condiciones de Uso
Política de Privacidad
Políticas

Videos de Conceptos Relacionados

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas10:35

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

34.5K
Aquafaba is a viscous juice from canned chickpea that, when stirred vigorously, produces a relatively stable white froth or foam. The primary research goal is to identify the components of aquafaba that contribute viscosifying/thickening properties using nuclear magnetic resonance (NMR), ultrafiltration, electrophoresis, and peptide mass fingerprinting.
34.5K
The Effect of Construction and Demolition Waste Plastic Fractions on Wood-Polymer Composite Properties09:06

The Effect of Construction and Demolition Waste Plastic Fractions on Wood-Polymer Composite Properties

8.5K
Secondary material streams have been shown to include potential raw materials for production. Presented here is a protocol in which CDW-plastic waste as a raw material is identified, followed by various processing steps (agglomeration, extrusion). As a result, a composite material was produced, and mechanical properties were...
8.5K
Ceramic-matrix Composite Materials and Their Bending Properties09:59

Ceramic-matrix Composite Materials and Their Bending Properties

9.4K
Source: Sina Shahbazmohamadi and Peiman Shahbeigi-Roodposhti-Roodposhti, School of Engineering, University of Connecticut, Storrs, CT
Bones are composites, made of a ceramic matrix and polymer fiber reinforcements. The ceramic contributes compressive strength, and the polymer provides tensile and flexural strength. By combining ceramic and polymer materials in different amounts, the body can create unique materials tailored for a specific application. As biomedical engineers, having the ability...
9.4K
Community Diversity13:04

Community Diversity

3.0K
Measuring Biodiversity in Areas with Different Disturbance Regimes
ExpandNOTE: In this experiment, you will compare the biodiversity in a less disturbed area against a more highly disturbed area. HYPOTHESES: The experimental hypothesis could be that a less disturbed area will contain a greater diversity of species than a highly disturbed area. The null hypothesis could be that there will be no difference in diversity between less disturbed and highly disturbed areas.
To begin, divide into...
3.0K
Composition of Polyprotic Acid Solutions as a Function of pH01:19

Composition of Polyprotic Acid Solutions as a Function of pH

835
Polyprotic acids of the type H2M constitute two ionizable protons. As a result, on titration with a base, they exhibit two equivalence points in the titration curve. During titration, the species H2M, HM−, and M2− will be present in the solution at different points. The fractions of H2M, HM−, and M2− present at the various instances of the titration are denoted by α0, α1, and α2, respectively.
A graph with the alpha values is plotted against the volume of...
835
Animal Diversity06:08

Animal Diversity

42.9K
Kingdom Animalia is composed of a range of organisms united by a set of common characteristics. Barring a few exceptions, animals are multicellular eukaryotes that move, consume organic matter, and reproduce sexually. Although these attributes are shared, species within this kingdom are also extremely diverse. This diversity is due to adaptation of each species to a different niche. The niche of a species includes the area, function, and interrelationship of that species with other biotic and...
42.9K

También podría leer

Artículos Relacionados

Artículos vinculados a este trabajo por autores compartidos, revista y gráfico de citas.

Ordenar por
Same author

Low-Temperature Triggered Shape Transformation of Liquid Metal Microdroplets.

ACS applied materials & interfaces·2020
Same author

Organohalogen compounds of emerging concern in Baltic Sea biota: Levels, biomagnification potential and comparisons with legacy contaminants.

Environment international·2020
Same author

Water-Soluble Anthraquinone Photocatalysts Enable Methanol-Driven Enzymatic Halogenation and Hydroxylation Reactions.

ACS catalysis·2020
Same author

Integrated sequencing and array comparative genomic hybridization in familial Parkinson disease.

Neurology. Genetics·2020
Same author

Treatment for tuberculosis of the subaxial cervical spine: a systematic review.

Archives of orthopaedic and trauma surgery·2020
Same author

A diagnostic model of idiopathic central precocious puberty based on transrectal pelvic ultrasound and basal gonadotropin levels.

The Journal of international medical research·2020

Video Experimental Relacionado

Updated: Jan 20, 2026

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
10:35

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

Published on: February 10, 2018

34.5K

Diversidad composicional en harina de guisante: Efectos sobre las propiedades funcionales

Bo Yuan1, Cecilia Hammenhag2, Qinhui Xing1

  • 1Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark.

Current research in food science
|January 19, 2026
PubMed
Resumen

La composición de la harina de guisante, incluido el almidón y la proteína, impacta significativamente sus propiedades funcionales. Comprender estas relaciones permite el desarrollo de ingredientes alimentarios novedosos a base de guisante.

Palabras clave:
morfología del guisantecomposición de proteínasalmidónestructurahinchamiento

Más Videos Relacionados

The Effect of Construction and Demolition Waste Plastic Fractions on Wood-Polymer Composite Properties
09:06

The Effect of Construction and Demolition Waste Plastic Fractions on Wood-Polymer Composite Properties

Published on: June 7, 2020

8.5K
Bending Strength and 3-Point Bending Test of Ceramic Materials
09:59

Bending Strength and 3-Point Bending Test of Ceramic Materials

Published on: April 30, 2023

9.4K

Videos de Experimentos Relacionados

Last Updated: Jan 20, 2026

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
10:35

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

Published on: February 10, 2018

34.5K
The Effect of Construction and Demolition Waste Plastic Fractions on Wood-Polymer Composite Properties
09:06

The Effect of Construction and Demolition Waste Plastic Fractions on Wood-Polymer Composite Properties

Published on: June 7, 2020

8.5K
Bending Strength and 3-Point Bending Test of Ceramic Materials
09:59

Bending Strength and 3-Point Bending Test of Ceramic Materials

Published on: April 30, 2023

9.4K

Área de la Ciencia:

  • Ciencia de los Alimentos; Fitomejoramiento; Ciencia de la Nutrición

Sus antecedentes:

  • Los guisantes son vitales para la seguridad alimentaria debido a su valor nutricional y sostenibilidad.; No se comprende bien la relación entre la composición de la harina de guisante (almidón, proteína) y sus propiedades funcionales.; Las variaciones en la composición del guisante pueden influir en su idoneidad para diversas aplicaciones alimentarias.

Objetivo del estudio:

  • Investigar el vínculo entre la composición de la harina de guisante y sus propiedades funcionales.; Explorar cómo la variación genética en los accesos de guisante afecta las características de la harina.; Proporcionar información para optimizar el uso de diversas variedades de guisante en el desarrollo de productos alimenticios.

Principales métodos:

  • Se seleccionaron 30 accesos de guisante basándose en la variación genética de 265.; Se analizó la composición de la harina, incluido el contenido total de almidón, proteína, amilosa y amilopectina.; Se evaluaron los perfiles de proteínas mediante SDS-PAGE y se evaluaron las propiedades funcionales como la solubilidad de las proteínas y la sensibilidad térmica (factor de hinchamiento).

Principales resultados:

  • La composición de la harina varió ampliamente entre los accesos, asociada significativamente con el fenotipo del guisante (por ejemplo, los guisantes arrugados tuvieron menor contenido de almidón/amilopectina, mayor contenido de amilosa/fibra).; Los perfiles de proteínas mostraron variaciones en las fracciones de legumina, vicilina y albúmina de guisante, correlacionándose con el fenotipo del guisante.; Un mayor contenido de proteínas redujo la solubilidad de las proteínas; una menor cantidad de amilopectina se correlacionó con una menor sensibilidad térmica y factor de hinchamiento.

Conclusiones:

  • La composición de la harina de guisante, en particular el contenido y tipo de almidón y proteína, influye directamente en sus propiedades funcionales.; La diversidad genética en los guisantes ofrece una rica fuente de variación para adaptar las características de la harina a aplicaciones alimentarias específicas.; Este estudio proporciona conocimientos fundamentales para la utilización específica de diversas variedades de guisante en la creación de ingredientes alimentarios innovadores.