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🔥ADVANCE ACCESS🔥: Habitat and species effects on seed formation and emergence performance in Cerrado graminoids
https://doi.org/10.1093/aob/mcag136
Science Shared: June 20
https://www.botany.one/science-shared-june-20-2/
This week: debris for diversity, attack and defence in pathogens, and getting your statistics right.
#Botany #PlantScience
Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis
https://pmc.ncbi.nlm.nih.gov/articles/PMC8625652/ #Food #Chemistry #PlantScience
As I'm cooking Albanian white beans right now and foam comes to the surface, I got curious about aquafaba...
"Chickpea aquafaba: a systematic review of the different processes for obtaining and their nutritional and technological
characteristics"
https://doi.org/10.1007/s13197-023-05920-y #Food #Chemistry #PlantScience
Aquafaba is the residual water from cooking chickpea in water. It has a high gelling ability, allowing it to create stable gels. However, those functional properties depend on the legume composition, genotype, cooking time, pressure, and temperature. This study aimed to evaluate the different processes for obtaining aquafaba and compare their nutritional composition and technological characteristics using a systematic review. The authors performed the systematic review by performing specific search strategies for Scopus, Web of Science, Pubmed, Lilacs, Google Scholar, and ProQuest. A total of 17 studies were analyzed. Of them, 17.64% (n = 3) used the wastewater from canned chickpeas, 17.64% (n = 3) compared the wastewater of canned chickpeas and dry grains, and 58.82% (n = 10) used dry chickpeas. Studies used different methods to analyze the protein content. The most used (n = 5) was the Association of Official Analytical Chemists (AOAC). The aquafaba presented carbohydrates at 2.03–2.59 g/100ml; protein at 0.0.8–2.8 g/100ml; and fat at 0.07–0.1 g/100ml. In general, preparing aquafaba followed: soaking (8–10 h at 4 °C—1 chickpea: 4 water), pressure cooking (30 min—2 chickpea: 3 water), and refrigerating (24h/4 °C). In general, the results showed the following steps to prepare aquafaba: soaking for 8–10 h at 4 °C at the proportion of 1:4 (chickpea:water), pressure cooking for 30 min in the proportion of 2:3 (chickpea: water), and refrigerating 24 h/4 °C. These procedures in a homemade aquafaba presented the best results, considering foam development and higher stability. The aquafaba from canned chickpeas has a higher foam-ability and lower emulsion properties than homemade cooking aquafaba.
🔥ADVANCE ACCESS🔥: Evolutionary history, taxonomy, and ecology of Neotropical Cissus (Vitaceae) in the biotic transition zone of Mexico and Central America
https://doi.org/10.1093/aob/mcag123
Sudoku Garden
https://www.botany.one/sudoku-garden-16/
It's the Solstice
#Botany #PlantScience
in silico Plants
Annals of Botany
Botany One
Megan Lynch (she/her)
Mauro Maver