Thermal degradation kinetics of hemaglutinin in African yam bean (Sphenostylis Stenocarpa) seeds using partial cooking method

Iwuamadi GodsBattle-Axe Izuchukwu; Clement Owoicho Momoh; Benbella Msugh Iorliam

doi:10.14303/ajfst.2019.001

Thermal degradation kinetics of hemaglutinin in African yam bean (Sphenostylis Stenocarpa) seeds using partial cooking method

Iwuamadi GodsBattle-Axe Izuchukwu, Clement Owoicho Momoh, Benbella Msugh Iorliam

School of Biomedical Sciences

Research output: Contribution to journal › Article › peer-review

Abstract

In this study, the thermal degradation kinetics of hemagglutinins in African yam bean (Sphenostylis stenocarpa) seeds during partial wet cooking was investigated. Heat treatments were carried out at
different temperatures of 80, 85, 90, and 95° C over a period of 10 to 40 minutes at isothermal conditions.
The degradation of hemagglutinin was adequately modelled by the fractional conversion model and Arrhenius equation. There was a progressive decrease in hemagglutinin activity for each thermal treatment as the cooking time increased. High values of Coefficient of linear regression; R2 ranging from 0.795–0.931
confirmed the degradation to follow the first order thermal kinetics. Thermal treatment of 95° C for 40 minutes was sufficient to reduce 82% of hemagglutinin activity in African yam bean seeds.

Original language	English
Pages (from-to)	1-4
Number of pages	4
Journal	African Journal of Food Science and Technology
Volume	10
Issue number	1
DOIs	https://doi.org/10.14303/ajfst.2019.001
Publication status	Published online - 31 Jan 2019

Keywords

African yam beans
Hemagglutinin
Thermal degradation

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.14303/ajfst.2019.001

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title = "Thermal degradation kinetics of hemaglutinin in African yam bean (Sphenostylis Stenocarpa) seeds using partial cooking method",

abstract = "In this study, the thermal degradation kinetics of hemagglutinins in African yam bean (Sphenostylis stenocarpa) seeds during partial wet cooking was investigated. Heat treatments were carried out at different temperatures of 80, 85, 90, and 95° C over a period of 10 to 40 minutes at isothermal conditions. The degradation of hemagglutinin was adequately modelled by the fractional conversion model and Arrhenius equation. There was a progressive decrease in hemagglutinin activity for each thermal treatment as the cooking time increased. High values of Coefficient of linear regression; R2 ranging from 0.795–0.931 confirmed the degradation to follow the first order thermal kinetics. Thermal treatment of 95° C for 40 minutes was sufficient to reduce 82% of hemagglutinin activity in African yam bean seeds.",

keywords = "African yam beans, Hemagglutinin, Thermal degradation",

author = "Izuchukwu, {Iwuamadi GodsBattle-Axe} and Momoh, {Clement Owoicho} and Iorliam, {Benbella Msugh}",

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doi = "10.14303/ajfst.2019.001",

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T1 - Thermal degradation kinetics of hemaglutinin in African yam bean (Sphenostylis Stenocarpa) seeds using partial cooking method

AU - Izuchukwu, Iwuamadi GodsBattle-Axe

AU - Momoh, Clement Owoicho

AU - Iorliam, Benbella Msugh

PY - 2019/1/31

Y1 - 2019/1/31

N2 - In this study, the thermal degradation kinetics of hemagglutinins in African yam bean (Sphenostylis stenocarpa) seeds during partial wet cooking was investigated. Heat treatments were carried out at different temperatures of 80, 85, 90, and 95° C over a period of 10 to 40 minutes at isothermal conditions. The degradation of hemagglutinin was adequately modelled by the fractional conversion model and Arrhenius equation. There was a progressive decrease in hemagglutinin activity for each thermal treatment as the cooking time increased. High values of Coefficient of linear regression; R2 ranging from 0.795–0.931 confirmed the degradation to follow the first order thermal kinetics. Thermal treatment of 95° C for 40 minutes was sufficient to reduce 82% of hemagglutinin activity in African yam bean seeds.

AB - In this study, the thermal degradation kinetics of hemagglutinins in African yam bean (Sphenostylis stenocarpa) seeds during partial wet cooking was investigated. Heat treatments were carried out at different temperatures of 80, 85, 90, and 95° C over a period of 10 to 40 minutes at isothermal conditions. The degradation of hemagglutinin was adequately modelled by the fractional conversion model and Arrhenius equation. There was a progressive decrease in hemagglutinin activity for each thermal treatment as the cooking time increased. High values of Coefficient of linear regression; R2 ranging from 0.795–0.931 confirmed the degradation to follow the first order thermal kinetics. Thermal treatment of 95° C for 40 minutes was sufficient to reduce 82% of hemagglutinin activity in African yam bean seeds.

KW - African yam beans

KW - Hemagglutinin

KW - Thermal degradation

UR - http://dx.doi.org/10.14303/ajfst.2019.001

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DO - 10.14303/ajfst.2019.001

M3 - Article

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JO - African Journal of Food Science and Technology

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IS - 1

ER -

Thermal degradation kinetics of hemaglutinin in African yam bean (Sphenostylis Stenocarpa) seeds using partial cooking method

Abstract

Keywords

UN SDGs

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