La stérilisation déstabilisant les protéines laitières acidifiées, des stabilisants sont généralement ajoutés. L’objectif de cette thèse était de comprendre les mécanismes physico-chimiques induits par l’acidification de formules laitières puis de rechercher des voies de stabilisation clean label pour les caséines acidifiées et traitées UHT. Des analyses décrivant la minéralisation, la charge de surface, l’hydratation et les modifications chimiques des caséines ont été mises en œuvre pour étudier leur stabilité.À l’échelle pilote, les caséines étaient plus stables à pH > 5,8 (entre pH 6,7 et 3,7), à basse température (8 versus 42°C), dans une formule riche en protéines (7 versus 3,2 %) et acidifiées par acide citrique (versus lactique). La meilleure stabilité dans ces conditions (parmi 140 combinaisons) s’expliquerait par des diminutions de répulsions électrostatiques, hydrophobes et de diffusion ainsi que par des augmentations de pouvoir tampon et de calcium chélaté par le citrate.Cependant, un traitement de 120°C / 15 s déstabilisait les micelles de caséines dès pH 6,2. L’ajout de matière grasse n’apportait pas d’amélioration. La lactosylation a ensuite été étudiée pour diminuer le pHi des caséines et donc les stabiliser à pH acide. Un prétraitement thermique (90°C / 60 min) à pH 7,5 avec du lactose leur a été appliqué dans différents environnements physico-chimiques. Les niveaux de lactosylation des caséines en milieu dilué étaient faibles mais augmentés avec une forte concentration en lactose (150 g/L) ou en milieu sec. Ce prétraitement appliqué en présence d’une concentration élevée en caséines (50 g/L) ou en minéraux -teneur en perméat triplée) améliorait davantage la stabilisation thermique des protéines acidifiées que la lactosylation seule. Cela s'exliquerait par un pouvoir tampon supérieur lié à cet environnement plus riche. / As sterilization destabilizes acidified dairy proteins, stabilizers are usually added. The objective of this thesis was to understand the physicochemical mechanisms induced by the acidification of dairy formulas and to look for clean label solutions to stabilize for acidified and heat treated caseins. To study their stability, the mineralization, surface charge, hydration and chemical modifications of caseins were characterized.At the pilot scale, caseins were more stable at pH > 5.8 (between pH 6.7 and 3.7), low temperature (8 versus 42°C), in formulas which were enriched in proteins (7 versus 3.2 %) and acidified with citric acid (versus lactic). This set of conditions (amid 140 combinations) would be the best to preserve the stability of proteins because it would correspond to a decrease of electrostatic and hydrophobic repulsions and of diffusion and to an increase of buffer strength and of citrate-chelated calcium content.However, a heat treatment at 120°C during 15 s destabilized casein micelles from pH 6.2 whatever the set of conditions. Adding fat did not bring any improvement.Next, lactosylation was studied to decrease the pHi of caseins so as to stabilize them at acidic pH. A heat pretreatment (90°C/60 min) at pH 7.5 in the presence of lactose was applied to casein micelles in several physicochemical environments. Lactosylation rates of casein in aqueous conditions were low but they were increased with high lactose content (150 g/L) or in dry conditions. This heat pretreatment, implemented with a high casein (50 g/L) or mineral (triple-concentrated permeate content) concentration improved even more the heat stability of acidified proteins than lactosylation only. This could be explained by higher buffer strength due to this richer environnement

M.Ing. (Civil Engineering) / The purpose of this investigation was to develop the basic information necessary for formulating creteria for the design of Type 3CR12 steel hot-rolled sections as columns. The mechanical properties needed for structural design are established. Investigations into the behaviour of axially loaded compression members indicated that the overall column buckling of compression members may be predicted with confidence by the tangent modulus approach. Finally simplified design recommendations are made for the design of Type 3CR12 steel hot-rolled columns. The need for future research are identified.

M.Ing. / Type 3CR12 steel is a corrosion resisting steel which is intended to be an alternative structural steel to replace the use of coated mild steel and low alloy steels in mild corrosive environments. This necessitate the experimental verification of the structural behaviour thereof. The purpose of this dissertation is therefore to compare the experimental structural bending behaviour regarding elastic and inelastic lateral torsional buckling of doubly symmetric I-beams and monosymmetric channel sections with the existing theories for carbon steel beams and to modify or develop new applicable theories if necessary. From the theoretical and experimental results it is concluded that the behaviour of heat treated Type 3CR12 beams can be estimated fairly accurate with existing theories and that the tangent modulus approach should be used for more accurate estimates as well as for beams that are not heat treated.

Please read the abstract in the section 00front of this document / Dissertation (M Eng (Metallurgical Engineering))--University of Pretoria, 2005. / Materials Science and Metallurgical Engineering / unrestricted

Pearl millet is a cereal crop cultivated by subsistence farmers in semi-arid parts of Africa and Asia. In Namibia, pearl millet porridge is a staple food for over half of the population. Healthful Harvest, a cooperative of subsistence farmers in a rural area in Namibia is developing a flour product with extended shelf life and a short cooking time comprising pearl millet and cowpea. This requires the application of simple technology. The pearl millet grain is small (3-15 mg) but has a proportionally larger germ than all other cereal grains, except perhaps maize. Therefore, it tends to contain a high content of triglycerides, which are rich in unsaturated fatty acids. Pearl millet flour is susceptible to rancidity within a few days due to lipolysis and subsequent oxidation of the de-esterified unsaturated fatty acids. To try to prevent rancidity and to pre-cook, pearl millet grain was subjected to toasting, boiling and toasting then boiling before reduction to flour. The effects of these different thermal treatments on fat acidity, peroxide value (PV) and conjugated diene and triene values of pearl millet flour before and after three months storage at ambient conditions were determined. The degree of cook of starch was determined on fresh flours. The porridges made from the flour of the treated grains were evaluated by a trained panel and by consumers. Analyses of energy demands and practicality of the thermal treatments and extrusion cooking as processing technologies in manufacturing pearl millet flour in rural parts of Namibia were made. Fat acidity for the untreated flour increased significantly from 0.11 to 3.72 g KOH kg-1, whereas no significant increase observed in the flours of wet thermally-treated grains. This indicates that wet thermal treatments inhibited triglyceride hydrolysis. The PVs of the flours of the wet thermally-treated grain increased seven-fold, while the PV of the untreated flour decreased. A similar trend was observed for the conjugated diene values. The conjugated triene values increased significantly for all the samples. These results indicate autoxidation in the thermally-treated samples and that there was accumulation of hydroperoxides. The degree of cook of the wet thermally-treated grain (~40%) was twice that of the untreated and toasted grains, indicating that the wet thermal treatment partially gelatinised the grain. Porridges prepared using untreated flours were associated with rancid flavours, while those of other treatments were not, indicating that the thermal treatments can prevent rancidity. Consumers preferred the porridge prepared using flour of the boiled grain, presumably because it was fully cooked, whereas others were not. Thus, the boiling treatment can be applied to extend the shelf life of and pre-cook pearl millet flour. The energy demands for boiling and extrusion cooking were estimated to be 0.6 and 0.2 kWh kg-1, respectively. The energy demand for the boiling process can be minimised by sun-drying instead of using electricity. The cost of an extruder would be prohibitively costly for Healthful Harvest. Thus, boiling the grain is a suitable appropriate technology that can be applied in the Healthful Harvest situation by ordinary people, with no specialist skills. / Thesis (MSc(Agric) (Food Science and Technology))--University of Pretoria, 2007. / Food Science / MSc(Agric) / unrestricted

Orientador: Rubens Caram Junior / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Mecânica / Made available in DSpace on 2018-08-26T12:33:37Z (GMT). No. of bitstreams: 1 Salvador_CamiloAugustoFernandes_M.pdf: 6043299 bytes, checksum: d34b83077b59f31d9349e1c6f8532b3a (MD5) Previous issue date: 2015 / Resumo: Ligas biomédicas do sistema Ti-Nb-Sn são bastante promissoras em função de sua excelente biocompatibilidade, baixo módulo de elasticidade e resistência à corrosão. Estas propriedades são severamente influenciadas pela precipitação das fases ? e ? durante tratamentos térmicos de envelhecimento. Estudos prévios evidenciaram uma grande divergência entre a evolução microestrutural de amostras submetidas ao envelhecimento clássico (amostras solubilizadas, resfriadas em água e envelhecidas, RC) e de amostras submetidas à isoterma direta (ID). O objetivo deste trabalho é avaliar a evolução microestrutural de três diferentes composições - Ti-30Nb, Ti-30Nb-2Sn e Ti-30Nb-4Sn (% peso) durante os tratamentos isotérmicos RC e ID. As ligas foram fundidas em forno a arco, homogeneizadas (1000°C, 12 horas), resfriadas em água e laminadas a frio até a espessura de 2.5 mm, resultando em uma redução de espessura de 78%. Foram então obtidas amostras de 10 x 10 x 2.5 mm através de corte a frio. Um tratamento de recristalização foi empregado (800°C, 30 min), seguido dos tratamentos isotérmicos RC ou ID, a 400°C, por tempos entre 10 min e 48 h. Todas as amostras foram resfriadas em água após o envelhecimento. Em seguida, as amostras foram polidas e analisadas por MEV-FEG e DRX utilizando um porta-amostras giratório. Adicionalmente, medidas de microdureza e de módulo de foram executadas. Discos de 3 mm foram preparados para serem analisados por MET. Foram empregadas as técnicas de SAD, campo claro/campo escuro e CBED. Verificou-se que a adição de 4% de Sn suprime a formação de ? isotérmico a 400°C, dando origem a uma microestrutura de baixo módulo e baixa dureza. A adição de Sn permite a formação da fase ?" no resfriamento rápido executado após 48 h de isoterma direta. Para todas as composições, independentemente do tratamento térmico, a precipitação de ? ocorreu majoritariamente nos contornos de grão. Precipitados intragranulares em formato triangular também foram observados nas ligas com 2Sn e 4Sn / Abstract: Ti-Nb-Sn biomedical alloys have been recently developed as promising biomaterials due to their excellent biocompatibility, low elastic modulus and corrosion resistance. These desirable properties are highly influenced by the precipitation of ? and ? phases during aging heat treatments. Previous studies reported a great divergence between the microstructure evolution on specimens submitted to QA (quench and aged) and DH (direct holding from beta field, step-quenched, Route 2) aging heat treatments. The aim of this project was to evaluate the microstructure evolution of three different alloys - Ti-30Nb, Ti-30Nb-2Sn and Ti-30Nb-4Sn (wt %) during QA and DH isothermal aging heat treatments. The alloys were arc melted, homogenized (1000°C, 12 hours), water quenched and then cold rolled to 2.5 mm thickness, resulting in a total reduction rate of 78%. The ingot was cut in samples of 10 x 10 x 2.5 mm. A recrystallization heat treatment (800°C for 30 min) was employed, followed by the isothermal heat treatments (QA or DH) - from 10 minutes to 48 hours - and water quenching. The samples were finally polished and analysed by FEG-SEM and also X-ray diffraction (XRD) using a spinner device. Furthermore, microhardness and elastic modulus measurements were performed. Conventional TEM sample preparation was used in order to obtain 3 mm disks suitable for BF/DF/SAD and CBED analysis. It was verified the addition of 4% Sn supresses the ? formation during DH aging heat treatments at 400°C, resulting in a low hardness and low elastic modulus microstructure. This Sn addition also allows ?" to be formed on water quenching even after 48 h of aging. For all compositions, despite of the aging heat treatment, the majority of ? precipitation was given on grain boundaries. Intragranular, triangular-shape ? precipitates were also observed in Ti-30Nb-2Sn and Ti-30Nb-4Sn alloys / Mestrado / Materiais e Processos de Fabricação / Mestre em Engenharia Mecânica

No presente trabalho são relatados os resultados obtidos de ensaios de ressonância magnética nuclear, número de acidez, índice de iodo, índice de saponificação, calorimetria exploratória diferencial com pressão (PDSC), viscosidade e curvas de resfriamento para dois tipos de óleos vegetais, o de soja e o de dendê. Esses ensaios foram efetuados em amostras de óleos puras e também em formulações com diferentes antioxidantes em diferentes concentrações em massa. Basicamente duas situações foram avaliadas, a condição óleo novo e a condição óleo oxidado. A condição oxidada foi obtida por meio de ensaios de oxidação acelerada. Uma análise desses resultados permitiu verificar que o óleo de soja foi mais sensível ao envelhecimento (oxidação) e que os aditivos de melhor desempenho foram o Irganox L109 com 5 % em massa para o óleo de soja e o Galato de Propila com 2 % em massa para o óleo de dendê. / In the present work are analyzed results from Nuclear Magnetic Resonance, Acid Number, Iodine Number, Pressure Differential Scanning Calorimetry, Viscosity and cooling curves obtained from 2 types of vegetable oils: soybean and palm. Such tests were performed in the vegetable oil samples with oxidations inhibitors and without those additives. Basically two conditions were evaluated: as not oxidized (new condition) and as oxidized (used condition). Oxidized condition was made by accelerated oxidized test performed in the different vegetable oil samples. Results show that soybean oil is more sensitive to oxidation than palm oil. Irganox L109 (5 %) was the better oxidation inhibitor to the soybean oil and Propil Galate (2 %) had better performance as antioxidant to the palm oil.

Estuda o desempenho de diferentes anticorrosivos, adicionados ao óleo de soja aditivado com o Irganox L 109, um antioxidante. O objetivo é verificar qual deles oferece melhor proteção ao latão e ao aço, simultaneamente. Ensaios de perda de massa e análise potenciodinâmica foram feitos com essa finalidade. Essas formulações foram caracterizadas com ensaios de viscosidade, curvas de resfriamento, espectroscopia de infravermelho e ângulo de contato. O estudo se estendeu, também, para o óleo de soja puro (sem adição de aditivos). Essas formulações de óleo de soja com diferentes concentrações de anticorrosivos e com uma concentração fixa de antioxidante foram submetidas a um processo de envelhecimento acelerado e após isso, foram novamente realizados os ensaios citados anteriormente. Com isso, pode-se comparar qual das formulações sofreu a menor variação na sua propriedade. Com isso, pode-se verificar que a formulação 0,1% 2-mercaptobenzotiazol foi a que apresentou o melhor comportamento para a finalidade requerida. / This work presents studies the performance of different anticorrosion additives, that were added in a composition of soybean oil and antioxidant Irganox L 109. The objective was determine which one offers good protection to the brass and steel, simultaneously. Tests of loss mass and potentiodynamic analysis were performed for this purpose. These formulations were characterized with tests of viscosity, cooling curves, infrared spectroscopy and contact angle measures. Similar studies were also extended to the pure soybean oil (without additives). The soybean oil formulations (different anticorrosion concentrations and fixed antioxidant concentration) were subjected to process of accelerated aging (oxidation) and new characterization tests were performed again. Comparative analyses between before and after oxidation tests were performed in order to verify which formulation had less variation on the properties. Results shown formulation 0.1% 2-Mercaptobenzothiazole has the best behavior for the purpose required.

O objetivo do estudo foi avaliar o efeito da radiação gama e da irradiação seguida de tratamentos hidrotérmicos sobre as características físico-químicas, funcionais e nutricionais (digestibilidade) de farinha e amido de banana verde. Bananas verdes Musa acuminata (AAA Cavendish) foram processadas visando a obtenção de farinha e a extração do amido. A farinha foi submetida às doses de radiação gama de 0 (controle); 1,0; 2,0; 5,0 e 10,0 kGy e o amido à 0 (controle); 0,5; 1,0; 1,5 e 2,0 kGy. Parte da farinha e do amido seguiu para os tratamentos hidrotérmicos, que constaram de umidificação na a proporção 1:20 p/v (farinha ou amido : água destilada), banho térmico (80 °C por 1 hora), armazenamento refrigerado (5 °C por 24 horas) e desidratação em estufa (45 °C por 24 horas). A avaliação da farinha somente irradiada demonstrou que, com o aumento da dose de radiação aplicada, houve aumento dos teores de açúcares redutores e de redutores totais, índice de solubilidade em água (ISA), croma (C), índice de escurecimento (IE) e dos teores de amido rapidamente digerível (ARD) e lentamente digerível (ALD). Houve também redução dos teores de amido resistente (AR) e das viscosidades de pasta (máxima, final e de quebra), além da tendência a retrogradação. Nas farinhas irradiadas e tratadas hidrotermicamente, o aumento da dose causou elevação dos teores de açúcares redutores e de ALD, do ISA, temperatura de pasta, C e IE. Nestas houve também redução do índice de absorção de água (IAA), do teor de ARD, das viscosidades máxima, final e tendência a retrogradação. O teor de AR das farinhas destes tratamentos apresentou elevação até 2 kGy. A inclusão dos tratamentos hidrotérmicos às farinhas irradiadas alterou a digestibilidade do amido, elevando o teor de ARD e reduzindo os de ALD e AR em função da gelatinização em todas as doses. Também houve elevação dos teores de fibra dietética total (FDT) em doses acima de 2 kGy. A cor foi alterada, com redução de luminosidade (L) e do ângulo Hue (°H), e elevação de C e IE. Houve aumento do IAA e redução do ISA. Os tratamentos hidrotérmicos alteraram o perfil viscoamilográfico das amostras gerando picos menos agudos, com menor quebra de viscosidade e maior tendência a retrogradação. A avaliação dos amidos somente irradiados demonstrou que, com o aumento da dose de radiação aplicada, houve apenas aumento do °H. Tanto no amido somente irradiado como no irradiado com posteriores tratamentos hidrotérmicos, houve elevação do teor de amido com ligações beta e redução do teor de amilose, da cristalinidade relativa, das viscosidades máxima, final e de quebra e também houve quebra da amilopectina. A inclusão dos tratamentos hidrotérmicos promoveu ainda o escurecimento dos amidos (redução de L e elevação de C, °H e IE). Os teores de amilose foram reduzidos e os de FDT elevados. A digestibilidade in vitro apresentou elevação do teor de ARD e redução em ALD e AR. Foi observada quebra da amilopectina, principalmente, e também redução da cristalinidade relativa. Todos os pontos críticos dos viscoamilogramas apresentaram elevação com os tratamentos hidrotérmicos, exceto a temperatura de pasta, que permaneceu inalterada. / The aim of this study was to evaluate the effect of gamma radiation and gamma radiation followed by hydrothermal treatments on the physicochemical, functional and nutritional (digestibility) characteristics of flour and starch from green bananas. Green bananas Musa acuminata (AAA Cavendish) were processed in order to obtain flour and extract starch. The flour was subjected to gamma radiation doses of 0 (control); 1,0; 2,0; 5,0 and 10,0 kGy and the starch to doses of 0 (control); 0,5; 1,0; 1,5 and 2,0 kGy. Part of the flour and starch received hydrothermal treatments, consisted of humidification in the ratio 1:20 w/v (flour or starch : distilled water), thermal bath (80 °C for 1 hour), cold storage (5 °C for 24 hours) and dehydration in oven (45 °C for 24 hours). The assessment of only irradiated flours showed that with the increase of radiation dose, there was an increase in levels of reducing sugars and total reducing sugar, water solubility index (WSI), chroma (C), browning index (BI) and of rapidly digestible (RDS) and slowly digestible starch (SDS) content. There was also a reduction in resistant starch (RS) levels and in paste viscosities (maximum, final and breakdown) and setback. In the irradiated and hydrothermically treated flours, the dose increase caused an elevation in levels of reducing sugars and SLS, of WSI, pasting temperature, C and BI. In these flours there was also reduction in the water absorption index (WAI), RDS content, maximum and final viscosities, and setback. The content of RS from the flours of these treatments increased up to 2 kGy. The inclusion of hydrothermal treatments (gelatinization and retrogradation) to irradiated flours changed the digestibility, raising RDS level and reducing the SDS and RS levels at all doses. There was an increase in the levels of total dietary fiber (TDF) at doses above 2 kGy. The color was altered with reduction of luminosity (L) and Hue angle (°H), and elevation of C and BI. There was an increase of WAI and reduction of WSI. The hydrothermal treatments altered the viscosity profile of the samples generating less sharp peaks, with less viscosity breakdown and a greater setback. The evaluation of only irradiated starches showed that with the use of increasing radiation dose, there was only an increase of °H. Both in the only irradiated starch and in the irradiated one with subsequent hydrothermal treatments, there was an increase of starch with beta bonds and reduction of amylose content, relative crystallinity, maximum and final viscosity, breakdown as well as amylopectin molecules break. The inclusion of hydrothermal treatments promoted browning of starches (reduction of L and elevation of C, °H and BI). The amylose contents were reduced and those of TDF were elevated. The in vitro digestibility presented elevated levels of RDS and reduction in SDS and RS. It was observed amylopectin break and also relative crystallinity reduction. All critical points of viscoamylograms showed an increase caused by hydrothermal treatments, except for pasting temperature, that remained unchanged.

O feijão constitui-se em um dos alimentos básicos da população brasileira e proporciona vários benefícios à saúde. No entanto, possui fatores antinutricionais que impedem parte do aproveitamento de alguns de seus nutrientes, destacando-se dentre esses fatores os polifenóis. Estes podem complexar com proteínas, diminuindo a sua digestibilidade e seu aproveitamento pelo organismo. Assim, esta pesquisa teve por objetivo avaliar o potencial antioxidante de feijão comum (Phaseolus vulgaris, L.) e, após a complexação de suas proteínas e polifenóis, avaliar os efeitos dos tratamentos dados e dessa ligação na digestibilidade protéica. Foi utilizado duas cultivares de feijão comum de duas diferentes cores, preto (Xamego) e marrom (BRS9435-Cometa), e uma linhagem de coloração branca (G2358). Os grãos foram analisados na forma crua e cozidos em autoclave, macerados ou não. Foram realizadas análises de: teor de taninos, fenólicos totais, atividade antioxidante, eletroforese, digestibilidade protéica in vitro, e ácidos fenólicos e flavonóides por CLAE. Nas análises dos grãos íntegros, a cultivar BRS9435-Cometa crua apresentou a maior atividade antioxidante e, apesar da maceração e da cocção terem reduzido teor de taninos, compostos fenólicos e atividade antioxidante da maior parte dos feijões, a maceração aumentou significativamente a quantidade de fenólicos totais em feijão preto. Houve alteração no perfil eletroforético da proteína dos grãos após a complexação com os polifenóis. As bandas com maior peso molecular, presentes nas faseolinas puras, apresentaram menor intensidade quando houve a complexação com polifenóis. A digestibilidade das faseolinas de feijões crus variou de 95,67 a 97,66% e a de feijões cozidos de 90,44 a 97,02%. Na digestibilidade de faseolinas puras a maceração seguida de cocção somente exerceu influência significativa em grãos brancos, reduzindo a digestibilidade da faseolina. De modo geral a complexação faseolinapolifenóis aumentou o percentual de digestibilidade. O efeito esperado da complexação faseolina-frações de polifenóis em reduzir a digestibilidade da faseolina foi muito discreto e muitas vezes inexistente, e o de aumento da digestibilidade pela cocção com ou sem maceração também foi limitado. Para os extratos brutos dos feijões, os resultados de DPPH variaram de 2,96 a 14,04 mg de TEAC.g-1 de extrato, e os de ABTS entre 13,70 e 29,51 mg de TEAC.g-1 de extrato. Em ambos os métodos de avaliação da atividade antioxidante, os resultados foram maiores para a maioria dos extratos das cultivares marrom e preta. Quanto às análises realizadas por CLAE, para ácidos fenólicos contatou-se que todos os extratos avaliados possuem os ácidos gálico, clorogênico, vanílico e sinápico, e que os dois primeiros foram os encontrados em maiores teores; praticamente todos os flavonóides foram detectados em quase todas as amostras, com exceção do Caempferol, que somente foi detectado nas amostras maceradas e cozidas. Para extratos de feijões brancos, os flavonóides encontrados em maiores concentrações foram a catequina e o caempferol-3-rutinosídeo; extratos de feijões marrons apresentaram predominantemente a catequina e o caempferol-3-glicosídeo; e em extratos de feijões pretos, predominantemente a catequina, caempferol-3-glicosídeo e quercetina-3-glicosídeo. De maneira geral, o efeito do tratamento térmico aumentou a atividade antioxidante, bem como a concentração dos compostos fenólicos avaliados nos extratos de feijões. / Common bean is one of the staples of the brazilian population and provides numerous health benefits. Nevertheless, it has antinutritional factors that prevent the use of some part of their nutrients, especially polyphenols. These can complex with proteins, decreasing their digestibility and utilization by the body. Thus, this research aimed to evaluate the antioxidant potential of common bean (Phaseolus vulgaris L.) and, after complexation of proteins and polyphenols, assess the effects of treatments given and of this complexation on protein digestibility. Was used two common bean cultivars in two different colors, black (Xamego) and brown (BRS9435-Comet), and a line of white color (G2358). The grains were analyzed as raw and cooked in an autoclave, soaked or not. The analyses that were performed are: content of tannins, total phenolics, antioxidant activity, electrophoresis, in vitro protein digestibility, and phenolic acids and flavonoids by HPLC. In the analyses of whole grains, raw BRS9435- Comet had the highest antioxidant activity and, despite soaking and cooking have shown low levels of tannins, phenolic compounds and antioxidant activity of most beans, soaking significantly increased the amount of total phenolic in black beans. There were changes in the electrophoretic profile of protein from grains by complexation with polyphenols. The bands with higher molecular weight, present in pure phaseolins, had a lower intensity when there was complexation with polyphenols. The digestibility of phaseolins from raw beans ranged from 95.67 to 97.66% and from cooked beans from 90.44 to 97.02%. Digestibility of pure phaseolins from soaked beans only exerted significant influence on white grains, reducing the digestibility of phaseolin. In general, the complexation of phaseolin and polyphenols increased percentage of digestibility. The expected effect of complexation of fractions of polyphenols and phaseolins in reduce the digestibility of phaseolins was very low and often non-existent, and the increase in the digestibility by cooking with or without soaking was also limited. For crude extracts of the beans, the results of DPPH ranged from 2.96 to 14.04 mg TEAC.g-1 extract, and of ABTS between 13.70 and 29.51 mg TEAC.g-1 extract. In both methods of assessing antioxidant activity, the results were higher for most of the extracts of brown and black cultivars. For analyses performed by HPLC it was found for phenolic acids that all extracts evaluated have the gallic acid, chlorogenic, vanillic and sinapic, and the first two were found at higher levels. Practically all flavonoids were detected in almost all samples, except for kaempferol, wich was only detected in soaked and cooked samples. For extracts from white beans, flavonoids found in highest concentrations were catechin and kaempferol-3-rutinoside; brown beans extracts showed mostly catechin and kaempferol-3- glucoside, and in extracts of black beans, mainly catechin, kaempferol-3-glucoside and quercetin-3-glucoside. In general, the effect of heat treatment increased the antioxidant activity and concentration of phenolic compounds evaluated in extracts of beans.