Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7589943 | Food Chemistry | 2016 | 6 Pages |
Abstract
The effects of different thermal (raw, autoclaving or boiling for 5 and 20Â min) and soaking (with or without) treatments on the degree of hydrolysis (DH) of protein were investigated for selected legumes (Canavalia brasiliensis; Lablab purpureus; pink, red and white colour hulls Vigna unguiculata). Each legume preparation underwent in vitro simulated gastrointestinal tract digestion comprising either pepsin (120Â min) or pepsin/pancreatin (120/240Â min) digestion. The DH was determined based on the amount of free amino groups released. Autoclaving for 5Â min increased the pepsin/pancreatin DH for all the unsoaked and soaked legumes (+20% to 46% units) except Canavalia, while boiling for 5Â min only increased DH for two soaked legumes (+12% to 28% units). Extending boiling from 5 to 20Â min increased the DH for three soaked legumes (+5% to 29% units). In conclusion, autoclaving, in general, extensively increased the sequential pepsin/pancreatin DH, while boiling only increased it for selected legumes.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Julieta Torres, Shane M. Rutherfurd, Luz S. Muñoz, Michael Peters, Carlos A. Montoya,