Article ID Journal Published Year Pages File Type
7589943 Food Chemistry 2016 6 Pages PDF
Abstract
The effects of different thermal (raw, autoclaving or boiling for 5 and 20 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 (120 min) or pepsin/pancreatin (120/240 min) digestion. The DH was determined based on the amount of free amino groups released. Autoclaving for 5 min increased the pepsin/pancreatin DH for all the unsoaked and soaked legumes (+20% to 46% units) except Canavalia, while boiling for 5 min only increased DH for two soaked legumes (+12% to 28% units). Extending boiling from 5 to 20 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.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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