High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans

Autor:	Thao Phan Thi Phuong, Gertrud Linsberger-Martin, Emmerich Berghofer, Karin Weiglhofer
Rok vydání:	2013
Předmět:	chemistry.chemical_compound Phytic acid chemistry Plant protein High pressure Protein digestibility Botany Hydrostatic pressure food and beverages Trypsin inhibitor activity Phenolic acid Food science Food Science
Zdroj:	LWT - Food Science and Technology. 51:331-336
ISSN:	0023-6438
DOI:	10.1016/j.lwt.2012.11.008
Popis:	Legumes are of high nutritional value but consumption is low in Western countries due to long processing and antinutritional factors. The development of convenience products can help to overcome these constraints. The present study investigated the effect of high hydrostatic pressure on oligosaccharides, phytic acid and total phenolic acid content, trypsin inhibitor activity and protein digestibility in peas and beans. Oligosaccharides were significantly reduced through pressurisation by up to 68% in peas and 48% in beans but reduction was lower than in cooked samples (max. 82% in peas and 80% in beans). Phytic acid was reduced by high pressure by up to 36% in peas and 11% in beans. Total phenolic acid content was reduced only in some pressurised peas and beans as compared to untreated peas and beans. Reduction of phytic acid (max. 48%) and total phenolic acids (max. 78%) through cooking was greater than through pressurisation. Trypsin inhibitor activity decreased by up to 100% in peas and 84% in beans during pressurisation. Protein digestibility increased by up to 4.3% in peas when treated at 600 MPa and 60 °C regardless of time and by 8.7% in beans treated at 600 MPa at 60 °C for 60 min.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3bba6472cac1e46c35f7cd15cca941d2 https://doi.org/10.1016/j.lwt.2012.11.008 Zobrazit plný text záznamu Full Text from ScienceDirect