Effets des traitements (chauffage et fermentation par Rhizopus oligosporus sp-T3) de la graine de lupin blanc doux sur certains facteurs de son utilisation nutritionnelle
| Autor: | Jean Pierre Nicolas, A. Schwertz, L. Mejean, Abalo Chango, HM Bau, C. Villaume |
|---|---|
| Přispěvatelé: | Revues Inra, Import |
| Rok vydání: | 1993 |
| Předmět: |
chemistry.chemical_classification
Protein efficiency ratio biology Rhizopus oligosporus Lysine food and beverages Nutritional quality biology.organism_classification Amino acid [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition chemistry [SDV.BDD] Life Sciences [q-bio]/Development Biology Botany Fermentation Food science Solubility Protein solubility [SDV.BDLR] Life Sciences [q-bio]/Reproductive Biology |
| Zdroj: | Reproduction Nutrition Development. 33:89-98 |
| ISSN: | 0926-5287 |
| Popis: | For improving the nutritional value and functional properties of sweet white lupin (SWL), a solid fermentation process using Rhizopus oligosporus was developed for the preparation of lupin products. A comparison of the effects of soaking + thermal treatment and fermentation was made from 3 lupin products: non-treated lupin seeds (SWLnt), heated lupin seeds (steamed at 100 degrees C for 30 min) (SWLh), and fermented lupin products (SWLf) from SWLh on chemical characteristics and protein efficiency ratio (PER) in rats. The major effect of soaking and thermal treatment is a loss of protein solubility and available lysine (from 3.02 +/- 0.18 g/16 g N to 2.3 +/- 0.25). Fermentation leads to a modification, of amino acid composition and to an increase in available lysine compared to heating (2.90 +/- 0.12 g/16 g N). The nutritional quality of SWLnt is low (PER = 0.83 +/- 0.09), thermal treatment decreases it (0.58 +/- 0.18) and fermentation compensates heating effect (0.74 +/- 0.25). It is suggested that the modifications of nutritional quality depends on the availability of lysine rather than on the variations of the levels of other amino acids. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|