INTERAÇÃO TANINO-GLOBULINA DE LENTILHA E HIDRÓLISE IN VITRO
| Autor: | Valdir Augusto Neves, Euclides J. Lourenço |
|---|---|
| Přispěvatelé: | Universidade Estadual Paulista (Unesp) |
| Rok vydání: | 1998 |
| Předmět: |
Globulin
Lens culinaris hidrólise in vitro lcsh:TX341-641 globulin lentil tannin chemistry.chemical_compound Hydrolysis Pepsin Casein lcsh:Technology (General) Acetone medicine T1-995 Tannin TX341-641 Technology (General) chemistry.chemical_classification tanino Chromatography biology Nutrition. Foods and food supply globulina lentilha Trypsin in vitro hydrolysis chemistry biology.protein lcsh:T1-995 Digestion lcsh:Nutrition. Foods and food supply Food Science Biotechnology medicine.drug |
| Zdroj: | Food Science and Technology, Vol 18, Iss 3, Pp 346-349 (1998) SciELO Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP Food Science and Technology, Volume: 18, Issue: 3, Pages: 346-349, Published: AUG 1998 Food Science and Technology v.18 n.3 1998 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
| ISSN: | 0101-2061 |
| DOI: | 10.1590/s0101-20611998000300017 |
| Popis: | Submitted by Guilherme Lemeszenski (guilherme@nead.unesp.br) on 2013-08-22T18:52:57Z No. of bitstreams: 0 Made available in DSpace on 2013-08-22T18:52:57Z (GMT). No. of bitstreams: 0 Previous issue date: 1998-08-01 Made available in DSpace on 2013-09-30T19:44:26Z (GMT). No. of bitstreams: 0 Previous issue date: 1998-08-01 Submitted by Vitor Silverio Rodrigues (vitorsrodrigues@reitoria.unesp.br) on 2014-05-20T15:11:39Z No. of bitstreams: 0 Made available in DSpace on 2014-05-20T15:11:40Z (GMT). No. of bitstreams: 0 Previous issue date: 1998-08-01 As frações protéicas foram isoladas dos cotiledones e os taninos isolados e purificados da casca da lentilha. A fração globulina correspondeu a 42,7 % do nitrogenio total da farinha de lentilha representando a fração protéica majoritária. Comparativamente ao metanol e metanol-HCl 1% a mistura acetona:água (7:3) representou o melhor meio extrator para os taninos da casca. A fração globulina isolada, nativa e aquecida (99oC/15 min), e caseína foram hidrolisadas com tripsina e pepsina na ausência de taninos e na presença de relações tanino:proteína de 1:40, 1:20, 1:10, 1:5 e 1:2,5. A hidrólise tríptica e péptica das proteínas não-aquecidas foram reduzidas com o aumento da relação tanino-proteína. A caseína não aquecida mostrou ser mais susceptível à tripsina que à globulina, o oposto sendo observado com a pepsina. O aquecimento seguido de interação com os taninos e hidrólise teve um efeito mais pronunciado sobre a digestão com tripsina que com pepsina para ambas proteínas. Protein fractions were isolated from lentil cotyledons and tannins were isolated and purified from lentil seed coats. The globulin fraction corresponded to 42.7% of the total lentil flour nitrogen, representing the major protein fraction. Acetone:water (7:3) was the best extractant for seed coat tannins compared to methanol or methanol-HCl 1%. Native and heated (99oC/15 min.) isolated lentil globulin and casein were hydrolyzed with trypsin and pepsin in the absence of tannins and at 1:40, 1:20, 1:10, 1:5 and 1:2.5 tannin-to-protein ratios. The tryptic and peptic hydrolysis of the unheated proteins were reduced with increasing tannin-to-protein ratios. Unheated casein showed to be more susceptible to trypsin than globulin and the opposite effect was observed with pepsin. Heating followed by tannin interaction and hydrolysis had a more pronounced effect on tryptic than peptic digestion for both proteins. Universidade Estadual Paulista Universidade Estadual Paulista |
| Databáze: | OpenAIRE |
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