In vitro protein digestibility of enzymatically pre-treated bean (Phaseolus vulgaris L.) flour using commercial protease and Bacillus sp. protease

Dias, Disney Ribeiro; Abreu, Celeste Maria Patto de; Silvestre, Marialice Pinto Coelho; Schwan, Rosane Freitas

doi:10.1590/s0101-20612010005000010

Cited by 35 publications

(24 citation statements)

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“…The aforementioned enzyme treatment also provided mild lentil protein structure modification, thus enhancing the digestive enzyme's access to peptide bonds (Aryee & Boye, ) which was hypothesized to have also occurred to the PPEF in the present study. An increase in digestibility based on enzyme type was also reported by Dias, de Abreu, Silvestre, and Schwan () for bean flour, with Bacillus sp. protease (Savinase) being more effective than trypsin.…”

Section: Resultssupporting

confidence: 74%

Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis

et al. 2020

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Background and objectives Pulses are a good source of protein; however, they contain phytochemicals that can negatively affect the protein quality. Enzymatic hydrolysis could be a means to enhance the nutritional value of pea by improving the digestibility of the protein. To this aim, a commercial air‐classified pea protein‐enriched flour (PPEF) was hydrolyzed by different proteases (trypsin, Savinase, papain, and pepsin) to different degrees of hydrolysis (DH 2%–4% and 10%–12%) and levels of phytochemicals and in vitro protein digestibility corrected amino acid score were examined. Findings Protease treatments reduced the contents of condensed tannins and total phenolics, as well as trypsin inhibitor and chymotrypsin inhibitor activities. Hydrolysis at 10%–12% DH (degrees of hydrolysis) improved the amino acid score of the PPEF, but it was still limiting sulfur amino acids, whereas low levels of hydrolysis (DH 2%–4%) decreased the amino acid score. The in vitro protein digestibility score increased slightly following hydrolysis, with the greatest improvement in digestibility occurring with the papain treatment (DH 10%–12%). The in vitro protein digestibility corrected amino acid score with trypsin hydrolysis at DH 2%–4% was the lowest at 59.17%, whereas pepsin hydrolysis (10%–12% DH) gave the highest score (72.89%). Conclusions Specific hydrolysis treatments could be used to improve the overall nutrition of PPEF, enhancing the potential utilization of modified pea protein ingredients. Significance and novelty This study utilized four enzymes with different specificities resulting in PPEF hydrolysates with different protein quality even when the DH was the same. Increasing the nutritional quality of a PPEF may give it a competitive advantage over other pea ingredients.

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Section: Resultssupporting

confidence: 74%

Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis

et al. 2020

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“…A digestibilidade do farelo de crambe nas formas in natura e reduzida em antinutrientes é próxima àquelas encontradas para cultivares de feijão (47 -56%) in natura. Porém, nas sementes de feijão em que foi aplicado tratamento enzimático com protease comercial (tripsina) ou protease de Bacillus sp a digestibilidade chegou a valores próximos de 80% (DIAS et al, 2010). Em outro estudo, amostras de soja in natura de diferentes cultivares apresentaram digestibilidade proteica variando de 32 a 57% (SANT 'ANA et al, 2011).…”

Section: Resultsunclassified

“…O ensaio de digestibilidade in vitro da proteína foi conduzido de acordo com Dias et al (2010). O método baseia-se na digestão da amostra pelas enzimas pepsina (1:10.000, Nuclear) e pancreatina (Sigma) e a digestibilidade resulta da relação entre o nitrogênio total da amostra, nitrogênio digerido, nitrogênio produzido pela autodigestão das enzimas e o nitrogênio solúvel originalmente no farelo, que é quantificado pelo método micro Kjeldahl (N x 6,25).…”

Section: Methodsunclassified

Nutrientes, antinutrientes e detoxificação do farelo de crambe para uso na nutrição animal

et al. 2014

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ResumoAssociada à produção de biocombustíveis de fontes vegetais, há geração de vários coprodutos passíveis de utilização na nutrição animal, os quais necessitam de estudos minuciosos para aplicabilidade ampla e segura. O farelo de crambe é um coproduto ainda pouco conhecido e são necessários estudos para melhor avaliar seu potencial nutricional. Neste contexto, o estudo foi conduzido com o objetivo de mensurar grupos químicos de interesse (nutrientes e antinutrientes) e digestibilidade proteica in vitro do farelo de crambe nas formas in natura e reduzida em antinutrientes. Para retirar antinutrientes foram aplicadas soluções ácida (adição de ácido sulfúrico concentrado à água até pH 1,0) e alcoólica (etanol comercial 92,8º) sobre o farelo in natura. Os resultados demonstraram que o tratamento químico elevou o teor de fibra e matéria mineral e reduziu a concentração de proteína bruta, aminoácidos, gordura, cálcio e fósforo assim como compostos fenólicos, taninos (totais, condensados, hidrolisáveis) e ácido fítico. Embora o tratamento químico tenha alterado o balanço da maioria dos constituintes de interesse nutricional, o seu efeito não foi observado na digestibilidade proteica in vitro. As características nutricionais e antinutricionais obtidas para este farelo podem colaborar no indicativo de uma fonte proteica alternativa para a nutrição animal. Palavras-chave: Fonte proteica, farelo vegetal, redução de antinutrientes, valor nutricional AbstractAssociated with biofuels production from plant sources, there is generation of several byproducts suitable to use in animal nutrition, which requires careful study for wide and safe applicability. Crambe meal is a byproduct still poorly understood and studies are needed to better assess their nutritional potential. In this context, the present study was carried out with the aim of measuring the chemical groups of interest (nutrients and antinutrients) and in vitro protein digestibility of crambe meal in nature and reduced antinutrients forms. For removal antinutrients were applied acidic (adding concentrated sulfuric acid to water until pH 1.0) and alcoholic (commercial ethanol 92.8º) solutions on in nature meal. The results showed that chemical treatment increased the fiber and ash content and reduced the crude protein, amino acids, fat, calcium and phosphorus content as well as phenolic compounds, tannins

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“…The in vitro assay was performed as proposed by Mauron (), with modifications proposed by Dias et al . (). The method is based on the digestion of the sample by the pepsin (1 : 10 000, Nuclear) and pancreatin (Sigma, São Paulo, SP, Brazil) enzymes.…”

Section: Methodsmentioning

confidence: 97%

Effects of phosphorylated protein concentrate of pumpkin seed meal on growth and digestive enzymes activity of silver catfish (Rhamdia quelen)

et al. 2016

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The present study aimed to determine the growth and activity of proteolytic digestive enzymes of silver catfish (Rhamdia quelen) fed by replacing increased fish meal in the diet by either phosphorylated protein concentrate or pumpkin seed meal (PPCPS). Five experimental diets were formulated with levels: 0 (control), 25 (25% pumpkin seed meal (PSM) and 25% PPCPS) and 50% (50% PSM and 50% PPCPS). Crude protein from fish meal was replaced either by PSM or PPCPS crude protein. Each diet was fed to four replicate groups of silver catfish (initial weight 24 ± 0.46 g) to apparent satiation three times a day. Four orthogonal contrasts were applied to the biological assay data. When compared to other diets, the replacement of fish meal by either 25% or 50% of PPCPS in the diet of juvenile catfish does not change growth rates and promotes improvement in feed conversion. The use of PSM as a protein ingredient is not recommended due to its negative influence on fish growth. Thus, it can be concluded that the nutritional value of PSM can be improved by the simple chemical process of phosphorylation, yielding a protein concentrate (PPCPS) that may be used as a promising alternative ingredient.

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In vitro protein digestibility of enzymatically pre-treated bean (Phaseolus vulgaris L.) flour using commercial protease and Bacillus sp. protease

Cited by 35 publications

References 30 publications

Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis

Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis

Nutrientes, antinutrientes e detoxificação do farelo de crambe para uso na nutrição animal

Effects of phosphorylated protein concentrate of pumpkin seed meal on growth and digestive enzymes activity of silver catfish (Rhamdia quelen)

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