Thermal inactivation of lectins and trypsin inhibitor activity during steam processing of dry beans (<i>Phaseolus vulgaris</i>) and effects on protein quality

Poel, T. F. B. van der; Blonk, J. C. G.; Zuilichem, D.J. van; Oort, M.G. van

doi:10.1002/jsfa.2740530209

Cited by 60 publications

(27 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…5 soaking in acid or basic solutions, and this would lead to different changes in amino acid content. Minka et al 35 also found that amino acid composition was affected by the use of a basic pH solution or distilled water for cooking.…”

Section: Chemical Analyses Of Proteinmentioning

confidence: 99%

Nutritional assessment of protein from beans (Phaseolus vulgaris L) processed at different pH values, in growing rats

2001

View full text Add to dashboard Cite

The effect of the commonly used processing techniques of soaking (at different pH values) and cooking on the digestive and metabolic utilisation of protein from common beans (Phaseolus vulgaris L) in growing rats was studied. Before the cooking step, beans were soaked in solutions of pH 2.6, 5.3 or 8.4. Analyses of beans soaked at moderately acid pH (5.3) showed a signi®cant increase in essential amino acids, especially cysteine. Food intake and growth indices were also dependent on pH. All indices were better in animals fed with beans soaked in a basic pH solution than when an acid soaking solution was used. In contrast with the ®ndings expected on the basis of the chemical analysis of protein composition of the food, the worst results for food intake and growth were found in rats fed with beans soaked at pH 5.3. There were no signi®cant differences in apparent digestibility coef®cient between different groups of animals. The highest metabolic utilisation of protein (balance) was found in animals fed with beans soaked in a basic solution; however, the values were insuf®cient to account for the faster rate of growth in this group. The better growth rate was probably due to the improved utilisation of carbohydrates in beans soaked in the basic pH (8.4) solution.

show abstract

Section: Chemical Analyses Of Proteinmentioning

confidence: 99%

Nutritional assessment of protein from beans (Phaseolus vulgaris L) processed at different pH values, in growing rats

2001

View full text Add to dashboard Cite

show abstract

“…Our recent primary research showed that different protein sources had different percentages and ratios of a-helixes and b-sheets in their protein secondary structures (Yu et al 2004c). These protein structures were highly associated with protein nutritive value.In ruminants, heat-processing has been used to improve the utilisation and availability of nutrients (Yu et al 2002) and inactivate anti-nutritional factors (van der Poel et al 1990), for example by reducing the solubility of the protein, fermentation and metabolism in the rumen, increasing the amount of protein entering the small intestine for absorption and digestion (Yu et al 2002), reducing the hydrogenation of conjugated linoleic …”

mentioning

confidence: 99%

mentioning

confidence: 99%

“…In ruminants, heat-processing has been used to improve the utilisation and availability of nutrients (Yu et al 2002) and inactivate anti-nutritional factors (van der Poel et al 1990), for example by reducing the solubility of the protein, fermentation and metabolism in the rumen, increasing the amount of protein entering the small intestine for absorption and digestion (Yu et al 2002), reducing the hydrogenation of conjugated linoleic acid in the rumen and increasing the amount of conjugated linoleic acid available in the small intestine (Soita et al 2003). The basic mechanism of altering protein digestive behaviour (Goelema, 1999) with heat-processing involves the denaturation, unfolding or uncoiling of a coiled or pleated structure (Holum, 1982).…”

mentioning

confidence: 99%

See 1 more Smart Citation

Protein secondary structures (α-helix and β-sheet) at a cellular level and protein fractions in relation to rumen degradation behaviours of protein: a new approach

2005

Br J Nutr

163

124

View full text Add to dashboard Cite

Studying the secondary structure of proteins leads to an understanding of the components that make up a whole protein, and such an understanding of the structure of the whole protein is often vital to understanding its digestive behaviour and nutritive value in animals. The main protein secondary structures are the a-helix and b-sheet. The percentage of these two structures in protein secondary structures influences protein nutritive value, quality and digestive behaviour. A high percentage of b-sheet structure may partly cause a low access to gastrointestinal digestive enzymes, which results in a low protein value. The objectives of the present study were to use advanced synchrotron-based Fourier transform IR (S-FTIR) microspectroscopy as a new approach to reveal the molecular chemistry of the protein secondary structures of feed tissues affected by heat-processing within intact tissue at a cellular level, and to quantify protein secondary structures using multicomponent peak modelling Gaussian and Lorentzian methods, in relation to protein digestive behaviours and nutritive value in the rumen, which was determined using the Cornell Net Carbohydrate Protein System. The synchrotron-based molecular chemistry research experiment was performed at the National Synchrotron Light Source at Brookhaven National Laboratory, US Department of Energy. The results showed that, with S-FTIR microspectroscopy, the molecular chemistry, ultrastructural chemical make-up and nutritive characteristics could be revealed at a high ultraspatial resolution (,10 mm). S-FTIR microspectroscopy revealed that the secondary structure of protein differed between raw and roasted golden flaxseeds in terms of the percentages and ratio of a-helixes and b-sheets in the mid-IR range at the cellular level. By using multicomponent peak modelling, the results show that the roasting reduced (P,0·05) the percentage of a-helixes (from 47·1 % to 36·1 %: S-FTIR absorption intensity), increased the percentage of b-sheets (from 37·2 % to 49·8 %: S-FTIR absorption intensity) and reduced the a-helix to b-sheet ratio (from 0·3 to 0·7) in the golden flaxseeds, which indicated a negative effect of the roasting on protein values, utilisation and bioavailability. These results were proved by the Cornell Net Carbohydrate Protein System in situ animal trial, which also revealed that roasting increased the amount of protein bound to lignin, and well as of the Maillard reaction protein (both of which are poorly used by ruminants), and increased the level of indigestible and undegradable protein in ruminants. The present results demonstrate the potential of highly spatially resolved synchrotron-based infrared microspectroscopy to locate 'pure' protein in feed tissues, and reveal protein secondary structures and digestive behaviour, making a significant step forward in and an important contribution to protein nutritional research. Further study is needed to determine the sensitivities of protein secondary structures to various heat-processing conditions, and to quantify t...

show abstract

“…Os métodos de processamento modificam a composição e a disponibilidade de nutrientes em relação ao material cru [10,30]. Porém, alterações químicas produzidas pelo processo de aquecimento podem também diminuir a assimilação de nutrientes, incluindo a absorção de certos nutrientes [2].…”

Section: Amostraunclassified

Valor nutricional de produtos de ervilha em comparação com a ervilha fresca

Canniatti‐Brazaca¹

2006

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

RESUMOO trabalho teve por objetivos avaliar a composição centesimal e os teores de minerais, taninos e a disponibilidade de ferro e digestibilidade de proteínas em produtos de ervilha comercializados em Piracicaba/SP, em comparação com a ervilha fresca. Ocorreram alterações na composição centesimal, especialmente nas fibras, que se apresentaram em maiores quantidades na ervilha fresca. Os teores de taninos foram baixos. O teor de ferro foi maior na ervilha fresca (27,16 mg/Kg) como também sua disponibilidade (28,5%), em conjunto com a sopa liofilizada (27,08%). O menor valor foi apresentado pela ervilha enlatada (14,04%), seguida pela sopa creme congelada (17,81%). Para a digestibilidade, a variação foi de 64,59 a 79,33%, sendo a proteína da sopa liofilizada a de menor digestibilidade. Foi concluído que o consumo de ervilha fresca seria o mais recomendado do ponto de vista nutricional, considerando os parâmetros analisados. Palavras-chave: digestibilidade, proteínas, disponibilidade, ferro, antinutricionais, composição. SUMMARYNUTRITIONAL VALUE OF PEA PRODUCTS IN COMPARISON TO FRESH PEAS. The aim of this research was to evaluate the composition, amount of minerals and tannin, and iron availability in pea products sold in the city of Piracicaba, São Paulo state, and compare them with fresh peas. Alterations occurred in the components of compositions, especially in fibers which presented a high quantity of fresh peas. Tannin was very low and iron was the highest in fresh peas (27.16 mg/Kg) also the availability (28.5%), such as freeze drying soup (27.08%). The lowest value was for canned peas (14.04%), in sequence freezing soup (17.81%). The digestibility range from 64.59 to 79.33%, freeze drying soup presented the lowest digestibility. It was concluded that the consumption of fresh peas was the most recommended from a nutritional point of view, when the analysed parameters were considered.

show abstract

Thermal inactivation of lectins and trypsin inhibitor activity during steam processing of dry beans (Phaseolus vulgaris) and effects on protein quality

Cited by 60 publications

References 18 publications

Nutritional assessment of protein from beans (Phaseolus vulgaris L) processed at different pH values, in growing rats

Nutritional assessment of protein from beans (Phaseolus vulgaris L) processed at different pH values, in growing rats

Protein secondary structures (α-helix and β-sheet) at a cellular level and protein fractions in relation to rumen degradation behaviours of protein: a new approach

Valor nutricional de produtos de ervilha em comparação com a ervilha fresca

Contact Info

Product

Resources

About