Heat Effects on Peas, Effect of Autoclaving on the Basic Amino Acids and Proteins of the Chick Pea

Abstract

The work reported grew out of an interest in the effects of heat on the nutritive quality of plant proteins. Lysine is the limiting amino acid in most rations in which cereals are the source of energy. Because the chick pea, a typically starchy seed, is rich in lysine and is an important food crop, interest developed in the effects of heat on the nutritive quality of its proteins in comparison with typical oilseeds. About 25% of the chick pea is protein, rich in lysine (6.5 to 6.7%). The lysine content is reduced about 1 0% when the seeds are heated in the autoclave to 121 0 C. for 30 and 60 minutes. The reduction is greater the less the moisture content of the seed.Usually the nutritional quality of oilseed meal proteins is improved when heating of the seed during processing for oil is moderate ( 9), but amino acids, especially lysine, cystine, and arginine, are destroyed when heating is severe.

Factors Influencing the Quality of Dietary Proteins: Implications for Pulses

“…Four cultivars of faba beans were shown to have reduced hemagglutinin and trypsin inhibitor activity after only 15 min at 120°C, with further inactivation being found after 30 min (Marquardt et al 1974). In addition to inactivation of the antinutritive factors, heating is capable of altering the amino acid composition of protein sources, particularly by reducing available lysine content (del Cueto et al 1960;Srihara and Alexander 1983). Similar results have been found in cowpea, for which autoclaving at 105°C for 30 min abolished the activity of both trypsin inhibitors and hemagglutinins (Umoren et al 1997).…”

“…Rats and chickens fed autoclaved faba beans had increased weight gain and greater gain-to-feed ratios compared with those fed control diets. A reduction in lysine content of approximately 10% was noted for chickpeas autoclaved for 1 h (del Cueto et al 1960), whereas investigation of plant protein blends found a significant reduction in lysine content in as little as 5 min exposure to heating at 121°C (Srihara and Alexander 1983). In addition to inactivation of the antinutritive factors, heating is capable of altering the amino acid composition of protein sources, particularly by reducing available lysine content (del Cueto et al 1960;Srihara and Alexander 1983).…”

“…Similar results have been found in cowpea, for which autoclaving at 105°C for 30 min abolished the activity of both trypsin inhibitors and hemagglutinins (Umoren et al 1997). In addition to inactivation of the antinutritive factors, heating is capable of altering the amino acid composition of protein sources, particularly by reducing available lysine content (del Cueto et al 1960;Srihara and Alexander 1983). A reduction in lysine content of approximately 10% was noted for chickpeas autoclaved for 1 h (del Cueto et al 1960), whereas investigation of plant protein blends found a significant reduction in lysine content in as little as 5 min exposure to heating at 121°C (Srihara and Alexander 1983).…”

“…In addition to inactivation of the antinutritive factors, heating is capable of altering the amino acid composition of protein sources, particularly by reducing available lysine content (del Cueto et al 1960;Srihara and Alexander 1983). A reduction in lysine content of approximately 10% was noted for chickpeas autoclaved for 1 h (del Cueto et al 1960), whereas investigation of plant protein blends found a significant reduction in lysine content in as little as 5 min exposure to heating at 121°C (Srihara and Alexander 1983). Although there is a net loss of available lysine by heating, presumably through the formation of Maillard reaction products (Gonzalez-Vega et al 2011), there is always an increase in growth rate and protein utilization through the inactivation of antinutritive factors present in these protein sources.…”

Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum)

“…14−17 While direct investigation into the impact of baking on amino acid composition is limited, the use of autoclaves as a heat treatment is relatively common. Certain studies have found that autoclaving of pulses or pulse blends results in lower lysine content but with minimal effect on other amino acids, 18,19 while others did not find any effect of autoclaving on amino acid composition. 20 This study was undertaken to determine the effects that extrusion, cooking, and baking have on either protein digestibility or the amino acid composition of yellow and green split pea flours.…”