High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans

Linsberger-Martin, Gertrud; Weiglhofer, Karin; Phuong, Thao Phan Thi; Berghofer, Emmerich

doi:10.1016/j.lwt.2012.11.008

Cited by 79 publications

(62 citation statements)

References 27 publications

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“…Similarly, the IVPD values of cooked pea seeds and MV-treated mung Table 3 Amino acids (mg/100 g DM) and in vitro protein digestibility (%) of untreated and treated buckwheat grains bean seeds were improved by cooking by up to 5.9 and 9.98 %, respectively (Park et al 2010;Mubarak 2005). However, Linsberger-Martin et al (2013) reported that protein digestibility increased by up to 4.3 % in peas and by 8.7 % in beans treated at 600 MPa at 60°C for 60 min. The discrepancy between our results and those reported by those authors could be related to different treatment times, materials, and techniques.…”

Section: Changes In Amino Acids and Protein Digestibilitymentioning

confidence: 94%

“…Samples were subjected to BL, HHP, and MW treatments. The operating parameters were selected basing on previous studies for maximally decreasing antinutritional factors and improving digestibility (Jourdan et al, 2007;Katleen and Arendt 2009;Linsberger-Martin et al 2013).…”

Section: Methodsmentioning

confidence: 99%

“…Boiling (BL) is a common method of cooking that can alter nutrient components, lower the contents of phytic acid and tannins, and inactivate trypsin inhibitor and lectin activity (Kakati et al 2010;Linsberger-Martin et al 2013;Raj Bhandari and Kawabata 2006). Increasing the time and temperature of cooking can reduce the nutritive value and availability lysine of legumes (Mubarak 2005).…”

Section: Introductionmentioning

confidence: 99%

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Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat

Deng

Qiu

Zhao

et al. 2015

Food Bioprocess Technol

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The influences of high hydrostatic pressure (HHP), microwave heating (MW), and boiling (BL) on the chemical compositions, phytic acid, tannin, saponin, trypsin inhibitor activity, protein digestibility, and microstructure of buckwheat grains were investigated. All three processes decreased the starch, protein, fat, and ash contents. HHP and MW reduced the total flavonoids by 19 %, lower than that in the BL samples (38 %). HHP lowered the ω-6/ω-3 ratio by 6.4 %, while MW and BL increased the ω-6/ω-3 ratio by 4.9 and 2.6 %, respectively. MW reduced essential amino acids and total amino by 3.1 and 4.8 %, respectively, but the reductions were lower than in other treated samples. Phytic acid was lowered by 45.5 % in HHP samples, by 33.4 % in MW samples, and by 62.7 % in BL samples. Trypsin inhibitor activity decreased by 63 % in BL samples and by 13 % in other treated samples. BL induced the highest losses of tannin (35.7 %) and saponin (27.6 %), followed by MW treatment (27.5 and 20.1 %) and HHP treatment (19.9 and 14.6 %). The protein digestibility increased by 0.8, 3.6, and 6.5 % under HHP, MW, and BL conditions, respectively. Taken together, three treatments offered varying degrees of decreases in the antinutritional factors and increases in in vitro protein digestibility, as well as retention of nutritional components of the buckwheat. Therefore, it might be suggested that special care should be taken when selecting a processing method for the development of health-promoting buckwheat products.

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Section: Changes In Amino Acids and Protein Digestibilitymentioning

confidence: 94%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat

Deng

Qiu

Zhao

et al. 2015

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…The limited amino acids are in bold. ) (Costa et al, 2006;López et al, 2013) and white Canadian beans (Linsberger-Martin et al, 2013).…”

Section: Nutritional Qualitymentioning

confidence: 99%

“…The literature reports that light-coloured grains have higher digestibility than colourful ones, which is associated with the content and nature of the tannins in the peel of coloured varieties (Linsberger-Martin et al, 2013;Sarwar, 1997).…”

Section: Protein Qualitymentioning

confidence: 99%