Untersuchungen zum Abbau von Vicin und Convicin in Ackerbohnenmehl durch ausgewählte Bakterienstämme

The objective of the present study was to establish a suitable procedure by which favisminducing glycosides vicine and convicine could be completely removed from whole seeds of faba beans without distorting their shape or reducing their nutritive value. Detoxification procedures carried out were extraction by water or, 10 g l −1 acid solutions (acetic, citric and phosphoric acid) using stepwise or continuous soaking procedures. Three cultivars of the beans were used in the study. In the stepwise soaking procedures, the seeds were soaked in either water or acid solution at 40 • C for different periods while in the continuous flow techniques, the solutions were constantly passed through a seed reservoir under different time-temperature-flow rate conditions. Extraction of vicine and convicine increased with increasing temperature and period of soaking and/or continuous flow of soaking solutions. Neither stepwise soaking nor autoclaving could effectively remove the favism factors from the whole seeds. The best results were obtained with continuous flow soaking in tap water, giving vicine-and convicine-free seeds. The protein contents of treated seeds were only slightly affected and their physical structure remained intact. Thus, it was concluded that the latter procedure was the method of choice for detoxification of dry whole seeds.

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Determination and stability of divicine and isouramil produced by enzymatic hydrolysis of vicine and convicine of faba bean

Pulkkinen

Xiao

Lampi

et al. 2016

Food Chemistry

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Untersuchungen zum Abbau von Vicin und Convicin in Ackerbohnenmehl durch ausgewählte Bakterienstämme

Cited by 4 publications

References 5 publications

Removal of favism-inducing factors vicine and convicine and the associated effects on the protein content and digestibility of fababeans (Vicia faba L)

Removal of favism-inducing factors vicine and convicine and the associated effects on the protein content and digestibility of fababeans (Vicia faba L)

Extraction of favism‐inducing agents from whole seeds of faba bean (Vicia faba L var major)

Determination and stability of divicine and isouramil produced by enzymatic hydrolysis of vicine and convicine of faba bean

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