Changes in total protein digestibility, fractions content and structure during cooking of lentil cultivars

Pakistan Journal of Nutrition

Volumn 7, Issue 6, 2008, Pages 801-805

  Sulieman, Mashair A ^a   Hassan, Amro B ^b   Osman, Gamaa A ^b   El Tyeb, Mohamed M ^a   El Khalil, Elhadi A ^a   El Tinay, Abdullahi H ^a   Babiker, Elfadil E ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

^b National Center for Research Sudan   (Sudan)

Author keywords

Cooking; Cultivars; Fractionation; Lentils; Protein digestibility

Indexed keywords

ALBUMIN; GLOBULIN; GLUTENIN; PANCREATIN; PEPSIN A; PROLAMIN; PROTEIN SUBUNIT;

ARTICLE; CONTROLLED STUDY; COOKING; CULTIVAR; DIGESTION; DISULFIDE BOND; FOOD ANALYSIS; LENTIL; MOLECULAR WEIGHT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN AGGREGATION; PROTEIN CONTENT; PROTEIN DEGRADATION; PROTEIN FOLDING; PROTEIN STRUCTURE; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS;

LENS CULINARIS;

EID: 52049121104     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2008.801.805     Document Type: Article

References (25)

1. Abde Rahim, S.I., 2004. Effect of processing on antinutritional factors and in vitro protein digestibility of faba bean (Vicia faba). M.Sc. thesis, Faculty of Agri., Univ. of Khartoum, Sudan.
2. AOAC., 1984. Official methods of analysis, 14th ed. Association of Official Agricultural Chemists, Washington, D.C.
3. Adsule, R.N., S.S. Kadam and H.K. Leung, 1989. Lentil in: CRC handbook of World Food Legumes (eds. D.K. Salunkehe and S.S. Kadam). Boca Raton, Florida, USA. C.R.C. Press.
4. Ahmed, F.A., E.A. Abdel Rahim, O.M. Abdel-Fatah, V.A. Erdmann and C. Lip Mann, 1995. The changes of protein pattern during one week of germination of some legume seeds and roots. Food Chem., 52: 433-437.
5. Arbab, M.E. and A.H. El Tinay, 1997. Effect of cooking and treatment with sodium bisulphite or ascorbic acid on in vitro protein digestibility of two sorghum cultivars. Food Chem., 59:339-343.
6. Bahl, P.N., S. Lai and B.M. Sharma, 1993. An overview of the production and problems in south east Asia p:1-10. In: W. Erskine and M.C. Saxena (eds), Lentil in south Asia proceedings of the seminar on lentils in south Asia. ICARDA, Aleppo, Syria.
7. Carbonaro, M., M. Cappelloni, S. Nicoli, M. Lucarini and E. Camovale, 1997. Solubility-digestibility relationship of legume proteins. J. Agric. and Food Chem., 45: 3387-3394.
8. Carbonaro, M., E. Camovale and P. Vecchini, 1993. Protein solubility of raw and cooked beans (Phaseolus vulgaris). Role of the basic residues. J. Agric. and Food Chem., 41: 1169-1175.
9. Chiou, R.Y.Y., K.L. Ku and W.L. Chen, 1997. Compositional characterization of peanut kernels after subjection to various germination times. J. Agric. and Food Chem., 45: 3060-3064.
10. Darcy, B., 1984. Availability of amino acids in monogastric animals. Variations of digestive origin. Cited by Desrosiers et al. J. Food Sci., 1987, 52: 1525-1528.
11. Deshpande, S.S. and S. Damodaran, 1989. Structure-digestibility relationship of legume proteins. J. Food Sci., 54: 108-113.
12. Desrosiers, T., G. Bergeron and L. Savoie, 1987. Effect of heat treatment on in vitro digestibility of delactosed whey protein as determined by the digestion cell technique. J. Food Sci., 52: 1252-1528.
13. Fageer, A.S.M., and A.H. El Tinay, 2004. Effect of genotype, malt pretreatment and cooking on in vitro protein digestibility and protein fractions of com. Food Chem., 84: 613-619.
14. Hahn, D.H., J.M. Faubion, S.H. Rings, C.A. Doherty and L.W. Roony, 1981. Semi autimaated in vitro analysis on sorghum protein availability via proteases hydrolysis. Cereal Chem., 29: 132-136.
15. Hulse, J.H., 1990. Nature, composition and utilization of grain legumes. p: 11-27. In: ICRISAT. Uses of tropical grain legumes. Proceedings on consultants meeting, 27-30 Mar, 1989. ICRISAT Center, India, Patancheru, A.P. 502324, India. ICRISAT.
16. Kinsella, J.E., S.. Domodaran, B. German, 1985. Physicochemical and functional properties of oilseed proteins with emphasis on soy proteins. In new protein foods, Altschul, A.M., Wilcke, H.L. eds. Academic Press, New York, Vol. 5, pp: 107-179.
17. 4. Nature, 227: 680-685.
18. Maliwal, B.P., 1983. In vitro method to assess the nutritive value of leaf concentrate. J. Agric. Food Chem., 31: 315-319.
19. Monjula, S. and E. John, 1991. Biochemical changes and in vitro protein digestibility of endosperm of germinating Dolichos lablab. J. Sci.Food Agric., 55: 229-233.
20. Monteiro, P.V., T.K. Virupaksha and R.D.Rao, 1982. Protein of Italian millet: amino acid composition, solubility fractionation and electrophoresis of protein fractions. J. Sci.Food Agri. 33: 1072-1079.
21. Osborne, T.B. and L.B. Mendel, 1914. Nutritional properties of maize kernel, Cited by Skoch, L.V.; Shoup, T.K.; Bathurst, J. and Liang, D. Cereal Chem., 1970, 47:472-481.
22. Otterbum, M., M. Healy, and W. Sinclair, 1977. The fermentation, isolation and importance of isopeptides in heated proteins. In: M. Friedman ed.) Press, New York, p: 239.
23. Saunders, R.M., M.A. Connor, A.N. Both, E.N. Bickoff, and C.O. Kohier, 1973. Measurements of digestibility of alfalfa protein concentrate by in vitro and in vivo methods. J. Nutr., 103: 530-535.
24. Yousif, N.E., 2000. Effect of fermentation and dry cooking following fermentation on protein fractions and in vitro protein digestibility of sorghum, corn and rice. PhD thesis, Faculty of Agriculture, Univ. of Khartoum, Sudan.
25. Zahary, D., 1972. The wild progenitor and place of origin of the cultivated lentil (Lens culinaris M.). Economic Botany, 236: 326-332.