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

LWT

Volumn 51, Issue 1, 2013, Pages 331-336

  Linsberger Martin, Gertrud ^a   Weiglhofer, Karin ^a   Thi Phuong, Thao Phan ^a   Berghofer, Emmerich ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Antinutritional factors; Beans; High hydrostatic pressure; Oligosaccharides; Peas

Indexed keywords

HYDRAULICS; HYDROSTATIC PRESSURE; OLIGOSACCHARIDES; ORGANIC ACIDS;

ANTI-NUTRITIONAL FACTORS; BEANS; HIGH HYDROSTATIC PRESSURE; NUTRITIONAL VALUE; PEAS; PROTEIN DIGESTIBILITY; TRYPSIN INHIBITOR ACTIVITY; WESTERN COUNTRIES;

PROTEINS;

PISUM SATIVUM;

EID: 84871102332     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.11.008     Document Type: Article

References (38)

1. Arroyo G., Peñas E., Pedrazuela A., Préstamo G. Intestinal microbiota in rats fed with tofu (soy curd) treated under high pressure. European Food Research and Technology 2005, 220:395-400.
2. Bede E.N. Effect of quenching on cookability of some food legumes. Food Control 2007, 18:1161-1164.
3. Chau C.-F., Cheung P.C.-K., Wong Y.-S. Effects of cooking on content of amino acids and antinutrients in three Chinese indigenous legume seeds. Journal of the Science of Food and Agriculture 1997, 75:447-452.
4. della Gatta C., Piergiovanni A.R., Perrino P. An improved method for the determination of trypsin inhibitor levels in legumes. Lebensmittel-Wissenschaft und -Technologie 1988, 21:315-318.
5. Doblado R., Frías J., Vidal-Valverde C. Changes in vitamin C content and antioxidant capacity of raw and germinated cowpea (Vigna sinensis var. carilla) seeds induced by high pressure treatment. Food Chemistry 2007, 101:918-923.
6. Dostálová J., Kadlec P., Bernášková J., Houška M., Strohalm J. The changes of α-galactosides during germination and high pressure treatment of legume seeds. Czech Journal of Food Sciences 2009, 27:S76-S79.
7. Dueñas M., Hernández T., Estrella I. Comparative study of the phenolic composition in lentils processed with and without addition of commercial tannase. Journal of Food Processing and Preservation 2009, 33:695-713.
8. Egounlety M., Aworh O.C. Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms). Journal of Food Engineering 2003, 56:249-254.
9. Estrada-Girón Y., Swanson B.G., Barbosa-Cánovas G.V. Advances in the use of high hydrostatic pressure for processing cereal grains and legumes. Trends in Food Science & Technology 2005, 16:194-203.
10. FAO statistics, food balance sheets 2011, FAO, Accessed 24.10.11. http://faostat.fao.org.
11. García-Parra J., González-Cebrino F., Delgado J., Lozano M., Hernández T., Ramírez R. Effect of thermal and high-pressure processing on the nutritional value and quality attributes of a nectarine purée with industrial origin during the refrigerated storage. Journal of Food Science 2011, 76:C618-C625.
12. Guerrero-Beltrán J.A., Estrada-Girón Y., Swanson B.G., Barbosa-Cánovas G.V. Inactivation kinetics of lipoxygenase in pressurized raw soymilk and soymilk from high-pressure treated soybeans. Journal of Food Processing and Preservation 2009, 33:143-158.
13. Guillamón E., Pedrosa M.M., Burbano C., Cuadrado C., De Cortes Sánchez M., Muzquiz M. The trypsin inhibitor present in seed of different grain legume species and cultivar. Food Chemistry 2008, 107:68-74.
14. Han I.H., Baik B.-K. Oligosaccharide content and composition of legumes and their reduction by soaking, cooking, ultrasound, and high hydrostatic pressure. Cereal Chemistry 2006, 83:428-433.
15. Han I.H., Swanson B.G., Baik B.-K. Protein digestibility of selected legumes treated with ultrasound and high hydrostatic pressure during soaking. Cereal Chemistry 2007, 84:518-521.
16. Hendrickx M., Ludikhuyze L., Van den Broeck I., Weemaes C. Effects of high pressure on enzymes related to food quality. Trends in Food Science & Technology 1998, 9:197-203.
17. Determination of the moisture content of cereals and cereal products, ICC standard No 110/1 1976, ICC, Standard methods of the International Association for Cereal Science and Technology.
18. Determination of ash in cereals and cereal products, ICC standard No 104/1 1990, ICC, Standard methods of the International Association for Cereal Science and Technology.
19. Determination of crude protein in cereals and cereal products for food and for feed, ICC standard No 105/2 1994, ICC, Standard methods of the International Association for Cereal Science and Technology.
20. Jung S., Murphy P.A., Sala I. Isoflavone profiles of soymilk as affected by high-pressure treatments of soymilk and soybeans. Food Chemistry 2008, 111:592-598.
21. Kadlec P., Dostálová J., Houška M., Strohalm J., Bubník Z. Evaluation of α-galactosides decrease during storage of germinated pea seeds treated by high pressure. Journal of Food Engineering 2006, 77:364-367.
22. Lampart-Szczapa E., Siger A., Trojanowska K., Nogala-Kalucka M., Malecka M., Pacholek B. Chemical composition and antibacterial activities of lupin seeds extracts. Nahrung/Food 2003, 47:286-290.
23. Máñez G., Alegría A., Farré R., Frígola A. Effect of traditional, microwave and industrial cooking on inositol phosphate content in beans, chickpeas and lentils. International Journal of Food Sciences and Nutrition 2002, 53:503-508.
24. Matissek R., Steiner G. Lebensmittelanalytik: Grundzüge, Methoden, Anwendungen 2006, Springer-Verlag, Berlin Heidelberg, 28-30. 3rd ed.
25. Megazyme Amylose/Amylopectin assay procedure for the measurement of the amylose and amylopectin contents of starch, K-AMYL 04/06 2006, Megazyme International Ireland Limited.
26. Megazyme Phytic acid (phytate)/total phosphorus, measured as phosphorus released by phytase and alkaline phosphatase, assay procedure K-PHYT 05/07 2007, Megazyme International Ireland Limited.
27. Megazyme Available carbohydrates and dietary fibre assay procedure K-ACHDF 11/08 2008, Megazyme International Ireland Limited.
28. Megazyme Raffinose/sucrose/glucose assay procedure, K-RAFGL 05/2008 2008, Megazyme International Ireland Limited.
29. Megazyme Total starch assay procedure (amyloglucosidase/α-amylase method), K-TSTA 04/2009 2009, Megazyme International Ireland Limited.
30. Muñoz M., De Ancos B., Sánchez-Moreno C., Cano M.P. Evaluation of chemical and physical (high-pressure and temperature) treatments to improve the safety of minimally processed mung bean sprouts during refrigerated storage. Journal of Food Protection 2006, 69:2395-2402.
31. Park S.J., Kim T.W., Baik B.-K. Relationship between proportion and composition of albumins, and in vitro protein digestibility of raw and cooked pea seeds (Pisum sativum L.). Journal of the Science of Food and Agriculture 2010, 90:1719-1725.
32. Préstamo G., Lesmes M., Otero L., Arroyo G. Soybean vegetable protein (tofu) preserved with high pressure. Journal of Agricultural and Food Chemistry 2000, 48:2943-2947.
33. Rehman Z.-u., Shah W.H. Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes. Food Chemistry 2005, 91:327-331.
34. Rizzello C.G., Nionelli L., Coda R., Di Cagno R., Gobbetti M. Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread. European Food Research and Technology 2010, 230:645-654.
35. Rocha-Guzmán N.E., González-Laredo R.F., Ibarra-Pérez F.J., Nava-Berúmen C.A., Gallegos-Infante J.-A. Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars. Food Chemistry 2007, 100:31-35.
36. Saha S., Singh G., Mahajan V., Gupta H.S. Variability of nutritional and cooking quality in bean (Phaseolus vulgaris L) as a function of genotype. Plant Foods for Human Nutrition 2009, 64:174-180.
37. Singleton V.L., Orthofer R., Lamuela-Raventos R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 1999, 299:152-178.
38. Wuytack E.Y., Diels A.M.J., Meersseman K., Michiels C.W. Decontamination of seeds for seed sprout production by high hydrostatic pressure. Journal of Food Protection 2003, 66:918-923.