Effect of High Pressure Processing and heat treatment on in vitro digestibility and trypsin inhibitor activity in lentil and faba bean protein concentrates

LWT ◽  
2021 ◽  
pp. 112342
Author(s):  
Alexandra E. Hall ◽  
Carmen I. Moraru
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
Trypsin Inhibitor ◽  
Faba Bean ◽  
High Pressure Processing ◽  
In Vitro Digestibility ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Protein Concentrates

scholarly journals Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch

2022 ◽  
Vol 6 (1) ◽  
Author(s):  
Alexandra E. Hall ◽  
Carmen I. Moraru
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
Protein Digestibility ◽  
High Pressure Processing ◽  
In Vitro Digestibility ◽  
Trypsin Inhibitor Activity ◽  
Pea Protein ◽  
Structural Modifications ◽  
Heat Treated

AbstractThe effects of high-pressure processing (HPP) and heat treatment on the digestibility of protein and starch in pea protein concentrate (PPC) were investigated. Samples of PPC with 5% (5 P) and 15% (15 P) protein were treated by HPP (600 MPa/5 °C/4 min) or heat (95 °C/15 min) and their in vitro static and dynamic digestibility were compared to untreated controls. HPP-treated PPC underwent a greater degree of proteolysis and showed different peptide patterns after static gastric digestion compared to untreated and heat-treated PPC. Differences in protein digestibility among treatments during dynamic digestion were only significant (p < 0.05) during the first 20 min of jejunal, ileal, and total digestion for 5 P, and during the first 60 min of ileal digestion for 15 P. Neither static nor dynamic starch digestibility were dependent on treatment. HPP did not reduce trypsin inhibitor activity, whereas heat treatment reduced it by ~70%. HPP-induced structural modifications of proteins and starch did not affect their overall in vitro digestibility but enhanced gastric proteolysis.

scholarly journals Effect of traditional processing methods on protein digestibility and chemical constituents in seeds of Bauhinia petersiana

2021 ◽  
Vol 5 (12) ◽  
pp. 105-111
Author(s):  
Arthur Vengesai ◽  
Loveness K. Nyanga ◽  
Cathrine Chidewe
Keyword(s):  
Trypsin Inhibitor ◽  
Chemical Constituents ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Processing Methods ◽  
Molar Ratios ◽  
Traditional Processing

Background: Antinutritional factors present in food may reduce the bioavailability of nutrients and cause harmful effects to human health. Aims: The aim of this study was to determine the effect of traditional processing methods on protein digestibility, nutrient and antinutrient constituents of seeds of Bauhinia petersiana. Subjects and Methods: The seeds were processed by soaking in water, boiling or roasting before analyzing protein digestibility, nutrient and antinutrient compositions. Results: Soaking resulted in no significant changes in the content of moisture, protein, fiber, phytates and trypsin inhibitor activity and significant reductions in fat, ash and tannins. Roasting resulted in no significant change in the content of moisture, ash, protein, and fiber and significant reductions in fat, phytates and trypsin inhibitor activity. Boiling resulted in a significant increase in the content of both protein and fiber and reduction in fat, ash, tannins, phytates and trypsin inhibitor activity. Mineral content of zinc, magnesium and calcium was not changed by soaking, roasting or boiling of the seeds. The calculated phytate: zinc molar ratios for both the raw and processed seeds were greater than 10, the limit for optimal absorption of zinc in the small intestine whereas phytate: iron molar ratios were less than 14, the limit for optimum absorption of iron in the intestines. In vitro digestibility of proteins in the seeds was increased when the seeds were soaked, roasted or boiled. Conclusions: Boiling the seeds of B. petersiana before consumption would effectively remove undesirable antinutrients while maintaining the nutrient content of the seeds and improving digestibility of proteins. Keywords: Legume, nutrient, antinutrient, digestibility, phytate.

scholarly journals Microbial Shelf-Life, Starch Physicochemical Properties, and In Vitro Digestibility of Pigeon Pea Milk Altered by High Pressure Processing

Molecules ◽  
2020 ◽  
Vol 25 (11) ◽  
pp. 2516
Author(s):  
Yun-Ting Hsiao ◽  
Chung-Yi Wang
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Structural Characteristics ◽  
Storage Period ◽  
Pigeon Pea ◽  
High Pressure Processing ◽  
In Vitro Digestibility ◽  
Scanning Calorimetry ◽  
High Temperature Short Time

This study examined the effects of high-pressure processing (HPP) on microbial shelf-life, starch contents, and starch gelatinization characteristics of pigeon pea milk. HPP at 200 MPa/240 s, 400 MPa/210 s, and 600 MPa/150 s reduced the count of Escherichia coli O157:H7 in pigeon pea milk by more than 5 log CFU/mL. During the subsequent 21-day refrigerated storage period, the same level of microbial safety was achieved in both HPP-treated and high-temperature short-time (HTST)-pasteurized pigeon pea milk. Differential scanning calorimetry and scanning electron microscope revealed that HPP at 600 MPa and HTST caused a higher degree of gelatinization in pigeon pea milk, with enthalpy of gelatinization (∆H) being undetectable for both treatments. In contrast, HPP at 400 MPa led to an increase in the onset temperature, peak temperature, and conclusion temperature, and a decrease in ∆H, with gelatinization percentages only reaching 18.4%. Results of an in vitro digestibility experiment indicate that maximum resistant starch and slowly digestible starch contents as well as a decreased glycemic index were achieved with HPP at 400 MPa. These results demonstrate that HPP not only prolongs the shelf-life of pigeon pea milk but also alters the structural characteristics of starches and enhances the nutritional value.

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