scholarly journals The Effect of Processing on Digestion of Legume Proteins

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 224 ◽  
Author(s):  
Donata Drulyte ◽  
Vibeke Orlien
Keyword(s):  
Protein Digestibility ◽  
Specific Method ◽  
Processing Methods ◽  
Industrial Processing ◽  
Domestic Processing ◽  
Legume Protein ◽  
Legume Proteins ◽  
The Individual

The domestic processing methods, soaking, cooking (traditional, microwave, pressure), and baking and the industrial processing, autoclaving, baking, and extrusion are used to improve consumption of legumes. The growing awareness of both health and sustainability turns the focus on protein (bio)availability. This paper reports the effect of these processing methods on the legume protein digestibility. Overall, the protein digestibility increases after processing by the different methods. However, since both the type of legume and the applied methods differ it cannot be concluded which specific method is best for the individual legume type.

scholarly journals Modification of Legume Proteins for Improved Functionality

2021 ◽  
Author(s):  
Asli Can Karaca
Keyword(s):  
Functional Properties ◽  
Protein Functionality ◽  
Lower Solubility ◽  
Food Matrices ◽  
Legume Protein ◽  
Legume Proteins ◽  
Processing And Storage ◽  
And Storage ◽  
Flavor Profile ◽  
Physicochemical And Functional Properties

Recent studies have indicated that legume proteins can be potentially used as an alternative to animal-derived protein ingredients for many food and biomaterial applications, however some modifications may be first required to improve their functionality since they show relatively lower solubility and functional properties compared to commonly used animal-based proteins. A variety of physical, chemical or biological processes can be used to achieve these modifications in structural, physicochemical, and functional properties of legume proteins. The aim of this chapter was to review the most recent studies focusing on modification of structural properties and improvement of functionality of legume proteins. Effects of processing conditions on protein functionality were discussed. Special emphasis was given to the structure–function mechanisms behind these changes. Since the performance of modified legume proteins has been shown to depend on a variety of factors; parameters used in the modification process have to be optimized to achieve the desired level of improvement in legume protein functionality. Each modification method has been indicated to have its own advantages and limitations in terms of performance and applicability in different food matrices. Further studies are required to investigate the interactions of modified legume proteins with other food components during food processing and storage. Furthermore, additional research on the effects of modification treatments on flavor profile and nutritional properties of legume proteins is needed as well.

scholarly journals Evaluation of Physical-Chemical Indexes, Sugars, Pigments and Phenolic Compounds of Fruits from Three Apple Varieties at the End of Storage Period

2014 ◽  
Vol 71 (1) ◽  
pp. 45
Author(s):  
Andruta Elena Muresan ◽  
Sevastita Muste ◽  
Andrei Borsa ◽  
Romina Alina Vlaic ◽  
Vlad Muresan
Keyword(s):  
Chemical Composition ◽  
Starch Content ◽  
Storage Period ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Industrial Processing ◽  
Apple Varieties ◽  
The Individual ◽  
High Level ◽  
Detailed Chemical

Apples are the most cultivated and consumed fruits in the world. They not only taste great, but there are also rich sources of monosaccharides, pigments, fibers, functional compounds such as polyphenols which are well-known for their antioxidant action. Due to the high level of apples consumption, it is important to monitor and know the detailed chemical composition of this fruits on the market shelf. The aim of this paper was to study the detailed chemical composition of apples from three varieties. Samples from three varieties (Ionathan, Golden Delicious and Starkrimson) were taken from the Romanian market. Individual sugars composition was performed by HPLC, total polyphenols content by Folin Ciocalteu method, antioxidant capacity by using the DPPH test, while pigments were analysed by spectrophotometric specific methods and the total starch content measured by a polarimetric method. Water content, acidity, total soluble solids and pH were also monitored through specific methods. There were found differences between varieties particularly in relation to the polyphenols content, carotenoids and chlorophyll. Regarding the individual sugars composition, fructose and glucose were predominant followed by sucrose for all samples. Values of starch, moisture, acidity, total soluble solids and the pH were according to other apple varieties found in literature. These results provide important information regarding the chemical composition of apple varieties from Romanian market, for both human direct consumption and industrial processing. 

scholarly journals Feed digestibility and Nitrogen balance in young quails depending on the level of brewer’s dried grain in mixed fodders

2017 ◽  
Vol 19 (74) ◽  
pp. 3-6
Author(s):  
T. A. Holubieva
Keyword(s):  
Negative Impact ◽  
Protein Digestibility ◽  
Feed Additives ◽  
The Body ◽  
Feed Digestibility ◽  
National University ◽  
Experimental Laboratory ◽  
Spent Grain ◽  
The Individual ◽  
Mixed Feeds

The expediency of use of brewer’s dried grain in feeding of the young quails meat direction of productivity. It has no negative impact on digestibility and balance of Nitrogen in the body. The study was conducted in a scientific and experimental laboratory of feed additives of the National University of Life and Environmental Sciences of Ukraine on quail breed Pharaoh. Four groups of quails were formed with 100 heads each. Physiological experiments were carried out at 16–21 and 30–35 days old. For the experiments from the experimental groups, 4 heads were selected. As a result, it was proved that the digestibility of the feed changed with age and did not depend on the level of input of the brewer’s dried grain. Adding 2–4% of brewer’s dried grain in the mixed fodder contributed to the increase in organic matter digestibility by 1.5% and 1.7% in the first period and 2–2.6% in the second period of experience. In physiological experiments, the digestibility of the fiber was lower in the poultry, to which a brewer’s dried grain was added to the mixed fodder. The lowest digestibility of fiber was a bird with a level of 6% dry spent grain. Protein digestibility in poultry, which in the mixed fodder was introduced brewer’s dried grain, was higher than that which is not fed to a brewer’s dried grain.When reaching quails of 30–35-day-old age, the level of Nitrogen consumption in comparison with the previous period increased by 13–15%. The amount of Nitrogen consumed with food in the birds of the individual groups was different. The greatest amount of Nitrogen was retained in the body by quail, consuming mixed feeds containing 4% of dry beer pellets. They were controlling by 6.2% in this indicator. Compared with the control, less Nitrogen was contained in the body of the bird, which fed mixed fodder with 6% of dry beer pellets – by 1.2%.

scholarly journals Industrial processing technologies for insect larvae

2021 ◽  
pp. 1-20
Author(s):  
D. Sindermann ◽  
J. Heidhues ◽  
S. Kirchner ◽  
N. Stadermann ◽  
A. Kühl
Keyword(s):  
Industrial Applications ◽  
Fat Content ◽  
Individual Species ◽  
Insect Larvae ◽  
Processing Technologies ◽  
Industrial Processing ◽  
Economic Production ◽  
Wet Processing ◽  
Food And Feed ◽  
The Individual

For an economic production of safe and standardised products from commercially reared insects larvae for food and feed, industrial processing technologies for insects processing are needed. Protein meals for feed and food produced from insect larvae typically vary in fat content. Main factors influencing the fat content are the individual species, the substrate feed during rearing and the time of harvest. However, feed and food industry are looking for standardised products which can be adjusted to the customers’ specifications. Separation technologies to recover insect fat and thereby reduce the residual fat content in the dry meal have been adopted from familiar applications and have been further developed for insect larvae de-fatting. Two major process technologies that are used for industrial applications are discussed in this technical report: dry and wet processing. In comparison, both technologies have their individual advantages depending on the individual application and properties aimed for. Since these processes for lipid separation are joint processes not only low-fat meal is recovered but also lipids recovered can add value as an additional product. In addition, chitin can be separated to increase the protein content in the larvae meal and add value as biomaterial for further processing, e.g. production of chitosan. Moreover, automation and cleaning of complete process lines are important considerations. Especially for future food applications.

Effect of Preparation and Freezing Methods on the Concentration of Resistant Starch, Antinutritional Factors and FODMAPs in Beans

2019 ◽  
Vol 15 (3) ◽  
pp. 265-273
Author(s):  
Bianca P. Ávila ◽  
Guilherme C.M. Bragança ◽  
Aline Pereira ◽  
Márcia A. Gularte ◽  
Moacir C. Elias
Keyword(s):  
Resistant Starch ◽  
Starch Content ◽  
Frozen Storage ◽  
Protein Digestibility ◽  
Storage Conditions ◽  
Antinutritional Factors ◽  
Initial Time ◽  
Important Quality ◽  
Domestic Processing ◽  
Physical Phenomena

Background: During frozen storage, the properties of vegetables are greatly influenced by storage conditions, especially temperature and time, even at low temperatures, suffering important quality attributes modification as a result of the action of biochemical activity, chemical and physical phenomena. The effect of freezing on common bean (Phaseolus vulgaris L.) and cowpea bean (Vigna unguiculata L. Walp.) processed under domestic processing conditions was evaluated to investigate the contents of resistant starch, oligosaccharides (raffinose and stachyose), phytate levels, protein digestibility and the inhibitory trypsin activity. Methods: The beans were cooked after different pre-soaking treatments and frozen (-20°C) for one, two and three weeks respectively. Results: A reduction was observed in the content of resistant starch by the use of the pre-soaking treatments; however, it increased significantly after freezing the samples from the treatments in which the soaking water was maintained and in which the cooked beans were frozen for 7 days. In the case of oligosaccharide content (raffinose and stachyose), cowpea beans had higher levels than the common beans, with changes in their values after 7 days of freezing. In the treatments in which the soaking water was discarded before cooking, raffinose and stachyose showed variable levels. In cowpea, the treatment in which the soaking water was not used in cooking showed a reduction in the content of phytate at 14 days of freezing, with inhibition of trypsin at 21 days compared with the initial time. Digestibility in all treatments was improved after freezing. Conclusion: The increase in resistant starch content, removal of phytate and trypsin inhibitors, and bean flatulence factors were significant in cooked beans after freezing between 14 and 21 days.

Effects of Industrial Processing Methods on Camel Milk Composition, Nutritional Value, and Health Properties

2020 ◽  
pp. 197-239
Author(s):  
Ali Ahmed Metwalli ◽  
Yonas Hailu
Keyword(s):  
Heat Treatment ◽  
Bovine Milk ◽  
Milk Proteins ◽  
Camel Milk ◽  
Cow Milk ◽  
Heat Denaturation ◽  
Processing Methods ◽  
Industrial Processing ◽  
Depth Study ◽  
Camel Milk Proteins

Camel milk has a comparable gross composition with other milk sources including bovine milk with some minor differences in the molecular properties of proteins and fat. The limited amount of β-Lg and κ-Casein(CN) are involved in heat denaturation via formation of disulfide bridges in cow milk; their absence in camel milk result in different responses for heat treatment at different scale. Furthermore, differences between camel milk proteins compared to other milk resulted poor coagulation and reduce stability during processing of dairy products such as yogurt and cheese. The effect of different thermal processing methods on camel milk were discussed; however, high pressure processing (HPP) study on processing effect on camel milk is an area of research for more confirmation in-depth study. The industrial processing methods were found to effect important camel milk properties, nutritional values, and health properties compared to other animals including limiting bioactive proteins such as immunoglobulin, lactoferrin, lysozyme, and vitamins. This effect depends on the type of heat treatment applied.

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