The Experts below are selected from a list of 135 Experts worldwide ranked by ideXlab platform
F Marzo - One of the best experts on this subject based on the ideXlab platform.
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effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans
Food Chemistry, 2000Co-Authors: Ruben Alonso, A Aguirre, F MarzoAbstract:Comparative effects of extrusion cooking and conventional processing methods on protein content and reduction of Antinutritional Factor (phytic acid, condensed tannins, polyphenols, trypsin, chymotrypsin, α-amylase inhibitors and haemagglutinating activity) levels in Vicia faba and Phaseolus vulgaris seeds were studied. In vitro protein and starch digestibilities were assessed. P. vulgaris seeds showed highest levels of condensed tannins, chymotrypsin and α-amylase inhibitory activities and haemagglutinating activity. Dehulling significantly increased protein content and greatly reduced condensed tannin and polyphenol levels in both legumes. Extrusion was the best method to abolish trypsin, chymotrypsin, α-amylase inhibitors and haemagglutinating activity without modifying protein content. Furthermore, this thermal treatment was most effective in improving protein and starch digestibilities when compared with dehulling, soaking and germination.
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effects of extrusion and conventional processing methods on protein and Antinutritional Factor contents in pea seeds
Food Chemistry, 1998Co-Authors: Ruben Alonso, E Orue, F MarzoAbstract:The effects of high temperature short time (HTST) treatment compared with other conventional processes on protein, phytic acid, condensed tannins, polyphenols, trypsin, chymotrypsin and α-amylase inhibitor activities and haemagglutinating activities in Renata, Solara and Ballet pea seeds were investigated. Ballet cultivar showed highest protein, phytic acid, tannin, polyphenol contents and trypsin and chymotrypsin inhibitory activities. All pea cultivars contained trypsin- and chymotrypsin-inhibiting activity and lectins but only Solara had α-amylase inhibitory activity. Under extrusion conditions (148°C, 25% moisture and 100 rpm) this thermal processing method was the most effective in condensed tannin, trypsin, chymotrypsin, α-amylase inhibitors and haemagglutinating activity reduction, without modifying protein content as occurs by dehulling, soaking and germination treatments. Trypsin and chymotrypsin inhibitors and haemagglutinating activities in peas were more readily abolished by extrusion treatment than was chymotrypsin inhibitory activity.
Davilaortiz Gloria - One of the best experts on this subject based on the ideXlab platform.
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effect of aqueous acid and alkaline thermal treatments on Antinutritional Factors content and protein quality in lupinus campestris seed flour
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Jimenezmartinez Cristian, Moraescobedo Rosalva, Cardador Martinez Anaberta, Muzquiz Mercedes, Martin Pedrosa Mercedes, Davilaortiz GloriaAbstract:Lupinus campestris seeds grown in Mexico have a similar composition to soybean (44% protein, 13% lipids). Use of lupin seed in human and animal diets is limited by its quinolizidine alkaloids (QAs) and other Antinutritional Factor contents. The effect of aqueous, acid, and alkaline thermal debittering treatments with L. campestris seeds flour was evaluated on QAs, oligosaccharides (RFOs), and phenolic compounds (PCs) contents, as well as protein quality. The alkaline treatment most effectively eliminated QAs. Protein content increased from 430 g/kg in untreated seeds to 543 in the aqueous treatment, 567 in the alkaline treatment, and 563 g/kg in the acid treatment. RFOs were eliminated in all treatments. The obtained sample with alkaline treatment had the best protein quality (2.04); this value was 17% lower than that of casein (2.45). The apparent digestibility was over 90% in all treatments, with the aqueous treatment exhibiting the best value (93%).
Ryszard Amarowicz - One of the best experts on this subject based on the ideXlab platform.
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chemical composition and content of Antinutritional Factors in polish cultivars of peas
Plant Foods for Human Nutrition, 1997Co-Authors: Z Zdunczyk, I Godycka, Ryszard AmarowiczAbstract:The seeds of 15 Polish pea varieties contained from 221 to 281 g/kg crude protein with a mean of 240.2±3.5 g/kg dry matter (DM). The weight of 1000 pea seeds, depending on cultivar, ranged from 209.4 to 280.4 g. No interactive effect between the seed mass and the crude protein content was detected. The highest significant negative correlation between weight of seeds and dietary fiber content wasr=−0.815XX. The content of dietary fiber ranged from 161.5 to 209.9 g/kg with a mean of 187.9±3.8 g/kg. The mean gross energy of seeds was 18.1±0.28 MJ/kg. Amino acid composition of all the cultivars was similar, which was indicated by a similar index of essential amino acids (EAAI) of about 69.7±0.25. Trypsin inhibitor content in seeds was from 2.83 to 7.32 TIU/mg and the content of phytates ranged from 6.32 to 13.36 mg/g DM. The mean content of polyphenols and flavanols in analysed pea cultivars was 0.92 amd 0.46 mg/g, respectively. In the seeds of most cultivars little or no pyrimidine glucosides, i.e. vicine and convicine, were found. The overall mean oligosaccharide content was 64.3±1.8 g/kg, of which α-galactosides were 46.8±2.0 g/kg. The Antinutritional Factor content was not significantly correlated with protein content. No statistical relationship was found between crude protein and dietary fiber content. It was observed that pea cultivars with higher trypsin inhibitor activity contained significantly less flavanols (r=−0.607X) and α-galactosides (r=−0.617X). The varieties with higher seed content of dietary fiber contained the highest amount of α-galactosides (r=0.514X).
Ruben Alonso - One of the best experts on this subject based on the ideXlab platform.
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effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans
Food Chemistry, 2000Co-Authors: Ruben Alonso, A Aguirre, F MarzoAbstract:Comparative effects of extrusion cooking and conventional processing methods on protein content and reduction of Antinutritional Factor (phytic acid, condensed tannins, polyphenols, trypsin, chymotrypsin, α-amylase inhibitors and haemagglutinating activity) levels in Vicia faba and Phaseolus vulgaris seeds were studied. In vitro protein and starch digestibilities were assessed. P. vulgaris seeds showed highest levels of condensed tannins, chymotrypsin and α-amylase inhibitory activities and haemagglutinating activity. Dehulling significantly increased protein content and greatly reduced condensed tannin and polyphenol levels in both legumes. Extrusion was the best method to abolish trypsin, chymotrypsin, α-amylase inhibitors and haemagglutinating activity without modifying protein content. Furthermore, this thermal treatment was most effective in improving protein and starch digestibilities when compared with dehulling, soaking and germination.
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effects of extrusion and conventional processing methods on protein and Antinutritional Factor contents in pea seeds
Food Chemistry, 1998Co-Authors: Ruben Alonso, E Orue, F MarzoAbstract:The effects of high temperature short time (HTST) treatment compared with other conventional processes on protein, phytic acid, condensed tannins, polyphenols, trypsin, chymotrypsin and α-amylase inhibitor activities and haemagglutinating activities in Renata, Solara and Ballet pea seeds were investigated. Ballet cultivar showed highest protein, phytic acid, tannin, polyphenol contents and trypsin and chymotrypsin inhibitory activities. All pea cultivars contained trypsin- and chymotrypsin-inhibiting activity and lectins but only Solara had α-amylase inhibitory activity. Under extrusion conditions (148°C, 25% moisture and 100 rpm) this thermal processing method was the most effective in condensed tannin, trypsin, chymotrypsin, α-amylase inhibitors and haemagglutinating activity reduction, without modifying protein content as occurs by dehulling, soaking and germination treatments. Trypsin and chymotrypsin inhibitors and haemagglutinating activities in peas were more readily abolished by extrusion treatment than was chymotrypsin inhibitory activity.
Jimenezmartinez Cristian - One of the best experts on this subject based on the ideXlab platform.
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effect of aqueous acid and alkaline thermal treatments on Antinutritional Factors content and protein quality in lupinus campestris seed flour
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Jimenezmartinez Cristian, Moraescobedo Rosalva, Cardador Martinez Anaberta, Muzquiz Mercedes, Martin Pedrosa Mercedes, Davilaortiz GloriaAbstract:Lupinus campestris seeds grown in Mexico have a similar composition to soybean (44% protein, 13% lipids). Use of lupin seed in human and animal diets is limited by its quinolizidine alkaloids (QAs) and other Antinutritional Factor contents. The effect of aqueous, acid, and alkaline thermal debittering treatments with L. campestris seeds flour was evaluated on QAs, oligosaccharides (RFOs), and phenolic compounds (PCs) contents, as well as protein quality. The alkaline treatment most effectively eliminated QAs. Protein content increased from 430 g/kg in untreated seeds to 543 in the aqueous treatment, 567 in the alkaline treatment, and 563 g/kg in the acid treatment. RFOs were eliminated in all treatments. The obtained sample with alkaline treatment had the best protein quality (2.04); this value was 17% lower than that of casein (2.45). The apparent digestibility was over 90% in all treatments, with the aqueous treatment exhibiting the best value (93%).