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Cell walls limit in vitro protein digestibility in processed legume seeds

Melito, Carmelo and Tovar, Juscelino LU orcid (1995) In Food Chemistry 53(3). p.305-307
Abstract

Legume seeds were treated in various ways, e.g. cooking applied either before or after milling, in order to obtain flours with different microstructural properties. In vitro protein digestibility was assessed by a pepsin/pancreatin index. In all cases digestibility was enhanced by cooking, although final values varied depending on the flour preparation procedure. Cooked and milled seeds, which retained intact cell walls, showed lower digestibility indices (58-72%) than sonicated or milled/cooked preparations devoid of such structures (77-89%). Results suggest that naturally occurring physical barriers, such as cell walls, may reduce the bioavailability of legume proteins.

Please use this url to cite or link to this publication:
author
and
publishing date
type
Contribution to journal
publication status
published
in
Food Chemistry
volume
53
issue
3
pages
3 pages
publisher
Elsevier
external identifiers
  • scopus:0029023810
ISSN
0308-8146
DOI
10.1016/0308-8146(95)93937-M
language
English
LU publication?
no
id
6c3bbdd0-8b28-4a87-aff1-150cb3c1936a
date added to LUP
2018-10-05 16:02:23
date last changed
2025-10-14 10:30:23
@article{6c3bbdd0-8b28-4a87-aff1-150cb3c1936a,
  abstract     = {{<p>Legume seeds were treated in various ways, e.g. cooking applied either before or after milling, in order to obtain flours with different microstructural properties. In vitro protein digestibility was assessed by a pepsin/pancreatin index. In all cases digestibility was enhanced by cooking, although final values varied depending on the flour preparation procedure. Cooked and milled seeds, which retained intact cell walls, showed lower digestibility indices (58-72%) than sonicated or milled/cooked preparations devoid of such structures (77-89%). Results suggest that naturally occurring physical barriers, such as cell walls, may reduce the bioavailability of legume proteins.</p>}},
  author       = {{Melito, Carmelo and Tovar, Juscelino}},
  issn         = {{0308-8146}},
  language     = {{eng}},
  month        = {{01}},
  number       = {{3}},
  pages        = {{305--307}},
  publisher    = {{Elsevier}},
  series       = {{Food Chemistry}},
  title        = {{Cell walls limit in vitro protein digestibility in processed legume seeds}},
  url          = {{http://dx.doi.org/10.1016/0308-8146(95)93937-M}},
  doi          = {{10.1016/0308-8146(95)93937-M}},
  volume       = {{53}},
  year         = {{1995}},
}