Cell walls limit in vitro protein digestibility in processed legume seeds
(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:
https://lup.lub.lu.se/record/6c3bbdd0-8b28-4a87-aff1-150cb3c1936a
- author
- Melito, Carmelo
and Tovar, Juscelino
LU
- publishing date
- 1995-01-01
- 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}}, }