[Rapid storage assay for the study of the loss of nutritive value of bean flour (Phaseolus vulgaris) proteins].
The loss of the nutritive value of bean flour protein was studied through a kinetic assay on the loss of available lysine of the flour at high temperatures (70-110 degrees C) and at different moisture contents. Lysine loss followed a first-order reaction kinetics; the activation energies for the different moisture levels were calculated and ranged between 8-13 kcal/mole. The moisture content had a very important effect on the rate of loss of available lysine. Kinetic parameters at high temperatures were used to predict the retention of available lysine at 34 degrees C; these values were in accordance with those obtained by storing bean flour with different moisture contents, at 34 degrees C.
D007887:Fabaceae; D005433:Flour; D005511:Food Handling; D006358:Hot Temperature; D007700:Kinetics; D008239:Lysine / Q000378:metabolism*; D014674:Plant Proteins, Dietary / Q000378:metabolism*; D010946:Plants, Medicinal
D014674:Plant Proteins, Dietary; D008239:Lysine
Ensayo acelerado de almacenamiento para el estudio de la pérdida de valor nutritivo de las proteínas de harina de porotos (Phaseolus vulgaris).