title: The impact of heating and soaking on the in vitro enzymatic hydrolysis of protein varies in different species of tropical legumes.
abstract: The effects of different thermal (raw, autoclaving or boiling for 5 and 20min) and soaking (with or without) treatments on the degree of hydrolysis (DH) of protein were investigated for selected legumes (Canavalia brasiliensis; Lablab purpureus; pink, red and white colour hulls Vigna unguiculata). Each legume preparation underwent in vitro simulated gastrointestinal tract digestion comprising either pepsin (120min) or pepsin/pancreatin (120/240min) digestion. The DH was determined based on the amount of free amino groups released. Autoclaving for 5min increased the pepsin/pancreatin DH for all the unsoaked and soaked legumes (+20% to 46% units) except Canavalia, while boiling for 5min only increased DH for two soaked legumes (+12% to 28% units). Extending boiling from 5 to 20min increased the DH for three soaked legumes (+5% to 29% units). In conclusion, autoclaving, in general, extensively increased the sequential pepsin/pancreatin DH, while boiling only increased it for selected legumes.
authors.affiliation: Universidad Nacional de Colombia, Dept. de Produccion Animal, Carrera 32 Chapinero, Palmira, Colombia.
authors.forename: Julieta
authors.initials: J
authors.lastname: Torres
authors.affiliation: Riddet Institute, Massey Institute of Food Science and Technology (Massey University), Private Bag 11, 222, Palmerston North 4442, New Zealand.
authors.forename: Shane M
authors.initials: SM
authors.lastname: Rutherfurd
authors.affiliation: Universidad Nacional de Colombia, Dept. de Produccion Animal, Carrera 32 Chapinero, Palmira, Colombia.
authors.forename: Luz S
authors.initials: LS
authors.lastname: Muñoz
authors.affiliation: Centro Internacional de Agricultura Tropical, AA 6713 Cali, Colombia.
authors.forename: Michael
authors.initials: M
authors.lastname: Peters
authors.affiliation: Universidad Nacional de Colombia, Dept. de Produccion Animal, Carrera 32 Chapinero, Palmira, Colombia; Riddet Institute, Massey Institute of Food Science and Technology (Massey University), Private Bag 11, 222, Palmerston North 4442, New Zealand. Electronic address: c.montoya@massey.ac.nz.
authors.forename: Carlos A
authors.initials: CA
authors.lastname: Montoya
mesh_terms: D000641:Ammonia / Q000737:chemistry; D000818:Animals; D032449:Canavalia / Q000737:chemistry; D004063:Digestion; D004798:Enzymes / Q000737:chemistry; D007887:Fabaceae / Q000737:chemistry*; D006358:Hot Temperature; D006868:Hydrolysis; D009584:Nitrogen / Q000737:chemistry*; D010194:Pancreatin / Q000737:chemistry*; D010434:Pepsin A / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry*; D013552:Swine; D014675:Vegetables / Q000737:chemistry
chemical_list: D004798:Enzymes; D010940:Plant Proteins; D000641:Ammonia; D010194:Pancreatin; D010434:Pepsin A; D009584:Nitrogen
keywords: Heating treatment; In vitro hydrolysis; Protein; Soaking treatment; Tropical legumes