High hydrostatic pressure effects on immunoreactivity and nutritional quality of soybean products
Soybean is one of the most allergenic vegetable foods and the incidence of soybean allergy is expected to escalate due to the increasing consumption of soy foods. The aim of this research was to investigate the effect of high hydrostatic pressure (HHP) on the protein pattern, immunoreactivity and amino acid composition of soybean products. Raw seeds and commercial tofu were submitted to HHP treatment (300 MPa, 15 min, 40ºC). Germination of raw and pressurised seeds lead to a decrease on the intensity of some protein bands compared with the respective seeds. HHP did not affect the electrophoretic profile of soybean seeds or tofu. A significant reduced antigenicity was observed in sprouts from HHP-treated seeds compared to conventional sprouts from untreated seeds, while increased antigenicity of pressurised germinated seeds compared with the raw seeds was found. HHP decreased the total essential amino acid contents and the nutritional indexes (CS and EAAI only 18%). The findings suggest that HHP applied to soybean seeds before germination could constitute a valuable technological approach for the industrial production of nutritive hypoallergenic soybean sprouts.
| Main Authors: | , , , , |
|---|---|
| Format: | artículo biblioteca |
| Published: |
Elsevier
2011-03-15
|
| Subjects: | High hydrostatic pressure, Amino acids, Immunoreactivity, Protein, Soybean, |
| Online Access: | http://hdl.handle.net/10261/100816 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|