Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour
The soybean is a protein source of high biological value. However, the presence of anti-nutritional factors affects its protein quality and limits the bioavailability of other nutrients. The effect of heat-treatment, 150 ºC for 30 minutes, on hulled and hull-less soybean flour from the cultivar UFVTN 105AP on urease, trypsin inhibitor activity, protein solubility, amino acid profile, and in vivo protein quality was investigated. The treatment reduced the trypsin inhibitor activity and urease, but it did not affect protein solubility. Protein Efficiency Coefficient (PER) values of the flours were similar, and the PER of the hull-less soybean flour did not differ from casein. The Net Protein Ratio (NPR) did not differ between the experimental groups. The True Digestibility (TD) of the flours did not differ, but both were lower in casein and the Protein Digestibility Corrected Amino Acid Score (PDCCAS) was lower than the TD, due to limited valine determined by the chemical score. Therefore, the flours showed reduced anti-nutritional phytochemicals and similar protein quality, and therefore the whole flours can be used as a source of high quality protein.
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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oai:scielo:S0101-206120130002000152013-06-14Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flourCarvalho,Ariela Werneck deNatal,Dorina Isabel GomesSilva,Cassiano Oliveira daDantas,Maria Inês de SouzaBarros,Everaldo Gonçalves deRibeiro,Sônia Machado RochaCosta,Neuza Maria BrunoroMartino,Hércia Stampini Duarte amino acids trypsin inhibitor protein solubility The soybean is a protein source of high biological value. However, the presence of anti-nutritional factors affects its protein quality and limits the bioavailability of other nutrients. The effect of heat-treatment, 150 ºC for 30 minutes, on hulled and hull-less soybean flour from the cultivar UFVTN 105AP on urease, trypsin inhibitor activity, protein solubility, amino acid profile, and in vivo protein quality was investigated. The treatment reduced the trypsin inhibitor activity and urease, but it did not affect protein solubility. Protein Efficiency Coefficient (PER) values of the flours were similar, and the PER of the hull-less soybean flour did not differ from casein. The Net Protein Ratio (NPR) did not differ between the experimental groups. The True Digestibility (TD) of the flours did not differ, but both were lower in casein and the Protein Digestibility Corrected Amino Acid Score (PDCCAS) was lower than the TD, due to limited valine determined by the chemical score. Therefore, the flours showed reduced anti-nutritional phytochemicals and similar protein quality, and therefore the whole flours can be used as a source of high quality protein.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.33 n.2 20132013-06-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200015en10.1590/S0101-20612013005000048 |
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Carvalho,Ariela Werneck de Natal,Dorina Isabel Gomes Silva,Cassiano Oliveira da Dantas,Maria Inês de Souza Barros,Everaldo Gonçalves de Ribeiro,Sônia Machado Rocha Costa,Neuza Maria Brunoro Martino,Hércia Stampini Duarte |
| spellingShingle |
Carvalho,Ariela Werneck de Natal,Dorina Isabel Gomes Silva,Cassiano Oliveira da Dantas,Maria Inês de Souza Barros,Everaldo Gonçalves de Ribeiro,Sônia Machado Rocha Costa,Neuza Maria Brunoro Martino,Hércia Stampini Duarte Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour |
| author_facet |
Carvalho,Ariela Werneck de Natal,Dorina Isabel Gomes Silva,Cassiano Oliveira da Dantas,Maria Inês de Souza Barros,Everaldo Gonçalves de Ribeiro,Sônia Machado Rocha Costa,Neuza Maria Brunoro Martino,Hércia Stampini Duarte |
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Carvalho,Ariela Werneck de |
| title |
Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour |
| title_short |
Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour |
| title_full |
Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour |
| title_fullStr |
Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour |
| title_full_unstemmed |
Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour |
| title_sort |
heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour |
| description |
The soybean is a protein source of high biological value. However, the presence of anti-nutritional factors affects its protein quality and limits the bioavailability of other nutrients. The effect of heat-treatment, 150 ºC for 30 minutes, on hulled and hull-less soybean flour from the cultivar UFVTN 105AP on urease, trypsin inhibitor activity, protein solubility, amino acid profile, and in vivo protein quality was investigated. The treatment reduced the trypsin inhibitor activity and urease, but it did not affect protein solubility. Protein Efficiency Coefficient (PER) values of the flours were similar, and the PER of the hull-less soybean flour did not differ from casein. The Net Protein Ratio (NPR) did not differ between the experimental groups. The True Digestibility (TD) of the flours did not differ, but both were lower in casein and the Protein Digestibility Corrected Amino Acid Score (PDCCAS) was lower than the TD, due to limited valine determined by the chemical score. Therefore, the flours showed reduced anti-nutritional phytochemicals and similar protein quality, and therefore the whole flours can be used as a source of high quality protein. |
| publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| publishDate |
2013 |
| url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200015 |
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