Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnation

The hydrolysis of legume proteins improves their nutritional and functional properties. Usually done by mixing flour with an enzyme solution, the process can be simplified using vacuum enzyme impregnation during soaking. This study used vacuum impregnation with papain or bromelain to obtain hydrolys...

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Detalhes bibliográficos
Autores: Arnal, Milagros, Gallego, Marta, Mora, Leticia, Talens, Pau
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/375400
Acesso em linha:http://hdl.handle.net/10261/375400
https://api.elsevier.com/content/abstract/scopus_id/85209754275
Access Level:acceso abierto
Palavra-chave:Bromelain
Hydrolysed flours
Legumes
Papain
Vacuum impregnation soaking
legumes
flours
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spelling Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnationArnal, MilagrosGallego, MartaMora, LeticiaTalens, PauBromelainHydrolysed floursLegumesPapainVacuum impregnation soakinglegumesfloursThe hydrolysis of legume proteins improves their nutritional and functional properties. Usually done by mixing flour with an enzyme solution, the process can be simplified using vacuum enzyme impregnation during soaking. This study used vacuum impregnation with papain or bromelain to obtain hydrolysed broad bean flours. It examined the impact of vacuum impregnation and enzyme incorporation on hydration kinetics and the impact of hydrolysis and dehulling on antinutritional factors and protein digestibility. Vacuum impregnation accelerated hydration and enzyme incorporation did not alter the hydration rate. Maximum hydrolysis degrees were 9.1 % with papain and 8.8 % with bromelain after 4 h of soaking. Hydrolysis increased phytic acid, total phenolics, and tannins content while decreasing trypsin inhibitors. Dehulling increased phytic acid and trypsin inhibitors, reduced tannins, and enhanced protein digestibility. Vacuum enzyme impregnation during soaking was effective for hydration and protein hydrolysis, modifying the nutritional properties of broad bean flours.M.A. gratefully acknowledge the Predoctoral contract (FPU19/02401) from the Spanish Ministry of Science, Innovation and Universities.Peer reviewedElsevierMinisterio de Ciencia, Innovación y Universidades (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202520252024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/375400https://api.elsevier.com/content/abstract/scopus_id/85209754275reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésFood research international (Ottawa, Ont.)https://doi.org/10.1016/j.foodres.2024.115353Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3754002026-05-22T06:33:51Z
dc.title.none.fl_str_mv Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnation
title Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnation
spellingShingle Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnation
Arnal, Milagros
Bromelain
Hydrolysed flours
Legumes
Papain
Vacuum impregnation soaking
legumes
flours
title_short Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnation
title_full Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnation
title_fullStr Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnation
title_full_unstemmed Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnation
title_sort Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnation
dc.creator.none.fl_str_mv Arnal, Milagros
Gallego, Marta
Mora, Leticia
Talens, Pau
author Arnal, Milagros
author_facet Arnal, Milagros
Gallego, Marta
Mora, Leticia
Talens, Pau
author_role author
author2 Gallego, Marta
Mora, Leticia
Talens, Pau
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Bromelain
Hydrolysed flours
Legumes
Papain
Vacuum impregnation soaking
legumes
flours
topic Bromelain
Hydrolysed flours
Legumes
Papain
Vacuum impregnation soaking
legumes
flours
description The hydrolysis of legume proteins improves their nutritional and functional properties. Usually done by mixing flour with an enzyme solution, the process can be simplified using vacuum enzyme impregnation during soaking. This study used vacuum impregnation with papain or bromelain to obtain hydrolysed broad bean flours. It examined the impact of vacuum impregnation and enzyme incorporation on hydration kinetics and the impact of hydrolysis and dehulling on antinutritional factors and protein digestibility. Vacuum impregnation accelerated hydration and enzyme incorporation did not alter the hydration rate. Maximum hydrolysis degrees were 9.1 % with papain and 8.8 % with bromelain after 4 h of soaking. Hydrolysis increased phytic acid, total phenolics, and tannins content while decreasing trypsin inhibitors. Dehulling increased phytic acid and trypsin inhibitors, reduced tannins, and enhanced protein digestibility. Vacuum enzyme impregnation during soaking was effective for hydration and protein hydrolysis, modifying the nutritional properties of broad bean flours.
publishDate 2024
dc.date.none.fl_str_mv 2024
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/375400
https://api.elsevier.com/content/abstract/scopus_id/85209754275
url http://hdl.handle.net/10261/375400
https://api.elsevier.com/content/abstract/scopus_id/85209754275
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food research international (Ottawa, Ont.)
https://doi.org/10.1016/j.foodres.2024.115353
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.811543

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