Antinutritional factors and protein digestibility of broad bean flours hydrolysed during soaking using vacuum enzyme impregnation
Year: 2024
Type: article
Abstract: • The increase in temperature and vacuum impregnation accelerated hydration kinetics. • Adding enzymes to the soaking medium did not modify the hydration kinetics. • Vacuum enzyme soaking was used to obtain hydrolysed flours. • Protein hydrolysis decreased the content of trypsin inhibitors. • Dehulling improved the protein digestibility of hydrolysed broad bean flours. 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.
Source: Food Research International
Language: English
Subfield: Molecular Biology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $4,190
OpenAlex ID: W4404528469