Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Vicia faba L.)
Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Vicia faba L.)
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不同加工方法对绿蚕豆和白蚕豆（Vicia faba L.）某些抗营养因子和蛋白质消化率的影响
DOI：
10.1080/19476337.2012.681705
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发表时间：
2013-02-01
影响因子：
2.1
通讯作者：
Xie, Wei-Hua
中科院分区：
文献类型：
--
作者：
Luo, Yu-Wei;Xie, Wei-Hua
研究了几种物理处理(浸泡、脱皮、常规蒸煮、微波蒸煮和高压灭菌)对绿豆和白蚕豆抗营养因子水平和体外蛋白质消化率的影响。绿豆和白蚕豆种子中含有植酸、单宁、胰酶抑制活性和凝集素活性，但不含α-淀粉酶抑制物。脱皮显著提高了PA、TIA含量，降低了单宁含量，但对凝集素活性无明显影响。烹调方法对抗营养因子水平的影响程度不同。因此，PA增加，但单宁没有变化；另一方面，TI和凝集素活性被失活；普通蒸煮和高压灭菌对这两种种子都是最有效的。在组合效应中，蒸煮处理后浸泡显著降低了两种种子中PA、单宁和凝集素的活性，但增加了TIA。此外，在浸泡和蒸煮后脱皮，PA和TIA显著增加。绿豆和白蚕豆种子的蛋白质体外消化率分别为72.65%和73.28%，各种加工方法均能提高蛋白质消化率，其中以高压灭菌后的浸泡脱皮效果最好。虽然一些治疗提高了抗营养因子的水平，但它们改善了IVPD。因此，所研究的抗营养剂并不是降低IVPD的唯一负责因素。
Effects of several physical treatments (soaking, dehulling, ordinary cooking, microwave cooking, and autoclaving) on the level of antinutrtional factors and in vitro protein digestibility (IVPD) of green and white faba beans were investigated. The raw green and white faba bean seeds were found to contain phytic acid (PA), tannins, trypsin inhibitor activity (TIA), and lectin activity, but α-amylase inhibitor was absent. Dehulling significantly increased the levels of PA, TIA, decreased the level of tannins, but lectin activity was not changed. Cooking methods differently affected the levels of the antinutrtional factors. Thus, PA increased but tannins were not changed; on the other hand, TI and lectin activities were inactivated; ordinary cooking and autoclaving were the most effective in both seeds. For combination effect, soaking following cooking treatments significantly decreased PA, tannins, and lectin activity but increased TIA in both seeds. Moreover, dehulling following soaking and cooking methods resulted in a significant increase of PA and TIA. In vitro protein digestibility of raw green and white faba bean seeds were 72.65 and 73.28%, respectively, and it was improved by all processing methods; soaking-dehulling after autoclaving was the most effective in both seeds. Although some treatments increased the level of antinutrtional factors, they improved IVPD. Therefore, the studied antinutrients are not the only responsible factor for lowering IVPD.