Use este identificador para citar ou linkar para este item: https://locus.ufv.br//handle/123456789/17570
Tipo: Artigo
Título: Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour
Autor(es): 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
Abstract: 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.
Palavras-chave: Amino acids
Trypsin inhibitor
Protein solubility
Editor: Food Science and Technology
Tipo de Acesso: Open Access
URI: http://dx.doi.org/10.1590/S0101-20612013005000048
http://www.locus.ufv.br/handle/123456789/17570
Data do documento: 20-Nov-2013
Aparece nas coleções:Artigos

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
artigo.pdfTexto completo204,83 kBAdobe PDFThumbnail
Visualizar/Abrir


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.