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2010 | 60 | 4 |

Tytuł artykułu

Determination of trypsin inhibitor activity of microwave-heated bean seeds using bromocresole purple index (BCPI)

Treść / Zawartość

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
The usefulness of a new analytical method called bromocresole purple index (BCPI) for determination of trypsin inhibitor activity (TIA) of microwave‑heated bean seeds was tested. The study was conducted on bean seeds of “Jaś” cultivar which were microwave heated using one of ten variants of that process intensity. Each of the three radiation power levels (350, 500, or 650W) corresponded to three different processing times (60, 120, or 180 s), and one of the samples remained untreated (i.e. unheated). Each sample was analysed using the BCPI method and the TIA method (with a synthetic substrate BAPA – N-α-benzoyl-DL-arginine-p-nitroanilide). The comparison of those two analytical methods (BCPI and TIA) used to analyse the microwave‑heated bean seeds samples indicates the superiority of bromocresole purple index method in terms of time consumption (τTIA=2.5 h, τBCPI=1.5 h), distinguishability (ρTIA=51.11%; ρBCPI=71.11%), accuracy of determination (lower coefficient of variation; πTIA=3.02–9.27; πBCPI=1.22–5.88) and detectability (detectable minimum μTIA=10.32 and μBCPI=5.01), whereas the TIA assayed proved superior in terms of method sensitivity (χTIA=0.40; χBCPI=0.16). The statistical analysis of experimental data indicates also that the results obtained for microwave-heated bean seeds using BCPI and TIA-BAPA methods are highly correlated (correlation coefficient r=95.28%), moreover both those traits may be related by mathematical functions TIA= f(BCPI). The usefulness of some of those traits in the analysis was confirmed statistically; based on high coefficients of determination of these equations to experimental data (e.g. R2=90.72% for linear equation and R2=91.11% for the IVo polynomial equation). Due to the specificity of quick, routine tests performed at an industrial laboratory, the application of the simplest linear regression equation: TIA=f(BAPA) seems to be the most justified, whereas its coefficient of determination R2 (in description of experimental data) should assure the reliability of calculations.

Wydawca

-

Rocznik

Tom

60

Numer

4

Opis fizyczny

p.329-333,ref.

Twórcy

  • Department of Biological Bases of Food and Feeds Technologies, Lublin University of Life Sciences, Akademicka 13, 20-950 Lublin, Poland

Bibliografia

  • 1. Balandran-Quintana R.R., Barbosa-Canovas G.V., Zazueta-Morales J.J., Anzaldua-Morales A., Quintero-Ramos A., Functional and nutritional properties of extruded whole pinto bean meal. J. Food Sci., 1998, 63, 113–116.
  • 2. Gyori Z., Nemeskeri E., Szilagyi Sz., Legumes grown under nonirrigated conditions. J. Agric. Food Chem., 1998, 46, 3087–3091.
  • 3. Jasińska Z., Kotecki A., Chemical composition. 1999, in: Detailed Plant Cultivation, part 5 – Legumes, Wydawnictwo Akademii Rolniczej we Wrocławiu, Wrocław, pp. 11–14 (in Polish).
  • 4. Kakade M.L., Rackis J.J., McGhee J.E., Puski G., Determination of trypsin inhibitor activity of soy products: A collaborative analysis of an improved procedure. Cereal Chem., 1974, 51, 376–382.
  • 5. Korol W., Przegalińska B., The evaluation of methods of trypsin inhibitor activity determination of legumes. Biul. Nauk. Przem. Pasz., 1994, (3/4), 5–13 (in Polish).
  • 6. Korus J., Gamul D., Achramowicz B., The influence of extrusion on chemical composition of dry seeds of bean (Phaseolus Vulgaris L.). El. J. Pol. Agric. Univ. Food Sci. Techn., 2006, 9(1), 1–10.
  • 7. Oktaba W., Methods of mathematical statistics in experiments. 2000, PWN Warszawa (in Polish).
  • 8. Regier M., Schubert H., Microwave processing. 2001, in: Thermal Technologies in Food Processing (ed. P. Richardson). Woodhead Publishing Limited and CRC Press LLC Cambridge England, pp. 178–204.
  • 9. Szmigielski M., Usefulness of simplified tests in evaluation of efficiency of thermal processing of leguminous seeds. 1999, PhD Thesis, Wydział Techniki Rolniczej AR w Lublinie (in Polish).
  • 10. Szmigielski M., Application of chosen analytical methods for evaluation of thermal processing efficiency of soybean seeds. Biul. Nauk. Przem. Pasz., 2002, 41, 81–97 (in Polish; English abstract).
  • 11. Szmigielski M., Matyka S., Comparison of sensibility of selected tests applied for thermal processing efficiency evaluation of soybean seeds. Inż. Rol., 2002, 4, 323–329 (in Polish; English abstract).
  • 12. Szmigielski M., Bromocresole Purple Index in estimating the influence of microwave processing on trypsin inhibitor activity of soybeans. Pol. J. Food Nutr. Sci., 2004, 13/54, 35–39.
  • 13. Szmigielski M., Matyka S., Comparison of selected methods applied for the evaluation of thermal processing efficiency of chickling vetch seed. Pol. J. Food Nutr. Sci., 2004, 13/54, 243–248.
  • 14. Valdebouze P., Biergeron E., Gaborit T., Delort-Laval J., Content and distribution of trypsin inhibitors and hemagglutinins in some legume seeds. Can. J. Plant Sci., 1980, 60, 695–701.
  • 15. Whitaker J.R., Sgarbieri V.C., Purification and composition of the trypsin-chymotrypsin inhibitors of Phaseolus Vulgaris L. var. Rosinha G2. J. Food Biochem., 1981, 5, 197–213.
  • 16. Wu C., Whitaker J.R., Purification and partial characterization of four trypsin/chymotrypsin inhibitors from red kidney beans (Phaseolus Vulgaris, var. Linden). J. Agric. Food Chem., 1990, 38, 1623–1629.

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

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