Proteolytic modification of selected legume flours

• Autorzy: Baraniak B. , Swieca M.

Warianty tytułu

PL

Modyfikacja proteolityczna mak wybranych roslin straczkowych

• Języki publikacji: EN

Abstrakty

EN

The influence of pepsin (EC 3.4.1.1) and trypsin (EC 3.4.4.4) action on the chemical composition of legume flours was the aim of this study. The level of proteins and lipids in hydrolysed flours was changed significantly. In comparison to the raw flours also fatty acid composition in treated flours was altered. In the lentil flours both trypsin and pepsin digestion conditions have decreased the level of unsaturated fatty acid. It is noteworthy that in all investigated, hydrolysed flours ratio linoleic: oleic fatty acid was significantly decreased in comparison to unhydrolysed flours (about 40%-pea; 60%-lentil). Our investigations were also focused on the potential implementations of IMAC method in the separation and purification of peptides. Generally, peptides separation profiles, performed on immobilized Zn (II), were dependent on the kind of flour and enzyme used in the hydrolysis process. In the lights of our results is clearly visible that investigated peptides had a weak affinity to the chelated metal ions. It is noteworthy, that in some cases the influences of chelating factor on separation profiles were noticeable.

PL

W pracy badano wpływ działania pepsyny (EC 3.4.1.1) i trypsyny (EC 3.4.4.4) na skład chemiczny mąk otrzymanych z nasion grochu odmiany ‘Piast’ i soczewicy odmiany ‘Anita’. W modyfikowanych mąkach znacząco zmienił się poziom białka i lipidów oraz zawartość poszczególnych kwasów tłuszczowych. W porównaniu z mąkami niepoddawanymi modyfikacji, zarówno w mąkach hydrolizowanych z użyciem trypsyny, jak i pepsyny, uległ obniżeniu poziom nienasyconych kwasów tłuszczowych oraz stosunek kwasu linolowego do oleinowego (ok. 40% dla grochu i 60% dla soczewicy). Badano także potencjalne możliwości zastosowania chromatografii powinowactwa na unieruchomionych jonach metali do rozdziału i oczyszczania peptydów. Profile rozdziału peptydów, wykonane na unieruchomionych jonach cynku (II), zależały od rodzaju rośliny i enzymu użytego w procesie hydrolizy, jak również od rodzaju zastosowanego czynnika immobilizującego jony metalu (kwasu iminodioctowego - IDA i ortofosfoseryny - OPS). Badane peptydy wykazywały na ogół słabe powinowactwo do unieruchomionych jonów cynku.

Słowa kluczowe

EN

lipid content; legume seed; proteolysis; legume flour; protein content; proteolytic modification; zinc; IMAC method; peptide; fatty acid composition; lipid profile

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2008
• Tom: 07
• Numer: 1
• Opis fizyczny: p.41-48,fig.,ref.

Twórcy

autor

Baraniak B.

• Agricultural University of Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Swieca M.

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