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Proteolytic modification of selected legume flours

100%

Baraniak B., Swieca M.

Acta Scientiarum Polonorum. Technologia Alimentaria

2008

tom 07

nr 1

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.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Baraniak B.

1 Swieca M.

1 2008

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Proteolytic modification of selected legume flours