Changes of flatulence-causing sugars in legume protein samples by high hydrostatic pressure

• Autorzy: Porzucek H. , Duszkiewicz-Reinhard W. , Piecyk M. , Klepacka M. , Gniewosz M.
• Języki publikacji: EN

Abstrakty

EN

Changes of flatulence-causing sugars in protein samples of bean, lupine and pea were examined. Protein samples were treated by high hydrostatic pressure (300 and 600 MPa, 30 min, 20°C) and by heat (100°C, 30 min). The content of raffinose family sugars were determined by HPLC, gas production was evaluated by in vitro method. Gas production decreased in the treated samples and was not significantly correlated with the amount of raffinose family sugars. The content of sugars increased after pressure and heat treatment. Such tendency might be resulted of bonds protein-saccharide disruption.

Słowa kluczowe

EN

flatulence-causing sugar; bean; legume protein; pea; lupin; high hydrostatic pressure; raffinose family sugar

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2002
• Tom: 05
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume5/issue2/food/art-07.html

Twórcy

autor

Porzucek H.

• Warsaw Agricultural University, Nowoursynowska 159c, 02-787 Warsaw, Poland

autor

Duszkiewicz-Reinhard W.

autor

Piecyk M.

autor

Klepacka M.

autor

Gniewosz M.

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