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

100%

Porzucek H., Duszkiewicz-Reinhard W., Piecyk M., Klepacka M., Gniewosz M.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2002

tom 05

nr 2

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.

Legume proteins and the prevention of cardiovascular disease - plenary lecture

67%

Nowicka G.

Polish Journal of Food and Nutrition Sciences

2006

tom 15/56

nr Spec.Issue 2

Cardiovascular disease (CVD) is the leading cause of death in most developed and developing countries. Epidemiological studies indicate that enhanced intake of pulses is associated with a lower CVD risk. Observational and clinical studies have shown that legume proteins possess significant hypocholesterolemic and hypotensive activity. These proteins influence also carbohydrate metabolism and plasma glucose levels. Other beneficial health effects of enhanced legume consumption have been reported. Therefore, legumes and legume proteins can play an important role in CVD prevention.

Ograniczanie wyników

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 Polish Journal of Food and Nutrition Sciences

1 Duszkiewicz-Reinhard W.

1 Gniewosz M.

1 Klepacka M.

1 Nowicka G.

1 Piecyk M.

1 Porzucek H.

1 2006

1 2002

Wyniki wyszukiwania

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

Legume proteins and the prevention of cardiovascular disease - plenary lecture