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首页> 外文期刊>Plant Foods for Human Nutrition >Effect of heat processing on in vitro protein digestibility and somechemical properties of African breadfruit (Treculia africana Decne) seeds
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Effect of heat processing on in vitro protein digestibility and somechemical properties of African breadfruit (Treculia africana Decne) seeds

机译：热处理对非洲面包果（Treculia africana Decne）种子体外蛋白质消化率和某些化学特性的影响

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摘要

The effects of dry heat (roasting) and moist heat (boiling) on in vitro protein digestibility, protein fractions and other chemical properties of African breadfruit ( Treculia africana Decne) seed that affect their utilization as a source of human food were investigated. Chemical analyses showed that the crude protein and fat contents of the unprocessed (raw) seeds were 20.1% and 13.7%, respectively. The level of phytic acid in the raw seed (1.19 mg/g) was lower than the levels found in some commonly consumed pulses in Nigeria. Albumin and globulin protein fractions were found to be the major seed proteins of African breadfruit seed, constituting 67.8% of the total protein of the raw seed. There were no significant (p <0.05) differences between crude protein, ash and fat contents of the raw and heat processed samples. Boiling proved more effective than roasting for improving protein digestibility and for reducing the levels of trypsin inhibitor, phytic acid and polyphenols of the samples. The complete removal of these antinutrients, however, would require a more severe heat treatment of the seed, which in turn would profoundly reduce the nutritional value and availability of proteins, as demonstrated by the low values obtained for in vitro protein digestibility, protein fractions and protein extractability.
机译：研究了干热（烘烤）和湿热（沸腾）对非洲面包果（Treculia africana Decne）种子的体外蛋白质消化率，蛋白质组分和其他化学性质的影响，这些种子会影响其作为人类食物的来源。化学分析表明，未加工（原始）种子的粗蛋白和脂肪含量分别为20.1％和13.7％。未加工种子中的植酸含量（1.19 mg / g）低于尼日利亚一些常见食用豆类中的植酸含量。发现白蛋白和球蛋白蛋白组分是非洲面包果种子的主要种子蛋白，占原始种子总蛋白的67.8％。在原始和热处理样品中，粗蛋白，灰分和脂肪含量之间没有显着差异（p <0.05）。事实证明，煮沸比焙烧对提高蛋白质的消化率和降低样品中胰蛋白酶抑制剂，植酸和多酚的含量更为有效。但是，要完全去除这些抗营养素，就需要对种子进行更严格的热处理，这反过来将极大地降低蛋白质的营养价值和蛋白质的利用率，这在体外蛋白质消化率，蛋白质级分和蛋白质提取能力。

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