Influencia del tratamiento enzimático sobre la calidad de la proteína del guisante
- Vidal Guevara, María Luisa
- Periago Gastón, María Jesús
- Ros Berruezo, Gaspar Francisco
ISSN: 0213-5434, 1989-1784
Year of publication: 2003
Issue: 19
Pages: 43-60
Type: Article
More publications in: Anales de veterinaria de Murcia
Abstract
Pea protein quality after enzymatic hydrolysis by Aspergillus saitoi protease has been studied. This treatment has been carried out with the aim to improve the nutritive value, increasing the digestibility and decreasing antinutritive factors. Total protein, essential amino acids and trypsin inhibitor content have been determined, and electrophoretic image has been obtained. Enzymatic treatment did not modified total protein and essential amino acids content and did not increase in vitro digestibility. However, trypsin inhibitor content was reduced and a higher number of electrophoretic protein fractions was observed, mainly when 2- mercaptoethanol was added.