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|Type:||Artigo de periódico|
|Title:||Effect Of Heat Treatment On The Toxicity And Nutritive Value Of Dry Bean (phaseolus Vulgaris Var. Rosinha G2) Proteins|
|Abstract:||Proximate composition, amino acid pattern, and toxicity of an unheated dry bean flour and of six other materials obtained by fractionation of the flour were studied. When fed to weanling rats the flour and all six fractions were toxic. Most of the toxicity was eliminated by heating the soaked beans 2.5 min at 97 °C, but maximum PER was attained after 10 min at the same temperature. Not all trypsin inhibitor and phytohemagglutinin activities had been eliminated by any of these treatments. Autoclaving (121 °C, 15 min) decreased the availability of lysine in the whole flour and in the water-insoluble solids by 36.7 and 29.3%, respectively, whereas it did not affect significantly that of the other fractions. Heating at 121 °C for 7.5 min was deleterious to the nutritive value of the isolated protein fractions. © 1980 American Chemical Society.|
|Citation:||Journal Of Agricultural And Food Chemistry. , v. 28, n. 5, p. 935 - 938, 1980.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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