Heat treatment and inactivation of trypsin-chymotrypsin inhibitors and lectins from beans (Phaseolus vulgaris L.)

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dc.contributor.authorCarvalho, Maria Regina B. [UNESP]
dc.contributor.authorSgarbieri, Valdemiro C.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionInstituto de Tecnologia de Alimentos
dc.date.accessioned2014-05-27T11:18:15Z
dc.date.available2014-05-27T11:18:15Z
dc.date.issued1997-08-01
dc.description.abstractThis work investigates some factors affecting the inactivation of common bean trypsin inhibitor and phytohemagglutin. Trypsin inhibitor activity was totally stable to heat treatment (30 min, 97C) in the total protein extract, albumin or globulin fraction. Heat treatment of the whole beans easily inactivated the inhibitor. Heat resistance of trypsin inhibitor was intermediate in the bean flour which received the same heat treatment. Independent of sample, the inhibitor was very stable to heat treatment at neutral and acidic pH and labile under strong alkaline conditions. Heating for 30 min in boiling water at pH 12 resulted in complete inactivation of the trypsin inhibitor. Autoclaving (121C) soaked whole beans and flour for 5 min inactivated 55% of the trypsin inhibitor activity in the soaked flour and 75% in the whole beans. After autoclaving 20 min, inactivation of trypsin inhibitor was about 65% in the flour and 80% in the whole beans. The phytohemagglutinin (lectin) activity was totally destroyed in the autoclaved beans after 5 min and in the flour after 15 min.en
dc.description.affiliationDepartmento de Tecnologia Faculdade Cie. Agrarias Veterinarias UNESP, Jaboticabal, São Paulo
dc.description.affiliationCtro. Quim. Alimentos e Nutr. Apl. Instituto de Tecnologia de Alimentos, C.P. 139, Campinas, CEP 13073-001 SP
dc.description.affiliationUnespDepartmento de Tecnologia Faculdade Cie. Agrarias Veterinarias UNESP, Jaboticabal, São Paulo
dc.format.extent219-233
dc.identifierhttp://dx.doi.org/10.1111/j.1745-4514.1997.tb00216.x
dc.identifier.citationJournal of Food Biochemistry, v. 21, n. 3, p. 219-233, 1997.
dc.identifier.doi10.1111/j.1745-4514.1997.tb00216.x
dc.identifier.issn0145-8884
dc.identifier.scopus2-s2.0-0031503975
dc.identifier.urihttp://hdl.handle.net/11449/65159
dc.identifier.wosWOS:A1997XU09700004
dc.language.isoeng
dc.relation.ispartofJournal of Food Biochemistry
dc.relation.ispartofjcr1.552
dc.relation.ispartofsjr0,414
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectPhaseolus (angiosperm)
dc.subjectPhaseolus vulgaris
dc.titleHeat treatment and inactivation of trypsin-chymotrypsin inhibitors and lectins from beans (Phaseolus vulgaris L.)en
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Agrárias e Veterinárias, Jaboticabalpt

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