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Oligosaccharide reduction, protein d...

Han, In Hwa.

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Oligosaccharide reduction, protein digestibility improvement, antioxidant activity determination and phenolic compounds identification in legumes.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Oligosaccharide reduction, protein digestibility improvement, antioxidant activity determination and phenolic compounds identification in legumes./
作者:	Han, In Hwa.
面頁冊數:	153 p.
附註:	Adviser: Byung-Kee Baik.
Contained By:	Dissertation Abstracts International67-02B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3206151
ISBN:	9780542548796

Oligosaccharide reduction, protein digestibility improvement, antioxidant activity determination and phenolic compounds identification in legumes.
Han, In Hwa.

Oligosaccharide reduction, protein digestibility improvement, antioxidant activity determination and phenolic compounds identification in legumes. - 153 p.

Adviser: Byung-Kee Baik.

Thesis (Ph.D.)--Washington State University, 2005.

Reduction of oligosaccharides content and improvement of protein digestibility through processing including ultrasound and high hydrostatic pressure (HHP), were determined in lentils, chickpeas, peas and soybeans. Antioxidant activity and phenolic compounds responsible for antioxidant activity were also determined. Total oligosaccharide content ranged from 70.7 mg/g in yellow peas to 144.9 mg/g in chickpeas. Oligosaccharide content was reduced by soaking, and further reduced by application of ultrasound and HHP during soaking. Raffinose and stachyose were detected in all legumes, ciceritol was detected in lentils and chickpeas, and verbascose was detected in lentils and peas. The in vitro protein digestibility (IVPD) of raw legumes was highest in green peas, followed by yellow peas, chickpeas, lentils and soybeans. The IVPD of legumes was improved by cooking, and further improved by soaking with ultrasound an HHP before cooking. Fifty-two kilodalton protein molecules remaining after enzyme digestion in insoluble proteins of legumes corresponded to lower digestibility of insoluble proteins than soluble proteins. Total phenolic content and total antioxidant activity were highest in lentils and lowest in green peas, exhibiting higher or compatible with those of fruit or vegetables. Total phenolic content of lentils, chickpeas, peas and soybeans exhibited significant correlation with total antioxidant activity, implying that phenolic compounds are a major antioxidant compound in legumes. Flavonoid content was lower than tannin content in lentils, but antioxidant activity was higher in flavonoid extract than in tannin extract. Flavonoids exhibited higher antioxidant activity and content than tannins in chickpeas, peas and soybeans. Ferulic acid was present in free phytochemical extracts, and quercetin in flavonoid extracts of lentils, chickpeas, peas and soybeans. Catechin was detected in bound phytochemical extracts of lentils, chickpeas and yellow peas. Ferulic acid and quercetin contributed up to 78% and 60% antioxidant activity of total phytochemicals in legumes, respectively.

ISBN: 9780542548796Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Oligosaccharide reduction, protein digestibility improvement, antioxidant activity determination and phenolic compounds identification in legumes.
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502 $a Thesis (Ph.D.)--Washington State University, 2005.
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