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Extrusion of Pinto Bean High Protein Fraction Pretreated with Papain and Cellulase Enzymes
Author(s) -
CZARNECKI ZBIGNIEW,
GUJSKA ELZBIETA,
KHAN KHALIL
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb04283.x
Subject(s) - papain , chemistry , cellulase , pinto bean , food science , solubility , hydrolysis , extrusion , enzymatic hydrolysis , moisture , nitrogen , fraction (chemistry) , chromatography , cellulose , absorption of water , enzyme , biochemistry , organic chemistry , botany , materials science , phaseolus , biology , metallurgy
High protein fraction of pinto bean was pretreated with papain and cellulase enzymes and extruded at a temperature of 120°C. The effect of enzyme type and concentration, moisture and duration of incubation on expansion, texture, color, water absorption and solubility, pH, sugars, nitrogen solubility index and in vitro protein digestibility of the extrudate were investigated. Enzymatic modification had differential effects on nitrogen and carbohydrate components and on some physical and functional preperties of extrudates, depending on type of enzyme and incubation conditions. Results indicated the possibility of controlling protein and fiber hydrolysis at low moisture to obtain a desirable degree of modification to improve extruded products. This method may be used in food applications to obtain new snack type products from beans or their fractions.