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Enzyme—Pretreatment of Pinto Bean High Protein Fraction and Time of Blending Corn Meal Affects Extrudate Properties
Author(s) -
CZARNECKI ZBIGNIEW,
GUJSKA EUBIETA,
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.tb06193.x
Subject(s) - papain , food science , chemistry , cellulase , pinto bean , enzyme , meal , cellulose , fraction (chemistry) , soy protein , biochemistry , chromatography , agronomy , biology , phaseolus
High protein fraction of pinto bean, treated with papain and cellulose enzymes (Solvay Enzymes Inc.), was blended with corn meal (30%) and extruded at 120°C. Changes in expansion, texture, color, pH, in vitro protein digestibility, reducing sugars and functional properties of extmdates were recorded. Changes depended on type of enzymes and time of corn incorporation (before or after enzymatic pretreatment). The best texture of the extrudates was obtained using a cellulase enzyme. Papain affected some functional properties such as NSI and WSI. The best improvement in in vitro protein digestibility and reducing sugars was found with a cellulase treatment. Protein and fiber could be modified to improve physicochemical and functional properties of extrudates.