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Thermal Effects on in vitro Protein Quality of Red Kidney Bean (Phaseolus vulgaris L.)
Author(s) -
WU W.,
WILLIAMS W.P.,
KUNKEL M.E.,
ACTON J.C.,
WARDLAW F.B.,
HUANG Y.,
GRIMES L.W.
Publication year - 1994
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.1365-2621.1994.tb14673.x
Subject(s) - protein quality , phaseolus , methionine , lysine , food science , amino acid , chemistry , in vitro , vigna , cysteine , essential amino acid , biochemistry , biology , botany , enzyme
Significant thermal effects on in vitro protein quality of red kidney beans were observed. Beans autoclaved at 121°for 10 and 20 min, and common home‐cooked beans had improved protein quality. Uncooked beans, and those autoclaved at 128°for 20 min and at 121°for 90 min had reduced protein quality compared to canned beans and those autoclaved at 110°for 20 min and at 121°for 40 and 60 min. Amino acid scores, essential amino acid index and available lysine (%), corrected for in vitro protein digestibility gave comparable results in evaluation of protein quality. Specific lysine, methionine, cysteine and other amino acid ratios overestimated protein quality.