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The Effect of Processing on Digestion of Legume Proteins

The domestic processing methods, soaking, cooking (traditional, microwave, pressure), and baking and the industrial processing, autoclaving, baking, and extrusion are used to improve consumption of legumes. The growing awareness of both health and sustainability turns the focus on protein (bio)avail...

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Detalles Bibliográficos
Autores principales: Drulyte, Donata, Orlien, Vibeke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616939/
https://www.ncbi.nlm.nih.gov/pubmed/31238515
http://dx.doi.org/10.3390/foods8060224
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author Drulyte, Donata
Orlien, Vibeke
author_facet Drulyte, Donata
Orlien, Vibeke
author_sort Drulyte, Donata
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description The domestic processing methods, soaking, cooking (traditional, microwave, pressure), and baking and the industrial processing, autoclaving, baking, and extrusion are used to improve consumption of legumes. The growing awareness of both health and sustainability turns the focus on protein (bio)availability. This paper reports the effect of these processing methods on the legume protein digestibility. Overall, the protein digestibility increases after processing by the different methods. However, since both the type of legume and the applied methods differ it cannot be concluded which specific method is best for the individual legume type.
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spelling pubmed-66169392019-07-18 The Effect of Processing on Digestion of Legume Proteins Drulyte, Donata Orlien, Vibeke Foods Commentary The domestic processing methods, soaking, cooking (traditional, microwave, pressure), and baking and the industrial processing, autoclaving, baking, and extrusion are used to improve consumption of legumes. The growing awareness of both health and sustainability turns the focus on protein (bio)availability. This paper reports the effect of these processing methods on the legume protein digestibility. Overall, the protein digestibility increases after processing by the different methods. However, since both the type of legume and the applied methods differ it cannot be concluded which specific method is best for the individual legume type. MDPI 2019-06-24 /pmc/articles/PMC6616939/ /pubmed/31238515 http://dx.doi.org/10.3390/foods8060224 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Commentary
Drulyte, Donata
Orlien, Vibeke
The Effect of Processing on Digestion of Legume Proteins
title The Effect of Processing on Digestion of Legume Proteins
title_full The Effect of Processing on Digestion of Legume Proteins
title_fullStr The Effect of Processing on Digestion of Legume Proteins
title_full_unstemmed The Effect of Processing on Digestion of Legume Proteins
title_short The Effect of Processing on Digestion of Legume Proteins
title_sort effect of processing on digestion of legume proteins
topic Commentary
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6616939/
https://www.ncbi.nlm.nih.gov/pubmed/31238515
http://dx.doi.org/10.3390/foods8060224
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