Effect of cooking on protein quality of chickpea (Cicer arietinum) seeds

Clemente, A. and Sanchez-Vioque, R. and Vioque, J. and et al, . (1998) Effect of cooking on protein quality of chickpea (Cicer arietinum) seeds. Food Chemistry, 62 (1). pp. 1-6.

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Amino acid composition and in vitro protein digestibility of cooked chickpea were determined and compared to raw chickpea seeds. Heat treatment produced a decrease of methionine, cysteine, lysine, arginine, tyrosine and leucine, the highest reductions being in cysteine (15%) and lysine (13.2%). Protein content declined by 3.4% and in vitro protein digestibility improved significantly from 71.8 to 83.5% after cooking. The decrease of lysine was higher in the cooked chickpea seeds than in the heated protein fractions, globulins and albumins. The structural modification in globulins during heat treatment seems to be the reason for the increase in protein digestibility, although the activity of proteolytic inhibitors in the albumin fraction was not reduced. Results suggest that appropriate heat treatment may improve the bioavailability of chickpea proteins.

Item Type: Article
Additional Information: This work was supported by Proyecto de Investigation AL1 95-0734 from Plan Nacional de Ciencia y Tecnologia de Alimentos.
Author Affiliation: Departamento de Fisiología y Tecnología de Productos Vegetales, Instituto de la Grasa, C.S.I.C. Apdo. 1078, 41012-Sevilla, Spain
Subjects: Postharvest Management > Food Technology
Divisions: Chickpea
Depositing User: Mr Siva Shankar
Date Deposited: 14 Nov 2012 09:31
Last Modified: 14 Nov 2012 09:31
Official URL: http://dx.doi.org/10.1016/S0308-8146(97)00180-5
URI: http://eprints.icrisat.ac.in/id/eprint/8778

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