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Título: | Nutritional evaluation of pea (Pisum sativum L.) Protein diets after mild hydrothermal treatment and with and without added phytase |
Autor: | Urbano, Gloria; Aranda Ramírez, Pilar; Gómez-Villalva, Elena; Frejnagel, Sławomir; Porres, Jesús M.; Frías, Juana CSIC ORCID ; Vidal-Valverde, Concepción CSIC ; López-Jurado, María | Palabras clave: | Phytase Pisum sativum L. Phytic acid Mild hydrothermal treatment Nutritive utilization Protein |
Fecha de publicación: | 2003 | Editor: | American Chemical Society | Citación: | Journal of Agricultural and Food Chemistry 51(8): 2415-2420 (2003) | Resumen: | The effect of mild hydrothermal treatment and the addition of phytase under optimal conditions (pH 5.5, 37 °C) on the nutritive utilization of the protein of pea (Pisum sativum L,) flour was studied in growing rats by examining the chemical and biological balance. Mild hydrothermal treatment produced reductions of 83, 78, and 72%, respectively, in the levels of α-galactosides, phytic acid, and trypsin inhibitors and also produced a significant increase in the digestive utilization of protein. The additional fall in the levels of phytic acid caused by the addition of phytase did not lead to a subsequent improvement in the digestive utilization of protein. The mild hydrothermal treatment of pea flour produced a significant increase in the metabolic utilization of protein and carbohydrates, which was reflected in the protein efficiency ratio and food transformation growth indices. These effects were not observed in the phytase-supplemented pea diet. | Versión del editor: | http://dx.doi.org/10.1021/jf0209239 | URI: | http://hdl.handle.net/10261/131069 | DOI: | 10.1021/jf0209239 | Identificadores: | issn: 0021-8561 e-issn: 1520-5118 |
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