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Nutritional evaluation of pea (Pisum sativum L.) Protein diets after mild hydrothermal treatment and with and without added phytase

AutorUrbano, Gloria; Aranda, Pilar ; Gómez-Villalva, Elena; Frejnagel, Sławomir; Porres, Jesús M.; Frías, Juana ; Vidal-Valverde, Concepción ; López-Jurado, María
Palabras clavePhytase
Pisum sativum L.
Phytic acid
Mild hydrothermal treatment
Nutritive utilization
protein
Fecha de publicación2003
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 51(8): 2415-2420 (2003)
ResumenThe 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 editorhttp://dx.doi.org/10.1021/jf0209239
URIhttp://hdl.handle.net/10261/131069
DOI10.1021/jf0209239
Identificadoresissn: 0021-8561
e-issn: 1520-5118
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