Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto

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• 作者：S. Kelkar^a ; ^{kelkarsh@msu.edu} ; M. Siddiq^b ; J.B. Harte^b ; K.D. Dolan^a ; ^b ; G. Nyombaire^b ; H. Suniaga^b
• 关键词：Dry beans ; Extrusion ; Lectins ; Oligosaccharide
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：15 August, 2012
• 卷：133
• 期：4
• 页码：1636-1639
• 文件大小：290 K

摘要

Bean (Phaseolus vulgaris L.) lectins and oligosaccharides are the anti-nutrients that limit dry bean consumption. The objective of this study was to study the effects of low temperature (85 掳C) extrusion and steam-cooking (82 掳C) on the fate of lectin, analysed as phytohemagglutinin activity (PHA), and the oligosaccharides, raffinose and stachyose. Both extrusion processing and steam-cooking significantly (p 猢?#xA0;0.05) reduced the lectin in bean flour by 85-95%over raw bean flours (control). The stachyose content in extruded navy bean flours was comparable to that in raw and steam-cooked flours while extruded pinto bean flour had significantly lower stachyose content than that found in raw and steam-cooked flour. The raffinose content of both navy and pinto extruded flours, though lower than raw bean flours, was significantly higher than that in steam-cooked flours. The results of this study demonstrated that extrusion processing at relatively lower temperature can be effective in eliminating lectins and reducing oligosaccharides.