Changes in Total Protein Digestibility, Fractions Content and Structure During Cooking of Lentil Cultivars

Authors

  • Mashair A. Sulieman Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat,Sudan
  • Amro B. Hassan National Center for Research, Environment and Natural Resources Research Institute, P.O.Box 6096, Khartoum, Sudan
  • Gamaa A. Osman National Center for Research, Environment and Natural Resources Research Institute, P.O.Box 6096, Khartoum, Sudan
  • Mohamed M. El Tyeb Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat, Sudan
  • Elhadi A.I. El Khalil Department of Molecular Biotechnology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat, Sudan
  • Abdullahi H. El Tinay Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat, Sudan
  • Elfadil E. Babiker Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North 13314, Shambat, Sudan

DOI:

https://doi.org/10.3923/pjn.2008.801.805

Keywords:

Cooking, cultivars, fractionation, lentils, protein digestibility

Abstract

The effect of cooking on total protein digestibility and fractions content and structure of lentil cultivars was investigated. Cooking significantly (P = 0.05) reduced the protein digestibility using pepsin and/or pancreatin. Pepsin digestibility of raw seeds ranged from 44.6 to 52.1% and that of both pepsin and pancreatin ranged from 81.8 to 99.9%. Cooking reduced the protein digestibility of the cultivars and was found to be range from 22.3 to 19.7% when pepsin was used and ranged from 77.1 to 88.2% when both pepsin and pancreatin were used. The major protein in lentil was albumin followed by globulin. Cooking significantly (P = 0.05) decreased the albumin content. The decrease was accompanied by significant increment in the glutelin fractions. SDS-PAGE of cooked lentil protein fractions showed that lentil protein was altered quantitatively and qualitatively due to cooking. The number of subunits of total protein in lentil cultivars before cooking was found to range from 17 to 19 bands. However, after cooking they decreased and ranged from 13 to 16 bands. The effect of cooking was most pronounced in the prolamins fractions and its subunits were reduced from 4 to 2 with a higher molecular weight of 56.0kDa.

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Published

15.10.2008

Issue

Vol. 7 No. 6 (2008)

Section

Research Article

License

Copyright (c) 2008 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Sulieman, M. A., Hassan, A. B., Osman, G. A., El Tyeb, M. M., El Khalil, E. A., El Tinay, A. H., & Babiker, E. E. (2008). Changes in Total Protein Digestibility, Fractions Content and Structure During Cooking of Lentil Cultivars. Pakistan Journal of Nutrition, 7(6), 801–805. https://doi.org/10.3923/pjn.2008.801.805

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