Bean seed proteins digestibility affected by pressure and microwave cooking

Krupa-Kozak, U. and Soral-Śmietana, M. (2010) Bean seed proteins digestibility affected by pressure and microwave cooking. Acta Alimentaria, 39 (2). pp. 234-238. ISSN 0139-3006

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Abstract

The aim of the study was to compare the effect of pressure and microwave cooking on the in vitro protein digestibility of bean seeds (Phaseolus vulgaris) . The results of the in vitro digestibility ascertained the improvement of protein digestibility affected by pressure-cooking of seeds. The digestibility of proteins of microwave-cooked bean seeds was lower. The electrophoretic SDS-PAGE separation patterns of bean proteins hydrolysed with trypsin indicated a significant influence of both treatments on the proteins examined. Degradation of proteins was apparent, however, the dominant fraction of 47–41 kDa remained intact, which confirms its resistance to digestion.

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