Effect of treatment with α-galactosidase, tannase or a cell-wall-degrading enzyme complex on the nutritive utilisation of protein and carbohydrates from pea (Pisum sativum L.) flour

Authors

  • Gloria Urbano,

    Corresponding author
    1. Departamento de Fisiología, Instituto de Nutrición, Universidad de Granada, Campus Universitario de Cartuja s/n, Granada 18071, Spain
    • Departamento de Fisiología, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja s/n, Granada 18071, Spain
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  • María López-Jurado,

    1. Departamento de Fisiología, Instituto de Nutrición, Universidad de Granada, Campus Universitario de Cartuja s/n, Granada 18071, Spain
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  • Jesús M Porres,

    1. Departamento de Fisiología, Instituto de Nutrición, Universidad de Granada, Campus Universitario de Cartuja s/n, Granada 18071, Spain
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  • Sławomir Frejnagel,

    1. Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland
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  • Elena Gómez-Villalva,

    1. Departamento de Fisiología, Instituto de Nutrición, Universidad de Granada, Campus Universitario de Cartuja s/n, Granada 18071, Spain
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  • Juana Frías,

    1. Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, Madrid 28006, Spain
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  • Concepción Vidal-Valverde,

    1. Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, Madrid 28006, Spain
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  • Pilar Aranda

    1. Departamento de Fisiología, Instituto de Nutrición, Universidad de Granada, Campus Universitario de Cartuja s/n, Granada 18071, Spain
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Abstract

The effect of treatment with α-galactosidase, tannase or a cell-wall-degrading enzyme complex under optimal conditions of pH, temperature and length of incubation time on the chemical composition and nutritive utilisation of protein and carbohydrates from pea (Pisum sativum L.) flour was studied. Soaking of pea flours in combination with enzyme treatment led to reductions of 77–90% in the levels of α-galactosides, and of 60–80% in the levels of trypsin inhibitor activity, increasing the content of total available sugars, which was highest in the pea flour treated with the cell-wall-degrading enzyme complex. All the treatments assayed caused a significant improvement in daily food intake, whereas the nutritive utilisation of protein was not increased in any of the pea products tested when compared to the raw pea flour. However, all the soaking and enzymatic treatments led to a significant improvement in daily weight gain associated with a higher dietary intake of food and total available sugars. Copyright © 2007 Society of Chemical Industry

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