In vitro digestibility study of mungbean [Vigna radiata (L.) Wilczek]

被引：0
|
作者：
Gatchalian-Yee, Marites V. [1 ]
机构：
[1] Univ Philippines Los Banos, Coll Human Ecol, Inst Human Nutr & Food, College Los Banos 4031, Laguna, Philippines
来源：
ASIA LIFE SCIENCES | 2011年 / 20卷 / 02期
关键词：
protein digestibility; mungbean; Vigna radiata; multi-enzyme technique; trypsin; chymotrypsin; peptidase; NUTRITIVE-VALUE; PROTEIN; COOKING; BEANS;
D O I：
暂无
中图分类号：
Q [生物科学];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
A study was conducted to investigate in vitro protein digestibility of mungbean, Vigna radiata (L.) Wilzeck. Whole and dehulled mungbean samples were boiled or autoclaved at 0, 10, 30, 50 min. A multi-enzyme technique by Hsu et al. (1977) was used. Trypsin, chymotrypsin and peptidase were the enzymes which determined the in vitro digestibility of the mungbean samples. Results showed an increased in percentage in vitro digestibility as length of cooking time of mungbean samples increased. Also, whole mungbean samples boiled at 30 min were recommended for household use.
引用
收藏
页码：341 / 359
页数：19
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