Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada.
Plant Foods Hum Nutr. 2013 Sep;68(3):306-12. doi: 10.1007/s11130-013-0374-9.
Glabrous or hairless canaryseed is a nutritional grain that could be a good addition to the diet if approved as a novel food. To assess the impact of thermal treatment on its digestibility; raw, roasted or boiled flours prepared from three different varieties of glabrous canaryseed were subjected to in vitro gastrointestinal digestion conditions and the effect on protein electrophoretic profiles was examined using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Roasting was done by dry-heat in an oven at 176 °C for 12 min whereas boiling was done in water at 98 °C for 12 min. SDS-PAGE showed approximately twenty-five protein bands in the undigested raw flour with molecular masses (MM) ranging from <14 kDa to >97 kDa. The dominant proteins had low MM, between the ranges of ~57 to 12 kDa. Roasting markedly altered the protein electrophoretic profile with the appearance of large molecular weight aggregates. Canaryseed proteins were more easily digested after thermal treatment and under sequential gastric-duodenal conditions than under gastric or duodenal conditions alone. Furthermore, roasting appeared to have a greater impact on in vitro protein digestibility than boiling.
光壳野豌豆是一种无绒毛或无毛的食用谷物，如果被批准为新型食品，它可能是饮食的良好补充。为了评估热处理对其消化率的影响；从三种不同品种的光壳野豌豆制备的生、烤或煮的面粉，在体外胃肠道消化条件下进行，并使用十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）检查对蛋白质电泳图谱的影响。烤是在 176°C 的烤箱中进行的干热，持续 12 分钟，而煮是在 98°C 的水中进行的 12 分钟。SDS-PAGE 显示未经消化的生面粉中有大约二十五条蛋白质带，分子量（MM）范围从<14 kDa 到>97 kDa。主要蛋白质的 MM 较低，在~57 至 12 kDa 之间。烘烤显著改变了蛋白质电泳图谱，出现了大分子量的聚集体。野豌豆蛋白经过热处理并在连续胃-十二指肠条件下比在单独胃或十二指肠条件下更容易消化。此外，烘烤似乎比煮沸对体外蛋白质消化率有更大的影响。
