用乙二胺四乙酸烹饪会降低豆类的营养价值。
Cooking with EDTA reduces nutritional value of beans.
作者信息
El-Naggar Sabry Ali, El-Said Karim Samy, Othman Samir, Mansour Fotouh, Kabil Doaa Ibrahim, Khairy Mostafa Hossam
机构信息
Zoology Department, Faculty of Science, Tanta University, Egypt.
Biochemistry Division, Chemistry Department, Faculty of Science, Tanta University, Tanta, Egypt.
出版信息
Biotechnol Rep (Amst). 2019 Mar 5;22:e00322. doi: 10.1016/j.btre.2019.e00322. eCollection 2019 Jun.
Ethylenediamine terta-acetic acid (EDTA) used to accelerate the cooking process of ) beans. In this study, the effect of cooking with EDTA on the nutritional value of beans was addressed. Water contents, total proteins, lipids, carbohydrates, minerals and amino acids were determined before and after boiling with EDTA (2 g/L). In both of whole beans and seed coats, the water content was increased after boiling with EDTA. In contrast, the levels of proteins, lipids and carbohydrates were significantly decreased in both the whole beans and seed coats upon boiling with EDTA. Furthermore, the levels of sodium were increased while, the levels of other minerals were decreased. All amino acids were significantly decreased in the whole beans and increased in the seed coats after boiling with EDTA. EDTA addition to beans during the cooking process decreased the nutritional value of the cooked beans.
乙二胺四乙酸（EDTA）用于加速豆类的烹饪过程。在本研究中，探讨了用EDTA烹饪对豆类营养价值的影响。测定了用2克/升EDTA煮沸前后豆类的水分、总蛋白、脂质、碳水化合物、矿物质和氨基酸含量。在用EDTA煮沸后，整粒豆和种皮中的水分含量均增加。相比之下，用EDTA煮沸后，整粒豆和种皮中的蛋白质、脂质和碳水化合物含量均显著降低。此外，钠含量增加，而其他矿物质含量降低。用EDTA煮沸后，整粒豆中的所有氨基酸含量均显著降低，种皮中的氨基酸含量增加。在烹饪过程中向豆类中添加EDTA会降低煮熟豆类的营养价值。
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