Chango A, Bau H M, Villaume C, Schwertz A, Nicolas J P, Mejean L
INSERM U-308, Nancy, France.
Reprod Nutr Dev. 1993;33(2):89-98.
For improving the nutritional value and functional properties of sweet white lupin (SWL), a solid fermentation process using Rhizopus oligosporus was developed for the preparation of lupin products. A comparison of the effects of soaking + thermal treatment and fermentation was made from 3 lupin products: non-treated lupin seeds (SWLnt), heated lupin seeds (steamed at 100 degrees C for 30 min) (SWLh), and fermented lupin products (SWLf) from SWLh on chemical characteristics and protein efficiency ratio (PER) in rats. The major effect of soaking and thermal treatment is a loss of protein solubility and available lysine (from 3.02 +/- 0.18 g/16 g N to 2.3 +/- 0.25). Fermentation leads to a modification, of amino acid composition and to an increase in available lysine compared to heating (2.90 +/- 0.12 g/16 g N). The nutritional quality of SWLnt is low (PER = 0.83 +/- 0.09), thermal treatment decreases it (0.58 +/- 0.18) and fermentation compensates heating effect (0.74 +/- 0.25). It is suggested that the modifications of nutritional quality depends on the availability of lysine rather than on the variations of the levels of other amino acids.
为提高甜白羽扇豆（SWL）的营养价值和功能特性，开发了一种利用少孢根霉进行固态发酵的工艺来制备羽扇豆产品。对3种羽扇豆产品进行了浸泡+热处理和发酵效果的比较：未处理的羽扇豆种子（SWLnt）、加热的羽扇豆种子（在100℃蒸30分钟）（SWLh）以及由SWLh制成的发酵羽扇豆产品（SWLf），研究它们对大鼠化学特性和蛋白质效率比（PER）的影响。浸泡和热处理的主要影响是蛋白质溶解度和可利用赖氨酸的损失（从3.02±0.18克/16克氮降至2.3±0.25）。与加热相比，发酵导致氨基酸组成发生改变，可利用赖氨酸增加（2.90±0.12克/16克氮）。SWLnt的营养质量较低（PER = 0.83±0.09），热处理使其降低（0.58±0.18），而发酵弥补了加热的影响（0.74±0.25）。研究表明，营养质量的改变取决于赖氨酸的可利用性，而非其他氨基酸水平的变化。
