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Vliv fermentace a teplené úpravy na stravitelnost hrachového proteinu v podmínkách in vitro
Dunová, Jana
This diploma thesis entitled "The effect of fermentation and heat treatment on the digestibility of pea protein in vitro" deals with the preparation of a comprehensive overview of the pea (Pisum sativum), its properties, anti-nutritional substances and possibilities of practical use. As follows, there is a description of the structure and function of proteins, as well as methods of their detection. Other chapters deals with digestion in general, description of fermentation and heat treatments. The aim of this thesis was to offer a comprehensive view of the digestibility of proteins and carbohydrates, as well as the effects of anti-nutritional compounds (raffinose, polyphenols and phytic acid). Samples boiled or fermented with Lactobacillus plantarum were used. The study showed that short (10 minutes) cooking did not significantly affect protein digestibility, but longer (120 minutes) cooking reduced digestibility by 10 % due to the Maillard reaction. For amino acids, a higher content of cysteine, methionine and glutamine was observed compared to non-fermented samples. Carbohydrates subjected to long cooking proved to be the most digestible, and fermentation improved the nutritional value of pea flour. Treatments had different effects on antinutritional compounds, with raffinose being reduced by fermentation and increased by heat treatment, while the opposite was true for polyphenols. Phytic acid was significantly reduced by digestion regardless of treatment.
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