Factors affecting cystine reactivity in proteolytic digests of Phaseolus

Alfonso Clemente , Javier Vioque , Ra l S nchez-Vioque , Justo Pedroche , Juan Bautista , Francisco Mill n. Journal of the Science of Food and Agricul...
0 downloads 0 Views 1MB Size
FEBRUARY 1992 VOLUME 40, NUMBER 2

Iournal of AgricdtUral andI;ood Chemistry 0 Copyright 1992 by the American Chemical Society

r,

Factors Affecting Cystine Reactivity in Proteolytic Digests of Phaseolus vulgaris Marina Carbonaro, Luisa Marietta,+ and Emilia Carnovale' National Institute of Nutrition, Via Ardeatina 546, 00178 Rome, Italy

Raw/dehulled and cooked/dehulled white and brown beans (Phaseolus vulgaris) were tested for in vitro protein digestibility, extent of proteolysis, and cysteine/cystine chemical reactivity. Characterization of the proteolytic digests was carried out by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and ultrafiltration of peptides. The increase in protein digestibility following cooking treatment of both varieties was found to be related to a higher extent of proteolysis, as monitored by SDS-PAGE and recovery of low molecular weight peptides (