Phytase-phytate-pectin hypothesis and quality of legumes cooked in calcium solutions

dc.contributor.author	Galiotou-Panayotou, M	en
dc.contributor.author	Kyriakidis, NB	en
dc.contributor.author	Margaris, I	en
dc.date.accessioned	2014-06-06T06:48:39Z
dc.date.available	2014-06-06T06:48:39Z
dc.date.issued	2008	en
dc.identifier.issn	00225142	en
dc.identifier.uri	http://dx.doi.org/10.1002/jsfa.2973	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4220
dc.subject	Hard-to-cook	en
dc.subject	Legumes	en
dc.subject	Phytase-phytate-pectin hypothesis	en
dc.subject.other	Lens culinaris	en
dc.title	Phytase-phytate-pectin hypothesis and quality of legumes cooked in calcium solutions	en
heal.type	journalArticle	en
heal.identifier.primary	10.1002/jsfa.2973	en
heal.publicationDate	2008	en
heal.abstract	Hard-to-cook and easy-to-cook bean and lentil seeds were boiled in water containing calcium ions at concentrations of 0, 40, 80, 120 and 160 mg L -1 and their texture and concentration of phytate and various peptic compounds were measured. In order to minimise matrix effects, hard-to-cook seeds were prepared from easy-to-cook seeds by soaking them at 50°C. It was found that, as calcium ion concentration increased, phytate concentration decreased and seed hardness increased. Also, during soaking and cooking, phytate and peptic compounds were leached into the water. Losses were larger for hard-to-cook seeds than for easy-to-cook seeds. These results are consistent with the proposed theory that the formation of hard-to-cook legume seeds involves an interaction among divalent cations, phytate and peptic compounds, which is based on the phytase-phytate-pectin hypothesis. © 2007 Society of Chemical Industry.	en
heal.journalName	Journal of the Science of Food and Agriculture	en
dc.identifier.issue	2	en
dc.identifier.volume	88	en
dc.identifier.doi	10.1002/jsfa.2973	en
dc.identifier.spage	355	en
dc.identifier.epage	361	en