Abstract
ABSTRACT Sprouting of red kidney beans resulted in a marked increase in the digestibility coefficient of both raw, 29.5% increased to 66.4%, and cooked beans, 69.3% increased to 84.4%. Sprouting also resulted in reduction of trypsin inhibitor activity by approximately 50%. The trypsin inhibitor from red kidney bean was fairly heat stable, inhibited the action of chymotrypsin, papain and pepsin at higher concentrations. In was fractionated into two components yielding molecular weights of 8000 and 5200 daltons. The content of the globulin E protein fraction decreased by approximately one‐third as a result of sprouting. The specific activity of trypsin inhibitor activity in the globulin fraction was lower after sprouting. The digestibility coefficient of the globulin fraction, 62.5%, with its high trypsin inhibitor content was much higher than the whole beans 29.5%. The globulin fraction from bean sprouts had somewhat improved digestibility (73.4%), compared to the globulins from intact beans. It is concluded that the beneficial effects of sprouting on protein digestibility can not be attributed totally to a decline in trypsin inhibitor activity although it would appear to be a contributing factor.
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Claims 12
Claim · model-written summary
Sprouting raised raw bean digestibility from 29.5% to 66.4%.
Verbatim
e0“Sprouting of red kidney beans resulted in a marked increase in the digestibility coefficient of both raw, 29.5% increased to 66.4%”
Claim · model-written summary
Sprouting raised cooked bean digestibility from 69.3% to 84.4%.
Verbatim
e0“cooked beans, 69.3% increased to 84.4%”
e1“Sprouting of red kidney beans resulted in a marked increase”
e2“Sprouting of red kidney beans resulted in a marked increase in the digestibility coefficient of both raw, 29.5% increased to 66.4%”
Claim · model-written summary
Sprouting reduced trypsin inhibitor activity by approximately 50%.
- Taxon
- RED KIDNEY BEANSt0
- Treatment
- Sproutinge0
- Outcome
- trypsin inhibitor activitye0
- Direction
- reductione0
- Value
- approximately 50%e0
Not reportedComparator
Verbatim
e0“Sprouting also resulted in reduction of trypsin inhibitor activity by approximately 50%”
t0“RED KIDNEY BEANS”
Claim · model-written summary
Red kidney bean trypsin inhibitor was fairly heat stable.
Verbatim
e0“The trypsin inhibitor from red kidney bean was fairly heat stable”
Claim · model-written summary
At higher concentrations, bean trypsin inhibitor inhibited chymotrypsin, papain and pepsin.
Verbatim
e0“inhibited the action of chymotrypsin, papain and pepsin at higher concentrations”
e1“The trypsin inhibitor from red kidney bean”
Claim · model-written summary
The bean trypsin inhibitor yielded a component of molecular weight 8000 daltons.
Verbatim
e0“fractionated into two components yielding molecular weights of 8000 and 5200 daltons”
e1“The trypsin inhibitor from red kidney bean”
Claim · model-written summary
The bean trypsin inhibitor yielded a component of molecular weight 5200 daltons.
Verbatim
e0“fractionated into two components yielding molecular weights of 8000 and 5200 daltons”
e1“The trypsin inhibitor from red kidney bean”
Claim · model-written summary
Sprouting reduced globulin E protein fraction content by approximately one third.
- Taxon
- RED KIDNEY BEANSt0
- Treatment
- sproutinge0
- Outcome
- content of the globulin E protein fractione0
- Direction
- decreasede0
- Value
- approximately one‐thirde0
Not reportedComparator
Verbatim
e0“The content of the globulin E protein fraction decreased by approximately one‐third as a result of sprouting”
t0“RED KIDNEY BEANS”
Claim · model-written summary
Trypsin inhibitor specific activity in the globulin fraction was lower after sprouting.
- Taxon
- RED KIDNEY BEANSt0
- Treatment
- sproutinge0
- Outcome
- specific activity of trypsin inhibitor activity in the globulin fractione0
- Direction
- lowere0
Not reportedComparator
Verbatim
e0“The specific activity of trypsin inhibitor activity in the globulin fraction was lower after sprouting”
t0“RED KIDNEY BEANS”
Claim · model-written summary
The globulin fraction had 62.5% digestibility, higher than whole beans at 29.5%.
Verbatim
e0“digestibility coefficient of the globulin fraction, 62.5%, with its high trypsin inhibitor content was much higher than the whole beans 29.5%”
Claim · model-written summary
Globulin from bean sprouts had 73.4% digestibility, higher than globulin from intact beans.
Verbatim
e0“globulin fraction from bean sprouts had somewhat improved digestibility (73.4%), compared to the globulins from intact beans”
Claim · model-written summary
The authors concluded that lower trypsin inhibitor activity contributes to but does not fully explain improved protein digestibility after sprouting.
Verbatim
e0“beneficial effects of sprouting on protein digestibility can not be attributed totally to a decline in trypsin inhibitor activity although it would appear to be a contributing factor”
t0“RED KIDNEY BEANS”
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