Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs

Show full item record



Permalink

http://hdl.handle.net/10138/305001

Citation

Pulkkinen , M , Coda , R , Lampi , A-M , Varis , J , Katina , K & Piironen , V 2019 , ' Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs ' , European Food Research and Technology , vol. 245 , no. 7 , pp. 1507-1518 . https://doi.org/10.1007/s00217-019-03282-4

Title: Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs
Author: Pulkkinen, Marjo; Coda, Rossana; Lampi, Anna-Maija; Varis, Jutta; Katina, Kati; Piironen, Vieno
Contributor: University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
Date: 2019-07
Language: eng
Number of pages: 12
Belongs to series: European Food Research and Technology
ISSN: 1438-2385
URI: http://hdl.handle.net/10138/305001
Abstract: Vicine and convicine may be removed from faba bean by hydrolysis to the corresponding aglycones, divicine and isouramil. For total elimination of their toxicity, further degradation of the aglycones should be shown. The aim of the study was to investigate hydrolysis of vicine and convicine using the enzymatic activity in faba bean in flour suspensions and selected lactic acid bacteria used as starters for faba bean fermentation. In addition, the effect of acidity on the stability of vicine and convicine was investigated. Sourdoughs were used in a baking process to obtain breads as final products. Vicine, convicine, and their aglycones were analyzed using reversed phase high pressure liquid chromatography with UV detection (RP-HPLC-UV). Incubation of the suspensions showed rather small vicine and convicine losses. Acidity itself did not cause losses under the conditions studied, apart from that of convicine at low pH. In sourdough fermentation with strains of Lactobacillus plantarum and Pediococcus pentosaceus, losses of vicine and convicine were dependent on the fermentation temperature and the β-glucosidase activity of the starter. Compared to fermentation at 20 °C, more intense acidification at 25 °C resulted in decrease of vicine up to 85% and convicine up to 47%. Levels of vicine and convicine in breads were comparable to levels in sourdoughs. Furthermore, the aglycones were not detected from breads.
Subject: Aglycones
BETA-GLUCOSIDASE
Convicine
DIVICINE
FERMENTATION
FOOD
Fermentation
HPLC
HYDROLYSIS
Hydrolysis
ISOURAMIL
PURIFICATION
QUALITY
TEXTURE
Vicine
WHEAT
416 Food Science
Rights:


Files in this item

Total number of downloads: Loading...

Files Size Format View
Pulkkinen2019_A ... itiesOfReducingAmounts.pdf 1.036Mb PDF View/Open

This item appears in the following Collection(s)

Show full item record