Structure and in vitro digestibility of grass pea (Lathyrus sativus L.) flour following transglutaminase treatment
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The impact of transglutaminase (TG) modification on microstructure and in vitro protein and starch digestibility of grass pea flour was investigated. Results demonstrated that grass pea flour proteins act as effective substrate of TG. Microstructural results showed that the addition of TG produced a more compact structure likely due to TG-catalyzed heteropolymers. Nutritional properties such as slowly digestible starch and expected glycemic index values followed the order: grass pea flour incubated in the absence of TG>grass pea flour incubated in the presence of TG>raw flour. The TG-catalyzed heteropolymers were easily digested as demonstrated by in vitro oral and gastric digestion carried out under physiological conditions. Therefore, TG-modified grass pea flour can be considered as a new source of starch and proteins suitable for feeding a large spectrum of population.
KeywordsGrass pea flour In vitro digestion Food structure Transglutaminase Estimated glycemic index
The authors thank Mrs Maria Fenderico for their technical collaboration.
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Conflict of interest
The authors declare that they have no conflict of interest.
Compliance with ethics requirements
This article does not contain any studies with human or animal subjects.
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