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In vitro Gastrointestinal Digestion of Glabrous Canaryseed Proteins as Affected by Variety and Thermal Treatment

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Abstract

Glabrous or hairless canaryseed is a nutritional grain that could be a good addition to the diet if approved as a novel food. To assess the impact of thermal treatment on its digestibility; raw, roasted or boiled flours prepared from three different varieties of glabrous canaryseed were subjected to in vitro gastrointestinal digestion conditions and the effect on protein electrophoretic profiles was examined using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Roasting was done by dry-heat in an oven at 176 °C for 12 min whereas boiling was done in water at 98 °C for 12 min. SDS-PAGE showed approximately twenty-five protein bands in the undigested raw flour with molecular masses (MM) ranging from <14 kDa to >97 kDa. The dominant proteins had low MM, between the ranges of ~57 to 12 kDa. Roasting markedly altered the protein electrophoretic profile with the appearance of large molecular weight aggregates. Canaryseed proteins were more easily digested after thermal treatment and under sequential gastric-duodenal conditions than under gastric or duodenal conditions alone. Furthermore, roasting appeared to have a greater impact on in vitro protein digestibility than boiling.

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Acknowledgments

This project was funded by Canaryseed Development Commission of Saskatchewan. The authors would like to thank Ms Nancy Raymond and Ms Sabine Ribéreau, of Agriculture and Agri-Food Canada, for their assistance.

Conflict of Interest

The authors declare that they have no conflict of interest.

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Authors and Affiliations

  1. Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, Canada, J2S 8E3

    Sahul H. Rajamohamed, Alberta N. A. Aryee & Joyce I. Boye

  2. Crop Development Centre, University of Saskatchewan, Saskatoon, Saskatchewan, S7N 5A8, Canada

    Pierre Hucl

  3. The Pathfinders Research and Management Limited, Saskatoon, Saskatchewan, Canada, S7N 0S5

    Carol Ann Patterson

Authors
  1. Sahul H. Rajamohamed
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  2. Alberta N. A. Aryee
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  3. Pierre Hucl
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  4. Carol Ann Patterson
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  5. Joyce I. Boye
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Correspondence to Joyce I. Boye.

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Rajamohamed, S.H., Aryee, A.N.A., Hucl, P. et al. In vitro Gastrointestinal Digestion of Glabrous Canaryseed Proteins as Affected by Variety and Thermal Treatment. Plant Foods Hum Nutr 68, 306–312 (2013). https://doi.org/10.1007/s11130-013-0374-9

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  • DOI: https://doi.org/10.1007/s11130-013-0374-9

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