New Zealand Journal of Agricultural Research abstracts
The effects of cultivar and heat treatment on protein quality and
trypsin inhibitor content of New Zealand field peas
Kerry A. C. James1
Christine A. Butts1*
Sarah C. Morrison2
John P. Koolaard1
Margaret F. Scott1
Ralph E. Scott2
William B. Griffin2
Lynne M. Bang1
1New Zealand Institute for
Crop and Food
Research Limited
Private Bag 11 600
Palmerston North, New Zealand
2New Zealand Institute for
Crop and Food
Research Limited
Private Bag 4704
Christchurch, New Zealand
*Author for correspondence.
Abstract The aims of this study were to determine
the protein quality and trypsin inhibitor level for five cultivars of
white field peas (‘Rex’, ‘Eiffel’, ‘Bohatyr’, ‘CFR/384’, ‘Austin’) as
compared with a single cultivar of marrowfat pea (‘Midichi’), and to
determine the effects of heat treatment on these factors. Protein
quality was determined using the protein efficiency ratio (PER) rat
bioassay. Trypsin inhibitor content was determined by an in vitro
colorimetric assay, and heat treatment was achieved using an autoclave.
PER was not significantly affected by cultivar or heat treatment, nor
was there a significant cultivar × heat treatment interaction for
PER (all P > 0.05). Trypsin inhibitor content ranged between
0.52 and 2.44 units mg–1 sample and the mean overall
reduction in activity with heat treatment was 11%. No significant
differences were observed in protein quality between cultivars nor
between raw and heat-treated samples when the environmental conditions
and cultural practices were the same for the production of all seed.
Keywords pea; Pisum sativum; rat; protein
quality; protein efficiency ratio; antinutritional factors; trypsin
inhibitors
A04014; Received 16 February 2004; accepted 16 November 2004; Online
publication date 21 March 2005
New Zealand Journal of Agricultural Research, 2005, Vol. 48:
117–124
0028–8233/05/4801–0117 © The Royal Society of New Zealand 2005
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