Authors: Sahul H Rajamohamed Alberta N A Aryee Pierre Hucl Carol Ann Patterson Joyce I Boye
Publish Date: 2013/08/04
Volume: 68, Issue: 3, Pages: 306-312
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 SDSPAGE Roasting was done by dryheat in an oven at 176 °C for 12 min whereas boiling was done in water at 98 °C for 12 min SDSPAGE showed approximately twentyfive 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 gastricduodenal 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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