44F-26 |
Evaluation of microstructural changes of Lupinus campestris seeds subjected to physical and chemical treatments by light microscopy and scanning electronic microscopy |
G. DÁVILA-ORTÍZ1, N. Güemes-Vera1, C. Jiménez-Martínez1, and O. Arciniega Ruiz de Esparza2. (1) Dpto. de Graduados e Investigacion en Alimentos, Escuela Nacional de Ciencias Biologicas del IPN, Prolongacion de Carpio y Plan de Ayala S/N, Mexico D.F., 11340, Mexico, (2) Dpto. de Morfologia, Escuela Nacional de Ciencias Biologicas del IPN, Plan de Ayala y Prolongacion de Carpio S/N, Mexico D.F., 11340, Mexico Aqueous, acid and alkaline thermal treatments during 3 and 6 h have been used for debittering Lupinus campestris seeds. The best debittered product was obtained with 6h alkaline thermal treatment. With the debittered seed, it was possible to obtain a milk and a yoghurt like products. The aim of this work was to get information related with the microstructural changes associated with possible protein conformational structure changes and protein digestibility modification. The seed proximal analysis was obtained by AOAC method (1990), The in vitro digestibility by(Hsu 1997). Light Microscopy (LM) for cytochemical information was evident employing Papanicolau (PAS-BBN) techniques, and Scanning Electronic Microscopy (SEM), were used to show microstructural changes . The applied treatments promoted evident alterations in the microstructural appearance of the wall cells, whose major component is the fibrous polysaccharide cellulose, These changes ranged from an tickness layer to an apparently thinner surface. The protein bodies in wich must be well organized the principal 7S and 11S protein fractions were modified since perfectly well defined globular protein structures to elongated protein shape with alkaline thermal treatment or absolutely disordered protein microstructure with acid thermal treatment. These results showed concordance with those obtained for in vitro protein digestibility presented for debittered seed, milk and yoghurt like products.
Session 44F, Product Development
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