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Article: Protein quality evaluation of Amaranthus wholemeal flours and protein concentrates

TitleProtein quality evaluation of Amaranthus wholemeal flours and protein concentrates
Authors
KeywordsAmaranthus
Wholemeal
In vitro protein digestibility
Amino acid profile
Protein concentrates
Issue Date1998
PublisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294
Citation
Journal of the Science of Food and Agriculture, 1998, v. 76 n. 1, p. 100-106 How to Cite?
AbstractBased on the amino acid composition, Amaranthus seed protein is known to be of higher quality than most of the major cereal grains. However, protein quality does not solely depend on amino acid profile but also on its digestibility. In this study we determined amino acid composition and in vitro protein digestibility of wholemeal and isoelectric protein concentrates (IPC) from five Amaranthus genotypes. Factors most likely to influence protein digestibility such as heating and presence of antinutrients were studied. Heating increased protein digestibility in wholemeals but slightly decreased it in IPCs. Trypsin inhibitor level was negatively but weakly correlated to protein digestibility, and the level of polyphenolic compounds was negatively and significantly correlated to protein digestibility. A slight deficiency in leucine was noted for wholemeals and in lysine for IPCs. However, based on both in vitro digestibility and amino acid profile, Amaranthus proteins were confirmed to be of better quality than those of other cereals. © 1998 SCI.
Persistent Identifierhttp://hdl.handle.net/10722/68510
ISSN
2015 Impact Factor: 2.076
2015 SCImago Journal Rankings: 0.822
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorBejosano, FPen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:05:14Z-
dc.date.available2010-09-06T06:05:14Z-
dc.date.issued1998en_HK
dc.identifier.citationJournal of the Science of Food and Agriculture, 1998, v. 76 n. 1, p. 100-106en_HK
dc.identifier.issn0022-5142en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68510-
dc.description.abstractBased on the amino acid composition, Amaranthus seed protein is known to be of higher quality than most of the major cereal grains. However, protein quality does not solely depend on amino acid profile but also on its digestibility. In this study we determined amino acid composition and in vitro protein digestibility of wholemeal and isoelectric protein concentrates (IPC) from five Amaranthus genotypes. Factors most likely to influence protein digestibility such as heating and presence of antinutrients were studied. Heating increased protein digestibility in wholemeals but slightly decreased it in IPCs. Trypsin inhibitor level was negatively but weakly correlated to protein digestibility, and the level of polyphenolic compounds was negatively and significantly correlated to protein digestibility. A slight deficiency in leucine was noted for wholemeals and in lysine for IPCs. However, based on both in vitro digestibility and amino acid profile, Amaranthus proteins were confirmed to be of better quality than those of other cereals. © 1998 SCI.-
dc.languageengen_HK
dc.publisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294en_HK
dc.relation.ispartofJournal of the Science of Food and Agricultureen_HK
dc.rightsJournal of the Science of Food and Agriculture. Copyright © John Wiley & Sons Ltd.en_HK
dc.subjectAmaranthus-
dc.subjectWholemeal-
dc.subjectIn vitro protein digestibility-
dc.subjectAmino acid profile-
dc.subjectProtein concentrates-
dc.titleProtein quality evaluation of Amaranthus wholemeal flours and protein concentratesen_HK
dc.typeArticleen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.identifier.doi10.1002/(SICI)1097-0010(199801)76:1<100::AID-JSFA931>3.3.CO;2-2-
dc.identifier.hkuros31581en_HK
dc.identifier.volume76-
dc.identifier.issue1-
dc.identifier.spage100-
dc.identifier.epage106-
dc.identifier.isiWOS:000072029600014-
dc.publisher.placeUnited Kingdom-

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