File Download
There are no files associated with this item.
Links for fulltext
(May Require Subscription)
- Publisher Website: 10.1002/(SICI)1097-0010(199801)76:1<100::AID-JSFA931>3.3.CO;2-2
- WOS: WOS:000072029600014
- Find via
Supplementary
-
Citations:
- Web of Science: 0
- Appears in Collections:
Article: Protein quality evaluation of Amaranthus wholemeal flours and protein concentrates
Title | Protein quality evaluation of Amaranthus wholemeal flours and protein concentrates |
---|---|
Authors | |
Keywords | Amaranthus Wholemeal In vitro protein digestibility Amino acid profile Protein concentrates |
Issue Date | 1998 |
Publisher | John 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? |
Abstract | Based 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 Identifier | http://hdl.handle.net/10722/68510 |
ISSN | 2023 Impact Factor: 3.3 2023 SCImago Journal Rankings: 0.746 |
ISI Accession Number ID |
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Bejosano, FP | en_HK |
dc.contributor.author | Corke, H | en_HK |
dc.date.accessioned | 2010-09-06T06:05:14Z | - |
dc.date.available | 2010-09-06T06:05:14Z | - |
dc.date.issued | 1998 | en_HK |
dc.identifier.citation | Journal of the Science of Food and Agriculture, 1998, v. 76 n. 1, p. 100-106 | en_HK |
dc.identifier.issn | 0022-5142 | en_HK |
dc.identifier.uri | http://hdl.handle.net/10722/68510 | - |
dc.description.abstract | Based 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.language | eng | en_HK |
dc.publisher | John Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294 | en_HK |
dc.relation.ispartof | Journal of the Science of Food and Agriculture | en_HK |
dc.rights | Journal of the Science of Food and Agriculture. Copyright © John Wiley & Sons Ltd. | en_HK |
dc.subject | Amaranthus | - |
dc.subject | Wholemeal | - |
dc.subject | In vitro protein digestibility | - |
dc.subject | Amino acid profile | - |
dc.subject | Protein concentrates | - |
dc.title | Protein quality evaluation of Amaranthus wholemeal flours and protein concentrates | en_HK |
dc.type | Article | en_HK |
dc.identifier.email | Corke, H: harold@hku.hk | en_HK |
dc.identifier.authority | Corke, H=rp00688 | en_HK |
dc.identifier.doi | 10.1002/(SICI)1097-0010(199801)76:1<100::AID-JSFA931>3.3.CO;2-2 | - |
dc.identifier.hkuros | 31581 | en_HK |
dc.identifier.volume | 76 | - |
dc.identifier.issue | 1 | - |
dc.identifier.spage | 100 | - |
dc.identifier.epage | 106 | - |
dc.identifier.isi | WOS:000072029600014 | - |
dc.publisher.place | United Kingdom | - |
dc.identifier.issnl | 0022-5142 | - |