Work

Characterisation of pseudocereal and cereal proteins by protein and amino acid analyses

Year: 2002

Type: article

Abstract: Maize, wheat, amaranth, rice and soybean were screened for protein content. Alcohol‐soluble (A1 and A2) and glutelin (G1 and G2) fractions were isolated and compared in terms of their amino acid and protein compositions. The average proportions of nitrogen content between total alcohol‐soluble proteins (TASP) and total glutelins (TGlu) in the pseudocereals amaranth and soybean were about 1.8:26.9 and 14.9:12.3 respectively. In the cereals maize and wheat these proportions were 47.8:33.2 and 44.7:31.2 respectively. The sum of essential amino acids was 47.6 and 60.3 g per 100 g protein in amaranth and soybean respectively. The highest contents of methionine, lysine and arginine were found in the pseudocereals. The relatively high content of essential amino acids shows that pseudocereals could be used as a nutrient substitute for cereals. © 2002 Society of Chemical Industry

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.1120

Authors: Shela Gorinstein, Elke Pawelzik, Efren Delgado‐Licon, Ratiporn Haruenkit, Moshe Weisz, Simon Trakhtenberg

Institutions: Hebrew University of Jerusalem, University of Göttingen, King Mongkut's Institute of Technology Ladkrabang, Kaplan Medical Center

Language: English

Topic: Seed and Plant Biochemistry

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W1973816284

FWCI: 3.31

Cites: 31

Cited by: 183

Related to: 10