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Characterisation of pseudocereal and cereal proteins by protein and amino acid analyses
Author(s) -
Gorinstein Shela,
Pawelzik Elke,
DelgadoLicon Efren,
Haruenkit Ratiporn,
Weisz Moshe,
Trakhtenberg Simon
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1120
Subject(s) - amaranth , glutelin , amino acid , methionine , food science , lysine , biology , arginine , proline , chemistry , storage protein , biochemistry , gene
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