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Amino acid composition of Iraqi dates
Author(s) -
AlRawi N.,
Markakis P.,
Bauer D. H.
Publication year - 1967
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.2740180101
Subject(s) - phenylalanine , valine , amino acid , isoleucine , tyrosine , lysine , leucine , composition (language) , chemistry , methionine , food science , biochemistry , linguistics , philosophy
Eighteen free and bound amino acids of three commercially packed varieties of Iraqi dates—Hallawi, Khadrawi, and Sayir—were quantitatively determined by means of an automatic amino acid analyser. The following essential amino acids had protein scores lower than 100%: phenylalanine plus tyrosine, isoleucine, lysine, and valine.