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Effects of heat processing on the nutritional value of groundnut products II. ‐Individual amino acidst
Author(s) -
Anantharaman K.,
Carpenter K. J.
Publication year - 1971
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.2740220807
Subject(s) - lysine , methionine , cystine , food science , amino acid , sucrose , threonine , chemistry , biological value , biology , biochemistry , cysteine , serine , enzyme
Autoclaving groundnuts at 121°c for 4 h destroyed much of the cystine present and reduced their value for chicks as a source of lysine, but their value as a source of methionine and threonine was little changed. With rats there was less evidence of differential damage to individual amino acids. From model experiments with groundnut protein isolate and different carbohydrates it was concluded that the loss of ‘available lysine’ was due mainly to reactions involving the proteins and the sucrose present in the nuts.