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Content of amino acids and the quality of protein in as‐eaten green asparagus ( Asparagus officinalis L.) products
Author(s) -
Słupski Jacek,
Korus Anna,
Lisiewska Zofia,
Kmiecik Waldemar
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02193.x
Subject(s) - asparagus , blanching , food science , methionine , chemistry , amino acid , cystine , leucine , preservative , biochemistry , botany , cysteine , biology , enzyme
Summary The content of amino acids in fresh green spears and in three as‐eaten products was considered, i.e., in fresh asparagus after cooking and in two products obtained from frozen asparagus stored for 12 months at −20 °C. One of the frozen products was obtained using the traditional method (blanching–freezing–frozen storage) and then cooked. The other was obtained using the modified technology (cooking–freezing–frozen storage); after the storage period the product was defrosted and heated to consumption temperature in a microwave oven. The limiting amino acid of the first order was methionine with cystine, and of the second order leucine. Essential amino acids constituted 40–43% of the total amino acid content. The dominant amino acids were aspartic acid and glutamic acid. The culinary and technological procedures applied brought about a drastic decrease (50–56% in 16 g N) in tyrosine content.