Open AccessAMINO ACID COMPOSITION OF FRUITS SILYBUM MARIANUM, GROWING IN THE TERRITORY OF THE RE-PUBLIC OF DAGESTAN
Author(s) -
Арсен Шамсудинович Рамазанов,
Shamsiyat Abdulmedzhidovna Balaeva
Publication year - 2020
Publication title -
himiâ rastitelʹnogo syrʹâ
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.2
H-Index - 6
eISSN - 1029-5151
pISSN - 1029-5143
DOI - 10.14258/jcprm.2020036434
Subject(s) - silybum marianum , valine , milk thistle , amino acid , isoleucine , biological value , food science , achene , biology , leucine , phenylalanine , chemistry , biochemistry , botany , pharmacology
The object of the study was partially skimmed fruits (meal) of milk Thistle [Silybum marianum (L.) Gaertn.], growing on the territory of the Republic of Dagestan.
The aim of the study was to determine the protein content in the meal of milk Thistle fruits and its amino acid composition; assessment of the biological value of the studied protein.
It was found that partially skimmed fruits of milk Thistle contain 21.72% protein, which is about 2 times more than the seeds of grain crops. The composition of milk Thistle protein by ion exchange and liquid chromatography identified and quantified 18 amino acids, including all essential amino acids, which account for 30.11% of the protein. In the composition of the protein in greater quantities than in the protein standard found essential amino acids: phenylalanine+tyrosine, threonine, isoleucine and valine. Arginine, glutamic acid, aspartic acid, glycine, and serine have been found to be the most abundant of the amino acids in milk Thistle protein. It is established that the protein of milk Thistle fruits is comparable to the protein of winter wheat and rye varieties by formal indicators of biological value, and significantly exceeds the protein of sunflower meal.