Protein content and protein quality of tuberous roots of some legumes determined by chemical methods

1977 ◽  
Vol 27 (3-4) ◽  
pp. 275-285 ◽  
Author(s):  
I. Marta Evans ◽  
Donald Boulter ◽  
A. R. J. Eaglesham ◽  
P. J. Dart
Keyword(s):  
Protein Content ◽  
Protein Quality ◽  
Chemical Methods ◽  
Tuberous Roots

scholarly journals Protein Quality of Rice Drinks Fortified with Bovine and Porcine Blood Plasma

2015 ◽  
Vol 68 (1) ◽  
pp. 7487-7496 ◽  
Author(s):  
Piedad Margarita Montero Castillo ◽  
Yesid Alejandro Marrugo Ligardo ◽  
Lesbia Cristina Julio González
Keyword(s):  
Amino Acid ◽  
Blood Plasma ◽  
Protein Content ◽  
Protein Quality ◽  
Amino Acid Profile ◽  
Food Sources ◽  
In Vitro Digestibility ◽  
Porcine Blood ◽  
Bovine Plasma

The future of nutrition in Colombia, and perhaps in other developing countries, will depend in large part on the ability of food technology to take full advantage of the food sources available in the country and to adapt and develop new products that will vary and complement the diets of the majority of the population at a low cost. The objective of this study was to evaluate the protein quality of rice-based drinks fortified with bovine and porcine blood plasma. Six treatments were prepared with different levels of fortification (14.5%, 18.5% and 29%). The effects of the plasma type and the addition levels on the protein content, the amino acid profile, and the in vitro digestibility of the drinks were observed. The AOAC method was employed for the determination of the protein content; the amino acid profile was created using HPLC. The protein digestibility was determined by subjecting a dispersion of the drink to the action of a multi-enzymatic solution. The protein content increased with the level of fortification. The drinks fortified with bovine plasma (104%) and porcine plasma (89%) presented a better protein quality index than the unfortified drink. The digestibility of the fortified drinks did not demonstrate significant improvements in comparison with the unfortified drink. The chemical score of the drinks fortified with porcine plasma (71.6) and bovine plasma (78.5) showed that the latter had the best nutritional quality.

The effect of methods of sterilization on the nutritive value of protein in a commercial rat diet

1976 ◽  
Vol 35 (2) ◽  
pp. 267-276 ◽  
Author(s):  
D. J. Ford
Keyword(s):  
Amino Acids ◽  
Nutritive Value ◽  
Protein Quality ◽  
Point Of View ◽  
Chemical Methods ◽  
True Digestibility ◽  
Complete Protein ◽  
Net Protein ◽  
Total Amino Acids

1. The effect on protein quality of treating a commercial rat diet by autoclaving at various temperatures for different periods of time, or by irradiation with 2.5 or 10 Mrd, was studied. True digestibility (TD) and biological value (BV) were measured and the available and total amino acids in the diets were estimated using microbiological and chemical methods..2. Autoclaving at 121° for 60 min reduced BV, TD and net protein utilization (NPU) more than autoclaving at 134° for 3 min. Availability of amino acids was reduced by both treatments but to a greater extent by autoclaving at 121° for 60 min. Total amino acids were essentially unaffected. Irradiation had no effect on BV, TD, NPU or total amino acids, and the availability of amino acids was also unaffected, with the exception of lysine which was slightly reduced..3. When the diet was autoclaved at 115 or 121° for 15, 30 or 60 min, or at 134° for 3 min the availability of the amino acids was reduced with increasing time and temperature of treatment. Treatment at 134° for 3 min had an effect on available amino acids similar to treatment at 121° for 15 or 30 min..4. Ethylene oxide fumigation of the diet caused reduced availability of histidine, methionine and tryptophan but had negligible effect on arginine, leucine and lysine..5. It is concluded that from a practical point of view irradiation causes least damage to proteins in rodent diets. If such diets are to be autoclaved they should be supplemented with complete protein to counteract amino acid destruction.

scholarly journals Blood urea measurement as a technique for assessing protein quality

1970 ◽  
Vol 24 (4) ◽  
pp. 983-988 ◽  
Author(s):  
Bjørn O. Eggum
Keyword(s):  
Portal Vein ◽  
Protein Content ◽  
Protein Quality ◽  
Inverse Relation ◽  
Biological Value ◽  
Urea Content ◽  
Two Factors ◽  
The Relationship ◽  
Balance Trials

1. Three factors were investigated which influence blood urea content, namely the protein content in the diet, the time after feeding and the protein quality of the diet.2. To investigate the relationship between the protein content in the diet and the blood urea content, seventeen experiments with rats given increasing amounts of protein in the diet were carried out. The experimental results show that there is a positive correlation (r = 0.95) between the protein content in the diet and the blood urea content.3. For investigation of the influence of time after feeding on the urea content in the blood, a pig was used having a catheter in the portal vein for blood sampling at intervals. The results from this experiment showed that the blood urea content increases for the first 3–4 h after feeding and thereafter reaches a plateau.4. To use blood urea measurement as a technique for assessing protein quality it is necessary to work under standardized conditions, especially in regard to the two factors just discussed.5. Forty-two feeding-stuffs of widely differing quality were used in nitrogen balance trials with rats. The results showed that there is an inverse relation between the blood urea content and the biological value of the diet which is sufficiently accurate (coefficient of variation = 53%) to provide ausefulmethod for the predictionof protein quality from measurement of urea levels.

Correction-Evaluation of the Protein Quality of Milled Rices Differing in Protein Content

1972 ◽  
Vol 20 (3) ◽  
pp. 736-736
Author(s):  
Ricardo Bressani ◽  
Luiz Elias ◽  
Bienvenido Juliano
Keyword(s):  
Protein Content ◽  
Protein Quality

THE MILLING AND BAKING QUALITY OF FROSTED WHEAT OF THE 1928 CROP

1932 ◽  
Vol 6 (2) ◽  
pp. 119-155 ◽  
Author(s):  
W. F. Geddes ◽  
J. G. Malloch ◽  
R. K. Larmour
Keyword(s):  
Protein Content ◽  
Protein Quality ◽  
Wheat Crop ◽  
Grading System ◽  
Loaf Volume ◽  
Single Measure ◽  
Baking Quality ◽  
Partial Correlations ◽  
Flour Yield

Owing to limited rainfall following germination, combined with late heavy frosts, a large portion of the 1928 wheat crop of Western Canada contained many types of frost damage together with immature and green kernels. A survey of the crop was made in the three laboratories collaborating with the Associate Committee on Grain Research with the dual object of studying the Canadian grading system as applied to frosted wheat and of securing information on the relative effects of green, immature, and frosted kernels on milling and baking quality. The study is based on 228 samples grading from No. 1 Northern to No. 6.Physical examinations showed that the percentage of sound kernels progressively decreased with a decrease in grade, with a greater relative increase in the percentage of "heavy damage" in the lower grades. Test weight per bushel also decreased. Partial correlations showed that individually the various forms of damage had only a slight effect on reducing weight per bushel, heavily frosted and immature kernels having a greater influence than bran frosted kernels.On a regrading of the samples after storage over winter, 83.3% of the samples were unchanged in grade while 13.2% received a higher grade.The mean total flour yield decreased with grade, the variability in yield being much higher within the commercial grades. Owing to the tough and fibrous nature of the middlings there was approximately a 20% increase in the time required to mill a sample of No. 5 or No. 6 wheat as compared with the statutory grades. Bran frost, heavy frost, and immature kernels are negatively correlated with flour yield and are of approximately equal importance in their effects. Weight per measured bushel and the percentage of total sound kernels are the best single indices of flour yield.Baking quality was determined in the three laboratories using either a 55% patent or a straight grade flour and baking according to the simple, bromate, malt and blend formulas. While the simple formula gave incongruous results all the others revealed that the average baking quality as measured by loaf volume, crumb color and texture decreased with grade except in the instance of grade No. 4 which was superior to No. 3 Northern. Absorption markedly increased in the lower grades. The straight grade and patent flours gave the same relative results when baked by either the simple or the bromate formula.The average responses to the differential baking tests also decreased with wheat grade, the magnitude of the individual responses being correlated with protein content. Partial correlations calculated for the response to bromate showed that both protein content and percentage of sound kernels are positively correlated with this variable.The variability in baking quality within each grade increased with decreasing grade, owing in part to variations in the percentage of sound kernels, but chiefly to variations in protein content. Protein content of wheat is the best single measure of baking quality within each grade, but is not a reliable measure when comparisons are made between grades, owing to differences in protein quality. Partial correlations showed, as in the instance of milling quality, that the various classes of visible damage need not be considered individually with regard to their effects on baking quality.The results of this study indicate that weight per measured bushel and either the percentage of total sound or hard red vitreous kernels could be used to advantage as grading factors in the commercial grades. It is concluded that the grading system in use in 1928 was applied in an efficient manner and gave a satisfactory indication of the relative quality of the various grades with the exception of the anomalous relationship between No. 3 Northern and No. 4.The variability in baking quality within grades is excessively high, particularly in the lower grades. Although variations in protein content are chiefly responsible for the lack of uniformity within grades, some improvement may be effected by restricting the variability in the percentage of total sound or vitreous kernels allowable in the various grades. The revisions in the Canada Grain Act instituted in 1930 during the progress of the investigation, are in line with the results of this study and may be expected to bring about a greater uniformity in grade characteristics.

Effect of high temperature and drought on the composition of gluten proteins in Martonvásár wheat varieties

2010 ◽  
Vol 58 (4) ◽  
pp. 343-353 ◽  
Author(s):  
K. Balla ◽  
M. Rakszegi ◽  
S. Bencze ◽  
I. Karsai ◽  
O. Veisz
Keyword(s):  
Heat Stress ◽  
Grain Yield ◽  
Protein Content ◽  
High Performance ◽  
Protein Quality ◽  
Grain Filling ◽  
Significant Negative Correlation ◽  
Size Exclusion ◽  
Wheat Varieties

Finding and improving wheat cultivars with good adaptability to abiotic stress is an important objective in breeding programmes. An experiment was set up in the climate chamber of the Martonvásár phytotron to test the effect of heat and drought stress on two winter wheat varieties and one variety of durum. Wheat plants exposed to 35°C and drought during grain filling exhibited altered agronomic and grain quality characteristics. Drought was found to have a much greater influence on yield and quality than heat stress. Reductions in the unextractable polymeric protein fraction and the glutenin-to-gliadin ratio indicated poorer grain yield quality as a result of drought, despite higher protein content. Quality deterioration was observed after drought, while heat stress had no noticeable influence on the protein quality of the three wheat genotypes, measured using size exclusion high performance liquid chromatography (SE-HPLC). The durum variety had a better ratio of protein components and a significantly higher Zeleny value when exposed to heat stress, although it had the lowest grain yield and grain/straw ratio.The most significant negative correlation was observed between the Zeleny value and the unextractable polymeric protein (UPP%) fraction after heat treatment and between the relative protein content and the albumin+globulin % (AG%) in the case of drought. These correlations testify that these parameters play an important role in determining the baking quality of wheat flour.

scholarly journals Wheat sedimentation values and falling number

2011 ◽  
Vol 22 (No. 2) ◽  
pp. 51-57 ◽  
Author(s):  
M. Hrušková ◽  
V. Škodová ◽  
J. Blažek
Keyword(s):  
Protein Content ◽  
Protein Quality ◽  
Wheat Variety ◽  
Climatic Conditions ◽  
Falling Number ◽  
Standard Quality ◽  
Technological Quality ◽  
One Year ◽  
Harvest Year

Technological quality of wheat from 2001 and 2002 harvests and its changes in the course of one-year storage were evaluated using protein content, SDS and Zeleny tests and falling number. Average values from the analyses of ten partial samples that were taken from five Central Bohemian producers (beet-producing region) during the period of eleven months (from October to August) characterise wheat standard quality for the mill processing and it is possible to explain their variations by the effect of the harvest year in the comparable wheat variety composition. With regard to similar climatic conditions of the years 2001 and 2002, there were not found any marked differences in protein content (2001 – average 12.4%, 2002 – average 12.8%) and Zeleny test (2001 – average 52 ml, 2002 – average 55 ml) but the falling number was significantly different (2001 – average 321 s, 2002 – average 287 s). During the storage time in agricultural operations no conclusive changes in protein content were found though protein quality slightly decreased according to the SDS and Zeleny test values. Falling number values of wheat from 2001 harvest slightly increased, which was not evidential for the set of samples from 2002. Statistically significant correlations were calculated between the falling number value of wheat and its laboratory-manufactured flour in both harvest years (r = 0.556 in 2001, r = 0.825 in 2002). The value of Zeleny test significantly correlates with SDS test (r = 0.531 in 2001, r = 0.787 in 2002) as well as with protein content

scholarly journals The protein quality of cassava leaves

1970 ◽  
Vol 24 (3) ◽  
pp. 761-768 ◽  
Author(s):  
B.O. Eggum
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
Biological Evaluation ◽  
Eastern Region ◽  
Leaf Extracts ◽  
Cassava Leaves ◽  
Biological Criteria

1. A chemical and biological evaluation of the protein content of some leaves and leaf extracts from the eastern region of Nigeria (Biafra) has been made: most were from cassava (Munihot utilissima).2. The protein content of the leaves was from 3 0 to 40% (expressed as percentage of leaf dry matter). The concentrations of essential amino acids were adequate, except for methionine. The biological criteria, true digestibility (TD) and biological value (BV), showed that the digestibility was from 70 to 80%, whereas BV varied from 44 to 57%, depending on the methionine content.3. Adding methionine to a diet of cassava leaves raised BV from 49 for the leaves alone to 80 for the mixture. This relationship clearly shows that cassava leaves contain too little available methionine. An investigation into the true availability of the amino acids showed that this is somewhat variable, and only 60% of the methionine is available.4. The BV of cassava leaves combined with Norwegian dried cod showed a mutual supplementation effect.

scholarly journals Effect of Different Processing Methods on Anti-Nutrients Content and Protein Quality of Improved Lupin (Lupinus Albus L.) Cultivar Seeds

2016 ◽  
Vol 4 (1) ◽  
pp. 9 ◽  
Author(s):  
Mohamed Ahmed M. Omer ◽  
ElShazali Ahmed Mohamed ◽  
Isam A. Mohamed Ahmed ◽  
Abu ElGasim A. Yagoub ◽  
Elfadil E. Babiker
Keyword(s):  
Protein Content ◽  
Protein Quality ◽  
Lupinus Albus ◽  
Protein Digestibility ◽  
Processing Methods ◽  
Genetically Improved ◽  
Before And After ◽  
Lupin Seeds ◽  
Sprouted Seeds

Lupin seeds of genetically improved cultivar (Golo) were subjected to different processing methods and investigated according to anti-nutritional factors content and protein quality. Results showed that tannin content of raw seeds was significantly increased in sprouted and debittered seeds before and after boiling but in fermented seeds it declined significantly. Phytate content was significantly decreased in all processed seeds with a significant reduction observed in germinated seeds. The reduction in Phytate as a result of processing was accompanied by a significant improvement in protein digestibility. The protein content of lupin seeds decreased in sprouted seeds and increased in fermented and debittered ones. Boiling of the seeds even the sprouted ones significantly increased the protein content compared to raw lupin seeds. In raw lupin seeds, globulins comprised the major fraction followed by glutelin. Debittered seeds characterized by high glutelin, fermented are characterized by high globulin while germinated characterized by both fractions. Most of the amino acids level was increased after processing of the seeds.

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