EFFECT OF HEAT TREATMENT ON THE QUALITY AND UTILIZATION BY THE RAT OF PROTEIN IN WHEAT GERM MEAL

1967 ◽  
Vol 45 (11) ◽  
pp. 1673-1679 ◽  
Author(s):  
E. M. Olsen
Keyword(s):  
Heat Treatment ◽  
Amino Acids ◽  
Wheat Germ ◽  
Protein Efficiency Ratio ◽  
Amino Acid Content ◽  
Protein Digestibility ◽  
Efficiency Ratio ◽  
Lower Weight ◽  
Lower Weight Gain

Five samples of wheat germ meal (WGM): raw, toasted 45 min, autoclaved 20, 45, or 90 min were analyzed for amino acids. Arginine and lysine were decreased by all treatments; the greatest loss was of lysine in 45- and 90-min autoclaved samples. Digestibility of protein and absorption of amino acids, determined with rats, was decreased by autoclaving. Decreased amino acid content and protein digestibility was reflected in lower weight gain and protein efficiency ratio (PER). Experimentally determined protein digestibilities of mixtures of raw and 90-min autoclaved WGM showed that the digestibility values of the two components were additive. Supplementation of raw WGM with amino acids showed that only methionine improved growth and PER. By these criteria, methionine-supplemented raw WGM was superior to methionine-supplemented soybean meal. Raw WGM exhibited no toxicity for the rat. The results confirm the excellent quality of protein in WGM. It is suggested that heat treatments applied during processing should be kept at a minimum.

VARIABILITY IN NUTRITIONAL VALUE OF FISH FLOUR

1961 ◽  
Vol 39 (3) ◽  
pp. 511-517 ◽  
Author(s):  
A. B. Morrison ◽  
J. M. McLaughlan
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Protein Efficiency Ratio ◽  
Protein Digestibility ◽  
The Other ◽  
Efficiency Ratio ◽  
High Quality ◽  
High Quality Protein ◽  
Bio Assay

Corrected protein efficiency ratio (P.E.R.) values for various samples of fish flour were found to vary from 1.51 to 2.76. Coefficients of apparent protein digestibility were similar for all flours tested, but the lysine in the sample which gave the lowest P.E.R. was less available by rat bio-assay than that in the other samples. Although the variation in nutritional value could not be ascribed to differences in the total lysine, methionine, and cystine contents of the samples, reduced amounts of lysine and methionine were released by pancreatic digestion of the flour which gave the lowest P.E.R. value. It was suggested that the reduced utilization of the amino acids in this sample may have resulted, in part, from a reduction in their rates of release in vivo. It was concluded that although fish flour may vary widely in nutritional value, properly prepared samples provide high quality protein for use in human or animal diets.

scholarly journals Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis

2021 ◽  
Vol 12 ◽  
Author(s):  
Michela Verni ◽  
Cinzia Dingeo ◽  
Carlo Giuseppe Rizzello ◽  
Erica Pontonio
Keyword(s):  
Amino Acids ◽  
Antioxidant Properties ◽  
Amino Acid Content ◽  
Protein Digestibility ◽  
Integrated Approach ◽  
Arthrospira Platensis ◽  
Antimicrobial Activities ◽  
Penicillium Roqueforti ◽  
Freeze Dried ◽  
Antioxidant And Antimicrobial Activities

This study aimed at investigating the effect of fermentation and enzymatic treatment on the degree of proteolysis of wet (WB), dried at low temperature (DB), and freeze-dried Spirulina (LB) proteins that affect the nutritional (e.g., amino acid content and profiles, and protein digestibility) and functional (e.g., antioxidant and antimicrobial activities) properties. The desiccation treatments influenced the unprocessed Spirulina characteristics because, compared with that in WB, peptides and free amino acids content was 73% lower in DB and 34% higher in LB. An integrated approach, including chromatographic and electrophoresis analyses, was used to evaluate the effect of the different bioprocessing options on protein profiles, release of peptides and amino acids, and the overall protein digestibility. Compared with the application of fermentation with the selected Lactiplantibacillus plantarum T0A10, the treatment with the endopeptidase Alcalase®, alone or combined, determined the most intense proteolysis. Moreover, the treatment with Alcalase® of LB allowed the release of potentially bioactive compounds that are able to inhibit Penicillium roqueforti growth, whereas the combination of fermentation with L. plantarum T0A10 and Alcalase® treatment increased Spirulina antioxidant properties, as determined by the scavenging activity toward ABTS radical (up to 60%) and antimicrobial activity against food pathogen Escherichia coli.

scholarly journals Protein Efficiency Ratio of Pigeon Pea (Cajanus cajan) and Lima Bean (Phaseolus lunatus): A Sprague-Dawley Rat Growth Assay

2018 ◽  
Vol 52 (3) ◽  
Author(s):  
Raycha Lei Concess M. Rama ◽  
Jillean Camille Q. Fabi ◽  
Generose Christy M. Mateo ◽  
Jewel Amor C. Catubag ◽  
Lemuel L. Lozada ◽  
...  
Keyword(s):  
Cajanus Cajan ◽  
Protein Efficiency Ratio ◽  
Lima Bean ◽  
Protein Digestibility ◽  
Pigeon Pea ◽  
Phaseolus Lunatus ◽  
Sprague Dawley ◽  
Efficiency Ratio ◽  
Weanling Rats ◽  
Growth Assay

Objective. This study has been conducted to determine the protein efficiency ratio (PER) of selected indigenous legumes, namely pigeon pea (Cajanus cajan) and lima bean (Phaseolus lunatus), as alternative protein sources. Methods. Experimental diets (pigeon pea-based and lima bean-based) and control diet (casein-based) were formulated and standardized using proximate analysis to have 10% protein basal diet based on the Association of Official Analytical Chemists (AOAC) guidelines. Diets were given to corresponding groups (2 experimental, 1 control) using 30 albino Sprague-Dawley weanling rats aged 21 days old, over a 28-day growth assay. Results. Results showed that the mean final weight and weight gain were significantly higher in rats fed with caseinbased diet (p<0.05 for both parameters) compared to those fed with pigeon pea-based diet and lima bean-based diet. The two experimental groups showed no significant difference between their mean final weights and weight changes (p=1, p>0.05). The PER of the casein (3.37 ± 2.71) is higher than that of the pigeon pea (1.87) and lima bean (1.32). These results can be attributed to the presence of anti-nutritional factors (ANFs) in the seeds of pigeon pea and lima bean. Reduced protein intake (due to bitter taste), toxicity, and interference with protein digestibility (through interaction with digestive enzymes) imparted by these ANFs can explain the weight loss among the experimental groups and consequently the low PER. Heat treatment done in the study were not adequate to remove the ANFs. Conclusion. The study shows that pigeon pea and lima bean as protein sources alone are not as adequate and efficient in providing necessary protein requirements for weanling rats. Proper processing and treatment should be done to remove inhibitors of protein digestibility and quality.

In Vitro Assay for Predicting Protein Efficiency Ratio as Measured by Rat Bioassay: Collaborative Study

1982 ◽  
Vol 65 (4) ◽  
pp. 798-809 ◽  
Author(s):  
Lowell D Satterlee ◽  
James G Kendrick ◽  
Henry F Marshall ◽  
Duane K Jewell ◽  
Rida A Ali ◽  
...  
Keyword(s):  
Amino Acid ◽  
Protein Efficiency Ratio ◽  
Muscle Protein ◽  
Collaborative Study ◽  
Protein Digestibility ◽  
Efficiency Ratio ◽  
Breakfast Cereal ◽  
Vitro Assay ◽  
Food Ingredients

Abstract Seven laboratories collaborated in testing the calculated protein efficiency ratio (C-PER and DC-PER). The collaborative study required each laboratory to analyze 6 foods and a control protein (ANRC casein) for in vitro apparent protein digestibility, amino acid composition, and PER via rat bioassay. The 6 foods or food ingredients tested were nonfat dry milk, cooked chicken muscle, protein-fortified dry breakfast cereal, textured soy protein, oat-based dry breakfast cereal, and durum wheat flour. Data obtained from the study were analyzed statistically for the intralaboratory variation for each method of analysis (i.e., amino acid analysis, PER, etc.). The ability of the C-PER to rapidly predict rat PER was also measured. The C-PER and DC-PER methods were adopted official first action.

Biological protein quality and phytic acid content of domesticallyprocessed kidney beans (Phaseolus Vulgaris)

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
Rajni Modgil ◽  
K. Mankotia ◽  
Ranjana Verma ◽  
Anupama Sandal
Keyword(s):  
Phaseolus Vulgaris ◽  
Phytic Acid ◽  
Phosphorus Content ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Efficiency Ratio ◽  
Phytate Phosphorus ◽  
Kidney Beans ◽  
Net Protein

Effect of domestic processing techniques i.e. soaking, sprouting and cooking was seen on the anti nutrient constituents of kidney beans (Phaseolus vulgaris). Biological protein quality of sprouted and cooked grains was also estimated. Anti nutrient analyzed was phytic acid. Phytate phosphorus and non phytate phosphorus content was also estimated. Rats were fed on domestically processed kidney beans for estimation of protein efficiency ratio(PER), food efficiency ratio(FER) ,apparent protein digestibility(APD), true protein digestibility(TPD), Biological value(BV), net protein utilization(NPU) and net protein retention (NPR). Cooking of kidney beans resulted in a significant decrease in phytic acid and phytate phosphorus content as compared to sprouting. Sprouting and cooking resulted in an increase in FER and PER. Cooking resulted in an increase in biological protein quality of kidney beans. Domestically processed kidney beans have better biological protein quality.

EVALUATION OF PROTEIN QUALITY IN WHEAT BY-PRODUCTS: DIGESTIBILITY OF PROTEIN AND ABSORPTION OF AMINO ACIDS BY THE RAT

1968 ◽  
Vol 48 (2) ◽  
pp. 215-220 ◽  
Author(s):  
E. M. Olsen ◽  
S. J. Slinger ◽  
J. D. Summers
Keyword(s):  
Amino Acids ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Sole Source ◽  
Total Amino Acid ◽  
Total Amino Acid Content ◽  
Percentage Absorption ◽  
By Products

Two experiments were conducted with rats to evaluate the protein quality of a series of wheat by-products, which served as the sole source of protein in diets calculated to contain 10% protein. Digestibility of nitrogen and percentage absorption of amino acids were compared with weight gain, feed efficiency and net protein utilization (NPU) as criteria. Percentage absorption of different amino acids was found to vary considerably in the same protein. Of the essential amino acids, lysine, threonine, methionine and isoleucine had the lowest percentage absorption in all of the products tested. The results indicate that the amount of amino acids absorbed, as measured by the excretion method, may be a more satisfactory measure of protein quality than total amino acid content.

Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Estefania Julia Dierings de Souza ◽  
Aline Machado Pereira ◽  
Mauro Fontana ◽  
Nathan Levien Vanier ◽  
Marcia Arocha Gularte
Keyword(s):  
Amino Acids ◽  
Protein Digestibility ◽  
Rice Flour ◽  
Essential Amino Acids ◽  
Gluten Free ◽  
Content Type ◽  
High Amylose ◽  
Different Levels

PurposeThe objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.Design/methodology/approachThe cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.FindingsProximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.Originality/valueRice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids.

scholarly journals Amino acid contents and biological value of protein in various amaranth species

2011 ◽  
Vol 50 (No. 4) ◽  
pp. 169-174 ◽  
Author(s):  
B. Písaříková ◽  
S. Kráčmar ◽  
I. Herzig
Keyword(s):  
Heat Treatment ◽  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Amaranthus Cruentus ◽  
Heat Treated ◽  
Before And After ◽  
Amaranth Species ◽  
Amino Acid Contents

Amino acid content before and after heat treatment was assessed in grain of six selected amaranth varieties and four species: Amaranthus cruentus, A. hypochondriacus, A. caudatus and A. hybridus, cultivated in the Czech Republic. High content of Lys and Arg was detected in both heat treated and untreated grains, as well as satisfactory content of Cys and lower levels of Met, Val, Ile and Leu. The latter three amino acids appear as limiting. Chemical scores of essential amino acids and essential amino acid index (EAAI) were determined. EAAI value of 90.4% shows the favourable nutritional quality of amaranth protein, which is almost comparable with egg protein. Heat treatment by popping at 170 to 190&deg;C for 30 s resulted in decreased EAAI to 85.4%. Of the essential amino acids under study, Val and Leu contents decreased significantly (P &lt; 0.05). The relatively high content of essential amino acids in amaranth grain predetermines its use as a substitution of meat-and-bone meals. &nbsp;

scholarly journals Improvement of Bread Quality by Adding Wheat Germ Fermented with Lactobacillus plantarum dy-1

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Yansheng Zhao ◽  
Jiayan Zhang ◽  
Yixing Wei ◽  
Lianzhong Ai ◽  
Dong Ying ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Wheat Germ ◽  
Ph Value ◽  
Amino Acid Content ◽  
Titratable Acidity ◽  
Structural Features ◽  
Bread Quality ◽  
Bread Making ◽  
Flavor Analysis

Fermentation has been considered as an effective way to improve the nutritional and sensory quality of food materials. In this paper, fermented wheat germ (FWG) was prepared by fermentation with Lactobacillus plantarum dy-1 and added as an ingredient in bread making for nutrition and quality improvement. The amounts ranged from 1 % to 6 % of FWG were added into ingredients for bread making, the similar amounts of raw wheat germ (RWG) were used as control, and the wheat flour without germ addition was used as blank. Then, bread quality was evaluated through nutrition, texture, and flavor analyses. The results showed that 4% of FWG addition had the ability to increase the specific volume, slow down the aging process, and improve the color and luster of bread. A significant increase in free amino acid content was observed in the FWG bread, which could be helpful to enrich the flavor substances in bread. The flavor analysis of bread showed that more volatile compounds mainly alcohols and aldehydes were present in FWG bread compared with RWG bread. In the fermentation process, the pH value was decreased and the total titratable acidity (TTA) was enhanced to inhibit the growth of microorganisms. Therefore, the addition of FWG could not only enhance its nutritional properties, but also improve the flavor, quality, and structural features of bread. Moreover, it exhibited a good availability to extend the shelf life of bread.

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