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Characterisation of pseudocereal and cereal proteins by protein and amino acid analyses
Open accessAbstract
Maize, wheat, amaranth, rice and soybean were screened for protein content. Alcohol‐soluble (A1 and A2) and glutelin (G1 and G2) fractions were isolated and compared in terms of their amino acid and protein compositions. The average proportions of nitrogen content between total alcohol‐soluble proteins (TASP) and total glutelins (TGlu) in the pseudocereals amaranth and soybean were about 1.8:26.9 and 14.9:12.3 respectively. In the cereals maize and wheat these proportions were 47.8:33.2 and 44.7:31.2 respectively. The sum of essential amino acids was 47.6 and 60.3 g per 100 g protein in amaranth and soybean respectively. The highest contents of methionine, lysine and arginine were found in the pseudocereals. The relatively high content of essential amino acids shows that pseudocereals could be used as a nutrient substitute for cereals. © 2002 Society of Chemical Industry
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Cited by
Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2010) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2009.10.014 · Cited by 688
Paśko, P., Bartoń, H., Zagrodzki, P., Gorinstein, S., Fołta, M., & Zachwieja, Z. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.01.037 · Cited by 432
Self-citationThe Gluten-Free Diet: Safety and Nutritional Quality
Saturni, L., Ferretti, G., & Bacchetti, T. (2010) · Nutrients · doi:10.3390/nu2010016 · Cited by 392
Quinoa protein: Composition, structure and functional properties
Dakhili, S., Abdolalizadeh, L., Hosseini, S. M., Shojaee-Aliabadi, S., & Mirmoghtadaie, L. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125161 · Cited by 363
Hager, A.-S., Wolter, A., Jacob, F., Zannini, E., & Arendt, E. K. (2012) · Journal of Cereal Science · doi:10.1016/j.jcs.2012.06.005 · Cited by 300
Metadata
- Authors
- Gorinstein, S., Pawelzik, E., Delgado‐Licon, E., Haruenkit, R., Weisz, M., & Trakhtenberg, S.
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2002-05-13
- Volume
- 82
- Issue
- 8
- Pages
- 886-891
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W1973816284
- Cited by
- 176
- References
- 0
- FWCI
- 4.35
- Type
- journal article
- Language
- en
- Open access
- green
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- Gorinstein, S., Pawelzik, E., Delgado‐Licon, E., Haruenkit, R., Weisz, M., & Trakhtenberg, S. (2002). Characterisation of pseudocereal and cereal proteins by protein and amino acid analyses. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.1120
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