Free and Total Amino Acid Composition of Edible Parts of Beans, Kale, Spinach, Cauliflower and Potatoes as Influenced by Nitrogen Fertilisation and Phosphorus and Potassium Deficiency

Eppendorfer, Wilfried H.; Bille, S. W.

doi:10.1002/(sici)1097-0010(199608)71:4<449::aid-jsfa601>3.0.co;2-n

Cited by 81 publications

(24 citation statements)

References 12 publications

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“…The lower dose of Se had a more positive effect on the content of the individual essential amino acids than the higher dose. Methionine was the limiting essential amino acid, as previously reported by Millard (1986) and Eppendorfer and Bille (1996). Application of Se to our plants did not affect the Met content in the potato tubers, confirming previous results reported by Koutník (1996).…”

Section: Resultssupporting

confidence: 92%

Effect of foliar application of selenium on the content of selected amino acids in potato tubers (Solanum tuberosum L.)

Ježek¹,

Hlušek²,

Lošák³

et al. 2011

Plant Soil Environ.

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Selenium (Se) is an important element associated with the enhancement of antioxidant activity in organisms. Potato is very suitable for fertilisation with Se (biofortification). The experiment was performed to examine the effect of foliar application of Se as sodium selenite (200 or 400 g Se/ha) at the tuberisation stage on a spectrum of amino acids in tubers of varieties. The trends of amino acids were consistent in both years of the study. Application of Se increased the relative content of total essential (EAA) and non-essential (NEAA) amino acids relative to the controls (Karin: EAA 16.81-21.73% and NEAA 14.18-18.63%; Ditta: EAA 4.71-13.00% and NEAA 5.78-6.49%). The increase in the content of phenylalanine (Phe) was particularly significant (up to 48.9%) when also the contents of aspartic acid (Asp), glutamic acid (Glu), threonine (Thr), and tyrosine (Tyr) increased significantly compared with the controls. The results of changes in the content of isoleucine (Ile), leucine (Leu), lysine (Lys), methionine (Met), valine (Val), alanine (Ala), arginine (Arg), proline (Pro), cysteine (Cys), glycine (Gly), histidine (His), and serine (Ser) were also discussed. The highest dose of selenium is shown as a stress factor. Its toxic effects resulted in a change of amino acid contents.

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Section: Resultssupporting

confidence: 92%

Effect of foliar application of selenium on the content of selected amino acids in potato tubers (Solanum tuberosum L.)

Ježek¹,

Hlušek²,

Lošák³

et al. 2011

Plant Soil Environ.

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“…This effect was also seen for other free amino acids but less pronounced. The values in Table 1 are within the range reported in other studies [7,8,18,19,20,21]. The potentials for acrylamide formation and the reducing sugar contents varied much more widely than the free amino acids.…”

Section: Resultssupporting

confidence: 85%

Potential for acrylamide formation in potatoes: data from the 2003 harvest

Amrein

Schönbächler

Rohner

et al. 2004

Eur Food Res Technol

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Reducing sugars, free amino acids, and the potential for acrylamide formation were determined in more than 50 potato samples from the 2003 harvest in Switzerland. The reducing sugar content strongly correlated with acrylamide, whereas no correlation was found between acrylamide and free asparagine or the pool of free amino acids. The reducing sugar contents and the acrylamide potentials were higher in most of the cultivars tested than in the samples from 2002. This was probably due to the hot and dry summer of 2003. Monitoring sugars and amino acids during heating at 120 C and 180 C showed that glucose and fructose reacted much faster than sucrose and the amino acids. Glutamine was consumed to a larger extent than any of the other amino acids. During prolonged storage, the reducing sugars decreased considerably while only moderate changes in the free amino acids were observed. Altogether, glucose and fructose remain the critical factors for acrylamide formation in potatoes and represent the most feasible way of reducing the formation of acrylamide in potato products.

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“…As expected, the hydrolyzed proteins (treated with protease) had a higher FAN content (>2.0 mg/g), except for soya and maize hydrolysate 03, which contained 1.52 mg/g, similar to SBFRagasa and soya and maize protein concentrate 03. FAN values between 12 and 27 % in bean pods, 5 and 12 % in spinach and 34 and 56 % in potato tubers have been reported (30). The percentage of FAN in total nitrogen ranged between 0.6 and 2.3 % (Table 1), and these values were below those reported by Eppendorfer and Bille (30) in vegetable protein products.…”

Section: Resultsmentioning

confidence: 80%

“…FAN values between 12 and 27 % in bean pods, 5 and 12 % in spinach and 34 and 56 % in potato tubers have been reported (30). The percentage of FAN in total nitrogen ranged between 0.6 and 2.3 % (Table 1), and these values were below those reported by Eppendorfer and Bille (30) in vegetable protein products. The diff erences, besides the availability of proteins and amino acids, could be associated with the method used for FAN determination.…”

Section: Resultsmentioning

confidence: 83%

Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients

Soria-Hernández

Saldivar

Chuck‐Hernández

2015

Food Technol. Biotechnol.

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SummaryProteins from vegetable and cereal sources are an excellent alternative to substitute animal-based counterparts because of their reduced cost, abundant supply and good nutritional value. The objective of this investigation is to study a set of vegetable and cereal proteins in terms of physicochemical and functional properties. Twenty protein sources were studied: fi ve soya bean fl our samples, one pea fl our and fourteen newly developed blends of soya bean and maize germ (fi ve concentrates and nine hydrolysates). The physicochemical characterization included pH (5.63 to 7.57), electrical conductivity (1.32 to 4.32 mS/cm), protein content (20.78 to 94.24 % on dry mass basis), free amino nitrogen (0.54 to 2.87 mg/g) and urease activity (0.08 to 2.20). The functional properties showed interesting diff erences among proteins: water absorption index ranged from 0.41 to 18.52, the highest being of soya and maize concentrates. Nitrogen and water solubility ranged from 10.14 to 74.89 % and from 20.42 to 95.65 %, respectively. Fat absorption and emulsifi cation activity indices ranged from 2.59 to 4.72 and from 3936.6 to 52 399.2 m 2 /g respectively, the highest being of pea fl our. Foam activity (66.7 to 475.0 %) of the soya and maize hydrolysates was the best. Correlation analyses showed that hydrolysis aff ected solubility-related parameters whereas fat-associated indices were inversely correlated with water-linked parameters. Foam properties were bett er of proteins treated with low heat, which also had high urease activity. Physicochemical and functional characterization of the soya and maize protein concentrates and hydrolysates allowed the identifi cation of diff erences regarding other vegetable and cereal protein sources such as pea or soya bean.

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Free and Total Amino Acid Composition of Edible Parts of Beans, Kale, Spinach, Cauliflower and Potatoes as Influenced by Nitrogen Fertilisation and Phosphorus and Potassium Deficiency

Cited by 81 publications

References 12 publications

Effect of foliar application of selenium on the content of selected amino acids in potato tubers (Solanum tuberosum L.)

Effect of foliar application of selenium on the content of selected amino acids in potato tubers (Solanum tuberosum L.)

Potential for acrylamide formation in potatoes: data from the 2003 harvest

Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients

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