Methionine and cystine contents of bean (Phaseolus) seeds

Evans, Robert J.; Bauer, Dierk; Adams, M. W.; Saettler, A. W.

doi:10.1021/jf60219a042

Cited by 8 publications

(7 citation statements)

References 14 publications

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“…In this respect, it was similar to sesame seed protein that contained about 6 g of SAA/100 g of protein (Brito and Nunez, 1982). This is of significant nutritional importance since most seed proteins including oilseeds are generally low in SAA (Evans et al, 1978). The high SAA content of C. colocynthis protein indicated a good supplementary value with other seed proteins.…”

Section: Resultsmentioning

confidence: 68%

Citrullus colocynthis seeds as a potential source of protein for food and feed

Sawaya¹,

Daghir²,

Khalil³

1986

J. Agric. Food Chem.

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Seeds of Citrullus colocynthis were investigated as a possible source of feed or food formulation. The seed contained 13.5% protein (N X 6.25), 26.6% oil, 2.1% ash, 52.9% crude fiber, and 4.9% nitrogen-free extract (NFE). The seeds contained substantial amounts of potassium, phosphorus, and iron. The essential amino acid contents of the seed protein were adequate (>95%) (FAO/WHO, 1973). Lysine was the limiting essential amino acid with a chemical score of 65. The seeds in particular were rich in methionine and cystine (5.5 g/100 g of protein). The in vitro protein digestibility (IVPD) and calculated protein efficiency ratio (C-PER) of the seed protein were 75.9% and 1.85, respectively, on the basis of Animal Nutrition Research Council casein values of 95.0% (IVPD) and 2.50 (C-PER). Feeding experiments with chicks showed normal growth with up to 15% whole seeds in the diet. Using the unprocessed meal however at the same level (15%) depresses growth and feed efficiency.

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Section: Resultsmentioning

confidence: 68%

Citrullus colocynthis seeds as a potential source of protein for food and feed

Sawaya¹,

Daghir²,

Khalil³

1986

J. Agric. Food Chem.

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“…W-114, 0.46; Rufus, 0.47 mg/lOOg) were 37%, 46% and 88% greater than values reported for similar beans byEvans et al (1978),…”

contrasting

confidence: 52%

“…Methionine is the first-limiting AA in dry beans. The mean methionine concentrations of seeds from high-N soil and healthy plants (W-114, 0.46; Rufus, 0.47 mg/lOOg) were 37%, 46% and 88% greater than values reported for similar beans by Evans et al (1978), respectively. However, Lantz et al (1958) reported highly significant differences in amino acid contents of beans attributed to location, year of production and other environmental factors.…”

Section: Amino Acidsmentioning

confidence: 57%

Nutrient and Sensory Properties of Dry Beans (Phaseolus vulgaris L.) Grown Under Various Cultural Conditions

Koehler

Burke

1988

Journal of Food Science

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Dry beans and Rufus (Red Mexican) were field-grown under presence or absence of Fusarium root rot, drought or optimum water, low or high nitrogen fertilization. Raw bean powder was analyzed chemically for proximate composition, minerals, vitamins and amino acids, and by Tetruhymena pyn'formis W for protein quality. Cooked beans underwent sensory evaluation. Protein content of raw beans generally varied inversely with irrigation. Rufus beans contained significantly more thiamin than comparable III-114 beans. High-N non-diseased soils produced beans with methionine concentrations greater than those from low-N Fusarium-infected soils. Pinto III-114 beans were rated significantly more acceptable than Rufus beans (P < 0.001).

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“…De manera contrastante Los valores de L-met disponible en el extracto salino resultan proporcionales a los indicados por Kelly (1971) para L-met en la proteína total del grano de frijol. Al comparar los valores de la media del contenido de L-met en las cuatro variedades estudiadas (Cuadro 3), se encontraron diferencias significativas (P<0,05), detectándose una relación inversamente proporcional del contenido de este aminoácido con el contenido de proteína determinada en extractos de harina libre de testa, resultado que coincide con lo encontrado por Evans (1978), quien calculó un coeficiente de correlación significativo de -0,53 entre proteína y L-met + L-cis al analizar 198 muestras de P. vulgaris. En el caso de L-trp, aunque también se observaron diferencias entre algunas de las variedades, estos datos no están relacionados aparentemente con el contenido de proteína.…”

Section: Proteína Soluble En Los Extractos De Harina De Frijol Libre unclassified

Caracterización de cuatro variedades de frijol (Phaseolus vulgaris L.) por sus cualidades físicas y nutricionales. I. Aspectos metodológicos.

2016

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Seeds of four bean varieties: BAT 104, Bayo Río Grande, Canario 107 and Jamapa were studied with the objective of characterize them by the analysis of protein content, L-tryptophan (L-trp) and available L-methionine (L-met) as well as technological qualities. Preliminar tests on the L-met and L-trp content were performed in soluble protein in aqueous extracts of NaCl, acetic acid and ethanol using microbiological and spectrometrical methods. Bayo Río Grande with the longest cooking time (98 minutes) showedthe largest proportion of coat weight (11.4); Bayo Río Grande, BAT 104 and Jamapa showed small seed size. BAT 104 was the variety in which the highest total protein content was found (27.3 %) while Bayo Río Grande had the lowest (23.3 %). The average content of both aminoacids from the four varieties was higher in the saline extracts (43 % L-met and 92 % L-trp). Therefore, the subsequent analysis were only performed on the saline extracts of the materials. The cultivars Bayo Río Grande and Canario 107 showed the highest amount of L-met and L-trp respectively.

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Methionine and cystine contents of bean (Phaseolus) seeds

Cited by 8 publications

References 14 publications

Citrullus colocynthis seeds as a potential source of protein for food and feed

Citrullus colocynthis seeds as a potential source of protein for food and feed

Nutrient and Sensory Properties of Dry Beans (Phaseolus vulgaris L.) Grown Under Various Cultural Conditions

Caracterización de cuatro variedades de frijol (Phaseolus vulgaris L.) por sus cualidades físicas y nutricionales. I. Aspectos metodológicos.

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