Total Chemically Available (Free and Intrachain) Lysine and Furosine in Pea, Bean, and Lentil Sprouts

Rodríguez, Carlos Lado; Frı́as, Juana; Vidal-Valverde, Concepción; Hernández, Amelia

doi:10.1021/jf072076l

Cited by 6 publications

(3 citation statements)

References 33 publications

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“…The typical amino acids are lysine (Lys), threonine (Thr), and sulfur-containing acid amino acids (methionine and cysteine). The Lys content is normally deficient in cereal grains, such as wheat grains, rice, and maize, but it was relatively plentiful in C. korshinskii Kom. (4.1 mg/100 mg crude protein), Al-CPI (3.1 mg/100 mg crude protein), and A-CPI (3.8 mg/100 mg crude protein) relative to that in cereals, but lower than that in buckwheat seeds .…”

Section: Resultsmentioning

confidence: 99%

“…Compared with animal-based proteins, plant-based proteins have advantages of lower cholesterol contents and abundant sources. However, they lack some essential amino acids, such as lysine in cereal grains or sulfur-containing amino acids in legumes, and show lower digestibility, which limited their wider uses for human and animals . To evaluate the nutrition and potential applications of protein isolates, their amino acid compositions, digestibility, and functional properties were common concerns.…”

Section: Introductionmentioning

confidence: 99%

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Chemical Characterization and Nutritional Analysis of Protein Isolates from Caragana korshinskii Kom.

Zhong

Sun

Zhou

et al. 2014

J. Agric. Food Chem.

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Plant-based proteins are valuable supplements to compensate the gap between supply and demand in the food or feed industry. However, they lack essential amino acids, such as lysine in cereal grains and sulfur-containing amino acids in legumes, which greatly limit their wider uses for human and animals. In this study, the contents of nutritional ingredients and antinutritional factors of Caragana korshinskii Kom. and its protein isolates were quantitatively investigated. It was shown that the crude protein contents of C. korshinskii Kom. and its protein isolates obtained by alkaline extraction method (Al-CPI) and acetone precipitation method (A-CPI) were 9.1, 50.1, and 42.6%, respectively. Amino acid contents in C. korshinskii Kom., Al-CPI, and A-CPI basically exceeded the FAO/WHO (2007) reference pattern for adults except sulfur-containing amino acids. The lysine levels in C. korshinskii Kom., Al-CPI, and A-CPI were 4.1, 3.1, and 3.8 mg/100 mg crude protein respectively, which were higher than some other kinds of cereal grains. The methionine in A-CPI (1.39 mg/100 mg crude protein) was even higher than that in soybean. The antinutritional factors in C. korshinskii Kom. and Al-CPI were generally lower than those in some other kinds of legumes except total phenol and tannin. Total phenol and tannins in Al-CPI were 19.02 and 5.66 mg/g dry substance, respectively, but they were undetectable in A-CPI. This study provided a detailed analysis on nutritional and antinutritional factors in C. korshinskii Kom. and its protein isolates, indicating that they have a great potential on food and feed additives.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Chemical Characterization and Nutritional Analysis of Protein Isolates from Caragana korshinskii Kom.

Zhong

Sun

Zhou

et al. 2014

J. Agric. Food Chem.

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“…If the latter step is followed by headspace flushing, this is a reasonable alternative to bubbling gas through the sample itself. Often, insufficient methodological detail is published to allow the reader to ascertain which type of sparging is used (Malmer and Schroeder, 1990;Rodríguez et al, 2007).…”

Section: Ensuring An Oxygen-free Environment During Hydrolysismentioning

confidence: 99%

Amino Acid Analysis

2009

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Amino acid analysis is used to determine the amino acid content of amino acid-, peptide- and protein-containing samples. With minor exceptions, proteins are long linear polymers of amino acids connected to each other via peptide bonds. The first step of amino acid analysis involves hydrolyzing these peptide bonds. The liberated amino acids are then separated, detected, and quantified. The method was first developed by Moore, Stein and coworkers in the 1950s using HCl acid hydrolysis, and, despite considerable effort by many workers, the basic methodology remains relatively unchanged. This unit provides an overview and strategic planning for amino acid analysis, discussing a range of methodologies and issues. In addition, several common methods used for analysis of L-amino acids are described in detail, including: HCl acid hydrolysis, performic acid oxidation for methionine and cysteine analysis, base hydrolysis for tryptophan analysis, analysis of free amino acids, and analysis of reactive lysine.

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Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours

et al. 2016

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In this paper, the quality of bean, chickpea, fava beans, lentil and pea flours from Algeria has been evaluated. Maillard reaction (MR) indicators, modifications in the carbohydrate and protein fractions, antioxidant activity and a-amylase inhibitor of raw, toasted and stored samples were evaluated. Fava beans, beans and peas showed higher content of raffinose family oligosaccharides while chickpeas and lentils showed higher polyol content. Toasting and storage caused slightly change in pulse quality; MR showed slight losses of lysine but increased antioxidant activity. Moreover, inhibition of a-amylase was slightly augmented during processing; this could increase the undigested carbohydrates that reach the colon, modulating the glycemic response. These results point out the suitability of these flours for preparing high-quality foodstuffs intended for a wide spectrum of the population, including hyperglycemic and gluten intolerant individuals.

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Total Chemically Available (Free and Intrachain) Lysine and Furosine in Pea, Bean, and Lentil Sprouts

Cited by 6 publications

References 33 publications

Chemical Characterization and Nutritional Analysis of Protein Isolates from Caragana korshinskii Kom.

Chemical Characterization and Nutritional Analysis of Protein Isolates from Caragana korshinskii Kom.

Amino Acid Analysis

Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours

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