| Amino acid profiles and quality from lotus seed proteins. | |
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MedLine Citation:
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PMID: 23208980 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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BACKGROUND: Protein composition, amino acid profile and nutritional value of the lotus seed and its Osborne fractions were investigated. The seed was rich in protein with 19.85%, and showed well balanced amino acid composition compared with FAO/WHO pattern, Its nutritive properties were similar to those observed in the reference soybean protein. Phenylalanine, tyrosine, leucine and lysine were the limiting amino acids in the seed proteins. The albumin and globulin were the main protein fraction, the amino acid profile and nutritional value were close to the seed protein. RESULTS: Changes in transition temperature and thermal stability were observed through different solvent extractions. Albumin possessed the predominant thermal stability (81.4 °C) followed by globulin (74.49 °C), prolamin (69 °C) and glutelin (65.6 °C). So, solvent compositions influence the profile of AAs and their nutritive value, and aqueous solvent with 0.1 mol L(-1) NaCl was an efficient protein solubiliser. CONCLUSION: The results indicated that the extraction processes influenced the lotus seed protein quality and thermal stability. Overall, the study revealed that the lotus seed protein was nutritionally well-balanced protein and might be of significant importance in the formulation of diets for humans. Copyright © 2012 Society of Chemical Industry. |
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Authors:
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Hong-Yan Zeng; Lian-Hui Cai; Xi-Ling Cai; Ya-Ju Wang; Yu-Qin Li |
Publication Detail:
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Type: JOURNAL ARTICLE Date: 2012-12-4 |
Journal Detail:
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Title: Journal of the science of food and agriculture Volume: - ISSN: 1097-0010 ISO Abbreviation: J. Sci. Food Agric. Publication Date: 2012 Dec |
Date Detail:
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Created Date: 2012-12-4 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0376334 Medline TA: J Sci Food Agric Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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Copyright © 2012 Society of Chemical Industry. |
Affiliation:
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Biotechnology Institute, College of Chemical Engineering, Xiangtan University, Xiangtan 411105, Hunan, P.R. China. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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