| Analysis of Protein Fractions and Some Minerals Present in Chan (Hyptis suaveolens L.) Seeds. | |
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MedLine Citation:
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PMID: 22132859 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Chan (Hyptis suaveolens L.) seeds have been used as food as well as in traditional medicine in several countries of America, Asia and Africa. Chan seed protein content was 13.9% on dry weight basis. Analysis of its protein composition showed 39% globulins, 36% glutelins, 24% albumins, and 1% prolamins. By defatting the flour with chloroform/methanol, it increased the extracted proteins and improved the protein band resolution after SDS-PAGE, showing 5 albumin bands, 8 globulin bands, and 2 prolamin and glutelin bands. The aromatic amino acid content in chan seeds is higher than those of other grains including maize, with good levels of branched chain amino acids. In general, except for lysine, it has a well-balanced amino acid composition, providing a good supply of almost all the essential amino acids for the different age groups. Magnesium content was high, whereas calcium, potassium, and phosphorous were in the average range when compared to barley, oat, rice, and wheat. The present results indicate that seeds from the chan plant could be relevant because of their nutritional properties and they have the potential to be widely used in the production of high-quality food. Practical Application: Chan seeds are presently used in a very limited manner as a food source; however, considering their high quality composition, they have the potential for a more extended use in the food industry. |
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Authors:
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Cesar Aguirre; Iovanna Torres; Guillermo Mendoza-Hernández; Teresa Garcia-Gasca; Alejandro Blanco-Labra |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-12-2 |
Journal Detail:
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Title: Journal of food science Volume: - ISSN: 1750-3841 ISO Abbreviation: - Publication Date: 2011 Dec |
Date Detail:
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Created Date: 2011-12-2 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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© 2011 Institute of Food Technologists® |
Affiliation:
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Author Aguirre is with Inst. Tecnológico de Roque, Div. de Estudios de Posgrado e Investigación, Km 8 Carretera Celaya-Juventino Rosas, C.P. 38110, Celaya, Gto. México. Authors Torres and Blanco-Labra are with Centro de Investigación y de Estudios Avanzados del Inst. Politécnico Nacional, Unidad Irapuato, Dept. de Biotecnología y Bioquímica. Km 9.6 Libramiento Norte Carretera Irapuato-León, C.P. 36821. Irapuato, Gto. México. Author Mendoza-Hernández is with Dept. de Bioquímica, Facultad de Medicina, Univ. Nacional Autónoma de México, Apartado Postal 70-159, México D.F. 04510, México. Author Garcia-Gasca is with Facultad de Ciencias Naturales. Univ. Autónoma de Querétaro. Av. de las Ciencias s/n. Juriquilla, C.P. 76230. Querétaro, Qro. México. Direct inquiries to author Blanco-Labra (E-mail: alejandroblancolabra@gmail.com). |
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