| Effect of technological processing and preservation method on amino acid content and protein quality in kale (Brassica oleracea L. var. acephala) leaves. | |
| | |
MedLine Citation:
|
PMID: 22002466 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
|
BACKGROUND: The aim of the investigation was to evaluate the level of amino acids and quality of protein in raw and processed kale leaves. RESULTS: In all samples the dominant amino acids in g kg(-1) raw matter were glutamic acid, aspartic acid and proline. In raw kale leaves the limiting amino acids were lysine, isoleucine and cystine with methionine, and in the remaining products also valine and leucine. Blanched kale leaves contained 88% of the amino acid content in raw leaves, 76% in cooked leaves, and 69-77% and 71-72% of initial levels in frozen and canned products, respectively. In raw, blanched and cooked leaves essential amino acids comprised 44%, 44% and 47%, respectively, of total amino acids; in frozen and canned leaves the proportions were 46% and 44%, respectively. The essential amino acid index was 97 for canned products, 100-109 for frozen leaves, and 117 for raw kale leaves. CONCLUSION: Raw and processed (blanched or cooked) kale leaves are a good source of amino acids. Copyright © 2011 Society of Chemical Industry. |
| | |
Authors:
|
Anna Korus |
Related Documents
:
|
1606956 - C-terminal sequencing of protein. a novel partial acid hydrolysis and analysis by mass ... 3986046 - Isolation of the hypertrehalosaemic factors i and ii from the corpus cardiacum of the i... 6563016 - Inhibition of protein and aminoacyl-trna synthesis, and binding and transport sites for... 17149796 - Tandem mass spectrometry of kahalalides: identification of two new cyclic depsipeptides... 9514176 - Effects of dichloroacetate on mechanical recovery and oxidation of physiologic substrat... 16054636 - Effects of amino acids on the formation of hematite particles in a forced hydrolysis re... |
Publication Detail:
|
Type: JOURNAL ARTICLE Date: 2011-10-14 |
Journal Detail:
|
Title: Journal of the science of food and agriculture Volume: - ISSN: 1097-0010 ISO Abbreviation: - Publication Date: 2011 Oct |
Date Detail:
|
Created Date: 2011-10-17 Completed Date: - Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 0376334 Medline TA: J Sci Food Agric Country: - |
Other Details:
|
Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
|
Copyright © 2011 Society of Chemical Industry. |
Affiliation:
|
Department of Raw Materials and Processing of Fruit and Vegetables, Agricultural University of Krakow, 122 Balicka Street, 30-149 Krakow, Poland. a.korus@ur.krakow.pl. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
|
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Transcriptional analysis and functional characterization of XCC1294 gene encoding a GGDEF domain pro...
Next Document: Unique Actinomycetes from Marine Caves and Coral Reef Sediments Provide Novel PKS and NRPS Biosynthe...