Protein Quality of Induced High Lysine Mutants in Barley

Ca 700202 is a cultivar produced from Risø 1508 in a high-lysine barley breeding program at the Carlsberg Research Center, Copenhagen DK. Two crops of normal (Bomi and Triumph) and high-lysine (Risø 1508 and Ca 700202) barleys were evaluated in two growth and nitrogen balance studies with rats. Barleys were formulated into isonitrogenous, isocaloric diets and fed to 10 weanling male rats in a 21-d growth study and five similar rats in a 9-d nitrogen balance. Average lysine content of Ca 700202 and Risø 1508 (g 16 g−1N) were 47.1 and 40.2% higher, respectively, than the average of the normal barleys. Rats fed Ca 700202 and Risø 1508 consumed more (P < 0.0001) feed than those fed the normal barleys. Final body weights, 21-d gains, feed per unit gain (F:G) and protein efficiency ratio (PER) were superior (P < 0.0001) for rats fed high-lysine compared to the normal barleys. Normal barleys had more digestible protein than high lysine barleys (P < 0.01). Biological value (BV) of Ca 700202 protein was 99.2% compared to 95.9% for Risø 1508 in trial I and 88.2% compared to 85.6% in Trial II which were higher (P < 0.01) than the BV of the protein for normal barley. Net protein utilization (NPU) of rats fed the high-lysine barley was 9% higher (P < 0.01) than the NPU of rats fed the normal barleys. The Ca 700202 barley cultivar yielded 91% of reference barleys but produced a 27% increase in lysine yield per plot. Key words: Protein, amino acids, Hordeum vulgare L., rats, barley

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The effects of different thawing methods on protein quality of frozen fish

Journal of FisheriesSciences com ◽

10.3153/jfscom.2008010 ◽

2008 ◽

Author(s):

Bahar Tokur

Keyword(s):

Protein Quality ◽

Frozen Fish

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Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽

10.3390/molecules26010234 ◽

2021 ◽

Vol 26 (1) ◽

pp. 234

Author(s):

Fatemah B. Alsalman ◽

Hosahalli S. Ramaswamy

Keyword(s):

High Pressure ◽

Protein Quality ◽

Treatment Time ◽

Control Sample ◽

Thermal Characteristics ◽

Protein Digestibility ◽

Foaming Properties ◽

Freeze Dried ◽

Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

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