Amino acid profile and protein quality related to canning and storage of swordfish packed in different filling media

Protein digestibility is currently a hot research topic and is of big interest to the food industry. Different scoring methods have been developed to describe protein quality. Cereal protein scores are typically low due to a suboptimal amino acid profile and low protein digestibility. Protein digestibility is a result of both external and internal factors. Examples of external factors are physical inaccessibility due to entrapment in e.g., intact cell structures and the presence of antinutritional factors. The main internal factors are the amino acid sequence of the proteins and protein folding and crosslinking. Processing of food is generally designed to increase the overall digestibility through affecting these external and internal factors. However, with proteins, processing may eventually also lead to a decrease in digestibility. In this review, protein digestion and digestibility are discussed with emphasis on the proteins of (pseudo)cereals.

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Protein Quality of Rice Drinks Fortified with Bovine and Porcine Blood Plasma

Revista Facultad Nacional de Agronomía Medellín ◽

10.15446/rfnam.v68n1.47835 ◽

2015 ◽

Vol 68 (1) ◽

pp. 7487-7496 ◽

Cited By ~ 1

Author(s):

Piedad Margarita Montero Castillo ◽

Yesid Alejandro Marrugo Ligardo ◽

Lesbia Cristina Julio González

Keyword(s):

Amino Acid ◽

Blood Plasma ◽

Protein Content ◽

Protein Quality ◽

Amino Acid Profile ◽

Food Sources ◽

In Vitro Digestibility ◽

Porcine Blood ◽

Bovine Plasma

The future of nutrition in Colombia, and perhaps in other developing countries, will depend in large part on the ability of food technology to take full advantage of the food sources available in the country and to adapt and develop new products that will vary and complement the diets of the majority of the population at a low cost. The objective of this study was to evaluate the protein quality of rice-based drinks fortified with bovine and porcine blood plasma. Six treatments were prepared with different levels of fortification (14.5%, 18.5% and 29%). The effects of the plasma type and the addition levels on the protein content, the amino acid profile, and the in vitro digestibility of the drinks were observed. The AOAC method was employed for the determination of the protein content; the amino acid profile was created using HPLC. The protein digestibility was determined by subjecting a dispersion of the drink to the action of a multi-enzymatic solution. The protein content increased with the level of fortification. The drinks fortified with bovine plasma (104%) and porcine plasma (89%) presented a better protein quality index than the unfortified drink. The digestibility of the fortified drinks did not demonstrate significant improvements in comparison with the unfortified drink. The chemical score of the drinks fortified with porcine plasma (71.6) and bovine plasma (78.5) showed that the latter had the best nutritional quality.

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Amino Acid Availability of a Dairy and Vegetable Protein Blend Compared to Single Casein, Whey, Soy, and Pea Proteins: A Double-Blind, Cross-Over Trial

Nutrients ◽

10.3390/nu11112613 ◽

2019 ◽

Vol 11 (11) ◽

pp. 2613 ◽

Cited By ~ 5

Author(s):

Jue Liu ◽

Marianne Klebach ◽

Monique Visser ◽

Zandrie Hofman

Keyword(s):

Amino Acid ◽

Protein Quality ◽

Tube Feeding ◽

Area Under The Curve ◽

Amino Acid Profile ◽

Elderly Subjects ◽

Double Blind ◽

Healthy Elderly ◽

Amino Acid Availability ◽

Pea Proteins

Protein quality is important for patients needing medical nutrition, especially those dependent on tube feeding. A blend of dairy and vegetable proteins (35% whey, 25% casein, 20% soy, 20% pea; P4) developed to obtain a more balanced amino acid profile with higher chemical scores, was compared to its constituent single proteins. Fourteen healthy elderly subjects received P4, whey, casein, soy, and pea (18 g/360 mL bolus) on five separate visits. Blood samples were collected at baseline until 240 min after intake. Amino acid availability was calculated using incremental maximal concentration (iCmax) and area under the curve (iAUC). Availability for P4 as a sum of all amino acids was similar to casein (iCmax and iAUC) and whey (iCmax) and higher vs. soy (iCmax and iAUC) and pea (iCmax). Individual amino acid availability (iCmax and iAUC) showed different profiles reflecting the composition of the protein sources: availability of leucine and methionine was higher for P4 vs. soy and pea; availability of arginine was higher for P4 vs. casein and whey. Conclusions: The P4 amino acid profile was reflected in post-prandial plasma levels and may be regarded as more balanced compared to the constituent single proteins.

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The Analysis of Protein Level and Amino Acid Profile in Eels (Anguilla marmorata (Q.) Gaimard and Anguilla bicolor) of Lake Poso -

Journal of Pharmacy and Nutrition Sciences ◽

10.29169/1927-5951.2019.09.01.6 ◽

2019 ◽

Vol 9 (1) ◽

pp. 32-37

Author(s):

Jamaluddin ◽

Nur Atina ◽

Yonelian Yuyun

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Protein Content ◽

Protein Level ◽

High Performance ◽

Protein Quality ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Anguilla Marmorata ◽

Two Samples

In this study used a sample of eel fish species Anguilla marmorata (Q.) Gaimard and Anguilla bicolor from Poso lake that has a high protein content and is a fish endemic to Central Sulawesi. These eels are consumed by the surrounding community of the lake, but the nutritional content remains unknown. The present research was aimed to determine the protein level and amino acid profile of Anguilla marmorata (Q.) Gaimard and Anguilla bicolor eels. The protein level testing used Kjeldahl method, and amino acid profile used High Performance Liquid Chromatography. The results demonstrate the protein level of the two samples Anguilla marmorata (Q.) Gaimard eels have a protein content of 41.84% and Anguilla bicoloreels at 33.75%. Anguilla marmorata (Q.) Gaimard and Anguilla bicolor eels contain 18 types of amino acid, comprised of 9 types of essential amino acids and 9 types of non-essential amino acids. Of the two samples of eel species Anguilla marmorata (Q.) Gaimard and Anguilla bicolor, have complete protein quality because it has all kinds of essential amino acids.

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Assessment of Seed Protein Quality of A Transgenic Chickpea Event Expressing Cry2Aa Protein

Legume Research - An International Journal ◽

10.18805/lr-4396 ◽

2020 ◽

Author(s):

Bidyut Kumar Sarmah ◽

Rubi Gupta ◽

Sumita Acharjee

Keyword(s):

Amino Acid ◽

Seed Protein ◽

Protein Quality ◽

Seed Storage Protein ◽

Protein Profile ◽

Seed Storage ◽

Protein Digestibility ◽

Amino Acid Profile ◽

Factors Affecting

Background: Evaluation of the nutritional composition of genetically modified (GM) crops is mandatory for their deregulation. Chickpea is known for its high-quality protein and demonstrating that the seed protein quality of transgenic chickpea remains unaltered is important for its acceptance. Amino acid content, seed storage protein profile and the digestibility of chickpea protein are important determinants of seed protein quality. Thus, in the present study, we assessed the effect of Bt (Cry2Aa) gene expression on the Bt chickpea seed protein quality. Methods: We assessed the amino acid profile, in vitro protein digestibility and factors affecting protein digestibility like trypsin inhibitor, tannins and phytic acid contents of the transgenic Bt chickpea expressing a codon modified Cry2Aa gene and its non-transgenic counterpart. Furthermore, the seed storage proteins were also fractionated and separated on SDS-PAGE followed by mass spectroscopy of the major peptides. Result: Amino acid profile and factors affecting protein digestibility revealed no significant variations between transgenic and non-transgenic chickpeas. Seed storage protein profile confirmed the presence of legumin, vicilin and albumin. No potential change in the digestibility pattern of seed proteins was revealed. Our findings suggest no potential unintended changes in chickpea seed protein quality due to the expression of Cry2Aa gene.

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Soybean Amino Acids in Health, Genetics, and Evaluation

Soybean for Human Consumption and Animal Feed ◽

10.5772/intechopen.89497 ◽

2020 ◽

Author(s):

William Monte Singer ◽

Bo Zhang ◽

M.A. Rouf Mian ◽

Haibo Huang

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Protein Quality ◽

Soybean Protein ◽

Amino Acid Profile ◽

Future Research ◽

Food And Feed ◽

Amino Acid Levels ◽

Soybean Food ◽

Evaluation Techniques

Soybean is an important source of protein and amino acids for humans and livestock because of its well-balanced amino acid profile. This chapter outlines the strengths and weaknesses of soybean as a complete amino acid source as well as the relative importance of individual amino acids. Special attention is paid to the sulfur-containing amino acids, methionine and cysteine. Breeding and genetic engineering efforts are summarized to highlight previous accomplishments in amino acid improvement and potential avenues for future research. Agronomic properties and processing methods that affect amino acid levels in soybean food and feed are also explained. A brief introduction into current amino acid evaluation techniques is provided. By understanding the complexities of amino acids in soybean, protein quality for humans and livestock can be maximized.

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Amino acid profile and protein quality in tuber and leaf of Coccnia abyssinica (Lam.) (Cogn.) accessions of Ethiopia

Food Science & Nutrition ◽

10.1002/fsn3.452 ◽

2016 ◽

Vol 5 (3) ◽

pp. 722-729 ◽

Cited By ~ 5

Author(s):

Yenenesh Ayalew ◽

Nigusse Retta ◽

Gulelat Desse ◽

Ali Mohammed ◽

Adey Mellesse

Keyword(s):

Amino Acid ◽

Protein Quality ◽

Amino Acid Profile

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Meat protein quality of Dormitator latifrons (Pisces: Eleotridae): arguments for use by rural communities

Ecosistemas y Recursos Agropecuarios ◽

10.19136/era.a7n1.2172 ◽

2019 ◽

Vol 7 (1) ◽

Author(s):

Mao Ernesto Rafael Basto-Rosales ◽

Olimpia Carrillo-Farnés ◽

Cynthia Eugenia Montoya-Martínez ◽

Daniel Badillo-Zapata ◽

Gustavo Gustavo Rodríguez-Montes de Oca ◽

...

Keyword(s):

Amino Acid ◽

Rural Communities ◽

Essential Amino Acid ◽

Protein Quality ◽

Amino Acid Content ◽

Protein Digestibility ◽

Amino Acid Profile ◽

Meat Protein ◽

Reference Protein

The objective of this study was to evaluate the quality of meat protein of Dormitator latifrons for humans based on its Protein Digestibility Corrected Amino Acid Score (PDCAAS). Wild and cultured specimens were evaluated for amino acid content using HPLC equipment. The calculation of PDCAAS was performed as follows: milligrams of essential amino acid in 1 g of test protein per milligram of the same amino acid in 1 g of reference protein per true digestibility. To evaluate the protein of D. latifrons in relation to that of other fish, PDCAAS was calculated from the proteins of eight fish usually used in human nutrition. D. latifrons has a good essential amino acid profile, providing the same nutritional quality as those of other fish. Although the meat of wild D. latifrons contributes only 73% of human lysine requirements, it can be complemented with other lysine sources.

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