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

Molecules ◽  
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.

Biological protein quality and phytic acid content of domesticallyprocessed kidney beans (Phaseolus Vulgaris)

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
Rajni Modgil ◽  
K. Mankotia ◽  
Ranjana Verma ◽  
Anupama Sandal
Keyword(s):  
Phaseolus Vulgaris ◽  
Phytic Acid ◽  
Phosphorus Content ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Efficiency Ratio ◽  
Phytate Phosphorus ◽  
Kidney Beans ◽  
Net Protein

Effect of domestic processing techniques i.e. soaking, sprouting and cooking was seen on the anti nutrient constituents of kidney beans (Phaseolus vulgaris). Biological protein quality of sprouted and cooked grains was also estimated. Anti nutrient analyzed was phytic acid. Phytate phosphorus and non phytate phosphorus content was also estimated. Rats were fed on domestically processed kidney beans for estimation of protein efficiency ratio(PER), food efficiency ratio(FER) ,apparent protein digestibility(APD), true protein digestibility(TPD), Biological value(BV), net protein utilization(NPU) and net protein retention (NPR). Cooking of kidney beans resulted in a significant decrease in phytic acid and phytate phosphorus content as compared to sprouting. Sprouting and cooking resulted in an increase in FER and PER. Cooking resulted in an increase in biological protein quality of kidney beans. Domestically processed kidney beans have better biological protein quality.

scholarly journals The effect of increasing intakes of plant protein on the protein quality of Canadian diets

2021 ◽  
Author(s):  
Christopher P.F. Marinangeli ◽  
Hrvoje Fabek ◽  
Mavra Ahmed ◽  
Diana Sanchez-Hernandez ◽  
Samara Foisy ◽  
...  
Keyword(s):  
Amino Acid ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Canadian Community Health Survey ◽  
Plant Protein ◽  
Time Interval ◽  
Time Intervals ◽  
Plant Foods ◽  
Protein Consumption

The 2015 Canadian Community Health Survey was used to investigated the protein content and protein quality of the diets consumed by adults (≥ 19 years) when plant protein is increased. Individuals (n=6498) were allocated to quartiles of increasing proportions of protein from plant foods (Q1:0-24.9%; Q2:25%-49.9%; Q3:50-74.9%; Q4:75-100%). The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of diets were estimated using indispensable amino acid concentrations of foods and an assumed digestibility coefficient of 0.8. Corrected protein intakes were determined by aggregating foods consumed over 24hrs and as the sum of corrected protein consumed at eating events within six, four-hour time intervals. Most individuals (51%) consumed 25-49.9% of protein from plant foods. Cereal-based foods represented the majority of plant protein consumed. PDCAAS of diets remained ≥0.87 for Q1-3, but decreased (p<0.0001) to 0.71±0.018 in Q4 vs. Q2 (0.96±0.004). Corrected protein intakes in Q2 (80.66±1.21 g/day; 1.07±0.03 g protein/kg BW) decreased to 37.13±1.88 g/day (0.54±0.03 g/kg BW) in Q4 (p<0.0001). Aggregated daily corrected protein intake strongly correlated (r=0.99; p<0.001) with the sum of corrected protein consumed within time intervals. Intra-time interval analysis revealed that the relative proportions of animal and plant proteins changed at eating events over 24hrs; and did not reflect the allocation to quartiles based on the daily proportion of plant protein consumption. Various tools should be explored and developed to assist Canadians in effectively incorporating plant protein foods into dietary patterns. Novelty: ●Corrected protein intakes decreased as plant protein consumption increased. ●PDCAAS was ≥0.87 for diets with ≤74.9% plant protein.

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

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.

METHODS FOR PROTECTING SOYBEAN AND CANOLA PROTEINS FROM DEGRADATION IN THE RUMEN

1984 ◽  
Vol 64 (4) ◽  
pp. 855-865 ◽  
Author(s):  
Z. MIR ◽  
G. K. MacLEOD ◽  
J. G. BUCHANAN-SMITH ◽  
D. G. GRIEVE ◽  
W. L. GROVUM
Keyword(s):  
Sodium Hydroxide ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Canola Meal ◽  
Protein Ratio ◽  
Amino Acid Profiles ◽  
Cm Protein ◽  
Canola Proteins

Soybean and canola proteins were treated with heat, formaldehyde (HCHO), sodium hydroxide (NaOH), whole fresh blood (BL) or fish hydrolysate (FH). Effect of these treatments on in situ protein degradability was measured by the nylon bag technique using fisulated steers. All treatments with the exception of heat were effective in protecting protein of soybeans and soybean meal (SBM). Canola seed protein was protected with heat at 110 °C for 2 h and with chemical treatments; all treatments were effective in protecting canola meal (CM) protein. Essential amino acid profiles of these residues from HCHO- or NaOH-treated SBM were not different from untreated SBM residue but increases in some essential amino acids were found in BL-treated SBM residue. Rat bioassays of residues from nylon bag studies revealed that protein quality of SBM, as indicated by net protein ratio, was significantly reduced (P < 0.05) by addition of HCHO, NaOH, BL or FH. Protein digestibility of SBM and CM was decreased by HCHO treatment but not by other treatments. NaOH treatment of CM had no effect on protein quality but HCHO, BL or FH treatments significantly improved (P < 0.05) protein quality of CM residue compared with untreated CM residue. These studies demonstrate that soybean and canola proteins can be effectively protected from degradation in the rumen by NaOH, BL or FH treatment without adverse effect on protein digestibility. Key words: Formaldehyde, sodium hydroxide, blood, fish hydrolysate, soybean, canola

scholarly journals Background on international activities on protein quality assessment of foods

2012 ◽  
Vol 108 (S2) ◽  
pp. S168-S182 ◽  
Author(s):  
G. Sarwar Gilani
Keyword(s):  
Amino Acid ◽  
Quality Assessment ◽  
Working Group ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Expert Consultation ◽  
Codex Committee ◽  
Vegetable Proteins ◽  
Amino Acid Score

The subject of protein quality assessment of foods and diets was addressed at the Codex Committee on Vegetable Proteins (1982–1989), FAO/WHO (1989, 2001) and WHO/FAO (2002) expert reviews. These international developments are summarized in this manuscript. In 1989, a Joint FAO/WHO Expert Consultation on Protein Quality Evaluation reviewed knowledge of protein quality assessment of foods, and specifically evaluated amino acid score corrected for protein digestibility, the method recommended by the Codex Committee on Vegetable Proteins. The report of the Consultation published in 1991 concluded that the Protein Digestibility-corrected Amino Acid Score (PDCAAS) method was the most suitable approach for routine evaluation of protein quality for humans. The Consultation recognized that the amino acid scoring pattern proposed by FAO/WHO/UNU (1985) for preschool children was at that time the most suitable pattern for calculating PDCAAS for all ages except infants in which case the amino acid composition of human milk was recommended to be the basis of the scoring pattern. The rat balance method was considered as the most suitable practical method for predicting protein digestibility by humans. Since its adoption by FAO/WHO (1991), the PDCAAS method has been criticised for a number of reasons. The FAO/WHO (2001) Working Group on analytical issues related to protein quality assessed the validity of criticisms of the PDCAAS method. While recognizing a distinct regulatory use of protein quality data, the Working Group recommended that the PDCAAS method may be inappropriate for the routine prediction of protein quality of novel and sole source foods which contain high levels of anti nutritional factors; and that for regulatory purposes, the method should be revised to permit values of >100 for high quality proteins. In evaluating the recommendations of the Working Group, the WHO/FAO (2002) Expert Consultation on Protein and Amino Acid Requirements endorsed the PDCAAS method with minor modifications to the calculation method but also raised several issues. These included the calculation of scoring patterns; prediction of amino acid digestibility by faecal and ileal methods; reduced bioavailability of lysine in processed proteins; truncation of the amino acid score and consequent PDCAAS value; protein digestibility as a first limiting factor in determining the overall available dietary nitrogen; and the calculation of amino acid score for a dietary protein mixture. These concerns were considered particularly important in relation to the regulatory aspects of protein quality of foods, and their resolution was urgently recommended through a new separate expert review.

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

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.

Protein quality of freeze-dried bovine semen

Cryobiology ◽  
1978 ◽  
Vol 15 (6) ◽  
pp. 687 ◽  
Author(s):  
R.S. Jeyendran ◽  
E.F. Graham
Keyword(s):  
Protein Quality ◽  
Bovine Semen ◽  
Freeze Dried

Evaluation of protein quality of poultry feedingstuffs. 3. Expeller-processed oilseed cakes

1980 ◽  
Vol 94 (1) ◽  
pp. 117-123
Author(s):  
S. S. Zombade ◽  
G. N. Lodhi ◽  
J. S. Ichhponani
Keyword(s):  
Nutritive Value ◽  
Protein Quality ◽  
Nitrogen Solubility ◽  
Protein Digestibility ◽  
Regression Equations ◽  
Crude Fibre ◽  
Accuracy And Precision ◽  
True Protein

SummaryA study was made to evaluate the protein quality of groundnut cake (GN), mustard cake (MS) and cottonseed cake (CS) and to find a suitable laboratory test for predicting the protein quality of these cakes for chicks. Different oilseed cakes varied considerably in their crude protein, true protein and crude fibre content. The nitrogen solubility was higher in GN (87·7%) followed by MS (78·7%) and CS (60·9%). A similar trend was evident with regard to in vitro protein digestibility. The GN protein was, however, lower in available lysine (2·54%) than MS (3·97%) or CS (3·19%). The albumin, globulin, prolamin and glutelin fractions accounted for 74·1, 57·0 and 48·0% in GN, MS and CS, respectively. The nitrogen solubility, globulin content and modified relative nutritive value (RNV) correlated (P < 0·05) with gross protein value (GPV). The accuracy and precision of various regression equations for predicting the quality of protein in GN, MS and CS are discussed.

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