Sterols of seed oils of Vernonia galamensis,Amaranthus cruentus,Amaranthus caudatus,Amaranthus hybridus and Amaranthus hypochondriacus grown in the humid tropics

Analysis of sterols of seed oils from Vernonia galamensis, Amaranthus cruentus, A caudatus, A hybridus and A hypochondriacus, the last four being exotic breeds planted in the humid tropics of Africa, is presented in this report. Identifiable sterols in all the seed oil samples include campesterol, stigmasterol, ß-sitosterol, Δ⁵-avenasterol and Δ⁷-avenasterol except for Vernonia galamensis where cholesterol was detected (63.61 mg per 100 g oil).     

Nutritional characteristics of seed proteins in 28 Vicia species (Fabaceae) from Southern Spain

The study of local plants could provide useful data for the possible development of future crops with good nutritional and functional properties. The nutritional characteristics of the seed proteins of 28 Vicia species (31 taxa) (Fabaceae) from Spain were studied. Protein contents in studied Vicia ranged from 20.1% in V. articulata to 32% in V. pyrenaica. V. altissima, which is only deficient in Trp, showed the most balanced amino acid composition, while the remaining taxa were limiting in Met, Cys, and Trp. In vitro protein digestibility (IVPD) ranged from 78% in V. incana to 86.3% in V. hirsuta. In addition to the amino acid composition and IVPD, other nutritional parameters, such as amino acid score, biological value, protein efficiency ratio, or protein digestibility corrected amino acid score, were studied. Results confirm the interest of studying wild populations of cultivated and non cultivated Vicia species as potentially interesting sources of seeds with good nutritional characteristics.     

Nutritional quality of storage proteins during germination of Indian bean (Dolichos lablab. var. lignosus) seeds

The dry Indian bean seed composed of starch is the major component (33%) and protein accounted for 25% of dry weight. The ability of germination to increase the nutritional quality of storage proteins was studied by germinating the Indian bean seeds for 0, 8, 16, 24 and 32 h and evaluated the nutritional quality through an in vitro protein digestibility (IVPD), protein efficiency ratio (PER), apparent and true digestibility. The IVPD of raw Indian bean seeds by pepsin alone was 60.12% and the digestibility by pepsin and trypsin together improved to 64.24%. The in vitro digestibility by both processes increased appreciably with germination and marked increase was noticed in the early stage of germination. The PER values followed the same pattern as the value of weight gain of rats fed with diets containing raw and germinated Indian bean. The lowest PER values were observed with raw bean diet. However, the value increased in rats fed with diets of Indian bean germinated for different intervals of time, reaching comparable PER values with the group maintained on casein diet. The true and apparent nitrogen digestibility of raw bean low being only 82 and 72%, respectively observed with casein diet. Diets with germinated bean protein showed a marked increase in both parameters, although the values were still less than that displayed by the casein fed rats. Germination is a simple biochemical enrichment tool and significantly improves palatability, digestibility and the nutritive utilisation of proteins in Indian bean seeds.     

Effect of hydrochloric acid treatment of palm kernel for dehulling on the nutritional quality of kernel protein

The effect of hydrochloric acid treatment for the dehulling of palm kernel on the nutritional quality of its protein was studied and compared with that of untreated kernel protein and casein. Rats fed a treated defatted kernel protein diet had slightly lower gains in body weight (59·5 g) when compared to those fed a casein diet (64·2 g), while the gains in body weight in the animals fed untreated kernel protein diet were considerably lower (42·5 g). The PER of the treated protein was 2·27 (95% of that of casein) while that of the untreated protein was lower; only 1·63. In the case of the treated protein diet, 80% of food nitrogen was absorbed compared to 94% for casein and 65% for untreated protein, indicating improvement in protein digestibility with HCl treatment. The essential amino acid content of the treated kernel protein was comparable to egg protein. Available lysine content was higher in the treated sample than that of the untreated sample. © 1998 SCI.     

Characterisation and functional properties of watermelon (Citrullus lanatus) seed proteins

BACKGROUND: People in developing countries depend largely on non‐conventional protein sources to augment the availability of proteins in their diets. Watermelon seed meal is reported to contain an adequate amount of nutritional proteins that could be extracted for use as nutritional ingredients in food products. RESULTS: Osborne classification showed that globulin was the major protein (≥500 g kg ^?1) present in watermelon seed meal, followed by albumin and glutelin. Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that the polypeptides had low molecular weights ranging from 35 to 47 kDa. Isoelectric focusing revealed that the isoelectric point of most proteins was in the acidic range 4–6. These proteins are rich in aspartic acid, glutamic acid and serine. An increase in pH (5–9) significantly (P < 0.05) decreased the denaturation enthalpy of these proteins. Among functional properties, albumin exhibited a much higher dispersibility index (810.3–869.6 g kg^?1) than globulin (227.8–245.4 g kg^?1), glutelin (182.1–187.7 g kg^?1) and prolamin (162.3–177.7 g kg^?1). Digestibility was in the ranges 760.6–910.0 and 765.5–888.5 g kg^?1 for Mateera and Sugar Baby watermelon protein fractions respectively, while surface hydrophobicity ranged from 126.4 to 173.2 and from 125.8 to 169.3 respectively. The foaming and emulsifying properties of albumin were better than those of the other proteins studied. CONCLUSION: The good nutritional and functional properties of watermelon seed meal proteins suggest their potential use in food formulations. Copyright © 2010 Society of Chemical Industry     

卫红花籽和卫红花籽饼的营养成分分析

对卫红花籽和卫红花籽饼的粗灰分、水分、粗蛋白、粗脂肪、氨基酸以及卫红花籽油的脂肪酸组成进行测定与分析。结果表明:卫红花籽和卫红花籽饼的粗灰分含量分别为4. 28%和3. 53%,水分含量分别为6. 50%和6. 68%,粗蛋白含量分别为18. 82%和20. 27%,粗脂肪含量分别为19. 84%和4. 32%。卫红花籽饼的氨基酸组成中脯氨酸和谷氨酸含量较高,其次为天冬氨酸、甘氨酸、亮氨酸、精氨酸和丙氨酸,赖氨酸及含硫氨基酸含量较低;卫红花籽油中含有丰富的不饱和脂肪酸,亚油酸含量高达77. 60%。卫红花籽油中既含有多种不饱和脂肪酸,饼中又含有优质蛋白质,是较理想的能量和蛋白质饲料源。     

Popping of amaranth grain (Amaranthus caudatus) and its effect on the functional,nutritional and sensory properties

The popping of amarunth grain (Amaranthus caudatus var INIAP‐Alegría) by hot air processing was studied. A household corn popper adapted to control heating and airflow was used. The effects of temperature, load, airflow and moisture on the popping capacity and on the functional properties, nutritional quality, crude protein content, lysine content and sensory texture of the poppei grain were investigate. The yield, expansion volume and density of popped grain showed that the optimal conditions for the popping process were 240 °C, 22 g load, 0.013 m³ s^?1 airflow and 12% grain moisture. The proportion of popped grain with butterfly shape was highest (p < 0.05) at 220 °C, 22 g load, 0.014 m³ s^?1 airflow and 14% grain moisture. The functional and physic‐chemical properties of popped grain obtained by various treatments showed completely gelatinised starch. The total, available and resistant starch contents were similar among the different treatments. The enzymatic degradation of starch was 65% within 5–15 min of incubation with α‐amylase. The crude protein content was almost 15% for all the treatments, while the total lysine content was 45.2–48.0 mg g^?1 protein. The in vitro availability of protein of popped grain obtained at 0.013 m³ s^?1 airflow and 14% grain moisture was above 84%. The highest available lysine value was found for popped grain obtained at 0.014 m³ s^?1 airflow, 18–22 g load and 12–14% grain moisture. However, six of the eight treatments had available lysine contents that varied between 41.2 and 47.4 mg g^?1 protein. Sensory analyses showed that the treatments with the highest popping capacity produced grains with high crunch and expansion capacities. © 2002 Society of Chemical Industry     

Amino acid profiles and quality from lotus seed proteins

BACKGROUND: Protein composition, amino acid profile and nutritional value of the lotus seed and its Osborne fractions were investigated. The seed was rich in protein with 19.85%, and showed well balanced amino acid composition compared with FAO/WHO pattern, Its nutritive properties were similar to those observed in the reference soybean protein. Phenylalanine, tyrosine, leucine and lysine were the limiting amino acids in the seed proteins. The albumin and globulin were the main protein fraction, the amino acid profile and nutritional value were close to the seed protein. RESULTS: Changes in transition temperature and thermal stability were observed through different solvent extractions. Albumin possessed the predominant thermal stability (81.4 °C) followed by globulin (74.49 °C), prolamin (69 °C) and glutelin (65.6 °C). So, solvent compositions influence the profile of AAs and their nutritive value, and aqueous solvent with 0.1 mol L^?1 NaCl was an efficient protein solubiliser. CONCLUSION: The results indicated that the extraction processes influenced the lotus seed protein quality and thermal stability. Overall, the study revealed that the lotus seed protein was nutritionally well‐balanced protein and might be of significant importance in the formulation of diets for humans. © 2012 Society of Chemical Industry     

Nutritional quality evaluation of commercial protein supplements

Protein supplements have received increasing attention by consumers over the last few decades. However, hundreds of them have recently exhibited irregularities including lower quantities of proteins than disclosed values. This study aimed to evaluate the nutritional quality of six commercial protein supplement powders (calcium caseinate, milk protein concentrate, egg white, pea protein isolate, whey protein concentrate and soy protein isolate). The chemical composition, amino acid content and in vitro digestibility were examined. Thus, calculate the amino acid scores corrected for amino acid and protein digestibility. In vitro digestion was also conducted and protein hydrolysis was monitored by SDS-page. Calcium caseinate powder and whey protein concentrate were only composed of proteinogenic amino acids and exhibited the highest essential amino acid content. As regards in vitro digestibility, these two supplements perfectly meet the quality expectations of the Food and Agricultural Organization (FAO). Conversely, the other four supplements exhibited a lower quality than the FAO reference protein. This was due to low digestibility (for egg white and milk concentrate) and/or lack of a specific essential amino acid (for milk concentrate and pea isolate).     

Contribution of the starch, protein, and lipid fractions to the physical, thermal, and structural properties of amaranth (Amaranthus caudatus) flour films

ABSTRACT:  Amaranth protein–lipid (PL) and protein (P) films were elaborated and compared with amaranth flour films in order to determine the contribution of the interactions between the biopolymer (starch and protein) and the lipids to the film properties. The films were made by the casting method, using the same glycerol concentration (0.9 g glycerol/100 g solution). A separation of the lipid fraction in the PL films and a polymorphic transformation of the corresponding fatty acids were observed by differential scanning calorimetry (DSC) and verified by an analysis of the microstructure by scanning electron microscopy (SEM). The flour films showed no separation of the lipid fraction, evidence that the lipids were strongly associated with the proteins and homogenously distributed throughout the starch network, contributing to the good mechanical properties when compared to the PL films and to the excellent barrier properties when compared to both the PL and P films. The protein-protein interactions also contributed to the mechanical properties of the flour films. The presence of proteins and lipids in the flour films had an important effect on film solubility, and also on the color and opacity of the films. This study showed that the flour film properties depended on the interactions formed by their polymers (starches and proteins) and by the lipid, on the distribution of these interactions within the film matrix and on the concentrations of each component in the film.     

Nutritional evaluation of Araucaria angustifolia seed flour as a protein complement for growing rats

BACKGROUND: The seeds of Araucaria angustifolia, namely pinhão, are consumed in south and southeast Brazil as flour or baked. There is relatively little information about the chemical composition and nutritional value of the seed and its flour. RESULTS: Pinhão flour was obtained by drying at constant temperature of 50 °C (PF50) or 80 °C (PF80) in a circulating air drier for 16 h, and evaluated as a feed additive for growing rats. Wistar rats were fed five experimental diets (n = 6 rats per diet) containing different protein sources: casein (diet CAS), casein supplemented with 20% (w/w) flour PF50 or PF80 (diets PF50 and PF80), casein supplemented with 20% pinhão without heat treatment (diet NPF), and a non‐protein group (diet APROT). Values for weight gain, feed ingest, protein efficiency ratio (PER) and net protein ratio (NPR) were similar for diets CAS and PF80. Lowest values for all nutritional parameters were observed for diets complemented with pinhão flour. Trypsin inhibitor activity was detected in PF50 but not in PF80. CONCLUSION: Pinhão flour heated at 80 °C for 16 h and used as supplementary in diet had the most similar results in all nutritional parameters to casein‐based diets, and can be used as a complementary source, substituting up to 20% of a high biological value protein in food formulations. Copyright © 2008 Society of Chemical Industry     

柠檬籽油营养评价与急性毒性试验

为了探讨以柠檬籽为原料开发特种油脂的可能性,对压榨柠檬籽油进行了特征活性成分、脂肪酸组成、常用理化指标分析以及急性毒性试验。结果显示,柠檬籽油富含多种活性成分、脂肪酸配比理想,是一种营养丰富的植物油源;急性毒性试验结果初步判定了其安全性。     

油茶籽油的营养价值及掺伪鉴定研究进展

油茶籽油富含油酸、亚油酸等功能性营养成分,营养价值较高.系统阐述了油茶籽油在预防心血管疾病、抗氧化、调节免疫、预防肥胖及护肝等方面的营养保健作用;综述了近红外光谱法、色谱法、电子鼻技术等鉴别油茶籽油的方法,并分析了各种鉴别方法的优缺点.提出应开发建立一套准确、快速、定量甄别检测油茶籽油掺伪的方法.     

大豆脂肪氧化酶与籽粒营养品质关系的研究

利用大豆近等基因研究了脂肪氧化酶缺失对大豆种子中蛋白南、氨基酸、脂肪及脂肪酸含量的影响。结果表明,脂肪氧化酶及同功酶缺失,对蛋白质、脂肪及脂肪酸含量无影响。脂肪氧化酶及同功酶缺失,可能引起种子中脯氨酸含量降低,对其它氨基酸无影响。脯氨不在人必须氨基本我,脂肪氧化酶缺失不会引起大豆营养品种降低。     

尾穗苋种子萌发及愈伤组织的诱导研究

以尾穗苋为实验材料,对种子萌发形成无菌苗的影响因素进行了优化,并探讨了不同激素配比对尾穗苋无菌苗下胚轴和子叶愈伤组织诱导的影响.结果表明,采用0.01%升汞消毒l min,l/2MS(所有元素均减半)培养基及暗培养1 d,第7 d的种子萌发率高达82.7%;以MS+6-BA0.5mg/L+2,4-D 0.5mg/L的培养基诱导尾穗苋子叶和下胚轴形成愈伤组织效果较好,均达到100%.     

Full-fat sunflower seed as a protein source for broiler chicks

The protein quality of hulled full-fat sunflower seed (HFFSS) was evaluated and compared to that of soyabean meal in two experiments with broiler chicks. In the first experiment, PER and NPR indexes were determined. The results showed that, when fed as the sole source of dietary protein (90 g crude protein kg⁻¹ diet), the performance as well as PER and NPR values of chicks fed HFFSS were much poorer than those of chicks fed soyabean meal. The protein quality of HFFSS was improved greatly by lysine supplementation. The PER and NPR values for HFFSS supplemented with 0.2 and 0.4% of L -lysine equalled and even became superior to those estimated for soyabean. In the second experiment, apparent and true ileal digestibilities of nitrogen and amino acids were calculated. The apparent but not the true digestibility of the mean of amino acids was significantly lower (P < 0.01) in HFFSS than in soyabean meal (0.838 vs 0.902 and 0.932 vs 0.957, respectively). The results also showed that lysine from HFFSS was less digestible than that from soyabean meal, the apparent as well as the true digestibility values being lower in the former. © 1999 Society of Chemical Industry     

Nutritional evaluation of high protein genotypes of pearl millet (Pennisetum americanum (L.) leeke)

Three high protein (HP) inbred lines (700112, WC-190 and B-816) of pearl millet were studied for their nutritional quality and the results compared with those of normal protein varieties. The protein content of HP lines showed an average increase of 60% but the starch and soluble sugars together and the fat content decreased by 40 and 20%, respectively. Total dietary fibre of the HP lines was about 10% higher. A decrease (about 20%) in the albumin fraction was associated with an increase in prolamin in HP lines. The amino acid composition of the HP lines remained normal except for an approximately 16% decrease in lysine. However, the total amount of lysine in the sample increased by an average of 37%, as a result of a substantial increase in protein content. True protein digestibility was very high for each line but, expectedly, the biological value was markedly lower. The values for utilisable protein were highest for high protein genotypes. Digestible energy was high in all the genotypes, although slightly lower values were obtained for the HP lines; this was attributed to the fibre fractions.     

Effect of thermal treatment on the proteins of amaranth isolates

The effect of thermal treatment of proteins from Amaranthus hypochondriacus was studied. Two protein isolates were obtained from the defatted flour by water extraction at a pH of 9 (A9 isolate) and 11 (A11 isolate), followed by isoelectric precipitation at a pH of 5. Effect of thermal treatment (70 and 90 °C, during 3, 5, 10, 15 and 30 min) on A9 and A11 dispersions were analyzed by differential scanning calorimetry (DSC), polyacrylamide gel electrophoresis, UV spectrophotometry, superficial hydrophobicity and solubility in water. Thermal treatment induced the aggregate formation of high molecular mass stabilized by disulfide and non‐covalent bond. Thermal treatment at 70 °C produced a 30% denaturation in both, while at 90 °C A9 was more denatured than A11 (75% and 55% of denaturation, respectively). An increase in thermal stability was also detected by DSC in A9 treated at 90 °C. The denaturation process was accompanied at short heating times by an increase in UV absorbance and changes in superficial hydrophobicity. A decrease in water solubility (35–50%, depending on time–temperature conditions) was also observed for the A9 isolates. The results suggest that the A9 isolates, enriched in a globulin protein fraction, are more sensitive to thermal treatment than isolates A11 enriched in glutelin protein fraction. The changes shown by both isolates, indeed, could affect their functional properties and could definitely limit their use in food products. Copyright © 2007 Society of Chemical Industry     

Nutritional implications and flour functionality of popped/expanded horse gram

Utilization of horse gram and its flour in legume composite flours and products is limited due to the presence of antinutritional components, poor functional and expansion properties. Enzymatic treatment was used to improve the expansion and functional properties of horse gram to facilitate its use as an ingredient in food processing. Xylanase-mediated depolymerization of cell wall polysaccharides of horse gram lead to the development of a new expanded/popped horse gram. Expansion process of enzyme treated horse gram resulted in increased length (5.3–6.8 mm) and higher yield of expanded grains (63–98%). The expanded horse gram had lower bulk density, higher protein digestibility and more resistant starch compared to the control raw grains. Dietary fibre content of raw and processed horse gram was in the range of 14.57–16.14%. High temperature short time (HTST) conditions used during expansion process lowered the levels of phytic acid, tannins and protease inhibitors by 46%, 61% and 92%, respectively. The flour obtained from xylanase treated and expanded horse gram had higher water (204.3 g/100 g) and oil absorption capacities (98.4 g/100 g) than unprocessed flour, which had 135.8 g/100 g and 74.6 g/100 g, respectively at ambient conditions. There was a decrease in foaming capacity and foam stability in expanded gram flour. However, emulsion stability increased significantly in the processed samples. Thus, the study indicated that nutritional value and flour functionality of horse gram could be improved by processing it into a new expanded product that can be used as an ingredient in food processing.     

仙谷米花糖哈败成因及防止措施

野苋菜是我国重要的野生蔬菜资源,由其种子加工而成的仙谷米花糖口感酥脆、天然健康,深受消费者青睐,市场开发潜力大。但仙谷米花糖在贮藏和销售过程中易产生氧化哈败、风味劣变,保质期较短。本实验研究了仙谷米花糖在不同条件下的储藏效果、仙谷油脂的脂肪酸组成及其理化特点。并用气相色谱-质谱联用（gas chromatograph-mass spectrometer,GC-MS）分析仙谷油脂加速氧化前后的成分差异。结果表明：仙谷含油率为6.26%、油脂酸价为2.79 mg/g、皂化值为144.79 mg/g、碘值为87.48 g/100 g;其中亚油酸含量为33.91%、油酸36.05%、棕榈酸15.39%、硬脂酸4.01%、角鲨烯7.03%;仙谷油脂加速氧化后角鲨烯消失,脂肪酸种类增加,醛类、酯、吡嗪、烯烃、苯胺、酚、酮类物质产生,说明角鲨烯是导致仙谷米花糖氧化哈败的主要原因,铝箔真空包装加脱氧剂能有效减缓仙谷米花糖哈败。