Content of amino acids and the quality of protein in Brussels sprouts,both raw and prepared for consumption |
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| Authors: | Zofia Lisiewska Jacek Słupski Radosława Skoczeń-Słupska Waldemar Kmiecik |
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| Affiliation: | 1. State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou, 310006, China;2. Ministry of Education Key Lab of Environmental Remediation and Ecosystem Health, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou, 310058, China;3. Department of Landscape Architecture, Wenzhou Vocational College of Science and Technology, Wenzhou, 325006, China;4. Department of Ecosystem Science and Mangement, The Pennsylvania State University, University Park, PA 16802, USA;1. Key Laboratory of Genetic Improvement of Bananas, Hainan Province, Haikou Experimental Station, China Academy of Tropical Agricultural Sciences, Haikou 570102, PR China;2. Key Laboratory of Biology and Genetic Resources of Tropical Crops, Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, PR China;3. Guangxi Vocational and Technical College, Nanning 530226, PR China;1. Plant Sciences Unit, Research Institute for Agriculture, Fisheries and Food (ILVO), Burg. Van Gansberghelaan 109, 9820 Merelbeke, Belgium;2. Department Environment, Flemish Government, K. Albert II Laan 20, Box 20, 1000 Brussels, Belgium;3. Vegetable Research Centre East Flanders (PCG), Karreweg 6, 9770 Kruishoutem, Belgium;4. Inagro, Ieperseweg 87, 8800 Rumbeke-Beitem, Belgium;5. Research Station for Vegetable Production (PSKW), Duffelsesteenweg 101, 2860 Sint-Katelijne-Waver, Belgium;6. Department of Soil Management, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium;1. Division of Applied Life Science (BK21 Plus), Gyeongsang National University, Jinju 52828, Republic of Korea;2. Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea;3. Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 52828, Republic of Korea;4. Namhae Sub-Station, National Institute of Horticultural and Herbal Science, Rural Development Administration (RDA), Namhae 52430, Republic of Korea |
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| Abstract: | The aim of the investigation was to evaluate the content of amino acids and the quality of protein in Brussels sprouts. The investigation included the raw material, cooked sample and two types of frozen product stored at ?20 °C for 12 months and then prepared for consumption. The frozen products investigated were obtained using the traditional method (blanching before freezing) and the modified method (cooking before freezing, then defrosting and heating in microwave oven after refrigerated storage) of the ready-to-eat type. Brussels sprouts, both fresh and prepared for consumption, were a good source of protein and amino acids. Proline and glutamic acid were dominating; leucine and tyrosine with phenylalanine were limiting amino acids. The product obtained by modified method contained 16% less amino acids in 16 g N than the raw material and 14% less than the raw material after cooking, and also 10% lower than that of the traditionally obtained product. |
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