Amino acid contents and biological value of protein in various amaranth species
Amino acid content before and after heat treatment was assessed in grain of six selected amaranth varieties and four species: Amaranthus cruentus, A. hypochondriacus, A. caudatus and A. hybridus, cultivated in the Czech Republic. High content of Lys and Arg was detected in both heat treated and untr...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2005-04-01
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| Series: | Czech Journal of Animal Science |
| Subjects: | |
| Online Access: | https://cjas.agriculturejournals.cz/artkey/cjs-200504-0005_amino-acid-contents-and-biological-value-of-protein-in-various-amaranth-species.php |
| _version_ | 1797899350050865152 |
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| author | B. Písaříková S. Kráčmar I. Herzig |
| author_facet | B. Písaříková S. Kráčmar I. Herzig |
| author_sort | B. Písaříková |
| collection | DOAJ |
| description | Amino acid content before and after heat treatment was assessed in grain of six selected amaranth varieties and four species: Amaranthus cruentus, A. hypochondriacus, A. caudatus and A. hybridus, cultivated in the Czech Republic. High content of Lys and Arg was detected in both heat treated and untreated grains, as well as satisfactory content of Cys and lower levels of Met, Val, Ile and Leu. The latter three amino acids appear as limiting. Chemical scores of essential amino acids and essential amino acid index (EAAI) were determined. EAAI value of 90.4% shows the favourable nutritional quality of amaranth protein, which is almost comparable with egg protein. Heat treatment by popping at 170 to 190°C for 30 s resulted in decreased EAAI to 85.4%. Of the essential amino acids under study, Val and Leu contents decreased significantly (P < 0.05). The relatively high content of essential amino acids in amaranth grain predetermines its use as a substitution of meat-and-bone meals. |
| first_indexed | 2024-04-10T08:28:30Z |
| format | Article |
| id | doaj.art-827051ccdf144b68af5f9004444dd30d |
| institution | Directory Open Access Journal |
| issn | 1212-1819 1805-9309 |
| language | English |
| last_indexed | 2024-04-10T08:28:30Z |
| publishDate | 2005-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Animal Science |
| spelling | doaj.art-827051ccdf144b68af5f9004444dd30d2023-02-23T03:32:17ZengCzech Academy of Agricultural SciencesCzech Journal of Animal Science1212-18191805-93092005-04-0150416917410.17221/4011-CJAScjs-200504-0005Amino acid contents and biological value of protein in various amaranth speciesB. Písaříková0S. Kráčmar1I. Herzig2Veterinary Research Institute, Brno, Czech RepublicMendel University of Agriculture and Forestry, Brno, Czech RepublicVeterinary Research Institute, Brno, Czech RepublicAmino acid content before and after heat treatment was assessed in grain of six selected amaranth varieties and four species: Amaranthus cruentus, A. hypochondriacus, A. caudatus and A. hybridus, cultivated in the Czech Republic. High content of Lys and Arg was detected in both heat treated and untreated grains, as well as satisfactory content of Cys and lower levels of Met, Val, Ile and Leu. The latter three amino acids appear as limiting. Chemical scores of essential amino acids and essential amino acid index (EAAI) were determined. EAAI value of 90.4% shows the favourable nutritional quality of amaranth protein, which is almost comparable with egg protein. Heat treatment by popping at 170 to 190°C for 30 s resulted in decreased EAAI to 85.4%. Of the essential amino acids under study, Val and Leu contents decreased significantly (P < 0.05). The relatively high content of essential amino acids in amaranth grain predetermines its use as a substitution of meat-and-bone meals.https://cjas.agriculturejournals.cz/artkey/cjs-200504-0005_amino-acid-contents-and-biological-value-of-protein-in-various-amaranth-species.phpamaranth grainpoppingessential amino acidschemical scoreeaai |
| spellingShingle | B. Písaříková S. Kráčmar I. Herzig Amino acid contents and biological value of protein in various amaranth species Czech Journal of Animal Science amaranth grain popping essential amino acids chemical score eaai |
| title | Amino acid contents and biological value of protein in various amaranth species |
| title_full | Amino acid contents and biological value of protein in various amaranth species |
| title_fullStr | Amino acid contents and biological value of protein in various amaranth species |
| title_full_unstemmed | Amino acid contents and biological value of protein in various amaranth species |
| title_short | Amino acid contents and biological value of protein in various amaranth species |
| title_sort | amino acid contents and biological value of protein in various amaranth species |
| topic | amaranth grain popping essential amino acids chemical score eaai |
| url | https://cjas.agriculturejournals.cz/artkey/cjs-200504-0005_amino-acid-contents-and-biological-value-of-protein-in-various-amaranth-species.php |
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