Amino acid Composition of Some Mexican Foods Composición de Aminoácidos en Varios Alimentos Mexicanos
Knowledge of the amino acid composition of foods is essential to calculate their chemical score, which is used to predict protein quality of foods and diets. Though amino acid composition of many foods is reasonably well established, better knowledge is needed on native foods consumed in different r...
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| Format: | Article |
| Language: | English |
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Sociedad Latinoamericana de Nutrición
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| Series: | Archivos Latinoamericanos de Nutrición |
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| Online Access: | http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222005000200011&lng=en&tlng=en |
| _version_ | 1797972139794497536 |
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| author | Josefina M.C. Morales de León Héctor Bourges Ma. Elena¹ Q.F.B. Camacho |
| author_facet | Josefina M.C. Morales de León Héctor Bourges Ma. Elena¹ Q.F.B. Camacho |
| author_sort | Josefina M.C. Morales de León |
| collection | DOAJ |
| description | Knowledge of the amino acid composition of foods is essential to calculate their chemical score, which is used to predict protein quality of foods and diets. Though amino acid composition of many foods is reasonably well established, better knowledge is needed on native foods consumed in different regions and countries. This paper presents the amino acid composition of different presentations of raw and processed foods produced and consumed in Mexico. The amino acid composition was determined using Beckman amino acid analyzers (models 116 and 6300). Tryptophan was determined using the Spies and Chambers method. Of the different foods analyzed, some comments are made on native or basic foods in Mexico: Spirulin, where lysine is the limiting amino acid, with a chemical score of 67%, is a good source of tryptophan (1.16g/16 gN); amaranth contains high levels of sulphur amino acids (4.09 to 5.34 g/16gN), with a protein content of 15 g/100g; and pulque, a Pre-Hispanic beverage that contains high levels of tryptophan (2.58 g/16 gN) and sulphur amino acids (2.72 g/16 gN). Finally, insects are good sources of sulphur amino acids and lysine. |
| first_indexed | 2024-04-11T03:43:43Z |
| format | Article |
| id | doaj.art-e4e9c29aeb134720b03149dce6e1f806 |
| institution | Directory Open Access Journal |
| issn | 0004-0622 |
| language | English |
| last_indexed | 2024-04-11T03:43:43Z |
| publisher | Sociedad Latinoamericana de Nutrición |
| record_format | Article |
| series | Archivos Latinoamericanos de Nutrición |
| spelling | doaj.art-e4e9c29aeb134720b03149dce6e1f8062023-01-02T03:25:32ZengSociedad Latinoamericana de NutriciónArchivos Latinoamericanos de Nutrición0004-0622552172186S0004-06222005000200011Amino acid Composition of Some Mexican Foods Composición de Aminoácidos en Varios Alimentos MexicanosJosefina M.C. Morales de León0Héctor BourgesMa. Elena¹ Q.F.B. CamachoDepartment of Food Science and TechnologyKnowledge of the amino acid composition of foods is essential to calculate their chemical score, which is used to predict protein quality of foods and diets. Though amino acid composition of many foods is reasonably well established, better knowledge is needed on native foods consumed in different regions and countries. This paper presents the amino acid composition of different presentations of raw and processed foods produced and consumed in Mexico. The amino acid composition was determined using Beckman amino acid analyzers (models 116 and 6300). Tryptophan was determined using the Spies and Chambers method. Of the different foods analyzed, some comments are made on native or basic foods in Mexico: Spirulin, where lysine is the limiting amino acid, with a chemical score of 67%, is a good source of tryptophan (1.16g/16 gN); amaranth contains high levels of sulphur amino acids (4.09 to 5.34 g/16gN), with a protein content of 15 g/100g; and pulque, a Pre-Hispanic beverage that contains high levels of tryptophan (2.58 g/16 gN) and sulphur amino acids (2.72 g/16 gN). Finally, insects are good sources of sulphur amino acids and lysine.http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222005000200011&lng=en&tlng=enaminoácidoscomposición de alimentosalimentos mexicanos |
| spellingShingle | Josefina M.C. Morales de León Héctor Bourges Ma. Elena¹ Q.F.B. Camacho Amino acid Composition of Some Mexican Foods Composición de Aminoácidos en Varios Alimentos Mexicanos Archivos Latinoamericanos de Nutrición aminoácidos composición de alimentos alimentos mexicanos |
| title | Amino acid Composition of Some Mexican Foods Composición de Aminoácidos en Varios Alimentos Mexicanos |
| title_full | Amino acid Composition of Some Mexican Foods Composición de Aminoácidos en Varios Alimentos Mexicanos |
| title_fullStr | Amino acid Composition of Some Mexican Foods Composición de Aminoácidos en Varios Alimentos Mexicanos |
| title_full_unstemmed | Amino acid Composition of Some Mexican Foods Composición de Aminoácidos en Varios Alimentos Mexicanos |
| title_short | Amino acid Composition of Some Mexican Foods Composición de Aminoácidos en Varios Alimentos Mexicanos |
| title_sort | amino acid composition of some mexican foods composicion de aminoacidos en varios alimentos mexicanos |
| topic | aminoácidos composición de alimentos alimentos mexicanos |
| url | http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222005000200011&lng=en&tlng=en |
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