Amino Acid Composition of Rye Breads with Special Reference to Lysine

Aho, Liisa; Koivistoinen, Pekka

doi:10.1080/00015127409433237

Cited by 3 publications

(2 citation statements)

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“…The remaining amino acids, which are considered essential amino acids, must come from food. These include cysteine (as well as tyrosine), a semi-essential amino acid, since it can only be synthesised from methionine and phenylalanine (Kihlberg & Ericson, 1964;Aho & Koivistoinen, 2009). The amino acid composition is important for determining the nutritional value of cereals for human and animal nutrition (Mosaddek et al, 2013;Penuelas et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

Bioecological Features, Biochemical and Physicochemical Parameters of Grain of New Genotypes

Москалец¹,

Москалец²,

BARAT³

et al. 2022

Scientific Horizons

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The presented study allowed for better coverage of the features of new varieties of soft winter wheat and winter triticale, demonstrating the bioecological potential of their crops and the biochemical and physicochemical parameters of grain, which is a relevant matter. This paper presents the results of selection work on winter triticale, highlights the parameters of productivity, the biochemical composition of grain of the new Myronosets variety. The purpose of this study was to create new genotypes of winter triticale and soft winter wheat and investigate them in terms of bioecological potential and biochemical, physico-chemical parameters of grain. The study involved biometric, physico-chemical, biochemical, and mathematical research methods. The Myronosets variety has a high grain yield (6.8-7.2 t/ha), a high protein content (≥14.2%) and a composition of essential amino acids, which confirms its nutritional and consumer value. It is recommended to use flour from this variety to produce functional bakery products. For the first time, it was found that Myronosets triticale variety is superior (4919 mg/100 g DM) to Ariivka wheat variety (3977 mg/100 g DM) and Borotba rye variety (3241 mg/100 g DM) in total amino acid content. It was found that triticale grain is inferior to wheat grain in terms of tryptophan and isoleucine content. Rye is inferior to wheat grain in all essential amino acids except leucine, and to triticale – in all amino acids except tryptophan. The most represented amino acids in triticale grain were as follows: leucine (1442 mg/100 g), valine (733 mg/100 g), phenylalanine (720 mg/100 g) and isoleucine (510 mg/100 g), in rye – leucine (1343 mg/100 g), valine (481 mg/100 g) and phenylalanine (396 mg/100 g). Further broad targeted introduction of the new variety in agroecosystems will increase the volume of grain of valuable both animal feed and to produce functional bakery products

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Section: Discussionmentioning

confidence: 99%

Bioecological Features, Biochemical and Physicochemical Parameters of Grain of New Genotypes

Москалец¹,

Москалец²,

BARAT³

et al. 2022

Scientific Horizons

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Section: Discussionmentioning

confidence: 99%

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2022

Scientific Horizons

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Журнал включено до міжнародних наукометричних баз і каталогів наукових видань: Index Copernicus; Directory of Open Access Journals (DOAJ); Open Academic Journals Index (OAJI); Google Scholar; Crossref; Національна бібліотека України імені В.І. Вернадського, AGRICOLA, CAB Abstracts and Global Health (CABI), Open Academic Journals Index, Scopus.

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