Free and Total Amino Acid Composition of Edible Parts of Beans, Kale, Spinach, Cauliflower and Potatoes as Influenced by Nitrogen Fertilisation and Phosphorus and Potassium Deficiency

Eppendorfer, Wilfried H.; Bille, S. W.

doi:10.1002/(sici)1097-0010(199608)71:4<449::aid-jsfa601>3.3.co;2-e

Cited by 32 publications

(56 citation statements)

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“…In comparison with the standard, the limiting amino acid was cystine with methionine. As in the present investigation, various studies have shown that cystine with methionine is the limiting amino acid in different pulse crops (Eppendorfer & Bille, 1996;Lisiewska et al, 2001Lisiewska et al, , 2007Lisiewska et al, , 2008bPrakash et al, 2001). However, it is difficult to relate the Amino acid score values obtained to the results of other authors because the standard for ideal protein has changed with the passage of time.…”

Section: Amino Acid Seedssupporting

confidence: 68%

Effect of cooking and sterilisation on the composition of amino acids in immature seeds of flageolet bean (Phaseolus vulgaris L.) cultivars

Słupski

2010

Food Chemistry

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Section: Amino Acid Seedssupporting

confidence: 68%

Effect of cooking and sterilisation on the composition of amino acids in immature seeds of flageolet bean (Phaseolus vulgaris L.) cultivars

Słupski

2010

Food Chemistry

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“…Cruz-Garcia et al (1999) found a similar proportion of aspartic and glutamic acids in the total content of amino acids: 25% and 14% respectively. Different authors have reported a similar proportion of glutamic acid; the content of aspartic acid, however, varies to a considerable degree: according to Eppendorfer & Bille (1996) it was only 11% and according to Gonzalez-Castro et al (1997) 18%. All authors agree that the level of methionine and cystine was the lowest in the total content of amino acids, making them the first limiting amino acids.…”

Section: Resultsmentioning

confidence: 88%

“…It is difficult to compare the values in the EAA and CS indexes with those given in other papers because the pattern for protein has changed over time (Pysz & Pisulewski, 2004). However, irrespective of the pattern for leguminous vegetables, the first limiting amino acid is cystine with methionine (Eppendorfer & Bille, 1996;Lisiewska et al, 2001;Prakash et al, 2001). The lowest (84) CS index for methionine with cystine was found for protein in the frozen bean product obtained using the traditional method and prepared for consumption; it was similar for the remaining samples, varying between 94 and 96.…”

Section: Resultsmentioning

confidence: 99%

Effect of preliminary and culinary processing on amino acid content and protein quality in frozen French beans

Kmiecik

Lisiewska

Słupski

et al. 2008

Int J of Food Sci Tech

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The aim of the study was to evaluate the content of amino acids and protein quality of French bean pods. The investigated material consisted of the raw vegetable, fresh pods cooked to consumption consistency, and two kinds of frozen products stored for 12 months at )20°C and then prepared for consumption: frozen beans obtained using the traditional method (blanching before freezing) and frozen products of the ready-toeat type (cooking before freezing). A comparison of the amino acid content in the product prepared for consumption showed that the lowest quantities were found in French beans obtained using the traditional method; products obtained using the modified technology and beans cooked directly after harvest had similar levels of most amino acids. The content of amino acids in 16 g N was less varied than in 100 g of the product. The protein in all the three products prepared for consumption as well as that in fresh bean pods hardly differs, as confirmed by the values in the essential amino acid index (EAA). The first limiting amino acid was methionine with cystine and the second was lysine.

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“…The proportion of essential amino acids (arginine, phenylalanine, histidine, isoleucine, lysine, methionine, threonine and valine) in total amino acids was between 41 (turnip top) and 45% (oxheart cabbage) in the whole plants. Eppendorfer & Bille (1996) showed that the proportion of essential amino acids depended on the availability of nutrients during the development, and they observed that the methionine was the most limited essential amino acid in kale.…”

Section: Discussionmentioning

confidence: 99%

Protein, amino acid, ash and mineral contents in Brassica spp. grown in Northwest Spain

Martínez¹,

Losada²,

Franco³

et al. 2010

International Journal of Food Science &Amp; Technology

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The protein, amino acid, ash, and mineral composition of different Brassica spp. grown in several areas of Galicia (Northwest Spain) were studied. The highest protein values were observed in Galega kales (crude protein: 29.66 g per 100 g) and turnip greens and turnip tops (27.74-31.46 g per 100 g), whereas the leaves showed higher protein contents than the stems. Glutamic acid was the most abundant amino acid present (14.53% in turnip greens to 18.45% in white cabbage). Other amino acids such as arginine, aspartic acid, lysine, alanine and glycine were also observed in higher quantities. The stems contained the same amino acid as the leaves but at a lower level. Furthermore, differences in amino acid contents were observed among varieties. The proportion of essential amino acids was high (41% in leaves of turnip top to 47% in external leaves of oxheart cabbage). The studied varieties are also a good source of some minerals, which include as main element potassium (27.24-37.57 mg g )1 in whole plants), followed by calcium (4.27-17.48 mg g )1 in whole plants) and magnesium (1.62-2.92 mg g )1 in whole plants). Significant differences among varieties and edible portions were found concerning ash and mineral contents. Results and discussion Protein and amino acidsProtein and amino acids contribute to the nutritive value and flavour of foods. Brassica spp. have high Protein, amino acid, ash and mineral contents S. Martínez et al.

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Free and Total Amino Acid Composition of Edible Parts of Beans, Kale, Spinach, Cauliflower and Potatoes as Influenced by Nitrogen Fertilisation and Phosphorus and Potassium Deficiency

Cited by 32 publications

References 0 publications

Effect of cooking and sterilisation on the composition of amino acids in immature seeds of flageolet bean (Phaseolus vulgaris L.) cultivars

Effect of cooking and sterilisation on the composition of amino acids in immature seeds of flageolet bean (Phaseolus vulgaris L.) cultivars

Effect of preliminary and culinary processing on amino acid content and protein quality in frozen French beans

Protein, amino acid, ash and mineral contents in Brassica spp. grown in Northwest Spain

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