Hull-less Barley Varieties: Storage Proteins and Amino Acid Distribution in Relation to Nutritional Quality

Helm, Cristiane Vieira; Francisco, Alícia de; Gaziola, Salete Aparecida; Fornazier, Ricardo Francisco; Pompeu, Geórgia Bertoni; Azevedo, Ricardo Antunes

doi:10.1081/fbt-200040531

Cited by 24 publications

(9 citation statements)

References 37 publications

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“…Barley proteins are dominated by prolamin proteins 33 -55% of total proteins [45]. The increase of weight in G135 was higher than in G130 followed by G131.The expansion factor of biscuits was high in both G135 followed by G130 and higher than control biscuits (8.14).…”

Section: The Chemical Composition Of Biscuits Made From Wheat Flour 7mentioning

confidence: 87%

Chemical and Technological Evaluation of Some Varieties Naked Barley

Saa¹,

El-Hadidie²,

Kamel³

2019

Act Scie Nutr

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Barley (Hordeum vulgare L.) is the fourth most important cereal crop in the world, after wheat, maize and rice, [1,2], ranking fourth among cereal grain production 38% for maize 29% for wheat, 20% for rice and 6% for barley [2]. It is also used as cattle feed in winter when the fodder deficit is large and feed prices are high [3]. Barley is an important food in many parts of the world such as North Africa, Near East, the Horn of Africa and Asia. It plays a key role not only as a source of food in the Maghreb, but also in the mountains of Ethiopia, Eritrea and Peru [4]. In North Africa, Near East, the Horn of Africa and Asia, mean annual consumption per person varies from 2 to 36 kg [5]. In Egypt, the average total annual area cultivated with barley grains are 87752 hectares which produced annually 117113 tons [6]. Barley differs greatly in chemical characteristics, due to genotype and environment and the interaction between the two. Wide ranges in chemical composition of barley have been reported [7]. Recommended that foods should contain at least 0.75g/serving of oat or barley derived β-glucan for each serving portion to meet the health claim of β-glucan. Barley

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Section: The Chemical Composition Of Biscuits Made From Wheat Flour 7mentioning

confidence: 87%

Chemical and Technological Evaluation of Some Varieties Naked Barley

Saa¹,

El-Hadidie²,

Kamel³

2019

Act Scie Nutr

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“…Curiously, this genetic analysis indicated 100% of similarity between IS11167 and IS16210 genotypes, even though these mutants had differences in amino acid and storage protein fraction concentrations. The similarity scale among all sorghum genotypes was shown to be larger than the similarity scale among barley varieties reported by Helm et al (2004). The scale for sorghum genotypes studied here varied from 0.12 to 0.75, whereas 6) IS16210; (7) IS16227; (8) IS10477; (9) IS25792 and (10) IS11167 based on simple matching similarity coefficient.…”

Section: Amino Acid Analysismentioning

confidence: 95%

“…Vendemiatti et al isoleucine are derived from aspartic acid in a strongly regulated metabolic pathway (Ferreira et al, 2005(Ferreira et al, , 2006. Both, amino acids and nitrogen metabolism have been the focus of intense research (Ayongwa et al, 2006;Kingston-Smith et al, 2006;Tcherkez and Farquhar, 2006) and are important when nutritional benefits are considered (Helm et al, 2004;Pompeu et al, 2006). Moreover, amino acids such as methionine, cysteine, taurine, and carnosine are also important as nonenzymatic antioxidants (Gratão et al, 2005).…”

Section: Introductionmentioning

confidence: 96%

Nutritional Quality of Sorghum Seeds: Storage Proteins and Amino Acids

et al. 2008

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One sorghum commercial genotype (MASSA 03) and nine ICRISAT high-lysine genotypes from India were analyzed for storage protein content, distribution profile, and soluble amino acid concentrations. Storage proteins fraction were extracted and separated by SDS-PAGE. Soluble amino acids contents were determined by HPLC. Variations in intensity and appearance and disappearance of protein bands were observed among the sorghum genotypes suggesting genetic variability. Amino acid profile also indicated large variations in the amino acid concentrations. The high lysine and threonine soluble concentrations observed in the seeds of the sorghum genotypes encouraged the use of these genotypes as potential food source due to the better balanced amino acids profile.

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“…The greater overall solubility in the chickpea flours reflects the higher amounts of water soluble albumin-type (13% of total proteins) and salt soluble globulin-type (57% of total proteins) proteins present (Singh & Jambunathan, 1982). In contrast, barley proteins are dominated by prolamin proteins (33%-55% of total proteins, Helm et al, 2004, which are more hydrophobic in nature [alcohol soluble]). The higher lipid content in chickpea (~5.7%) will act to interact with the proteins in solution to reduce their solubility (r = À.815, p < .001) (Table 3).…”

Section: Solubilitymentioning

confidence: 99%

Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull‐less barley flours

2018

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Background and objectives:The effect of seed tempering moisture (20% moisture content or left un-tempered) and infrared heating surface temperature (115 or 135°C) on the functional properties of Desi chickpea and hull-less barley was investigated. Findings: Tempering and infrared heating reduced the protein solubility in both flours, whereas the ability to bind oil was unaffected. Both flours had increased water binding abilities in response to tempering and infrared heating. In the case of chickpea flour, the emulsion activity (EA) increased when the seeds were tempered and heated to 135°C, whereas both emulsion and foaming stability remained unchanged with all processing conditions. Tempering before infrared heating decreased the foaming capacity of chickpea flour. In contrast, barley flour showed a decrease in both EA and stability, and became nonfoaming with infrared heating with and without tempering. Conclusions: Infrared heating has both positive and negative effects on the functional properties of Desi chickpea and hull-less barley flours. Significance and novelty: Findings from this work will help direct ingredient processors to process seeds to achieve different functionalities which is important for food product development purposes. K E Y W O R D S/journal/cche Cereal Chemistry. 2018;95:508-517. | 509 How to cite this article: Bai T, Stone AK, Nickerson MT. Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull-less barley flours. Cereal Chem. 2018;95:508-517. https://doi.

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Hull-less Barley Varieties: Storage Proteins and Amino Acid Distribution in Relation to Nutritional Quality

Cited by 24 publications

References 37 publications

Chemical and Technological Evaluation of Some Varieties Naked Barley

Chemical and Technological Evaluation of Some Varieties Naked Barley

Nutritional Quality of Sorghum Seeds: Storage Proteins and Amino Acids

Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull‐less barley flours

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