The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours

Comai, Stefano; Bertazzo, Antonella; Bailoni, Lucia; Zancato, Mirella; Costa, Carlo Virgilio Luigi; Allegri, Graziella

doi:10.1016/j.foodchem.2005.10.072

Cited by 137 publications

(98 citation statements)

References 22 publications

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“…Their proportions vary in different species. The digestibility of quinoa protein was found to be comparable to that of other high quality food proteins (Comai et al 2007).…”

Section: Proteinmentioning

confidence: 69%

“…Quinoa has also a relatively high quantity of vitamins and minerals and quinoa seed lipids appear to be a high quality edible vegetable oil, similar in the fatty-acid composition to soybean oil (Comai et al 2007). …”

Section: Proteinmentioning

confidence: 99%

“…The main constituent of Chenopodium and Amaranthus is the small granule sized (< 1 micron) starch (Caussette et al 1997). Starch accounts for 52-60% of the grain weight (Comai et al 2007). The amylase content in quinoa starch is 7.1%.…”

Section: Proteinmentioning

confidence: 99%

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Quinoa - a rewiev

Jancurová¹,

Minarovičová²,

Dandar³

2009

Czech J. Food Sci.

208

161

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Jancurová M., Minarovičová L., Dandár A. (2009): Quinoa -a review. Czech J. Food Sci., 27: 71-79.The healthy lifestyle and appropriate nutrition are stressed nowadays. New foodstuffs are still investigated with the aim to improve the diet and conduce to a better health state of the population. Pseudocereals (amaranth, buckwheat, and quinoa) are convenient for this purpose. Their high nutritious and dietary quality meets the demands of the food industry and consumers. Our collective dealt with quinoa, a commodity of Andean, because quinoa is a good source of essential amino acids such as lysine and methionine. Quinoa contains relatively high quantities of vitamins (thiamin, vitamin C) and minerals.

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“…Their proportions vary in different species. The digestibility of quinoa protein was found to be comparable to that of other high quality food proteins (Comai et al 2007).…”

Section: Proteinmentioning

confidence: 69%

Section: Proteinmentioning

confidence: 99%

See 1 more Smart Citation

Quinoa - a rewiev

Jancurová¹,

Minarovičová²,

Dandar³

2009

Czech J. Food Sci.

208

161

View full text Add to dashboard Cite

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“…The protein content of quinoa was higher than that of maize (Dshodi et al, 1999), palmtree (Hiane et al, 2006), barley (Comai et al, 2007), and legumes (Vadivel & Pugalenthi, 2008).…”

Section: Amino Acid Analysismentioning

confidence: 96%

“…It is probably the main factor of nutritional quality of legume proteins (Park et al, 2010). There are several studies on digestibility in legumes, but little is known about digestibility in cereals (Comai et al, 2007;Vadivel & Pugalenthi, 2008 the SIF condition. Additionally, they only had a more apparent digestion after 8h of incubation.…”

Section: Digestibilitymentioning

confidence: 99%

The importance of heat against antinutritional factors from Chenopodium quinoa seeds

Silva¹,

Pompeu²,

Costa³

et al. 2015

Food Sci. Technol (Campinas)

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Chenopodium quinoa seeds have high protein content. The nutritional value of quinoa is superior compared with traditional cereals. Its essential amino acid composition is considered next to the ideal, and its quality matches that of milk proteins. In this study, the seed storage proteins from Chenopodium quinoa were extracted, fractionated, partially purified, and characterized. The structural characterization was performed by Tricine-SDS-PAGE and two-dimensional electrophoresis, and it confirmed the presence of proteins of molecular weight of 30 and 7kDa, probably corresponding to lectins and trypsin inhibitors, respectively. The functional characterization of these proteins evidenced their activity as antinutritional factors due to their in vitro digestibility. Quinoa proteins have an excellent amino acid composition with many essential amino acids. In vitro digestibility evaluation indicated that heat-treated samples showed a more complete digestion than the native state samples. Quinoa seeds can be an important cereal in human diet after adequate heat treatment.Keywords: Chenopodium quinoa; seeds; lectins; protease inhibitor; in vitro digestibility.Practical Application: SDS-PAGE to evaluate the effect of digestive enzymes in seed proteins.

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