Views on the Amino Acid Composition of Grain and the Influence of Processing

Nierle, W.

doi:10.1007/978-94-009-5307-9_20

Cited by 3 publications

(4 citation statements)

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“…Besides digestibility, amino acid composition of cooked protein food can differ greatly from that of its raw state due to leaching of soluble protein fractions into the boiling liquid and through the formation of amino acid derivatives (Carbonaro et al., 1997; Friedman et al., 1984; Nierle, 1985; Struthers, 1981). With an altered amino acid composition, the DIAAS value of the cooked protein, and possibly its limiting amino acid, may differ strongly.…”

Section: Discussionmentioning

confidence: 99%

Comprehensive overview of the quality of plant‐ And animal‐sourced proteins based on the digestible indispensable amino acid score

Herreman

Nommensen

Pennings

et al. 2020

Food Science & Nutrition

196

122

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New protein sources have emerged in recent years to support the transition toward more sustainable food production dedicated to human nutrition. Animal-sourced proteins, for example, from milk and meat, have shown to have a substantial impact on greenhouse gases and are known to contribute to depletion of natural sources (Aiking, 2014; Godfray et al., 2018). These proteins are included to a large extent in Western diets, and their consumption is gradually increasing in developing countries (Godfray et al., 2018). While it has been recommended to shift global protein consumption toward plant-based proteins (Boland et al., 2013; Pyett, Vet, Trindade, Zanten, & Fresco, 2019), attention should be paid to the nutritional quality of new and alternative protein sources. Dietary protein quality is primarily characterized by their indispensable amino acid (IAA) content. IAAs cannot be synthetized by the human body and must be obtained from the diet. The current standard to evaluate the nutritional quality of proteins is

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Section: Discussionmentioning

confidence: 99%

Comprehensive overview of the quality of plant‐ And animal‐sourced proteins based on the digestible indispensable amino acid score

Herreman

Nommensen

Pennings

et al. 2020

Food Science & Nutrition

196

122

View full text Add to dashboard Cite

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“…As well as hemp protein, rapeseed protein contains anti-nutritional factors such as erucic and phytic acid, glucosinolates, and some protease inhibitors. Different extraction techniques, including heat treatment [29], ultrafiltration [30], nanofiltration [31], alkali extraction combined with membrane processing [32], and protein micellar mass processing [33], are employed to decrease the levels of these compounds, thereby enhancing the PDCAAS score.…”

Section: Evaluating Hemp and Rapeseed Protein Qualitymentioning

confidence: 99%

“…To be noted that besides digestibility, the amino acid profile of cooked proteins food can differ greatly from the raw form due to a potential loss of soluble protein fractions into the boiling liquid and through the formation of amino acid derivatives, [32], [33];, [34]). With an altered amino acid composition, the DIAAS value of the cooked protein, and possibly its limiting amino acid, may differ strongly.…”

Section: Evaluating Hemp and Rapeseed Protein Qualitymentioning

confidence: 99%

Exploring the Nutritional Potential and Functionality of Hemp and Rapeseed Proteins: A Review on Unveiling Anti-nutritional Factors, Bioactive Compounds, and Functional Attributes

Axentii,

Codină

2024

Preprint

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Plant-based proteins, like those derived from hemp and rapeseed can significantly contribute to a balanced diet and human daily nutritional requirements by providing essential nutrients such as protein, fiber, vitamins, minerals, and antioxidants. According to numerous recent research papers the consumption of plant-based proteins has been associated with numerous health benefits, including reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers. Plant-based diets are often lower in saturated fat and cholesterol and higher in fiber and phytonutrients, which can support overall health and well-being. Present research investigates the nutritional attributes, functional properties, and potential food applications of hemp and rapeseed protein for a potential use in new food product development, with a certain focus on identifying anti-nutritional factors and bioactive compounds. Through comprehensive analysis, anti-nutritional factors and bioactive compounds were elucidated, shedding light on their impact on protein quality and digestibility. The study also delves into the functional properties of hemp and rapeseed protein, unveiling their versatility in various food applications. Insights from this research contribute to a deeper understanding of the nutritional value and functional potential of hemp and rapeseed protein, paving the way for their further utilization in innovative food products with enhanced nutritional value and notable health benefits.

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“…High glutamic acid and proline content, relatively low amount of basic amino acid, and considerable cystine and methionine. The amino acid composition and biological value of the protein shows some changes depending on the level of N supplies (Nierle, 1985;Lásztity, 1999).…”

Section: Introductionmentioning

confidence: 99%

Proceedings of the 10th Alps-Adria Scientific Workshop, 14–19 March 2011, Opatija, Croatia – PLANT

Jerčić¹,

Barić²,

Kereša³

et al. 2011

Növénytermelés

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The stationary multi-factor trial was established in 1974 on experimental station of Borovce. There are 40%, 60% and 80% share of cereals. Grain yield by 40% share of cereals was statistically higher (6,50 t ha -1 ) than by 60 in the crop rotations trial % and 80% share of cereals (6,23 t ha -1 ). Grain yield of spring barley by 80% share of cereals was statistically lower (4,05 t ha -1 ) than by 40% (5,04 t ha -1 ) and 60% share of cereals (5,03 t ha -1 ). Different proportion of cereals in a rotation system had a significant effect on the abundance of rhizobia, cellulolytic and denitrification bacteria. At combined fertilization (mineral plus organic) we observed higher abundance of bacterial spores, Azotobacter spp., denitrification, cellulolytic and nitrification bacteria in comparison with the variant without organic fertilization. The highest metabolic diversity and average utilization of carbon sources by microbial communities was recorded in soil samples collected from crop rotation system with 40 % contribution of cereals and combined fertilization with added organic fertilizer Veget.

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Views on the Amino Acid Composition of Grain and the Influence of Processing

Cited by 3 publications

References 0 publications

Comprehensive overview of the quality of plant‐ And animal‐sourced proteins based on the digestible indispensable amino acid score

Comprehensive overview of the quality of plant‐ And animal‐sourced proteins based on the digestible indispensable amino acid score

Exploring the Nutritional Potential and Functionality of Hemp and Rapeseed Proteins: A Review on Unveiling Anti-nutritional Factors, Bioactive Compounds, and Functional Attributes

Proceedings of the 10th Alps-Adria Scientific Workshop, 14–19 March 2011, Opatija, Croatia – PLANT

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