Amino Acid Composition And Biological Value Of Cereal Proteins
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Amino Acid Composition And Biological Value Of Cereal Proteins
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Author : Radomir Lásztity
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Amino Acid Composition And Biological Value Of Cereal Proteins written by Radomir Lásztity and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
Cereals belong to the most important elements in the history of mankind. From the beginning of agriculture, cereals have been by far the most important staple food in the world. Although the cereal consumption decreased to a low level in the developed countries in Europe and North America, in the devel oping countries over two-thirds of the calorie and protein intake is based on cereals. A substantial quantity of cereals goes indirectly into food via feed to animals. Generally, cereal proteins are classified as proteins of lower biological value because of shortage in lysine and some other essential amino acids. Recent developments in the de termination and evaluation of the biological value of proteins and protein mixtures suggest that the oversimplified earlier evaluation of cereal proteins must be reviewed. This book contains the edited proceedings of the Inter national Symposium on "Amino Acid Composition and Biological Value of Cereal Proteins", held in Budapest, Hungary, Hay 31- June 1, 1983, under the sponsorship of the International Association for Cereal Chemistry, Hungarian Scientific Society for Food Industry and Grain Trust, Hungary, with supplemental invited contributions. Scientists (biologist, plant breeders, farmers, chemists, biochemists, engineers, food technologists and nutritionists) from 17 countries presented and reviewed, along with partici pants from 20 countries, the recent methodology and trends in the determination of the biological value of cereal proteins, v the amino acid composition of cereal proteins and factors in fluencing the composition and the role of cereal proteins in nutrition and animal feeding.
Amino Acid Composition And Biological Value Of Cereal Proteins
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Author : Radomir Lásztity
language : en
Publisher:
Release Date : 1985
Amino Acid Composition And Biological Value Of Cereal Proteins written by Radomir Lásztity and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with categories.
Amino Acid Composition And Biological Value Of Cereal Proteins
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Author : Máté Hidvégi
language : en
Publisher:
Release Date : 1985
Amino Acid Composition And Biological Value Of Cereal Proteins written by Máté Hidvégi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Amino acids categories.
Nutritional Improvement Of Food And Feed Proteins
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Author : Mendel Friedman
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-09
Nutritional Improvement Of Food And Feed Proteins written by Mendel Friedman and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-09 with Science categories.
The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are principle sources of protein for much of the earth's rapidly growing population. At the current annual growth rate of about 2 percent, the world population of about 4 billion will increase to 6.5 billion by the year 2000 and to 17 billion by the year 2050. Five hundred milliQn people are presently estimated to suffer protein malnutrition, with about fifteen thousand daily deaths. The ratio of malnourished to adequately nourished will almost surely increase. For these reasons, and especially in view of the limited availability of high quality (largely animal) protein to feed present and future populations, improvement of food and feed quality is especially important.
The Chemistry Of Cereal Proteins
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Author : Radomir Lasztity
language : en
Publisher: Routledge
Release Date : 2017-07-12
The Chemistry Of Cereal Proteins written by Radomir Lasztity and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-12 with Technology & Engineering categories.
In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing.
Nutritive Value Of Triticale Protein And The Proteins Of Wheat And Rye
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Author : Joseph H. Hulse
language : en
Publisher:
Release Date : 1974
Nutritive Value Of Triticale Protein And The Proteins Of Wheat And Rye written by Joseph H. Hulse and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with Friticale categories.
Abstract: Cereal grains are the main sources of protein and calories for many people in the developing world. Triticale,a man-made cereal grain, is a cross between wheat and rye. Triticale promises higher yields of grain at least equal in protein content and superior in biological quality to wheat.Triticale has a higher content of lysine. Lysine content of triticale foods can be improved by supplementation with other materials with rich content such as food legumes. Present evidence suggests that sound, healthy triticale is equal to or superior to wheat in farm animal diets. Since triticale will tolerate environments unsuitable to wheat, itpromises to be a significant addition to world cereal crops for human and animal consumption. Well-defined, universally-accepted standards and methods of chemical and biological evaluation are urgently needed. The literature relative to triticale's biological value, especially concerning proteins, is reviewed.
Digestibility And Amino Acid Availability In Cereals And Oilseeds
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Author : John W. Finley
language : en
Publisher:
Release Date : 1985
Digestibility And Amino Acid Availability In Cereals And Oilseeds written by John W. Finley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Medical categories.
Amino acid content as an estimate of quality for humans; Reducing variability in amino acid analysis; Interactions between proteins and constituents that affect protein quality; In vitro methods to measure sulfur amino acid availability; Amino acids in cereal proteins and protein fractions; Proteins in developing and germinating cereal grains and grain fractions; Functional and nutritional characteristics of cereal proteins; Effects of food processing on protein digestibylity and amino acid availability; In vitro methods to predict lysine availability; Direct measurements of amino acid digestibility in swine; Digestibility of plant proteins: animal studies; Absorption of products of protein digestion.
Nutritional Evaluation Of Cereal Mutants
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Author : Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture
language : en
Publisher:
Release Date : 1977
Nutritional Evaluation Of Cereal Mutants written by Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with Medical categories.
Abstract: The Proceedings contain scientific papers,conclusions, and recommendations of nutritionists, analysts,and breeders on the 1) development of nutritional criteriafor mutation breeders; 2) assessment of availabletechniques; 3) prospects for developing early-screening,nutritional evaluation techniques for large populations; and4) recommended lines of research. Conclusions andrecommendations include extensive reviews of chemical,enzymatic, microbiological, and animal assay techniquespresently available. Panel recommendations included methodsfor developing evaluation techniques for carbohydratefractions and the digestible energy of cereals. Studiesreport basic findings in nutritional values, proteinqualities, and nutritional improvement of cereals.
Seed Proteins
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Author : W. Gottschalk
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Seed Proteins written by W. Gottschalk and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
Investigations on seed proteins have been intensively carried out during the past two decades. This is valid with regard to both their chemical composition as well as their nutritive value. The development of new biochemical and physical methods has resulted in obtaining deep insights into the structures of seed proteins and their mutual interactions. Intensive exchange of information between the scientists participating in national and international research programmes has given strong impulses for intensifying the research in this field. For the quantitative and quali tative investigations of seed proteins, not only some model plants were used; on the contrary, they were carried out on a large number of different crops important for different regions of the earth. In this way, a level of knowledge has been reached which could not be expected in this diversity within such a short period. This holds not only true for biochemical but also for physiological characters of the species of the limiting amino acids studied. With regard to nutritional aspects, the problem was of special interest, but also seed proteins acting as antinutritional factors were analysed in detail. Based on the knowledge of seed protein structures, it was possible to perform investigations on the genetic basis of their synthesis. This was done under two different aspects: The basic knowledge on the genes involved should be widened; moreover, it should be tried to improve the seed proteins quantitatively and qualitatively under the influence of mutant genes.
Food Protein Sources
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Author : N. W. Pirie
language : en
Publisher: Cambridge University Press
Release Date : 2012-01-12
Food Protein Sources written by N. W. Pirie and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-12 with Technology & Engineering categories.
First published in 1975, this book looks at the different ways in which food protein can be produced. Special attention is given to sources from which food protein could be made by simple techniques in regions where protein deficiency is acute. Also covered are quality control and the acceptability of novel foods.