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首页> 外文期刊>African Journal of Biotechnology >Assessment of the protein quality of twenty nine grain amaranth (Amaranthus spp. L.) accessions using amino acid analysis and one-dimensional electrophoresis
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Assessment of the protein quality of twenty nine grain amaranth (Amaranthus spp. L.) accessions using amino acid analysis and one-dimensional electrophoresis

机译：使用氨基酸分析和一维电泳法评估29个grain菜（Amaranthus spp。L.）品种的蛋白质质量

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摘要

Protein deficiency in diets adversely affects growth and development. Novel source of high quality protein and its utilization is essential in improving the nutritive status of the vulnerable groups. Total protein content and protein fractions of 29 amaranth accessions and a soybean cultivar used as reference were determined. The amino acid composition of ten representative accessions of amaranth was also determined. Total protein content ranged from 11.77 to 19.01 g/100 g. One-dimensional gel electrophoretic separations revealed albumin, globulin and glutelin as the major protein fractions; prolamin was not detected. All accessions had similar seed protein electrophoretic profile, ranging from 6.5 to 66 kDa. The glutelin fraction of all amaranth accessions shared similar electrophoretic bands with the soybean cultivar at the 4 to 14, 24 to 36 and 65 to 66 kDa regions. All amaranth accessions contained a good balance of the nine essential amino acids. The sum of essential amino acids ranged from 31.22 to 44.88 g/100 g and 60.87 g/100 g total protein in amaranth and soybean, respectively; limited only in tryptophan and leucine for amaranth, and methionine for soybean. Amaranth is a good source of high quality protein and may serve as a nutritive substitute for some cereals in functional foods.
机译：饮食中的蛋白质缺乏会对生长发育产生不利影响。优质蛋白质的新来源及其利用对改善弱势群体的营养状况至关重要。确定29种a菜品种的总蛋白含量和蛋白级分，并以大豆品种为参考。还确定了十个代表性of菜的氨基酸组成。总蛋白质含量为11.77至19.01 g / 100 g。一维凝胶电泳分离显示白蛋白，球蛋白和谷蛋白为主要蛋白质组分。未检测到谷醇溶蛋白。所有种质均具有相似的种子蛋白质电泳图谱，范围从6.5到66kDa。所有a菜品种的谷蛋白部分在4至14、24至36和65至66 kDa区域与大豆品种共享相似的电泳带。所有a菜品种都包含九种必需氨基酸的良好平衡。 a菜和大豆中必需氨基酸的总量分别为31.22至44.88 g / 100 g和60.87 g / 100 g总蛋白。 a菜只限于色氨酸和亮氨酸，大豆只限于蛋氨酸。 mar菜是优质蛋白质的良好来源，可作为功能食品中某些谷物的营养替代品。

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