Protein and amino acid composition of select wild legume species of tribe Fabeae.

Autor: Pastor-Cavada E; Instituto de la Grasa (C.S.I.C.), Avda Padre García Tejero 4, 41012 Sevilla, Spain. Electronic address: epastor@ig.csic.es., Juan R; Dpto. de Biología Vegetal y Ecología. Universidad de Sevilla, 41012 Sevilla, Spain., Pastor JE; Dpto. de Biología Vegetal y Ecología. Universidad de Sevilla, 41012 Sevilla, Spain., Alaiz M; Instituto de la Grasa (C.S.I.C.), Avda Padre García Tejero 4, 41012 Sevilla, Spain., Vioque J; Instituto de la Grasa (C.S.I.C.), Avda Padre García Tejero 4, 41012 Sevilla, Spain.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2014 Nov 15; Vol. 163, pp. 97-102. Date of Electronic Publication: 2014 May 02.
DOI: 10.1016/j.foodchem.2014.04.078
Abstrakt: The nutritional characteristics of seed proteins of 50 Spanish wild taxa of Lathyrus, Lens, Pisum and Vicia have been compared. The highest average protein richness and the in vitro protein digestibility have been observed in the genus Vicia and Lens, respectively, whereas the genus Pisum showed the lowest protein-digestibility corrected amino acid score. Using the K-means algorithm three clearly distinguished groups of taxa have been established in relation to their essential amino acid contents, protein richness, digestibility and nutritional parameters. The most adequate protein profile was observed in the taxa of group 1. This group includes four taxa of genus Lathyrus and nine taxa of genus Vicia. It should be noted that seven of the thirteen taxa included in this group have never been used as crops.
(Copyright © 2014 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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