Evaluation of the amino acid content and the quality of protein in florets of white cauliflower: raw, cooked, and prepared for consumption after freezing
Evaluation of the amino acid content and the quality of protein in florets of white cauliflower: raw, cooked, and prepared for consumption after freezing
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DOI：
10.1111/j.1365-2621.2008.01884.x
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发表时间：
2009-03
影响因子：
3.3
通讯作者：
J. Słupski;E. Bernaś;W. Kmiecik;Z. Lisiewska
中科院分区：
文献类型：
--
作者：
J. Słupski;E. Bernaś;W. Kmiecik;Z. Lisiewska
本研究的目的是评价白色花椰菜小花中氨基酸的保留率和蛋白质的质量。调查涉及准备用于消费的原料和小花，包括新鲜材料和两种类型的冷冻产品：一种是使用传统方法（漂白-冷冻-冷藏-烹饪）获得的;另一种是使用改良方法（烹饪-冷冻-冷藏-微波加热）获得的。在100 g原料中，总氨基酸含量为1674 mg;仅在改性冷冻产品中含量显著更高。在16 g N中发现的氨基酸含量在所调查的样品之间没有显著差异，在79.76-87.53 g的范围内变化。必需氨基酸占43- 45%。在所有样品中，限制性氨基酸为胱氨酸和蛋氨酸，谷氨酸和天冬氨酸占主导地位。
The aim of the work was to evaluate the retention of amino acids in white cauliflower florets and the quality of protein. The investigation concerned the raw material and florets prepared for consumption, both from the fresh material and from two types of frozen product: one obtained using the traditional method (blanching-freezing-refrigerated storage-cooking); and the other using a modified method (cooking-freezing-refrigerated storage-microwave defrosting and heating). In 100 g of the raw material the total amino acid content was 1674 mg; the content was significantly higher only in the modified frozen product. The amino acid content found in 16 g N did not significantly differ between the investigated samples, varying in the range of 79.76-87.53 g. Essential amino acids constituted 43-45%. In all the samples the limiting amino acids were cystine with methionine, with glutamic and aspartic acids dominating.